Just in case you need a sweet, buttery bread to serve alongside your favorite dinners, I present to you: cornbread in all of its glory. I’m a Yankee; I never claim to be a Southerner. That said, no one has to be Southern-born to make a bomb cornbread. I’m proof positive. My cornbread is sweetish. It also…
Hispanic/Latin
Arroz con Dulce (Creamy Coconut Rice Pudding)
Many cultures have a recipe for rice pudding that each bring a spoonful of comfort with every bite. The Puerto Rican (or Latin American) version is called Arroz con Dulce or Arroz con Leche. Arroz con Dulce is the preferred name for Puerto Ricans as arroz con leche is more of a breakfast treat there. Coconut and cinnamon play a significant role…
Mantecaditos (Almond-Flavored Butter Cookies)
Hector and I went back and forth over this Mantecaditos recipe. I prefer a buttery, bite-size cookie because that’s what I grew up eating. On the other hand, Hector is more about a bigger cookie, with no concern about the butter to flour ratio. I bring you the offspring of the beloved cookie of so many…
Coquito Tres Leches (Coconut and Rum Tres Leches)
Recipes like this Coquito Tres Leches cake come from my boredom. Seriously! I lay in bed, thinking of my favorite things. Coquito? I love it because it’s so creamy and coconutty. Coquito is a rum and coconut cocktail laced with cinnamon. Throughout the holiday season, it is served in many Caribbean-Hispanic countries and the diaspora around the world. Tres leches is…
Coquito: Puerto Rican Coconut-Cinnamon Rum Cocktail
Before we go any further with this Coquito post, I want to remind you that I’m a married woman. I’m won’t tolerate any disrespect to the Soldier. So, that means no marriage proposals, no sending flowers (especially orchids or lilies), and no diamond rings in size seven. I won’t stand for it. Pontificate on how much of…
Achiote Oil: Sense & Edibility’s Culinary Class
Planning to make a bunch of Hispanic or Caribbean recipes? Well, Friend, Achiote Oil is your weekend project. Many dishes in the Hispanic culture include achiote in some shape or form. Its oil is easy to make and even easier to use. The only warning I offer: don’t get it on anything you care about! What is Achiote Oil? Achiote…
Arroz con Gandules (Rice with Pigeon Peas)
Arroz con gandules is a very popular Puerto Rican rice dish. Rendered pork fat and spices flavor the rice before the pigeon peas are added and the whole lot is steamed until fluffy and soft. You’ve probably seen, if not tasted, Arroz con Gandules if you’ve ever had the honor of being invited to a Puerto…
Pernil (Puerto Rican Roast Pork Shoulder)
Let me tell you about the time my husband almost stabbed a guest in our home over the skin you see in the photo above. It was traumatic. It was scary. Totally justifiable, but still scary. That right there sitting atop that mound of deliciousness is chicharrón. Pork rind. Crackling. Heaven. It is one of…
Rellenos de Papa (Picadillo-Stuffed Potato Fritters)
Is it a potato or a snack? It’s both! My Rellenos de Papa, also known as Papa Rellena, are an optical illusion. They look like a potato, but when you bite through their crisp exterior, a savory meat filling is there to greet you. Lately, I’ve been on this cuchifrito kick. It might be that I’ve…
Pinchos (Puerto Rican Grilled Pork Kebabs)
OOOP! Better watch out! Hector’s making his hand modeling-career debut! You don’t even know how excited I am to give you this recipe for Pinchos. If you have a day for marinating and a grill, this is going to be your next favorite recipe. Dozens of Hispanics (and people who live amongst them) can’t be…
