One of the best things about Fall weather (even in hot-ass Florida) is that it feels “right” to start baking. Although it is not quite cool here yet, I find myself fantasizing about baking all sorts of pies, tarts, cakes, and cookies. I like this recipe because it is so easy to make, even on a lazy Sunday afternoon, and it only ties up the oven for about 30 minutes, which means the house won’t get unbearably hot. Unfortunately, I haven’t been able to find a good explanation for the name. Be warned, these bars are like crack. Continue reading
recipes
141 posts
Traditional carbonara consists of eggs, pancetta, black pepper, and grated cheese. This version is inspired by a family friend’s recipe. It is not a traditional carbonara since I like to add onions and just a touch of cream. However, I find it is very close to the real deal, and it’s not as creamy as you typically find at most Italian-American restaurants. Continue reading
Last weekend, I was asked to bring a side dish to a friend’s house. On the menu: college football, pulled pork sandwiches, and smoked chicken wings. Since summer is still in full force here in Central Florida, I decided to bring something lighter, instead of the typical baked beans or potato salads that are the usual fare at these gatherings. Immediately, my thoughts went to an Asian-style coleslaw a neighbor once brought to a block party, and David Lieberman provided an easy recipe that turned out to be a hit. Continue reading
There are some weeks where there is just SO much work that I don’t feel like cooking anything. However, being on a budget means eating less take-out and more home cooked meals. While looking for a quick and easy recipe, I came across this one in last year’s Bon Appetit Italy Issue. What is ramen doing in an Italy issue? I’m not quite sure, but the recipe was part of the 4 Chefs/1 Ingredient Challenge, which was to get creative with canned tuna. I like that the recipe highlights the flexibility of ramen, and has made me curious about other ways to jazz up the noodles. Continue reading
Today I am sharing my grandmother Luz’s recipe for pork chops. I like to use a thinner pork chop; I am not a fan of the really thick chops. I like this dish because it doesn’t require a lot of prep. You can serve the pork chops with rice or roasted veggies. Continue reading
Crab Rangoon, or crab wontons, is a staple at many American Chinese restaurants, as it is not a traditional Asian recipe. In fact, the dish is believed to have originated in the United States. I’m not going to lie, making the individual pieces is a pain in the ass. That’s why I make my husband do it. Continue reading
Well, now that the Chick-Fil-A brouhaha is dying down, you’re left still craving one of those delicious, fried chicken sandwiches. And probably down a couple friends on Facebook. What’s a hungry liberal to do? Well, we can always pull ourselves up by our bootstraps and head into the kitchen and make a sandwich of our own. And when we put our own sweat, tears and love into it, it just tastes better. Luckily, Hilah Cooking is here to help us out!! Continue reading
The Columbia restaurant has been a staple of Cuban/Hispanic/Latin food in the Tampa area since 1905. The original restaurant is still located in Ybor City, and they have 7 other locations where you can get your fill of black bean soup so thick you can eat it with a fork, among other yummy things. Continue reading
Paella is a labor of love. It is a traditional Spanish dish that combines seafood, pork, chicken, and rice. This recipe does not pretend to be a traditional Valencian paella, but still results in a hearty and delicious meal with plenty of leftovers. Continue reading
A few weeks ago I shared with you a recipe for corvina. In keeping with the theme, this week I decided to share a recipe for ceviche, which is a dish that features fish that has been cooked not by heat, but by the acidity of limes. My mom spent this past week with us, and we made this together last Monday. We bought the fish and prepared the ceviche on the same day, since you want the fish to stay as fresh as possible. Be careful when cutting up the scotch bonnet peppers, as the heat from the pepper will stay on your fingers and can cause a lot of pain if you touch your eyes. Continue reading