Emals Jido

09/26/2023

In Puerto Rico, sancocho is a tomato-based beef stock with corn, potatoes, cassava, calabaza squash and beef. In the Dominican Republic, one recipe calls for "seven meats", including goat, ham and pork sausage. In Panama, where it is considered the national dish, sancocho is a nostalgic panacea of poultry and produce.

Nature 1712

09/26/2023

Sancocho may be ubiquitous across Latin America, but no two recipes are the same. That's because the primary ingredients of this hearty soup – meat, vegetables and tubers – are as broad and as varied as Latin America itself.

09/26/2023

🦊🦨🦝

09/24/2023

Few people are as qualified or as passionate as Suhanya Raffel when it comes to celebrating Hong Kong's museum and art scene. Raffel is museum director at M+, Hong Kong's global museum of visual culture, which has transformed the city's artistic landscape since opening in 2021.

09/22/2023

Apero is a wine bar run by partners Mo and Leslie; it's only open evenings apart from Fridays, when it also opens for lunch.

09/17/2023

That said, sancocho has been such a part of Panamanian culture that it was not on the endangered recipe list. Today, most Panamanians have fond memories of eating sancocho for as far back as they can remember, each bite sparking nostalgia.

Veteran chef and cookbook author Cuquita Arias recalled her childhood. "I remember vividly when my family served sancocho at our house in El Valle to all farmers that, at midday, came down to mass from the mountains after working all day in the fields on March 19, Saint Joseph Day."

09/15/2023

It was here that Jews with roots in modern-day Poland, Lithuania, Ukraine, Russia and Romania merged their spices and tastes with German and Hungarian Jews and their Gentile neighbours. This blending of recipes created Jewish-American cuisine as we know it today – think bagels with lox and schmear (cream cheese-based spreads), pastrami, matzo ball soup and loaves of freshly baked babka bread oozing with cinnamon or chocolate.