The Migrant Kitchen Desserts
In three California cities, chefs from our documentary series The Migrant Kitchen share their dessert recipes from cultures around the globe.
Caramelized Cider Pear Tart Tatin
From pastry chef Shannon Swindle, a recipe for caramelized cider pear tart tatin makes use of natural sugars and seasonal stars.
A South African Biscuit Tradition
In South Africa, writers Errieda du Toit and Daleen van der Merwe offer history and instruction on the region’s famed buttermilk rusk.
Cocktails in Motion: Frida
In Cabo San Lucas, Mexico, Daniel Quezada, the in-house mezcalero for The Cape Hotel and cocktail developer for Manta, gives tips and a recipe for ultimate mezcal enjoyment.
Peppermint Meringues
In Los Angeles, co-founder and executive pastry chef of Pizzana and Sprinkles Cupcakes Candace Nelson shares her recipe for peppermint meringues.
Cocktails in Motion: The Belizean Howler Monkey
From Copal Tree Lodge, Josh Goldman’s recipe for a ginger-spiked cocktail brings the Belizean-made rum to life regardless of your location.
Behind Convent Walls: Sweet Habits
A long history of convent-based confectionary has bequeathed a tradition of sweets in Mexican culture, evidenced by these recipes for hallelujahs and rompope.
Cocktails in Motion: Temple of the Forbidden Rye
In Orange County, California, Trader Sam’s Enchanted Tiki Room serves inspired cocktails, including this recipe created by bartender Melissa Nickoloff.
The Spice Chronicles: Cumin
The versatility of cumin is well-represented in this easy, satisfying salad recipe for Moroccan Quinoa Salad from cookbook author and Life & Thyme contributor Nicole Gulotta.
Cocktails in Motion: The Spare Room’s Brand New Cadillac
In Hollywood, California, The Spare Room hosts a summertime series dedicated to island-inspired drinks served by a rotating list of guest bartenders from around the globe. Bar Director Yael Vengroff shares hers.
The Spice Chronicles: Mustard Powder
Contributor Nicole Gulotta’s recipe for sausage and peppers with homemade grainy honey mustard makes humble and satisfying meal.
The Spice Chronicles: Black Pepper
A refreshingly short list of ingredients—black pepper central among them—creates a satisfyingly simple dish in the Roman style preparation of cacio e pepe.
Tradition Takes Time
Traditional cooking—like making these dolmades—takes time, but for modern families, every meal in any circumstance is a meaningful one.
The Spice Chronicles: Chipotle Powder
Contributor Nicole Gulotta’s go-to recipe for an all-purpose black bean soup that satisfies all seasons, occasions and cooking skills, and relies on chipotle powder for spice.
To Tomorrow
From Florence’s MAD Souls & Spirits, an inspired cocktail recipe for New Year’s celebrations—or any festive occasion, for that matter.