Jun 26
It’s been coming for awhile, but instagrams are now everywhere. Nostalgia for the present makes sense in the summer and that seems to be the app for it. While I love the effects, there’s something unearned about tapping an icon and adding a 1977 filter to a 2012 happening. As someone who already has a seventies-circa filter coloring their earliest memories, it can be disorienting, erasing the line between then and now. Read more
Nov 26
I generally stay away from soda. A former diet Coke addict, I’d long sworn off high-fructose pop for San Pellegrino and prissy bottles of French lemonade. Still, I made the exceptions for the Mexican sodas sold in bodegas and taquerias. Coming in flavors like tamarindo, guayaba, and jamaica and made with real sugar, I was mostly attracted to the unreal colors that radiated out of the coolers and glass cases. I hadn’t done product reviews until now but when Jarritos offered to send me samples, I thought it would be a fun way to experiment with the flavors I hadn’t tried. Having spent the summer indulging in egg creams and milkshakes , I decided to make ice cream floats for my friends and find out what they thought. My sister Carmen had an interesting perspective that she offered to write up and post, pointing out more than pretty colors. Read more
Aug 31
August seemed to come out of nowhere then in a flash it was gone, taking summer with it. You’d think I would have learned last year. Still, there’s plenty of great things to read, try, and eat over the long weekend. The Miami Herald did a great story about Jorge Bravo’s Hispanic Kitchen, a site I’ve enjoyed being a part of that’s definitely worth checking out. Venezuelan chef Terry Hope Romero talks to the Daily News about making Latin American food animal and dairy free in Viva Vegan! A book I’ll have to buy just find out how she managed the tres leches cake. The heat may be giving way to fall but there’s still time for late summer gazpacho, chicken marinated in mojo, and smoked chocolate and tequila ice cream. Read more
Oct 20
After last week’s break from posting, I was excited to get back in the kitchen. Fortunately, it was a giant kitchen at the French Culinary Institute for Pastryscoop.com’s Fall Conference this past Sunday where I volunteered for the day. I was assigned to a kitchen so I wasn’t able to see everything but demos that came to me were a great sample of the day. Here’s a brief overview for how it went: Read more
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 