On her blog about Peruvian cooking and culture, Gretchen of Provecho Peru tells us that her husband eats sopa serrana for breakfast every day, and that occasionally she does, too. Looking at the list of ingredients -- flank steak, squash, fava beans, wheatberries -- I can see why. What a hearty bowl of goodness! Yerba buena might be hard to find in your local market, but I think you can substitute fresh mint leaves.
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Gina, of Skinnytaste, grew up with Latin flavors in her family kitchen, and what she loves about Caribbean cooking is that it's similar to Latin cuisine, only hotter. (I can get behind that, too.) This Jamaican brown stew chicken in a coconut milk base, served over hot rice, sounds like a perfect party dish you can make ahead. Cut back on the amount of Scotch bonnet pepper if you don't love really spicy food. Add an avocado and tomato salad, and you have a truly festive meal.
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When I was a little girl, we moved to a house in the suburbs, and the first Spring we lived there we discovered a rogue rhubarb plant pushing its way up, right in the middle of our back yard. I'd never seen rhubarb before, nor had my parents ever cooked with it, and for the first few years my dad just attacked it with the lawn mower, thinking he would be done with it. Until it came up again the following year. I've never tried pairing it with meat, as Pille of Nami-Nami does in this Persian lamb and rhubarb stew, but the notion intrigues me. There's a bit of mint in the stew, too. I can't wait to try it.
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