Cooking SchoolNational TreasuresCooking SchoolNational TreasuresWhat We’re Not Going To Do Is Call Gazpacho Cold Tomato SoupThe rich history behind Andalusia’s signature dish.ByRosalind Cummings-Yeates5/23/22 12:00PMComments (34)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresHow This Gooey Plate of Cheese Became Curaçao’s National DishKeshi yena, a 17th-century creation, reflects the island's unique culture.ByRosalind Cummings-Yeates4/07/22 9:00AMComments (7)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresBunny Chow Isn’t What It Sounds LikeThis curry-and-bread dish is a hearty bite of South Africa’s complex history.ByRosalind Cummings-Yeates2/23/22 9:00AMComments (11)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresAsopao is Puerto Rico’s pride and joy—as long as you make it correctlyJourneying through Puerto Rico’s mountains and varied food cultureByRosalind Cummings-Yeates12/23/21 2:21PMComments (17)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresSweet, spicy, savory stuffing is St. Croix’s holiday gift to us allSt. Croix’s diverse mix of influences makes it a culinary destination.ByRosalind Cummings-Yeates11/30/21 11:30AMComments (4)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresWhen it comes to fall flavor, sancocho is the ultimate seasonal treatForget about the pumpkin stuff. Go for this multi-layered chicken soup when you crave comfort.ByRosalind Cummings-Yeates10/26/21 12:18PMComments (16)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresSwitzerland leads the world in genius uses for cheeseSwiss cheese might be a beloved product around the world, but there's one tradition Switzerland keeps for itself.ByRosalind Cummings-Yeates9/29/21 9:56AMComments (48)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresBermuda fish always finds new ways to surprise youThe complexity of Bermuda's local cuisine is on full display at every meal.ByRosalind Cummings-Yeates8/25/21 10:55AMComments (4)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresMexico’s marquesitas are the marvel of MéridaDespite the generalized American impression of a country filled with endless resorts, tacos, and Margaritas,…ByRosalind Cummings-Yeates4/26/21 6:29AMComments (32)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresValencia holds (and shares) the secret to perfect paellaI’ve always loved paella. The layers of flavors and the slight crunchiness of the rice on the bottom of the pan made…ByRosalind Cummings-Yeates3/22/21 12:33PMComments (26)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresGhana’s kontomire stew stirs the soulI’m lucky. I live in a big city that offers an unending supply of different African cuisines. I can eat from one end…ByRosalind Cummings-Yeates2/22/21 6:20AMComments (7)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresGuatemala’s cuisine reflects its hearty Maya heritageWhen I traveled to Guatemala, I was focused on its legendary scenic beauty. I wanted to see the volcanoes,…ByRosalind Cummings-Yeates1/19/21 7:46AMComments (4)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresCoquito offers comfort, joy, and every tiding in betweenOne of my favorite holiday traditions was sipping my grandmother’s New Orleans–style egg nog. It was rich and…ByRosalind Cummings-Yeates12/11/20 7:30AMComments (36)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresIn Oil Down, Grenada’s national dish, spices come together for a greater causeThe first thing that I noticed when I landed on the Eastern Caribbean island of Grenada was the emerald green…ByRosalind Cummings-Yeates11/11/20 6:21AMComments (12)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresSweet discovery: Tracing the Québécois roots of sugar pieIn honor of Canadian Thanksgiving, The Takeout is celebrating the nation’s culinary contributions all week long. We…ByRosalind Cummings-Yeates10/14/20 8:35AMComments (43)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresPile your plate high with pintxos, the bar snacks of Basque CountryIn the city of San Sebastian, winding streets and narrow corridors are tightly packed with Basque Country’s best…ByJoshua Mellin9/23/20 9:00AMComments (23)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresMoqueca, Brazilian seafood stew, is Bahia in a bowlI remember the hesitation I felt when I landed in Rio and started to sample Brazilian food. I love everything about…ByRosalind Cummings-Yeates9/09/20 6:09AMComments (12)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresThe crispy, golden joys of Guadeloupe’s bokitMost people remember the milestones in their lives as a series of firsts: first kiss, first time behind the wheel,…ByRosalind Cummings-Yeates8/10/20 7:35AMComments (10)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresThe bliss of Bahamian boiled fish is one that you’ll want to pay forwardIt was on a hot Sunday morning in Nassau when I tasted my first bowl of boiled fish. I slurped the savory broth and…ByRosalind Cummings-Yeates4/06/20 11:57AMComments (11)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresCrimson crush: Sorrel is the ultimate tropical tisaneIt’s the dead of winter, and most of the fun holidays are behind us—but there’s still months of cold and slush to…ByRosalind Cummings-Yeates1/27/20 8:15AMComments (11)Save