Another mainstay of South American cooking is the sweet potato, which comes in several varieties, and some of these relatives can be found in Hispanic markets in the United States.
Pumpkin Dip (Ajlouke et Potiron)
Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.
Puebla Rice Pilaf
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Goan Pork Vindaloo
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Superhot Bloody Maria
Cooking with superhots is no joke and our story on how to cook with superhot peppers has some great guidelines for doing so.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
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.
Curry Puffs
A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!