I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare.
Horseradish is certainly not limited to prime rib, as evidenced by this avocado sauce recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold.
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile. The baseline heat level of the sausage is only warm, so if you want a real kick, add at least half a habanero to the pot.
This spicy papaya salad recipe is the Thai equivalent to American coleslaw. It’s got a similar crunch, a similar freshness, but a lot of spice.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
I accidentally made the tastiest burgers ever!