Crabmeat Gives Traditional Deviled Eggs a Caribbean Flip
In this installment of our series on foods of the African Diaspora, Jessica B. Harris offers her version of deviled eggs from Guadeloupe.
Deviled Eggs with Crabmeat
Jessica B. Harris looks to the Creole cooking traditions of the Caribbean Island of Guadeloupe for these deviled eggs, adding crab meat to the filling. Harris calls this recipe a winner and the only problem is keeping them from disappearing from the table too quickly.
My Grandmother's Passover Matzo Balls Had Plenty of Schmaltz, But the Secret Ingredient Was Her Zest for Life
As an adult, I've learned to lighten up my Grandmother's dense but delicious matzo balls, but I would never change her recipe for making Passover fun for her grandkids.
Matzo Ball Soup with Carrot & Dill
Nothing says Passover like matzo ball soup. The key to these tender, flavorful matzo balls is a hint of schmaltz (chicken fat), a little seltzer and an extra-long simmer. If schmaltz is not readily available at your market, ask the butcher or seek out a local meat market. Or, if you have chicken on hand, remove the skin and cook it over low heat to render the fat. If matzo meal is unavailable, look for whole matzo crackers and grind them at home in your food processor.
Molasses-Flavored Whipped Cream Connects the Past and the Present in This New Orleans Cake
In this installment of our series on foods of the African Diaspora, Jessica B. Harris offers her version of an historic creole nut cake from New Orleans.
Why One Cookbook Author Starts Every Morning with a Bowl of Miso Soup—Plus, Other Ways to Use Miso
This fermented bean paste has been a staple in Japan for more than 1,300 years and can be used in everything from soup to carrot cake.
