Stir the Pots is going to Cuba. To be precise, we're going to Santiago de Cuba.
We will be there for two weeks to research the local cuisine and ways that this island is adapting to an emerging tourist economy. If you have any suggestions on great local chefs, foods (from bread to drink) or anything culinary, let us know. In the meantime, Jeremy will keep the heat going in the NYC kitchen.
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I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
Near Havana there’s an organic farm you must visit; vivero alamar http://farmcuba.org/farm.html#farmtop
Call them and reserve a tour. Its a must!
If by any chance your visiting Vinales
we stayed in a house of a great homecook,we eat there the best tamales(a real farm to table)if it’s intrest you I’ll give you the ditails.
Thanks, my friend. Actually only went to Santiago. Next trip hope we can take your advice, though Santiago was magnificent.