I arrived in Chicago on a crisp October morning, wrapped in a scarf and buzzing with jet lag. My good friend Marco—who moved here from Florence five years ago—met me at O’Hare with a grin and the kind of espresso you can only get from a battery-powered Moka pot in a rental car cupholder.
A Maine Lobster Bake is a traditional New England feast that captures the essence of coastal summer gatherings. This one-pot meal, often cooked over an open fire on the beach, layers live lobsters, clams, corn, potatoes, and seaweed to create a smoky, briny, and sweet medley of flavors.
G’day. Name’s Dave. I’m a 47-year-old brickie-turned-kitchen-warrior from suburban Newcastle, and I’ve been feeding my missus and two daughters — Ellie and Soph — for yonks now. Let me tell ya, nothin’ gets ’em more chuffed than when I dish up a proper Aussie meat pie on a Sunday arvo
Kelewele is a popular Ghanaian street food and side dish made from ripe plantains that are spiced, fried, and caramelized to perfection. This flavorful treat is marinated with a blend of ginger, garlic, cayenne pepper, and other spices, giving it a delightful balance of sweet, spicy, and savory notes.
Red Red is a vibrant and hearty Ga dish from Ghana, named for its striking red hue, which comes from the use of palm oil and tomatoes. This flavorful black-eyed pea stew is a staple in Ga cuisine, often enjoyed for its rich, savory taste and satisfying texture
Fufu with Light Soup is a cherished West African dish, particularly popular in Ghana. Fufu, a starchy, dough-like food, is made by pounding or blending boiled root vegetables like yam, cassava, or plantain until smooth and elastic. It’s served alongside Light Soup, a flavorful, spicy broth typically made with tomatoes, peppers..
Banku with Tilapia is a beloved Ghanaian dish that combines the smooth, fermented cornmeal dumpling known as banku with flavorful, grilled or fried whole tilapia. Banku, made from a blend of fermented corn and cassava dough, has a slightly sour taste and a soft, stretchy texture, making it a perfect complement to the rich…
Waakye (pronounced “waa-che”) is a beloved Ghanaian street food and comfort dish, often enjoyed for breakfast or lunch. This flavorful one-pot meal combines rice and black-eyed peas (or sometimes red beans), cooked with dried sorghum leaves or baking soda to give the dish its signature reddish-brown hue
“Girls, come to the kitchen. Today we are making Jollof.”
That’s what I told Ama and Esi last Saturday. It was cold outside — Boston cold — but inside our kitchen, it was all warmth, laughter, and the smell of tomatoes and thyme
Doce de Leite, meaning “milk sweet” in Portuguese, is a luscious caramel-like confection that is a cornerstone of Brazilian and Latin American desserts. This creamy, rich spread is made by slowly cooking sweetened milk until it thickens and caramelizes, resulting in a velvety texture and a deep, toffee-like flavor. Often enjoyed on its own