“So much of Jamaican food is resistance food,” Thompson told me. “It’s like, ‘We’ll take what you’re offering because we have to. But we’re going to make it amazing.’” In this, the dish has kinship with American barbecue and French classics like coq au vin and boeuf bourguignon, all testaments to the power of seasoning…
Good morning. How are you doing? This week marks four years since many of us went into lockdown after the World Health Organization declared the coronavirus to be a pandemic. Amid the fear and illness there would turn out to be, for some, scant pleasures: fragrant, crusty sourdough boules, long walks on quiet streets, seeking…
Seven years ago, just as Jorge Cárdenas was about to open Ix Restaurant in Prospect Lefferts Gardens, Brooklyn, he returned to his home in Quetzaltenango, in the highlands of Guatemala, to make sure that his recipes tasted like those his Mayan grandmother had taught him to make. He worried about his version of jocón, a…
A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference. To my mind, a stew needs to…
