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NEIGHBORHOOD KITCHENS

Extending the Table


By Patricia Alvarado Nuñez
If you are looking for something different to add to your traditional Thankgiving meal, consider one of the following recipes, shared with us from New England chefs who never cook without adding flavors from around the world.  
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The Versatile Avocado


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By Patricia Alvarado Nuñez
Having grown up in Central America, home of the avocado, I am glad to see many of the chefs featured in Neighborhood Kitchens working this beautiful, nutrient-rich fruit into their delicious recipes. Try some of these at home.
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Five Gluten-Free Recipes From Around the World


By Patricia Alvarado Nuñez
As Neighborhood Kitchens has explored New England and met several great cooks, we have discovered cuisines from all over the world – Mexican, Thai, Indian, Japanese – that offer great gluten-free options.
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A trip to Siena Farm


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SUSTAINABLE EATING: USEFUL LINKS
Ana Sortun calls the growing interest her customers have in where their food comes from, "an amazing change for good."
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Oleana's Fried Mussels with Turkish Tarator Sauce


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Tarator sauce is a traditional Turkish sauce made from almonds.
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Oleana's Carrot & Fennel Saganaki


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Saganaki refers to a number of different Greek dishes prepared in a sagani, a small frying pan. This one is an octopus-based entrée.
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Oleana's Cacik


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Cacik is a seasoned dish of diluted yogurt that is very popular in the countries that made up the Ottoman Empire. The name translates to “everything green.”
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Dosa Temple's Masala Dosa


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A dosa is a South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. 
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Dosa Temple's Medhu Vada


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Medhu Vada or lentil doughnut is a South Indian snack mainly consumed for breakfast. Its primary ingredient is urad dal or black gram lentils. This dish is often served with chutney or sambar. 
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Dosa Temple's Semiya Payasam


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Semiya Payasam is a dessert made for festive occasions in South India. It is a pudding made with milk, vermicelli noodles, sugar, ghee, raisins, cashews, and cardamom powder.
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Teranga's Thiacry


Thiacry, or steamed millet couscous, is a Senegalese dessert found only in French-speaking West African nations.  
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Teranga's Thiebou Yapp


Senegal's meat version (or second version) of the national dish, Thiebou Yapp is a meat and rice entrée. The original or first version of Senegal’s national dish is Thiebu Djeun (rice and fish).
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Teranga's Accara Fritters


Margarita begins her lessons in cooking food from Senegal with black-eyed pea fritters.
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Cafe Azteca's Puerco Poblano


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Chef Antonio told Neighborhood Kitchens this is by far his favorite dish.
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Cafe Azteca's Sopes with Salsa Guajillo & Carne de Puerco


Chef Antonio teaches Margarita to make sopes, a traditional Mexican food based upon a corn tortilla, but different according to each region.
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Simply Khmer's Som-Law-Ma-Ju-Yuon


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Sam Neang and Denise Ban shared this recipe with us when they were featured as our guestson Neighborhood Kitchens.
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Simply Khmer's Bok-Lo-Hong


 Place a plentiful amount of your papaya salad onto the place and top off with a basil leaf!  Enjoy!
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Simply Khmer's Nam Jien


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Frying in soybeen oil makes these rolls become golden and crispy.
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Simply Khmer's Nam Chow


These light & easy spring rolls are very popular appetizers at Simply Khmer. 
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Taranta's Guavannolis


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Taranta's Paiche Amazon with Tacu Tacu
Taranta's Maine Lobster Causa
This Chef Duarte dessert original puts a Peruvian spin on the traditional Italian cannoli.
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Taranta's Maine Lobster Causa


Taranta's Paiche Amazon with Tacu Tacu
Taranta's Guavanollis
Causa de langosta is a traditional Peruvian potato dish. Created during the War of the Pacific, during which Peru and Bolivia fought against Chile, the dish came to symbolize the efforts of the women to gather food for the causa (cause) of the soldiers.
Neighborhood Kitchens

Taranta's Paiche Amazon with Tacu Tacu


Taranta's Guavanollis
Taranta's Maine Lobster Causa
This dish combines paiche, South America’s largest freshwater fish, with an Italian-influenced tacu tacu, the traditional Peruvian mixture of rice and beans.
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Chef Jose’s “Pico de Gallo” on the Bristol Burger


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The juicy tomatoes, crisp onions and fresh lime juice in this salsa can add color and kick to any meal, especially a burger.
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Bristol Lounge's Golden Tomato Gazpacho


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There’s no better way to liven up your day than with a chilled bowl of refreshing gazpacho. The vibrant yellow color of this golden tomato gazpacho will have you hooked before you even take the first bite!
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Muqueca's Moqueca Capixaba (Fish and Shrimp )


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Moqueca is a traditional type of seafood stew originally from the State of Espirito Santo, on the southeast coast of Brazil.
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Muqueca's Casquinha de Siri (Brazilian Crab Cake)


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While each of Brazil’s five regions has its own culinary heritage, they all share certain typical ingredients and dishes which remain distinctly Brazilian. Casquinha de siri is one such dish.
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Muqueca's Tapioca Cuscuz, a Coconut Tapioca Dessert


Tapioca Cuscuz is a traditional dessert from the Northeast of Brazil. Sweet and flan-like, it is extremely popular throughout Brazil.
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Scampo's Chicharrón with Spaghetti


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Chicharrón is a very popular dish in traditional Latin American cuisine. The following recipe combines the deliciously crispy chicharrón with red jalapeños and hot cherry peppers for a Latin-inspired spaghetti dish.
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Scampo's King Crab Mozzarella


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King Crab Mozzarella is a signature dish of Scampo Restaurant in the Liberty Hotel and its chef Simon Restrepo.
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Scampo's Chorizo Stuffed Grilled Swordfish with White Clam Risotto


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Chorizo is a type of pork sausage originally from the Iberian Peninsula, and it is a very popular ingredient in Latin American cuisine, where it is eaten grilled, fried, or simply sliced in sandwiches.
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Merengue's Chillo Entero Frito


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Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs.
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Merengue's Tostones Rellenos de Camarones


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Tostones are fried plantains pounded flat and then fried again to create a delicious chip. They are a staple in most Latin American cuisine and throughout the Caribbean.
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Merengue's Mofongo de Chicharron de Cerdo


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Puerto Ricans fiercely claim they invented this delicious dish of fried, green plantains and chicharron while Dominicans, with equal ferocity, claim it is they who were really the creators.  No matter the origins, mofongo is a very popular dish in both countries.
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Casa Romero's Bananas or Plantains Flambé


This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.
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Casa Romero's Ceviche Acapulco


Ceviche is an ancient and popular dish that has been around for as long as the Incas. It is native to Peru, although it quickly travelled along the Pacific Coast and gained popularity in much of Latin America.
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Casa Romero's Shrimp Cilantro


Shrimp is a staple of many Latin American cuisines, and this shrimp cilantro dish is a classic way to serve this ubiquitous seafood.
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Casa Romero's Salsa Verde/Salsa Roja


Casa Romero offers up a delicious and colorful take on salsa.
NK Recipes

The Neighborhood Kitchens Food Glossary


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Each week, as Margarita Martinez visits another chef's kitchen, she learns about the unique ingredients and techniques that give traditional recipes their great flavors. Here is a list of helpful terms to help you follow along
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Orinoco's Arepa Portobello


Arepas are Venezuelan grilled corn patties. They have a crispy white corn shell and a soft, doughy inside, which may be stuffed with a wide variety of fillings. They are a delicious snack or simple meal at any time of day.
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Orinoco's Torta Fluida


Torta is the Spanish word for a “sweet cake” in many South American countries. This torta fluida is a Venezuelan molten chocolate cake made with 100% Venezuelan dark chocolate. It is a sumptuous dessert which makes the perfect end to any meal.
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Orinoco's Panela Marinated Salmon


This panela marinated salmon recipe is an Orinoco signature. Panela is an unrefined, whole cane sugar and a central ingredient of many Latin American dishes. Orinoco uses panela in this dish to create a rich marinade for whole salmon steaks, which are then served over aji amarillo creamed quinoa and jicama arugula salad.

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