Rosalind Cummings-Yeates

5/23/22

What We’re Not Going To Do Is Call Gazpacho Cold Tomato Soup

The rich history behind Andalusia’s signature dish.

4/7/22

How This Gooey Plate of Cheese Became Curaçao’s National Dish

Keshi yena, a 17th-century creation, reflects the island's unique culture.

2/23/22

Bunny Chow Isn’t What It Sounds Like

This curry-and-bread dish is a hearty bite of South Africa’s complex history.

12/23/21

Asopao is Puerto Rico’s pride and joy—as long as you make it correctly

Journeying through Puerto Rico’s mountains and varied food culture

11/30/21

Sweet, spicy, savory stuffing is St. Croix’s holiday gift to us all

St. Croix’s diverse mix of influences makes it a culinary destination.

10/26/21

When it comes to fall flavor, sancocho is the ultimate seasonal treat

Forget about the pumpkin stuff. Go for this multi-layered chicken soup when you crave comfort.

9/29/21

Switzerland leads the world in genius uses for cheese

Swiss cheese might be a beloved product around the world, but there's one tradition Switzerland keeps for itself.

8/25/21

Bermuda fish always finds new ways to surprise you

The complexity of Bermuda's local cuisine is on full display at every meal.

7/2/21

Watermelon and the seeds of Black freedom

Watermelon is embedded within African American history in complex ways.

6/25/21

Confusion and connection: The yams and sweet potatoes of the African Diaspora

A yam by any other name would be just as important to our culinary history.

6/18/21

Collard greens: A different kind of root vegetable

Greens can be traced back centuries throughout the African Diaspora

6/11/21

On the enduring significance of potato salad

From Germany to Aunties Pride and Joy throughout the African American Diaspora

6/4/21

Barbecue traces an unbroken line of Black culinary history

Welcome to Flavor & Soul: A Brief History of African American Food. We’ll be taking a closer look at one dish each…

4/26/21

Mexico’s marquesitas are the marvel of Mérida

Despite the generalized American impression of a country filled with endless resorts, tacos, and Margaritas,…

3/22/21

Valencia holds (and shares) the secret to perfect paella

I’ve always loved paella. The layers of flavors and the slight crunchiness of the rice on the bottom of the pan made…

2/22/21

Ghana’s kontomire stew stirs the soul

I’m lucky. I live in a big city that offers an unending supply of different African cuisines. I can eat from one end…

1/19/21

Guatemala’s cuisine reflects its hearty Maya heritage

When I traveled to Guatemala, I was focused on its legendary scenic beauty. I wanted to see the volcanoes,…

12/11/20

Coquito offers comfort, joy, and every tiding in between

One of my favorite holiday traditions was sipping my grandmother’s New Orleans–style egg nog. It was rich and…

11/11/20

In Oil Down, Grenada’s national dish, spices come together for a greater cause

The first thing that I noticed when I landed on the Eastern Caribbean island of Grenada was the emerald green…

10/14/20

Sweet discovery: Tracing the Québécois roots of sugar pie

In honor of Canadian Thanksgiving, The Takeout is celebrating the nation’s culinary contributions all week long. We…

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