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Dulce de Toronja/Mermelada de Toronja

IMG_4262 Winter may feel endless just now but the season for red pomelos is way too short.  Only a few markets in my neighborhood carry them  and I all but missed them last year.  Sweeter than other varieties with a thick white pitch or albedo, pomelos are perfect for making dulce de toronja and I‘d been waiting all year for them to come back around. Read more

Bori-Bori

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A couple of months ago, I was asked to do a small write up on Felipe Rojas-Lombardi for the launch of the Celebrity Chef stamps series.  I’m embarrassed to say that I didn’t know very much about him when I started.  Though he was famous for his work with James Beard, was the founding chef of Dean & Deluca, and introduced countless Spanish and Latin American food traditions to New York’s culinary scene at his Chelsea restaurant The Ballroom (tapas for a start and quinoa no less), his career predated the chef as celebrity phenomenon and it was sometimes hard to pull up information.  Still when I did find articles, some scanned into pre-Google archives, I found some answers to things I’d always wondered about.  For one, it explained why gourmet prepared food counters (like the one he developed for Dean & Deluca) are essentially Peruvian though they would never fall into the “ethnic” food category (he predated those facile distinctions as well).  Read more

Rosca de Reyes

IMG_9769Every January 6th, on El Día de los Reyes, Santa Claus and reindeers are traded in for wise men and camels.  Celebrated throughout Spain and Latin America, kids leave shoes out along with grass and water for the camels in exchange for presents the Reyes Magos will leave behind.  Growing up, it was one of my favorite holidays because it meant having at least one more gift to open.  This year I forgot to leave my shoes out last night and if the camels came looking for straw they were disappointed but I still wanted to post my favorite recipe for Rosca de Reyes. Read more

Storybook Ending

IMG_0925I’m known in my family for withholding information.  More absentminded than secretive, I’d forget to tell my parents about field trips, birthday parties, science projects, and even award ceremonies (never for science) until the last possible moment.  On the upside, friends can attest that I’m all vault.  Where it’s not so great is how slow I’ve been to post the good things that have been happening since the release of the The Cuban Table…and there has been a lot of good to share. Read more

Edible Everywhere

Page 1It’s Christmas Eve and I have a bag of sour oranges waiting for me on the counter of my mother’s home in Miami to make the mojo.  My family of 50+ and counting takes turns hosting Nochebuena and this year it fell on us (collectively known as las Peláez) to plan and my cousin Cecilia to host.  Ceci and I used to spend the weeks before Christmas looking for hidden presents after school and now we’re texting each other centerpieces and searching for the least plastic-looking plastic plates at Party City.  It’s been a lot of work but grudging fun.  With each run to find the best turrones or tub of manteca, I can appreciate how much easier it is to plan Cuban Christmas in an essentially Cuban city.  Still, living between New York and Miami, I always have the sense of missing home while being home.  This year I got to write about Bringing a Cuban Christmas -Mojo and All – to Brooklyn for Edible’s joint holiday issue (Manhattan, Brooklyn, Long Island, and East End) so in some way I got to experience both at the same time.  Wishing everyone and peaceful and happy Nochebuena!  On a side note, the planning committee nixed my idea for a snow making machine but that will just give me something to look forward to next time around.

Persimmon Hand Pies

IMG_0596The first time I had these persimmon pies I’d just hit send on a major deadline while on a press trip to Tabasco country in Lafayette, Louisiana.  After a sleepless night, I followed the smell of bacon to the Marsh House kitchen where chef and food writer Stanley Dry was making breakfast -chicory coffee, eggs, boudin sausage, fig spiced with fennel and bay leaves, and fried pies filled with persimmon jam.  It was all good, but I’ve always associated the pies with the heady sense of relief I felt that morning.

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The Cuban Table is here!

IMG_3828I am beyond thrilled to announce that The Cuban Table: A Celebration of Food, Flavors, and History is hitting both real and virtual shelves today.  Since our wonderful editor BJ Berti let us know that the finished copies were in the warehouse and on their way a few weeks ago, I imagined receiving them – usually in over-saturated, Doris Day technicolor.  The books would run straight off an assembly line, into a box, and onto a truck that would drop them at my door.  I’d coolly but swiftly rip it open, hand out the books, and and it would be champagne all around.  So many wonderful things have come from this book in the past few weeks that I just needed the one thing that would make it real.  The anticipation was maddening and when the books didn’t come, I took to sad-eying the UPS man when he failed to deliver.  Finally, just a few hours shy of today’s release date, the books arrived and…I wasn’t there.  I came home from a (very un-Doris Day-like) cardio kickboxing class and found the box on my coffee table with a lime green NEW TITLES  sticker splashed across the top and my yorkies yapping furiously around it.  It was later than I’d expected but exactly on time.  Most importantly, it was very, very real. Read more

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