Pineapple is one of the best fruits to pair with spices like pepper and chilies. It’s simply divine with a splash or rum! This fruit salad is better if it rests for a few hours so the flavors can come together, but it’s also great if served immediately.
An easy, tasty recipe! It’s better to cook the fish in the oven, but it’s also good when pan-fried.
A classic as beloved by adults as it is by children. Makes around 3 dozen gingerbread cookies.
The Colombo spice blend is emblematic of the French Caribbean. It’s most commonly used in meat dishes, but it also pairs wonderfully with saffron and seafood.
Sweet and sour meat dishes were very popular during the Middle Ages. This veal shank recipe comes from the Golden Age of Bagdad, and it is as faithful to the original dish as we can figure it out.
Richly fragrant truffles, with notes of cardamom, pepper and rose. Makes about 50 truffles.
A deeply refreshing fruit salad, an ideal follow-up to a heavily flavored meal.
A quick, healthy way to make truly crispy potatoes!
This is a great, easy and, admittedly, decadent brunch idea. You can prepare the ramequins ahead of time.
Samos Muscat wine is a fragrant, sweet wine, perfect for desserts. Don’t let its reasonable price fool you- it’s actually quite good! For this recipe, choose ripe, but still firm, fruit (e.g., nectarines, apricots, berries, plums, cherries). Avoid fruit with a lot of water (e.g., melons, citrus, pineapple).
This cake is moist, flavorful, and bursting with ginger. Delicious just the way it is, with a cup of tea or coffee, or even sprinkled with a little powdered sugar or with whipped cream on top.
It’s hard to beat hearty, shredded zucchini as a vegetarian enchilada filling- especially if it’s smothered in a mild, slightly smoky chile Guajillo sauce.