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Cozy Haitian Cooking with Chef Chris Viaud

A trio of dishes, perfect for chilly fall weather

Published October 2, 2024

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“Poule Nan Sos” – Stewed Chicken in Creole Sauce. Photo: Phil Viaud

Hot climates do not preclude hot food; just ask anyone from a tropical region. In fact, many countries close to the equator have soups, stews, and drinks that can lend brightness and heat to the tables of us northern neighbors as the days here get shorter and colder.

Chef Chris Viaud. Photo: Instagram/@chefchrisviaud

The Haitian kitchen is especially generous in this regard. Silky orange pumpkin soups, stewed chicken in creole sauce, and fragrant rice and beans, all spiked with a kick of epis, a common Haitian flavor base, always brought warmth and comfort to Chef Chris Viaud while he was growing up in a Haitian family in Massachusetts. Fortunately for us, Viaud—a James Beard nominee, Top Chef contestant, and owner of restaurants Greenleaf and Pavilion in New Hampshire—has shared those family recipes with us, just in time for fall.

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