One of the most popular questions I get from people when they find out I write a recipe column is whether I have had any food fails when trying new dishes. The answer is a resounding yes. And if you were to ask me what the biggest fail of all time was, I would, without …
Continue reading “Prepare a honey of a meal for dinner this week”
I’m of the opinion that any dish named using its French term immediately sounds 1,000 times fancier. Souffles (puffed up egg dishes) and fondue sovoyarde (cheese dip) and crème brulee (custard topped with burnt sugar) all sound infinitely luxurious. Even foie gras (duck liver pate) almost sounds appetizing. Shrimp etouffee is another of those dishes. …
Continue reading “Etouffee is easy to make and ‘shrimp’ly delicious”
An article by Eliana Rivero goes into great detail about some of the cultural dishes of Cuba, including a dish I decided to try for this week’s column, congri. According to Rivero, “The name comes from the Creole French words congo and ris (beans and rice) to produce what today is widely consumed by Cubans …
Continue reading “Everyone will want to ‘congri’gate around your table for this dish”
When we were stuck in the house for lockdowns at the start of the pandemic, I (like everyone else) started getting a bit stir crazy and began looking for ways to reorganize different parts of our house. One of my first projects was my horribly organized spice cabinet. The way it was all stacked in, …
Continue reading “‘Tajin’ up the flavor with yummy seasoned rice”
