“Nadege, How do I move beyong the Green, Yellow, and Red Peppers as a form of garnishment?” After laughing hysterically, because really, it was so true, I figured Haitian cuisine needed to step it up in

It’s rare that I write simply to share a recipe, but I thought I would share this wonderful way to incorporate our famous soup joumou as part of your fall meal. This recipe is Chef Stephan Durand’s

“So, what are we eating?” Whenever this question arises among my friends the debate that proceeds is usually one for the comic books. So people will throw out different options from pizza, to

“So, what are we eating?” Whenever this question arises among my friends the debate that proceeds is usually one for the comic books. So people will throw out different options from pizza, to