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Latin America

Moorenko’s Pepita Ice Cream

Recipe by Susan Soorenko

Moorenko’s Pepita Ice Cream

I developed this recipe for La Pepita: The Power of Green and Pumpkin Seeds, an educational class with Pati Jinich at the Mexican Cultural Institute in Washington on the many varied uses of the pepita (pumpkin seeds), in March. We served it with a piece of pepita brittle, of course!

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Colombian Arroz con Pollo (Rice with Chicken)

Recipe by Merav Levkowitz

Colombian <em>Arroz con Pollo</em> (Rice with Chicken)

Everyone makes arroz con pollo a little bit differently—some people add tomatoes, some shred the chicken while others leave it in whole pieces and so on and so forth. This is my Colombian grandmother’s recipe. If you can, make it one day in advance of when you want to serve it, cool, refrigerate overnight and reheat

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Blissful Corn Torte

Recipe by Pati Jinich

Blissful Corn Torte

Is this a bread? A pudding? A soufflé? Falling somewhere between corn soufflé and corn bread, this torte is made with a buttery batter of rice flour studded with the crunch of roughly pureed corn kernels. It’s too good to be simply a side dish. I sometimes serve it topped with Creamy Poblano Rajas as

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Caribbean Compote

Recipe by Michael Twitty

Caribbean Compote

Compote is typically fruit poached in sugar (Ashkenazi) or a dish of soaked dried fruit (Sephardi and Mizrahi) served as a dessert, often on Shabbat. Fruit, not confections, is traditionally served as dessert in West Africa. This recipe combines Jewish and African traditions, while also alluding to Jewish communities in Suriname, Brazil and the West Indies, where

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Plantain Latkes

Recipe by Stacey Viera

Plantain Latkes

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. “’We’re all about integrating our traditions and customs,’ says Stacey Viera as she helps her son, 3-year-old Myer, spoon flour into a mixing bowl for plantain latkes, a Latin twist on the Chanukah staple. ‘Having that influence from both sides

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Pastelon de Carne

Recipe by Stacey Viera

<em>Pastelon de Carne</em>

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. The latest addition to our holiday repertoire is pastelon de carne, a Puerto Rican lasagna, if you will: layers of pan-fried plantains, seasoned ground beef and French-cut green beans held together with egg. Myer, our three-year-old son, is often tasked with scattering

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Flourless Almond and Port Cake

Recipe by Pati Jinich

Flourless Almond and Port Cake

This cake is a treat. What’s more, being flourless, it is perfect for Passover and for gluten-free eaters. This cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer-lasting version of itself. It can be served as a dessert, with some whipped

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