Tostones and Tech Tuesdays

This week’s historic visit to Cuba inspired me to make Frijoles Negros Cubanos (Cuban Black Beans) and Tostones (twice fried plantain slices). Tostones are a staple of many Latin American countries, the Caribbean and West Africa. Known in many countries in Latin America as tostones, they’re also known as tachinos or chatinos in Cuba, fritos verde in the Dominican… Read More

Spicy Butternut Squash Empanadas

When I cook, I like to remind myself that success in cooking does not come in perfection—nothing is perfect—but rather, I think success comes in the evolution of a dish. To me, what’s interesting is the how a dish can continue to morph and evolve—the risks taken, adjustments of ingredients, spices, and techniques used, etc. This all varies from person to… Read More

Green Gazpacho

Some may think it a stretch to call chilled green soup gazpacho, but although this version is quite different from traditional gazpacho, it still is every bit as refreshing as its classic red cousin. With origins in the southern Spanish region of Andalusia, traditional gazpacho is a soup made of raw vegetables and served cold. It usually has a tomato base, but nowadays… Read More

A Terrarium Workshop Birthday Party

Okay friends, settle in. This post is a little longer than usual. I wasn’t planning on having a birthday party for my son until he turned about five or six years old, a time I thought he’d either care to have a party and/or would likely remember it. I changed my mind for his recent third birthday and held… Read More

Watermelon Salad with Courgette and Fennel

At first blush, fresh currants can be a little puzzling. They’re these beautiful little jewels that can be found in four colors—red, pink, white and black—and each has a distinct flavor. The red, pink and white currants—gooseberry’s close relatives—have a refreshing and sprightly flavor, with just a hint of sweetness. The European black currant, prized by the French who… Read More

Coconut Red Lentil Terrine with Cumin and Turmeric Seeduction Crackers

Everyone should have at least one good pâté recipe in their entertaining repertoire. Whether you serve it at lunch with a simple green salad; or with afternoon tea; or as an appetizer during a cocktail hour, a wine tasting, or with an apéritif before dinner, a tasty and exotic pâté can often liven up a culinary spread… Read More