Recipe report: Dishes from the CIA's Worlds of Flavor
Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations. These are some of the recipe highlights.
Coconut Seafood Soup
Chef Adolfo Garcia
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be substituted.