Lisa Leake

Sep 14, 2023 | epicurious.com | José Andrés |Lisa Leake |Claudia Roden |Sharon Lebewohl

Chef Karla Hoyos developed this recipe while World Central Kitchen was responding to an earthquake in southern Haiti in 2021; it's the epitome of adaptation. The team had to create recipes that included protein, vegetables, and starch all cooked together in one paella pan. The result shows no sign of the restrictions placed on its creation, which were: limited cold storage and just three paella pans to prepare 10,000 meals daily.

Sep 12, 2023 | epicurious.com | JJ Johnson |Lisa Leake |Naz Deravian |Charity J. Morgan

This quintessential Haitian rice dish is named for the djon djon mushroom, which is grown in the north of Haiti. The mushroom is considered a delicacy, which is reflected in its exorbitant price! That's why I use Maggi djon djon cubes for this recipe, which are easier to find than the mushrooms outside of Haiti (check an online marketplace or Haitian market), and a lot more affordable. The djon djon gives the rice a black color and a very distinctive umami flavor.

Apr 27, 2023 | 100daysofrealfood.com | Lisa Leake

Apr 21, 2023 | 100daysofrealfood.com | Lisa Leake

Apr 13, 2023 | 100daysofrealfood.com | Lisa Leake