Cooking SchoolNational TreasuresCooking SchoolNational TreasuresThe Best Street Food in Honduras Began With Dock WorkersThe beloved baleada embodies the culture and cuisine of the Bay Islands.ByRosalind Cummings-YeatesPublishedJanuary 3, 2023Comments (2)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresIf You Don’t Eat This in Albuquerque, You Haven’t Tasted New MexicoPueblo Indian posole is a great way to experience the city's culture.ByRosalind Cummings-YeatesPublishedNovember 28, 2022Comments (22)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresHawaii Does Hot Dogs DifferentlyBoth tradition and modern innovation play a role in Kaua'i cuisine.ByRosalind Cummings-YeatesPublishedSeptember 30, 2022Comments (31)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresHudut’s Flavors Are Centuries in the MakingThis traditional Garifuna dish deliciously captures the diversity of Belize.ByRosalind Cummings-YeatesPublishedAugust 26, 2022Comments (2)Save
Cooking SchoolNational TreasuresCooking SchoolNational TreasuresHow a Simple Fritter Defines the Island of MartiniqueThis beloved dish can be found in nearly every kitchen and restaurant on the Caribbean island.ByRosalind Cummings-YeatesPublishedJune 27, 2022Comments (6)Save
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-YeatesPublishedMay 23, 2022Comments (39)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-YeatesPublishedApril 7, 2022Comments (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-YeatesPublishedFebruary 23, 2022Comments (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-YeatesPublishedDecember 23, 2021Comments (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-YeatesPublishedNovember 30, 2021Comments (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-YeatesPublishedOctober 26, 2021Comments (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-YeatesPublishedSeptember 29, 2021Comments (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-YeatesPublishedAugust 25, 2021Comments (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-YeatesPublishedApril 26, 2021Comments (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-YeatesPublishedMarch 22, 2021Comments (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-YeatesPublishedFebruary 22, 2021Comments (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-YeatesPublishedJanuary 19, 2021Comments (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-YeatesPublishedDecember 11, 2020Comments (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-YeatesPublishedNovember 11, 2020Comments (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-YeatesPublishedOctober 14, 2020Comments (43)Save