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April, 2000

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Narrow Display to Recipes with Tag:
beef(2) | desserts(1) | dip(1) | ham(1) | heraxus(1) | main(3) | sides(6)

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Artichoke Dip

(Saveur, April, 2000)

This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.
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Cuban-Style Black Beans

(Saveur, April, 2000)

The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
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Garbanzos

(Saveur, April, 2000)

Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
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Malanga Fritters

(Saveur, April, 2000)

An important food staple in Cuba, malanga is used in many Caribbean dishes like these delicate fritters.
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Meat-Stuffed Potato Croquettes

(Saveur, April, 2000)

These croquettes can also be filled with chicken or tuna.
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Papaya in Syrup

(Saveur, April, 2000)

The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
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Picadillo

(Saveur, April, 2000)

Every Cuban cook has a version recipe of this classic dish of savory ground beef.
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Roasted Fresh Ham with Orange Glaze

(Saveur, April, 2000)

Fresh, unsmoked ham makes a delicious roast.
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Shredded Beef

(Saveur, April, 2000)

This recipe, one of Cuba's favorite traditional dishes, is called ropa vieja (old clothes) in Spanish, for its texture.
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Yucca Fritters

(Saveur, April, 2000)

These simple fritters are a favorite Cuban snack.
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Yucca with Garlic Sauce

(Saveur, April, 2000)

We discovered this distinctly Cuban side dish at La Fontana, a paladar'a privately run home-restaurant'in Havana.
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