Fine Cooking

Filter by

Caribbean

Clear All Filters

Recipe (59)

Menus (1)

61 results matching "quiche"

Recipe

Paradise Salad with Quick Coconut Granola

Tropical fruits are at their best in winter. Mangos and avocados, however, may need some time to ripen, so keep that in mind when shopping. You can purchase prepared granola,…
Recipe

Spicy Pork Chops with Mango-Lime Salsa

Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they're less likely to dry out during cooking.
Recipe

Cube Steak with Lime Mojo

Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect…
Recipe
升空！

This drink was invented by Blair Reynolds, bartender at Thatch Tiki Bar, in Portland, Oregon. Made with falernum, a syrup spiced with ginger and clove, it gets a fiery boost…
Recipe

与椰子大米一起露头的猪肉串

A Caribbean-accented spice rub and glaze boost the flavor of quick-cooking pork tenderloin. Rice cooked with coconut milk adds to the tropical feel of the dish.
Recipe
Hemingway Special

Created for the daiquiri-loving expat Ernest Hemingway at El Floridita in Havana, this cocktail (also called a Papa Doble) was originally made without any sugar and with twice the rum.…
Recipe

Spicy Jerk Pork Chops

Add some heat to tonight's pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs.
Recipe

Ancho-Marinated Pork and Mango Skewers

Skewering chunks of meat along with vegetables or fruit is great way to bring sensible portions to your cookout: You get the perfect protein portion, but your plate is dominated by two…
Recipe
Passion Fruit Tart

This tart requires quite a few steps, but each step is doable—and the stunning end result is decidedly worth the effort.
Recipe
Jerked Cedar-Plank Halibut

Jerk seasoning, a traditional Caribbean spice rub made with allspice berries, Scotch bonnet chiles, and a host of other herbs and spices, gets a Northwest twist in a Canadian chef’s…