Flan, a sweet crème caramel popular in Latin countries, makes a beautiful sugar-coated, fruit-topped presentation at the end of a meal. This recipe is an easy Puerto Rican-style custard with just the right number of eggs for a smooth, sturdy texture, and enough vanilla to add a rich, aromatic flavor. Feel free to fiddle around…
Year: 2012
Personal Shakshouka
Interested in trying new breakfast dishes from around the world? Start with Israel’s shakshouka – eggs poached in spicy tomato sauce and served in your own little frying pan. Serving shakshouka in its own pan reminds me of a restaurant we used to frequent as kids. After a long bike ride on the boardwalk, Dad…
Sweet Corn
Did you know that there is one piece of silk for each kernel on every ear of sweet corn? That’s quite a bit of silk, when you consider that the average ear of corn has 800 kernels. Nevertheless, juicy, flavorful sweet corn is well worth the husking. Best when picked fresh, sweet corn loses a…
Lime-Cilantro Corn Bread with Honey Butter
Kick up your corn bread with some southwest flavorings and a hint of heat. This moist, citrusy version calls for fresh lime juice and zest. Aromatic cilantro infuses the batter and visually enlivens the bread. I like to add fresh corn kernels for texture and sweetness, white pepper and cayenne for spicy depth. Mini-corn molds…
Memorial Day Pancakes
Memorial Day began after the Civil War to commemorate fallen soldiers. These days, we think of it as a day to remember all veterans and loved ones, as well as the unofficial start of summer. Parades, barbecues, and long weekend trips are all on the agenda. My father served as a medic during the height…
Slow-Roasted Tomato Bruschetta
There’s something about summertime (or almost summertime) that makes me crave tomatoes. I remember as a kid, taking the first summer bite of a giant, red Jersey Beefsteak, so ripe the juice would drip down my hand as I bit in. With just a little salt, the sweet-spicy fruit could become an entire meal, and…
Johnny K’s Creamy Potato Leek Soup
Out in my garden recently, I was pleasantly surprised to find several chive plants thriving after a long, rough winter. This was shortly before my husband, Kevin, and I took a quick weekend trip to Toronto to visit our friends John and Karen. I made a mental note to cook up a batch of potato…
Persian Limes
Did you know that the Persian, or Tahitian, lime is the most commonly available in the U.S.? While the true origin is unknown, it’s thought to be a hybrid of the Mexican lime. It is believed to have been introduced to Europe from Persia. Then, taking a roundabout route to reach us, Portuguese traders brought…
Lime-Cilantro Roast Chicken
We always have limes in our kitchen. I like them in guacamole, or to add citrus flavor to mineral water or an icy Corona. So, while preparing dinner one evening, I thought – why not use some limes in my roast chicken? It turns out that pairing the limes with cilantro, garlic, and shallots adds…
Cinco de Mayo Kahlua Coffee Cake
Mexico has a rich food history – from chocolate cultivated by Mayans to the Arabica coffee brought to the country hundreds of years later. With these two wonderful ingredients alone, what better way to celebrate Cinco de Mayo than by making dessert? Add a little cinnamon and sugar and you have a first class coffee…
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