Skip to Recipe My friends and I all love mac and cheese. I mean, love. And we’re not talking “passing cute notes in 8th grade Homeroom” puppy love. I’m talking “would marry it if it were legal to marry inanimate objects” kind of love. And, I thought I knew everything that I needed to know
Good pizza has always been hard to come by in Miami. And, even pizza places that are great when they first open start to decline after a while sometimes, so the hunt for a good pie is a perpetual one. I don’t consider myself an expert on pizza, but I know what I like in
Skip to Recipe It’s no secret that one of my primary motivations for getting myself an Instant Pot was to make foolproof flan. And, sure enough, my flan pan is one of my most-used accessories. However, making custards in individual ramekins had always been a crapshoot, with the likelihood of having overcooked custard was pretty
Skip to Recipe I was recently on a really strict diet that had a LOT of rules for what I could and could not eat, and when. In these types of situations, you try to find things that pack a big flavor punch without a lot of added fat. I came across this recipe for
Skip to Recipe Growing up in a Hispanic household, avocado is a mealtime staple. My mother would often give us sliced avocado with lime and salt to go with our meals. Now that I am an adult, eating avocado without an acidic component never tastes quite right to me. The rich fattiness of this fruit
Skip to Recipe Panna cotta, Italian for “cooked cream,” is the name of a dessert that is made taking sweetened cream and setting it with gelatin. It is typically set in a mold that is then inverted before serving, but it can also be served without unmolding in a pretty glass or serving dish. The
Skip to Recipe At its roots, al pastor style pork is basically Mexican shawarma. The spit-grilled style of cooking the pork was brought to Mexico by Lebanese immigrants. The rest is history. Nowadays, tacos al pastor (which basically translates to “country-style tacos) are an ubiquitous taco truck staple. Traditionally, the method of cooking the al
Skip to Recipe In my circle of friends, I am notorious for not being a particularly adventurous eater. Keep those beef hearts and chicken feet away from me, and don’t even get me started on the time that I found out that beef tongue (something my mom made for us a lot growing up) was
Skip to Recipe Two years ago, I came up with a red velvet rum cake to make at my boss’s request. For the fun of it, I started looking into what other types of bundt cake would hold up to a generous soaking of rum syrup. I tried chocolate pound cake, but it was kind
Skip to Recipe With all of the hurricanes and traveling going on, I haven’t been eating very well lately. That’s not to say that I haven’t had a lot of DELICIOUS food these past few weeks, but my stomach was long overdue for a break. This weekend, I just wanted something simple. Something that helped