Great Cuban food can be found in exile communities in Florida and New Jersey. The food, which draws from Caribbean, African, Spanish and American influences, is rich in beans and rice, plantains and yucca, lime and blood orange, and sauces such as sofrito, a saute of garlic, onion, pepper, tomato and herbs. Recipes included.
Chefs in Los Angeles are giving the classic chopped salad new textures and nontraditional flavors to help it regain its popularity. The chef at Foundry on Melrose tosses diced red-purple beets, roasted butternut squash, fennel, celery, cucumber, currants, piquillo peppers and pistachios into his new version of the chopped salad. Most cooks also suggest switching from iceburg lettuce to greens such as romaine and radicchio.
Jambalaya is a spicy Spanish-influenced Cajun-Creole dish with plenty of varieties. Many include ham, chicken, sausage, fresh pork, shrimp and oysters along with shortening, rice, onion, garlic, pepper and other seasonings. One recipe uses ham steak, chorizo, chicken thighs, Cajun spice, onions, celery, peppers, rice, garlic, chicken stock and stewed tomatoes.
Whether you're preparing an Italian soffritto or a Spanish sofrito, you're likely starting with some combination of celery, onions, peppers and carrots, the building blocks of some of the world's most influential cuisines. This article features questions and answers about the ingredient variations of a number of signature world dishes.