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Fuel Your Marathon (Or Your Day): Amaranth Pancakes

The New York City Marathon may be 26.2 miles, but runners rack up many, many more during training. Carbo-loading, the guilt-free consumption of rice, pasta and bread in the days leading up to it, can seem like a reward for months of dedication and hard work. Done properly, you’ll have enough stored energy to see [...]

Raise a Glass of Atole de Calabaza for Day of the Dead

Few holidays capture the imagination like El Dia de los Muertos, or Day of the Dead. From November 1 (All Saints’ Day) through November 2 (All Souls’ Day), families throughout Mexico and Central America build elaborate altars to lay out the favorite foods of their dearly departed. Platters of rice and beans, moles, tortillas, tamales, [...]

Alfajores Get Reinvented as a Dulce de Leche Tart

Dulce de leche has become such an established cross-over success – easily made at home or store-bought, found in big brand ice cream and even all-American girl scout cookies – that it’s hard to remember the excitement when it first hit markets. Until the early nineties, it was the once-in-a-while treat my uncle might bring [...]

How to Make Croquetas

No visit to a Cuban bakery is complete without sampling the croquetas – freshly made and sprinkled with lime juice if possible. A deep fried blend of béchamel sauce and ham, chicken or salt cod, these savory treats hold their own among the teeming trays of glazed guava pastries, sugary cakes, and airy meringues that [...]

Pescado en Salsa Verde

Trying to stick to fish every Friday during Lent comes easy at first, but my resolve wears thin with each passing week. Forgoing the usual salmon or seared tuna, I decided to make pescado en salsa verde — buttery white fish fillets drenched in parsley sauce then baked with slices of potatoes.  A staple in [...]

Bacon-Wrapped Dates, Three Ways

Whether your party is made up of die-hard face painters or people more interested in determining the top commercial, pretty much everyone is a fan of Super Bowl Sunday. Finding new ways to satisfy a diverse group of friends expecting the traditional more-is-more spread of wings, dips and chips can be a challenge. Chewy dates [...]

Coquitos, or Puerto Rican Eggnog

While there are countless ways to celebrate the season, there seems to be a general consensus that sweetened milk, enriched by egg yolks, and spiked with spirit, preferably bottled, is a good idea. Eggnog may have originated in England, but Mexican convents have perfected it as rompope, Cubans have their own sugary version called crema [...]

Power Food: Quinoa With Roasted Butternut Squash

With the Chicago marathon just past, New York City  coming up and Philadelphia around the corner, you might have noticed weekend runners – on their own or roving in packs – heading out with singular determination. Friends or family who’ve spent the last few months training for these events may have dropped out of your life [...]

Quimbombo: Okra Stew With Pork and Plantain Dumplings

Though it’s still possible to find corn, zucchini and tomatoes in the markets, it’s hard to ignore the diminishing returns in quantity, quality and most importantly, enthusiasm. As the summer season closes out, there’s more reason to try something new that you may have overlooked: Okra, hearty, versatile and available through early October, may be [...]

How To Make Fresh Corn Tamales

I was determined to make tamales this summer but kept hearing that the corn piling up at the markets wasn’t the “right” kind. Sweet and bursting maybe, but not the starchy field corn needed to make traditional tamales. Though they can be made year round using cornmeal, masa harina or tamal flour specially made for [...]

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