Pastry chef Paola Velez gives Bananas Foster, the classic flambéed dessert, a Caribbean twist by swapping out bananas for plantains and adding warm spices and coconut water to the caramel sauce. If you can't find extra ripe plantains, place them in a brown paper bag and leave them in a warm, dark place until they ripen—very green plantains could take a week or more. When flambéing, make sure to have the lid for your skillet on hand in case the flame gets out of control and you need to smother it. Rum raisin ice cream is the perfect accompaniment to the caramelly plantains.

Bright with lime juice, this pozole recipe is rich from two cuts of pork and savory from the hominy and dried ancho and guajillo chiles in the mix.

The secret to these meatless Cuban-style black beans is to cook them at least a day in advance to allow the garlicky flavors to develop.

For Chef JJ Johnson, celebrating Noche Buena, or Christmas Eve, includes cooking pasteles with family.

Spicy chorizo, dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish dish.

Sometimes called coconut eggnog, Coquito is served at Christmas and throughout the holiday season in Puerto Rico.

Apple butter is basically a spreadable apple pie filling, only better! Any classic cooking apple should work in this recipe. Though the cooking time is long, it's super easy and pretty hands-free. Pair this apple butter with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits.

This royal icing with cream of tartar is easy to make and perfect for decorating gingerbread houses.

Light and fluffy angel food cake frosting. It has all the taste of a boiled frosting with very little effort! Sometimes I like to change it up a bit and use maple or peppermint extract instead of vanilla.

Try this buttercream frosting made with granulated sugar instead of powdered sugar. It's the best for chocolate cakes and cupcakes. This recipe makes enough to frost the top of a 9x13-inch cake.

This microwave lemon curd recipe is quick and easy to make. It's particularly useful when you're going to be entertaining but you're short on time. Store for up to three weeks in the refrigerator.

This whipped cream recipe is about the most amazing thing you will ever taste!