This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf.
Lots of recipes call for chipotles in adobo sauce and while the stuff is readily available in little cans at the grocery store, it’s also easy enough to make at home.
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.
The marinade suggested in this Ceia de Natal recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.