Greens can be traced back centuries throughout the African Diaspora
Rosalind Cummings-Yeates
farsightedflygirl
Rosalind Cummings-Yeates is a journalist and author who specializes in travel and culture. Also a Blues baby and houseplant hoarder.
From Germany to Aunties Pride and Joy throughout the African American Diaspora
Learn more about our storied past at these remarkable museums and monuments
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Looking to hit the road this summer? Add these outdoor destinations to your must-visit list
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Welcome to Flavor & Soul: A Brief History of African American Food. We’ll be taking a closer look at one dish each…
Man, somehow I managed to miss these while roaming around the Sunday market in Mérida. Plenty of other amazing foods/snacks to be had, so it’s hardly surprising. Read more
Today I Learned: Achiote. I never knew about achiote before now.
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I went to Merida for work and had one hell of an amazing time.
I’ve been wanting to go back every summer in the three years since I came back.
It’s a wonderful place!
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I know. My family used to live in Mallorca and we went through Valencia quite a few times on the ferry. Read more
I’ve always loved paella. The layers of flavors and the slight crunchiness of the rice on the bottom of the pan made…
I’m lucky. I live in a big city that offers an unending supply of different African cuisines. I can eat from one end…
When I traveled to Guatemala, I was focused on its legendary scenic beauty. I wanted to see the volcanoes,…
Made some. Quite tasty with and without rum. Have now branched out to other uses. Put a little coffee liqueur in last night. Quite good. Put a bit in iced coffee this morning. Thinking about trying some other liquors on other evenings. A versatile a holiday beverage to have in the fridge. Read more
Coquito expert here; spent many years in PR and have tried a lot of different coquitos. Not only is coquito delicious, but the simpler the recipe, the better. Too many spices muck up the flavor; expensive dark rums muck up the flavor, as does coconut milk, eggs, etc. 2 cans coconut cream, 1 can sweetened condensed… Read more
I just made this and it’s pretty great. I had trouble boiling evaporated milk without scorching it, and then I felt like I needed to leave the cloves, cinnamon, and star anise in the glass bottle a bit longer for a stronger spice flavor. I probably won’t make traditional egg nog again - we like this better.
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I love homemade eggnog but can’t completely shake the feeling I’m playing some kind of food sanitation version of Russian roulette with the raw eggs. Every time I indulge I kind of look around and think “Should I be doing this” and fear that I’ll be kicking myself for not knowing better when I end up in the emergency… Read more
It’s so much easier than eggnog and it is totally fine to modify it to taste, from all coconut and nondairy to subtle coconut flavor and lots of dairy, supersweet to barely sweet at all. I think a lot of recipes are determined by the size of cans of ingredients, but there is no reason to use a full can of cream of… Read more
One of my favorite holiday traditions was sipping my grandmother’s New Orleans–style egg nog. It was rich and…
You know it, but sometimes places in the US try to get by without it, which just isn’t right. My trini father can make it decently well. Read more