Strawberry Sauce

I came up with this one a couple years ago, when I wanted to make a peanut butter and jelly sandwich, but was all out of jam. I had recently learned how to make simple syrup (boil a 1:1 ratio of water and sugar until sugar dissolves) and figured, cooking down some fruit into the… Continue reading Strawberry Sauce

Recaíto (Puerto Rican Sofrito)

This green, herbaceous cooking base is one of the most essential ingredients in Puerto Rican cuisine. It is basically sofrito without the tomato sauce and so is an excellent substitute for any recipe calling for sofrito. They are so similar that some Puerto Ricans use the words as synonyms (see Sofrito Eggs). Recaíto contains culantro… Continue reading Recaíto (Puerto Rican Sofrito)

Corn and Black Bean Salad with Garlic-Lime Dressing

Most salads are at their best when freshly made, but this one tastes just as good the second day — maybe even a little better — once all the flavors have melded together. I could eat this once a week, especially during a heat wave. It tastes good, looks good, and is probably good for… Continue reading Corn and Black Bean Salad with Garlic-Lime Dressing

Roasted Asparagus with Parmesan

For years, asparagus was one of those veggies I only ate in restaurants. It just seemed too exotic to make at home, probably because I was raised mostly on the usual boring variety of canned vegetables: peas, corn, and string beans. As my cooking skills improved and I bade goodbye to canned vegetables forever, I… Continue reading Roasted Asparagus with Parmesan

Salsa Fresca

I don’t have a recipe for a traditional liquid salsa because I prefer the fresh taste of this simple blend of chopped vegetables. (Though I suppose all one would have to do is pulse in a food processor a couple times to turn this into a chunky sauce…? 🤷🏾 Anyway…) This salsa is spicy🌶️ –… Continue reading Salsa Fresca