#colonial-cuisine

#colonial-cuisine

Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'

George Harrison's Dark Horse Lentil Soup recipe features ingredients such as 1 red chili, cumin seeds, onions, garlic, lentils, tomatoes, and green peppers, showcasing his love for Indian cuisine.

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

You can just use a little bit of sugar and brandy. Flambé with a little bit of brandy if there's not banana liqueur for sure.

The most important thing for me is to highlight every part of our history, whether it's beautiful or ugly, bad or good. Haitian cuisine has developed through colonization, slavery, and centuries of poverty, and Salomon wants to acknowledge that history while telling nation's story through food.

[To make] Cajun-style deviled eggs, which actually sounds like a great idea, I would mix Creole mustard, Cajun spice, and crispy andouille into the egg yolk mix and garnish a piece of crispy andouille on top with charred corn kernels or crispy fried onions as well.

Life in Newfoundland is tied to the sea. For nearly 500 years, people here pulled a seemingly endless supply of Atlantic cod from the waters of the Grand Banks, then one of the world's richest fishing grounds. But by the early 1990s, industrial bottom trawlers had decimated cod stocks, and in 1992, the Canadian government instituted a moratorium on cod fishing, devastating the industry and ending a long-standing way of life.

The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes.

Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.

Venezuelan cuisine is a vibrant melting pot of its cultural influences, where Indigenous roots, African heritage, and Spanish flavors come together to create rich, satisfying dishes packed with character. Venezuela's food scene shares many similarities with those from other Latin American countries, but focuses more on building layers of sweet, savory, and tangy depth rather than turning up the heat with bold spices.

Irish desserts are, in one word, resourceful. They have to be; in a nation that grappled for centuries with conflict, famine, and outright war, luxurious ingredients were not accessible to most people. Instead, the Irish turned to local ingredients like sea moss, apples, and an impressive array of dairy products to satisfy their cravings for something sweet.

India is a country with countless regional specialties, each with its own history, culture, and unique use of spices. I wanted our guests to experience that variety and feel as though they were traveling across India one meal at a time.

Tanya Holland, especially among Bay Area foodies, needs no introduction. She's the award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and today serves on the James Beard Foundation's Awards Committee. For the Super Bowl this year, she'll be at a cousin's 80th birthday party.

When it comes to traybakes, chicken is the undisputed hero, because it's endlessly adaptable and perfect for carrying bold, global flavours. First up, some eastern Mediterranean chicken meatballs, flecked with feta and black olives for a sharp, savoury punch. Then a Persian-style saffron chicken and rice; the rice cooks with the chicken, absorbing all the flavours of the sunshine-yellow saffron and crisping up at the edges.

There's a certain thrill to the air of uncertainty that comes with making something old new again. For all you know, nobody's picked up that cookbook or made that particular wacky-looking casserole in over 40 years. Before you dive headfirst into the unknown, we spoke with Bobby Hicks, founder of Retro Recipes Kitchen and author of "Retro Recipes," for some advice about what you need to know before trying those vintage recipes in your kitchen.

Parsnips' signature sweet, nutty flavor comes from their cold-weather cultivation. That subterranean freeze is what converts the roots' starches into sugars as the veggie grows underground. This is also why spring-harvested parsnips tend to be sweetest, although parsnips can be harvested during the fall and winter months, too. Fall- and winter-harvested parsnips feature a firmer texture and earthier, subtly bitter tasting profile.

Here's a healthy dinner idea that's so hearty and satisfying, it will please everyone around the table: this Moroccan Chickpea Stew! It's ultra flavorful: the sweet potatoes get tender and creamy, the chickpeas soak up all those gorgeous spices, and everything comes together in one pot. I love serving this stew with quinoa for a tasty plant based dinner that's also gluten free. If you like, a dollop of Greek yogurt: and most definitely a squeeze of lemon to brighten the flavors!

There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. "The real way of doing it, for me, is to make a freestanding pie," Smith says. The pastry should hold itself up, a technique cooks in England have honed over centuries. "That is so much more theatrical."

Sweet potatoes are the roots of their vine-like plant, and they're members of the morning glory family. Yams are root vegetables from another plant family and grow differently, with tougher skin. Sweet potatoes are indeed sweeter, which is why you can also use them in desserts like sweet potato pie. Yams are starchier in flavor and work well as a side with other vegetables.

I have yet to see anyone eating mulligatawny in an Indian restaurant perhaps unsurprisingly, given that it's a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it's aged a lot better than imperialism. Based, historians think, on the Madrassi broth molo tunny, it's a lovely, gently spiced winter soup that's well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6