Word: friedli
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At Marie Mondesir’s Nouvelle Lune Cuisine, the multi-layered flavors of crisp, fried plantains and hearty, Creole stews tell a tale of colonization in Haiti even as they reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and saut?...
Simplicity and versatility are the foundations of Haitian cuisine. With ingredients culled from the island’s soil and seas, Haitian cuisine is both simple and satisfying. Capsicum and onions form the basis of the sauces, and flavor is then enhanced with spices, other vegetables and meat. Although more...
On my first visit to Nouvelle Lune, a plate of Poisson Gotcel ($8.50) piqued my interest in Haitian cuisine: I was greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of...
“Though these days are rare, they are still fun and help keep you focused, particularly in school,” Fried says.
“Playing two sports is not the burden some might make it out to be,” Fried says. “It’s actually a lot of fun—training, staying competitive, keeping focused, and meeting new people.”