A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Archives: Recipe
Canard à l’Orange
Camarões Piri-Piri
(Mozambican, Angolan shrimp in fiery red pepper sauce)
Piri-piri sauce, or molho de piri-piri, is used both as a marinade for fish, shrimp or chicken and as a tabletop condiment.
Caldo Verde
(Portuguese potato and kale soup)
Tinted a subtle green by finely shredded kale or collard greens and thickened with potatoes, caldo verde is one of the signature dishes of Portuguese cuisine.
Caldillo de Congrío
(Chilean seafood stew)
Chile's long Pacific coast makes it a veritable paradise for fans of seafood. A Chilean favorite is caldillo de congrío, a simple fisherman's stew made with red conger eel, known as congrío colorado.
Caldereta
(Filipino beef stew)
Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.
Calabacitas y Elotes con Crema
(Mexican zucchini and corn simmered in cream)
Two New World vegetables pair up beautifully in this simple yet luxurious side dish. Calabacitas is the word for young zucchini, and elotes means kernel corn.
Cajun and Creole Seasoning
(American Louisiana herb and spice blend)
Whether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use it to boost the flavor of everything from soups, stews, rice and beans to fish, chicken and gumbo.
Caipirinha
(Brazilian cachaça-lime cocktail)
The national cocktail of Brazil, the caipirinha (kai-pi-REE-nyuh) is a heady mix of lime juice and cachaça (kah-SHAH-suh), a brandy-like alcohol distilled from sugarcane juice.
Cachapas
(Venezuelan fresh corn pancakes)
Cachapas are rib-sticking pancakes made with fresh corn. They are sold as road-side snacks in Venezuela, wrapped around cheese and meat or simply spread with butter, cream cheese or sour cream.
Ca Kho To
(Vietnamese clay pot fish with caramel sauce)
Vietnamese kho dishes are comforting braised foods cooked in clay pots, and flavored with nuoc mau, a delectable caramel sauce with deep notes of molasses and coffee.