Anchoring the string of Caribbean islands that includes Haiti, Puerto Rico, Montserrat, and others, Cuba is home to a cross-section of people – and cuisines. For years, the country has been relatively inaccessible to tourists, especially those from the U.S. And while U.S.-Cuban relations remain tenuous, the easing of travel restrictions have made it possible for visitors to start exploring the island, the largest in the Caribbean, and one distinguished for its natural splendor.

What better way to celebrate Carnival & Fat Tuesday than with fritters fried in pork fat?! Castagnole are a specialty of Carnevale and eaten across Italy during this period. Pastry shops are filled with Italian fritters drizzled in honey or rolled in sugar with the ruby colored alkermes liquor atop.

Jiao zi (dumplings, 饺子) have been an integral part of Chinese culture for as long as anyone remembers.

It's a cold, rainy, blustery fall day here in Michigan. Immediately, my thoughts turn to warm, comforting Irish recipes. Yes, I remember many cold rainy days in County Kerry, and eating the best Guinness Beef Stew, accompanied by that lovely classic Irish Brown Bread. Here are two recipes that I love to make.

Planning a family reunion can be a daunting task – from figuring out the best location to plotting activities that work for everyone, whether they’re ages 2, 22, or 82.
 
And then there’s mealtime.
 
Inevitably there’s a mixture of food likes and dislikes, paired with an allergy or two, or more. At least that’s how it goes in my family, which now tops more than 20 at family gatherings.
 

Ironic, really – it took traveling to Toronto to discover an American original.