Pikliz, Epis, and Other Ingredients Add Haitian Flavor to This Spanish Octopus

Be it homey poule nan sos (stewed chicken in Creole sauce) or creamy labouyi (a cinnamon and star anise dessert porridge) Chef Chris Viaud grew up on his mom’s homey Haitian dishes. Today, the Top Chef Season 18 contender is translating those memories onto the menus of his Haitian pop-up Ansanm and farm-to-table restaurant Greenleaf, both in Milford, N.H. “My journey...