Recipes | Sense & Edibility

I make things like this Loaded Carrot Cake because

I make things like this Loaded Carrot Cake because I thoroughly enjoy being extra. This year, Easter is going to be EXTRA special. We're all stuck at home, working, educating, and trying not to go crazy. We need to be extra and we deserve to be, too! What better dessert than this one?

Sad news dominated my life last week. Over the wee

Sad news dominated my life last week. Over the weekend I indulged to the Nth degree and made this Honey Cheesecake with Baklava Crust. Easter is coming up. Go brave the store and grab what you need to make this decadent dessert hybrid. I promise you, no one is buying the ingredients to make a baklava-laced cheesecake. We're the only ones hip to it. Clickable link is waiting for you in my bio.

Vitamin C Bomb Smoothie, because even though I hav

Vitamin C Bomb Smoothie, because even though I have no idea what day it is, I know my body can probably use something healthy. Click on the link in my bio for this refreshingly healthy libation, then do your girl a solid by commenting what day it is below. Thanks.

Pineapple 101! What are they, how are they used,

Pineapple 101! What are they, how are they used, and more importantly: how the heck do I cut it?!? I was the equivalent of a scullery maid when I first started working in restaurants. Sunday brunch service meant I was cutting more pineapples than you could imagine. There are many techniques and gadgets available which make the process "faster", but that doesn't mean they're efficient. Product loss should still mean something- especially when it's your money going to waste. Time is also important. I'm not cutting out every little brown speck for the fun of it. Click the link in my bio to learn more about this tropical fruit and what to do with it.

If you've never had Habichuelas Guisadas you've be

If you've never had Habichuelas Guisadas you've been missing out. Rice and these stewed beans are a prominent part of many Hispanic meals. So much so, my mother told me she grew up eating chicken, rice, and beans every single day of her life. Since she was the oldest of 9, it wasn't hard for me to believe her. While we have more choices to choose from- even during this chaotic time- this is still a dish I recommend learning. Dried, canned, or frozen beans can be used, but I prefer the texture and availability of dried beans. A sofrito provides the base for this filling dish. Flavorful meat and potatoes make this a meal in itself. Grab the recipe by clicking on the link in my bio.

I'm feeling very "pioneer-like" these days. It's l

I'm feeling very "pioneer-like" these days. It's like I'm living on a finca in the Puerto Rican mountains or in a cabin in the country. There's just a weird atmosphere of fending for ourselves right now. Arroz Blanco (Steamed White Rice) is on heavy rotation and baking is more frequent. Let me tell you about my ancestors from both my Black and Puerto Rican cultures- those folks didn't bother with measuring cups. For a while I tried following the instructions that are on the bags of rice. It always turned out amogollao (gummy), which, in my culture, is akin to being a wanton harlot (not really, but close). So, I went back to my roots. When making white rice, I was taught to measure "con el dedo" (with a finger) or- especially in my family- "con la mano" (with your hand). Cover the rice in the pot with enough water to reach the second line on your finger or the last knuckle on your flat hand. Makes sense, right? Turns out it's an inch of water above the rice. Granted, we could measure it properly- I give you the proper measurements for this recipe, but why not keep it old school? How do you make rice? Is it as "unique" as my family's method? Click the link in my bio to find out more tips on making the fluffiest pot of rice.

Don't YOU put cheese in your hot chocolate?!? I fi

Don't YOU put cheese in your hot chocolate?!? I find it shocking that not everyone enjoys theirs this way. I described the way Puerto Ricans/Caribbeans drink their hot cocoa and got the biggest side-eye. Don't knock it until you try it. I'm easing you into it with my sammie-spin: Grilled Cheese and Chocolate sandwiches. @borden_cheese and @chocolatecortespr come together between thick slices of Pan Sobao to form an edible version of a childhood treat. I'm giving you options to use what you have on hand, too! Clickable link is in my bio!

As a member of the foodservice community for my en

As a member of the foodservice community for my entire teenage and adult life, I know the stress restaurants are facing right now. People are worried about how to pay their bills and how they'll provide for their families. The government will bail out banks and financial institutions, but restaurants are forgotten. Let's support those who serve us everyday. Post your location below. Share with your friends.