There’s a tradition in Haitian cooking to basically create a homemade rub based on spices that are commonly used. I suppose it makes sense given that more often than not, the cooks are using the same set of spices on all of their meat. I have not adopted this habit for a couple of reasons: 1) It’s usually made in large batches, and I never get around to using the whole batch so it feels wasteful, and 2) I’ve never really quite gotten the hang of what all is going in there.Technically, you can put whatever you want in there. My mom liked to use parsley, garlic, cloves, and bell peppers. She would take these ingredients (in unspecified amounts), blend them all together, and then store them until she was ready to marinate ...


I’ve always wished that I could get excited about eating plain veggies. Wouldn’t it be great if eating a bag of carrot sticks could delight as much as a strawberry or a banana? I’m sure there are people out there who believe this, I’m just not fortunate to be one of them.It’s not that I’m anti-vegetables, and I don’t go out of my way to avoid them (I know some who do). In fact, there are quite a few vegetables that I love: spinach, broccoli, carrots; I just think they taste better with other things. Technically I feel the same way about meat, but it seems to be expected that you would season meat, but not necessarily so with vegetables.I once had a conversation with a friend who was attempting to...


When I’m cooking, it’s true that I am usually making Haitian food. That’s not to say I don’t like other cuisines or that I only make Haitian food. For me, it’s usually about sharing the food with people who might otherwise never have it (and it reminds me of home). I will be sharing a few of my American recipes in the next few weeks, but wanted to share some of the American influences on my Haitian cooking.I should probably note that I’m not keeping the recipes strictly traditional. Don’t get me wrong, they are still very Haitian, but in some cases i’ve added my own flair. For example, a friend of mine asked me last week if I used MSG at all. The answer is no, although traditional Haitian f...


Haitian cooking uses a lot of limes. Not lemons; we never used lemons in our house as my mom is a firm believer in the power of the lime. We used it for cleaning, for medicinal purposes, as well as in food. Have a cut or a sore throat? Limes are good for that. Need to clean your meat? That’s what limes are for. How about juice or tea? Then you’re definitely going to need limes. Limes are the one thing I will always consistently have in my kitchen.You’ll notice most of my recipes use limes for cleaning meat. I’m not sure where this tradition started, but the cleansing process is a very important step in Haitian cooking, and the lime is the traditional method for cleaning. This process was so ordinary to me, I was u...