When I ran across my first dal recipe, I didn’t even know what the word “dal” meant. And the more I researched dal, the more I saw the limitless possibilities of this humble legume.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.
A classic Cuban sauce featuring garlic, olive oil and citrus that is used with meat and vegetables as a marinade or even a dressing.
My family has deep strawberry roots—some of them farmed strawberries—but it was a brother-in-law who introduced me to strawberry salad—and what a wonderful introduction it was.
Fish tacos are fun and tasty handheld food. This version isn’t exactly authentic, but it’s a nice centerpiece for a Mexican meal.
Slaw served with a side of science. Royal Cabbage Slaw is not only delicious but also has some interesting chemical properties.
On Mother’s Day my eldest step-daughter and I channeled our inner artists. You can, too. Take basic artisan bread dough and turn it into something beautiful and delicious! It is sure to add color and flair to any meal or hors d’oeuvre spread.
The secret to Creamy Tomato Soup, my vegetarian take on a classic, is fermentation. It tastes rich and is versatile enough to handle different types of toppings.
Biryani was my youngest step-daughter’s special request for her graduation celebration dinner, a consolation prize for not being able to walk in a graduation ceremony. It was a beautiful consolation.