Punch-de-Creme is basically a rich creamy drink that’s infused with strong rum for that added kick. It’s like the Caribbean version of Bailey’s. I didn’t get a chance to speak with my aunt for the specific recipe she uses, but after many drinks were shared that night…  just about everyone had a recipe to share with me on making Punch-de-Creme. Add booze and people will instantly become experts at just about anything.

From all the “ole” talk, here one I think would produce a great final drink…

Stuffing is a personal thing.  I like this recipe from my friend Laird Saunderson because I love fruit stuffing with turkey.  If you are more traditional, replace the apples with a pound of crumbled sausage meat, and use chopped fresh sage instead of tarragon.

For the best results, use slightly stale bread.  Challah or egg bread makes an excellent stuffing.  

Place any extra stuffing in a greased baking dish and bake, covered, for an hour at 375°F.

Meringue powder replaces the raw egg whites, which should not be eaten by anyone who is pregnant.

"I start with this because I think it is the essence of all that is desirable in chocolate its dark intensity isn't toyed with, nor upstaged by any culinary elaboration. This is the plainest of plain loaf cakes-but that doesn't convey the damp, heady aromatic denseness of it. To understand that, you just have to cook it. And as you'll see, that isn't hard at all.

Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard sauce called Kasundi is an dipping sauce popular in Bengal.

One of our favourite dishes from Camille and Michael's wedding. Frying the potatoes and cauliflower is a long process, but it's worth it!