Mar 15
Trying to cover a lot of ground on my site, I regret that I don’t get to spend too much time in any one place – picking up terms and techniques without becoming fluent in any one country’s cuisine. But lately my Cuban cookbook research has kept me at home, literally and figuratively, so I was due for a side trip. Read more
Sep 12
I saw a reference describing end of summer/start of fall cooking as “valedictory meals”. I prefer to think of this time as a cross-fade. As one season quiets down, another one starts to roar, but for at least a moment they make the same sound. To take advantage of the markets in transition, I made an Argentinian Carbonada Criolla, a heavy beef stew lightened with peaches, pears and corn served in a pumpkin last September. This year I decided to try Mexico’s chiles en nogada. Pork or beef picadillo stuffed into poblano chiles, it’s covered in a chilled, creamy walnut sauce and garnished with pomegranate seeds. Read more
Finalist for the 2015 James Beard Foundation Award in the International Cookbook Category for The Cuban Table
hungry sofia 