Search Results from October 2020 issue
Recipes
(30)
Fall-apart marinated and slow-cooked Trinidadian goat.
4.0
(4.14)
Quick
This sour-salty soup was made for using up sweet, late-season tomatoes.
4.3
(4.34)
Easy
Make this on a Monday and show Garfield what’s up.
4.0
(4.2)
Vegan
Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)
4.4
(4.39)
Easy
This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.
3.7
(3.7)
Quick
In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.
4.0
(4)
Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.
4.6
(4.64)
Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.
5.0
(5)
Easy
Quick
Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.
5.0
(5)
Easy
These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.
5.0
(4.8)
Quick
The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.
3.0
(3)
Easy
Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
5.0
(4.79)
A cozy, perfectly nutty, slightly sweet Salvadoran beverage.
5.0
(5)
Vegan
Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.
4.4
(4.43)
Quick
This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.
3.7
(3.67)
Quick
In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.
5.0
(5)
Vegan
Trinidadian chickpeas and potato suspended in a delicious mash.
4.3
(4.25)
Quick
A simple and refreshing Trinidadian chow made with pineapple or mango.
Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.89)
A vibrant Thai sausage made with ground chicken, plus its spicy chile dip, from chef Parnass Savang of Atlanta’s Talat Market.
5.0
(4.8)
Quick
The interplay between the fish sauce, chiles, and sweet juicy fruits makes this a simple but refreshing dish.
4.0
(4)
Quick
The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.
5.0
(4.76)