Category Archives: Recipes

Bringing the Family Together in The Kitchen This Thanksgiving

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Thanksgiving is one of our most celebrated cooking holidays at home. For years my children have associated Thanksgiving as a day when our family enjoys dishes not only from their father’s American culture, but also from their mother’s Latino culture – and it’s a great way to get them excited about where we both come from, even if we aren’t traveling there for the holiday.

One of the ways in which I have been able to get my boys interested in not just feasting, but also in preparing for Thanksgiving, is by explaining to them why each dish is so important to us. So, for example, my husband loves green bean casserole, a dish that he enjoyed growing up and one that I make only around that time of year. Explaining to our sons that this was a dish that their father enjoyed when he was their age not only encouraged them to give it a try, but also to learn to shop for all the ingredients when at the store and help in the prep work in the kitchen.

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Writing, Food, & Pleasure with Saveur Editor, Gabriella Gershenson

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For most people who write about food, the love for doing so goes beyond the desire to bring to light what’s good.

For most people who write about food, and in my opinion, the best food writers, are those who write about food from a place that is so personal and so intimately real that at times their hands shiver at the keyboard as they try to find the words, or their mouth salivates as they remember the experience, and sometimes, their eyes even get a little teary from the memories that a dish evokes.

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Blue Apron Delivers Good Eats Home [Recipe]

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When I was in my 20s and in college, I lived with an empty fridge. I was never a fast food eater. I was never a fan of t.v. dinners or frozen meals, and I never really spent time in supermarkets. I was busy working, going to college, you know – being in my 20s.

Even if I had a service like Fresh Direct, where groceries are delivered to your home, I know I just wouldn’t have taken the time to figure out what to make and looking up recipes would’ve never entered my mind. Of course, that is not at all my life now, but I know it is the reality of a lot people, many of which enjoy a good meal when they can, but never really have or make the time for all it takes to prepare it.

When I heard about Blue Apron, the service that not only delivers food, but also recipes and all ingredients to the exact measurement of what is needed, I had to check it out. Blue Apron sent me enough ingredients for three different meals to feed two adults (and whatever kid of mine asked for some) each.

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Grilling with Chefs at JW Marriott Orlando Grande Lakes, FL

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If you’ve been reading my site long enough then you know that when it comes to cooking it up with chefs I am in heaven. Whether it be cooking demos with chefs from the Virgin Islands or cooking school with chef from Italy, I am happy to watch, learn, cook and taste away.

So of course it makes sense that during my recent family visit to Orlando, FL I would sneak away for a few hours to take participate in a grilling class hosted by the JW Marriott Orlando’s Griffin Cooking School and led by their Executive Chef Chris Brown and Sous Chef Monica Noda of Citron. Class at the Griffin School are led by diverse group of chefs that currently prepare the food at the resorts many restaurants – and for the price of these class, that level of access and wisdom is something not to be missed.

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RECIPE: Dannon Oikos Greek Yogurt Market Berry Muffins

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During my partnership with Dannon, I got to enjoy several of their Activia Breakfast Blends and Oikos Greek Yogurt products. As often as I wanted by simply stopping by their booth during the BlogHer conference.

But during our breakfast with pastry chef Amanda Cook, I learned about different recipes where both products make the perfect ingredients one of my favorite treats is the Dannon Oikos Greek Yogurt Market Berry Muffins. These weren’t too sweet and the small muffins were the perfect serving size for any breakfast.

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Interview with Taste of Home’s Catherine Cassidy

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I have a collection of cookbooks that I keep stacked in my kitchen for occasional use. My husband often laughs at my obsession with them because I will buy two or three and then not touch them for weeks, if not months at a time. I just love the idea that one day I will make something as beautiful and wonderful as the dishes displayed in the photographs of the sleek glossy pages of these amazing books.

Truth is, some of these books will never really be used because of the complexity of many of the recipes in them, but I still hold on to hope.

One of the series of cookbooks and food magazines that I do revisit frequently are those of Taste of Home, and not just because I love the great, simple recipes you will find in their pages (and on their website), but also because the force behind it all is none other than my aunt (in law), Catherine Cassidy, Editor-in-Chief of Taste of Home Media.

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Homemade Strawberry Jam Recipe

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My children love strawberry jam. Love it. My 6 year old is happiest eating peanut butter and jam sandwiches every day for lunch if we let him.

Of course as the concern for what my children eat grew, I became frustrated in realizing that almost every jam and jelly product available in stores contains high fructose corn syrup – well, almost everything today contains high fructose corn syrup, but that’s another story.

I started buying organic brands at about $4-$5 dollars for a small 8oz jar, which in my house lasts nothing thus making this a very expensive option.

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Back to Basics: Embracing The Food of My Dominican Abuelita

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I had a day full of plans today, but since my little one was sick I decided instead to clean out my kitchen cabinets. With the new dietary focus in my home, I wanted to weed out the things that I had that might not be conducive to our new lifestyle.

I went to the market earlier this week and realized that it took me so much longer to shop. Not because I didn’t have options as much as because I am even more diligent in reading labels. I’ve read labels before, but this time I didn’t want to rely on what I thought were good choices (that I really enjoy and are staples in our home). I wanted to actually know if they were. Food labels are so deceiving, aren’t they? It really takes that extra step to read the small print to make sure.

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Ocean-Farmed Norwegian Salmon: A Taste of Norway’s Seafaring Tradition

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This is a Sponsored post written by me on behalf of Norwegian Salmon. All opinions are 100% mine.

Recently I was offered the exciting opportunity to taste authentic, Norwegian, salmon from Norway of the best kind. I am a huge fan of salmon and was curious to taste this particular variation because of the Norway’s world-renowned aquaculture which allows them to provide the finest quality ocean-farmed salmon available.

The purpose of the campaign is to help spread the word and education seafood lovers about Norwegian Salmon and about the seafaring cultural in Norway, as well as to provide information to those seeking quality and authenticity in the food they purchase and serve their families.

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Peruvian Ceviche Recipe

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Ok. I know. I’ve been going on and on about Chef Bruno’s Peruvian ceviche. Well, because he is so awesome (and he is), he shared it with me…to share it with you.

You will LOVE it. So quick, easy, and delicioso!

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