Caldo Santo is a Puerto Rican coconut and seafood stew served during the Lenten season. The rich coconut broth swims with chunks of fresh and salted fish, shellfish, and tubers typical of Puerto Rican cuisine. Not only is it a filling soup, but its flavor is also mellow and creamy. This is a great one-pot…
Easter
Jamaican-Inspired Rice and Peas
If you’re in the market for a filling vegan side dish, you can stop searching now that you’ve found this Jamaican-Inspired Rice and Peas recipe. This filling, one-pot dish is great, even if you couldn’t care less about veganism. It’s made with fresh ingredients and only one that is processed. Be sure to pin this…
Jerk Pernil (Roast Pork Shoulder)
This Jerk Pernil is going to open your eyes and taste buds to a world of possibilities. Not only does this succulent roast taste like you’ve taken a trip to Boston, Jamaica, but it is also so straightforward you can make it for this weekend’s family dinner. I’ll walk you through the ins and outs…
Coconut Raspberry Thumbprint Cookies
These buttery, bright Coconut Raspberry Thumbprint Cookies are a hit wherever they’re served. This needs to be in your recipe box if you’re into cookie baking. The cookie dough has sweetened coconut flakes mixed in and gets a generous outer coating of the coconut just before baking. The result is a toasted coconut shell with a fresh-tasting…
Tembleque (Coconut Pudding from Puerto Rico)
Tembleque is going to change the way you look at jello molds. This popular holiday dessert is pure coconut, laced with warm spices and a hit of citrus. It’s a staple in Puerto Rico and many other Latin American countries, especially around Christmas, but I’m not a fan of sticking to the calendar rules, so…
Five Cheese Baked Macaroni and Cheese
Why serve a boring mac and cheese dish this holiday when a five cheese macaroni and cheese is just as easy to make? This version is not only make-ahead friendly, but freezer-friendly to make holiday meal prep a breeze.
Mealy Pie Dough (Pâte Brisée)
This recipe for Mealy Pie Dough (also called Pâte Brisée or Páte Sucrée) is something you must have in your back pocket. Not only will it be the base for your Thanksgiving-Christmas-New Year’s-Three Kings Day pies; it’s a nifty recipe to have on hand throughout the year. Use it to make great quiche crusts for crowded brunches,…
Sweet Potato Casserole with Coconut Pecan Topping
This Sweet Potato Casserole with Coconut Pecan Topping might change the way you do sweet potato casserole this year. Thanks to the addition of coconut milk and coconut flakes in and on the casserole, it has a nutty, tropical vibe. My pumpkin pie spice blend adds a hint of spice to the creaminess, as well. This is…
Apple Cinnamon Pie with Lattice Crust
Once upon a time, in a college town called Towson, Maryland, an angelic culinary student worked at Moxley’s ice cream store. She developed this Apple Cinnamon Pie with a gorgeous lattice crust that our customers raved about. It had a sweet-tart filling made with fresh apples and spiced glaze. They’d often order it with their favorite scoop…
Guineitos con Mollejas en Escabeche
Guineitos con Mollejas en Escabeche holds an esteemed status on the Puerto Rican table. Though it is most commonly served during the holidays, this flavor-filled recipe is our favorite year-round. Don’t poo-poo chicken gizzards if you have never given them a chance. People who claim to hate it often rave over this recipe. It’s made with…
