Pigeon Pea stew is a simple, yet tasty stew that will stick to your ribs and keep you warm during the winter. The leguminous peas provide essential protein and amino acids. It's very simple to convert this stew to a vegetarian dish by replacing the chicken stock with vegetable stock or water.

One of the hardest lessons I've learned is how to peel a green plantain. They're tricky and difficult. Even yellow plantains are hard to peel sometimes. To help you out, I've put together these handy instructions. Follow them and you can't go wrong.

I love a good party. Whenever I'm asked to bring a dish, I like to bring along miniature papas rellenas (stuffed potato balls). They're always a hit - meat and potatoes in one little bite. Larger potato balls make a great side dish.

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Okra isn't just a southern tradition. It originated in Africa and was brought to the Caribbean by way of the slave trade. So, it shouldn't be surprising to find Latin dishes where okra is the start attraction.

Try this traditional okra stew from Puerto Rico. It gets a spicy kick from jalapeños. You can leave them out if you don't like chili peppers, or add more if you want the stew spicier. The choice is yours.

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