These just needed to happen. Nothing is better than the smell of pumpkin and cinnamon wafting through the kitchen. The best part of this recipe is the buttermilk--an often overlooked and misunderstood ingredient. It makes cakes, muffins, breads and pretty much any baked good super tender and fluffy.
From our friends at the National Honey Board and acclaimed San Francisco pastry chef Luis Villavelazquez, a great twist on a classic- conchas with honey! Perfect for breakfast or your afternoon coffee, these beauties speak for themselves!
I was fortunate enough to have my boss give me some of his gorgeous zucchinis from his garden. Instead of the same old recipes I decided to make a light lasagna with other summer vegetables. This recipe isn't heavy and loaded with cheese and cream.
Rising temperatures arrived, hot and humid summer weather leaves us no chance to turn the oven on... So, its the perfect time for salads and cold snacks! You will love this one! perfectly ripen tomatoes and avocados, along with queso fresco, make a winning combo...
Among all the things that make me drool instantly, is Cochinita Pibil... this delicious dish from the Yucatan Peninsula, which actually makes amazingly good and tasty tortas (mexican name for a sandwich).
With the first days of summer here I couldn’t resist taking out my trusty ice cream machine and make my first of many batches of ice cream. What better way to kick off summer than with cherry chocolate ice cream. I have fond memories of this ice cream and it had been ages since I last ate it.
Continuing with my new found love of Peruvian cuisine, I bring you another brilliant recipe from Tony Custer’s “The Art of Peruvian Cuisine”, this time a sweet one: turrón de chocolate.
From a couple years now, salsa verde has become one of my favorite salsas. Its tanginess and taste is always delicious, doesn't matter if its made cooked or raw.
A couple years ago, I had the chance to visit Nicaragua, where I could try the popular "tostones" (green fried plantains, in the form of a chip).
Hace unos años, tuve el gusto de visitar Nicaragua. Fue ahí donde pude probar los populares "tostones", una botana que no es para nada dietética, pero está llena de sabor y color. Es super sencillo prepararlos, pues no se necesita mas que plátanos machos (verdes de preferencia), aceite y sal...