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, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. A heap of saucy pasta with a side of fried plantains might not be the first dish that comes to mind when you’re packing for a beach trip. To some, seaside sustenance should be portable and light, and it certainly shouldn’t require utensils. But for me, watching my aunts plop down thick, slick strands of spaghetti onto styrofoam plates is a beach meal swimming with tradition. Dominican spaghetti is a hearty, lush dish consisting of pasta tangled up with yellow and green ...

Mojo picon, a culinary staple from the Canary Islands, is made by emulsifying oil with red chiles, garlic, sherry vinegar, and paprika.

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Before I met my best friend in middle school, whose parents owned a pizzeria, I didn’t know that some people ate meatballs with spaghetti. In my world, hotdogs went with spaghetti. And meatballs definitely went with rice. When I came home from school, I was often greeted by the warm starchy smell of our rice cooker hard at work. But when I saw the fryer on the back deck and a gleaming red jar of homemade sawsawan, a spicy Filipino vinegar-based dipping sauce, standing confi...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Fusion is a word that’s come to imply a lack of authenticity, but much of the culture of Hawai’i is itself a hybrid, and the plate lunch is a beautiful reflection of that. A kind of bento box—like take-out meal, plate lunch was originally eaten by laborers. Today, you can roll up to drive-ins and food wagons across the islands for a styrofoam container loaded with two scoops of white rice, mayo-laden macaroni salad, and an entrée—to name just a few, katsu, ...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When I was growing up, we had a lovely elderly babysitter named Maria. Maria was Finnish, and as a special treat each Friday, we’d leave school at lunch and trek home for her signature Finnish pancakes. Maria’s pancakes were not fluffy short-stacks but instead flat, plate-size pancakes. And they were the only pancakes we knew. Finnish pancakes have a lot going for them, including their tenderness, a lovely caramelized finish, and an exceptional amount of surface area fo...