Jun 8
This past Sunday I was invited to “Feel the Spirit of Brazil” at the Gourmet Latino Festival’s cachaça tasting seminar led by The Brazilian Kitchen’s Leticia Moreinos Schwartz and Olie Berlic. I have to admit that I was mostly looking forward to the petiscos: pão de queijo (cheese rolls), biscoito povilho (yucca sticks), croquette de carne (meat croquettes), and brigadeiros (chocolate fudge truffles) but there was more. Read more
May 27
Before the official start of summer’s grilling, beaching, hazy half days, I wanted to thank everyone who’s been reading and commenting with my first cookbook giveaway. Since its release last year, Michelle Bernstein’s Cuisine à Latina has become one of my favorites. Raised in Miami by her food-loving Argentinian and Jewish family , she’s become known for the contemporary Latin cuisine with Spanish, South American, Caribbean and Mexican accents that she serves at Michy’s and Sra. Martinez in Miami and Palm Beach’s MB. The book is full of great recipes to make at home for anyone who’s home is always elsewhere. To win a copy, let me know what dish your most looking forward to having this summer. Leave a comment here (one entry per person) between today and June 4th midnight (EST) when I’ll pick a winner at random. Read more
Going through second hand stores in the West Village, I always feel like all the good finds have been found, but the other day in Bonnie Slotnick Cookbooks in the West Village, I found a copy of Time-Life Foods of the World: Latin American Cooking that looks like it could have been the sole reference book in Life Aquatic galley kitchen. Written by Jonathan Norton Leonard with photographs by Milton Greene, it’s one in a series of 27 books published in 1968 that I wished someone in my family had acted now to order.
Filled with recipes like Mexican chiles en nogada, Peruvian chancho adobado, and Brazilian crema de abacate alongside over-saturated images of candy making convents and ladies who lunch, it’s a combination of simple, traditional food and late-sixties baroque. If I don’t find at least one occasion to turn a pineapple into an ice bucket this summer, I will be very disappointed. Read more
ana@hungrysofia.com
