Word: mondesire
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Dates: during 2003-2003
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...reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and sautéed onions, imported to Haiti on the ships of European merchant-adventurers, are a token of the Old World. Using recipes and techniques refined by a long family tradition, Mondesir, a native of Port-au-Prince, Haiti, proudly continues the rich culinary traditions of her island...
...When you’re starved, a potato has no peel,” says a Creole proverb. In keeping with the abundance of the island’s produce, servings are hardly scarce. At Nouvelle Lune, Mondesir serves meals that are twice blessed with surprising blends and generous portions...
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