Holidays

  Hi guys, I have been working on gathering a few recipes for the holiday seasons. So stick around if you would love to savor the roots of Haiti for Christmas and New… Continue reading

Tarte a l’ oignon (Onion pie)

” Com’on Nathalie! Knead it like a woman! ” I can remember my mother’s voice repeatedly yelling at me as I was trying to make a pie crust! ” Met fanm sou ou!”… Continue reading

Touffé d’ Aubergine et de Mirliton

“CHAYOTE SQUASH (militon) must not be eaten by a man, or he will become partially impotent.” Bryant C. Freeman, Ph.D. Third-World Folk Beliefs and Practices: Haitian Medical Anthropology. La Presse Evangélique Wikipedia says: “A 1998 study at the… Continue reading

Saumon et salade d’avocat

You don’t need to lose weight, you look so perfect! -_- Seriously? I really get tired of hearing that. Maybe I want to lose some fat weight and gain muscle weight. Or maybe… Continue reading

Boulettes a l’ Haitienne (Haitian Meatballs)

This is my second day cooking a Haitian dish and it seems like I’m getting more and more disappointed by the lines in the book. I found myself to be in a constant… Continue reading

Tatouni & Croquettes d’ igname

” What’s the worst that could happen? If it turns out to be bad, we’ll just order Chinese” Finally sitting down on my couch with my feet up and my back is experiencing… Continue reading

Home made salad

This beautiful salad was prepared by my sister. Ingredients include: Peaches Crushed almonds Spinach Cheddar cheese Try it at home !

Famous Haitian dishes vs. Nathalie

So, while I’m still brainstorming  about what my first dish will be ( You can expect a posting between Friday and Saturday) ,  I started doing some research on the history/background of  Haitian spices. I also… Continue reading

” MANJE LAKAY”

Almost 3 years since Haiti’s earthquake  (January 12th, 2010). For me it was one of the most terrifying experiences, if not the only one. 3 years since I’ve set foot in my homeland.… Continue reading

Food, for me, has always been an adventure !

“I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an… Continue reading