Haitian bouyon is somewhere between a soup and a stew. Often made with beef, in our house it’s only ever made with chicken. The meat is simmered with herbs and aromatics, similar to the method ...

We talked Haitian food, Haitian families, and what cooking and eating together means to Haitian people. Chef Lemaire even blessed this column with a recipe ... of making the best of what we ...

Some would argue the spaghetti with hot dogs is the best variation of the ... he is making a career of spreading Haitian ...

Gregory Gourdet is the chef-owner of Kann, a live-fire Haitian restaurant featuring Pacific Northwest ingredients. A prominent figure in the local food scene, he is best known for his award ...

The vivid colors signal the presence of the only Haitian restaurant on the south ... His story about outlaw charcuterie appeared in Best Food Writing 2010. His story “Chicken of the Trees ...

Haitian chefs recognize that their food is many Americans’ first introduction to Haitian culture, and see their role as not just “chef,” but also as an educator. “I think food is universal and food ...

Did You Eat Yet?, opened in August, is the latest chapter in a story inspired by Jean Francois’s love of Haitian food, and his desire to share it with the world. Enter what looks like any other ...

Medegine Guillaume is steadily making a name for herself in the food industry. This Harlem-born, Haitian-American chef wants to spread the beauty of her heritage while making healthiness a priority.

Haitian migrants have long played an important ... but many have little access to essential services like healthcare, food assistance, and even basic reproductive care upon arrival.