Tía Lourdes’ Cuban Frijoles Negros (Black Beans)
My Tía Lourdes’ frijoles negros is my most treasured written recipe, and, with her permission, I am sharing it with you.
Vegan Roasted Butternut Squash Soup
Velvety, warm, subtle sweetness yet savory to boot; this is my go-to dish to kick off Fall.
Dijon Vinaigrette ala Lourdes
This recipe is a salute to my mother and my favorite salad dressing of hers.
Tía Lourdes’ Quick Frijoles Negros (Black Beans)
My Tía Lourdes’ frijoles negros is my most treasured written recipe, and, with her permission, I am sharing it with you.
A Rich No-Waste Vegetable Stock Made With Vegetable Scraps
Instead of throwing away your vegetable peels, skins and scraps, save them in a gallon-sized freezer bag and turn what you would have thrown in the garbage into a deliciously rich stock.
Make & Freeze Your Fresh Puerto Rican Sofrito
Sofrito is a base for most Puerto Rican dishes, make a batch and freeze using ice cube trays for your convenience.
Chipotle Spiced Chocolate Covered Strawberries
For the lovers of strawberries, chocolate and all things spicy!
Rich, Velvety Butternut Squash Bisque
This Roasted Butternut Squash Bisque is savory with a hint of sweetness from the squash. The combination marries into a perfect dish for the Fall.
A Simple Way To Peel Fresh Peaches
How to peel peaches in seconds.
