Recipes

Dana Bowen · NYT Cooking

Dana Bowen

Dana Bowen · NYT Cooking

Dana Bowen

Dana Bowen · NYT Cooking

Dana Bowen · NYT Cooking

Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding. It's rich and luxurious, but quite easy to assemble. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few minutes to achieve a crackly-brown top. Dana Bowen

Daisann McLane · NYT Cooking

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Daisann McLane · NYT Cooking

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Daisann McLane · NYT Cooking

The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Daisann McLane

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Daisann McLane

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Dominican meat and vegetable stew Daisann McLane

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center, the complement to a platter of rice and beans and garlicky pork. But, to be honest, they're so good, they might not even make it to the table.

Daisann McLane · NYT Cooking

Daisann McLane · NYT Cooking

Craig Claiborne · NYT Cooking

Craig Claiborne · NYT Cooking

Craig Claiborne · NYT Cooking

Craig Claiborne · NYT Cooking

Craig Claiborne · NYT Cooking