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Harina con Cangrejo

Despite a lifetime of research, I’m always discovering something new in Cuban food.  While it reminds me not to take anything for granted, less pleasant is knowing that my nearest and dearest have been holding out on me.  That’s how I felt when I discovered that harina – cornmeal simmered to a creamy state and topped with peppery sofritos and poached or fried eggs, ham or chorizo, shimp or crab – was a Cuban comfort food staple that everyone was having but no one was talking about.  I’d enjoyed Italian polenta prepared this way, but I  hadn’t realized there was a take on it that was much closer to home – just not my home. Read more

Hungry in Edible Manhattan

I always love coming across a copy of Edible Manhattan so I was thrilled when they asked me to contribute two pieces to their first ever dairy issue (March/April 2012). Tasked with finding the city’s best tres leches, all signs pointed to Daisy Lebron at  Bizcocho de Colores in Upper Manhattan. On what seemed like the only cold day this past winter, I made the treck to the opposite side of the island and was rewarded with an amazing tres leches (or two).  It was a treasure in a plastic clam shell. Click here to read Uptown, a Dominican Confection Makes Life Three Times Sweeter which includes an extended photo gallery by Elizabeth Leitzell. Read more

Cascos de Guayaba en Almíbar

It’s not really news that you should see what tops the ingredients list of certain foods and rule out anything lab born. Still, we all have our blind spots and for me its guava in all its forms. Easy enough for most to avoid, except for Cubans to whom its practically a food group, I get as far as seeing red color #20 and think better of it. When I’m in Miami, this isn’t a problem.  I can always find freshly made poached guavas, pastes and jellies in local markets.  Visting Jamaica this past November, my suitcase was weighted down with jarred preserves where the most intense add-in was clove and maybe a dash of nutmeg. In New York, I have fewer options.  Read more

Introducing La Filosofia

We’d been expecting her for a long time but were still a little surprised when she finally showed up at our door – a little black peacock named La Filosofia. Months before, my sister Carmen and I were looking for a project we could develop together. I wanted it to be kitchen related since I live in there, and my sister thought of an apron with a laminated pattern just at the splash spot, where the torso meets the counter.  Practical yes, but when we found a collection of canvas in woodland prints, we knew they could be lovely to look at too. Read more

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