This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

This dish is a hot version of a Peruvian causa which is filled layers of seasoned mashed potato. This hot version is topped with a very simple cheese souffle, more like a meringue than a souffle. ...

By the time the pasta was cooked al dente the chicken sauce was ready and dinner was served. The preserved lemon and Spanish olives was the perfect addition for salt and tang. The chicken was moist and tender with hints of fresh sage and rosemary. ...

Arepa flour, Instant Precooked Cornmeal, is available in Latin and Caribbean markets. P.A.N. and Goya are two common brands. If you can't find Instant Cornmeal, look for Instant Polenta in the Italian isle of major supermarkets. The traditional recipe is instant cornmeal, salt and boiling water, fried on a dry griddle ...

Sephardic Jewish dish of spinach, feta cheese, garlic, onion, parmesan cheese and lots of dill. Make it in a pie plate, or muffin cups for easy to wrap and pack in lunchboxes. The flavors are Mediterranean with a moist spongy center topped with crunchy browned parmesan cheese. ...

When the price for citrus in local markets soar, these pickled citrus are just the ticket and so easy to make with sea salt, garlic, chile, and assorted spices. Pured or smashed into a paste, these pickled citrus are very much like yuzu kosho (Japanese condiment made with orange citrus shaped like a hand) ...