Steamed Hard-Boiled Eggs

For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the… Continue reading Steamed Hard-Boiled Eggs

Parmesan-Crusted Chicken

I never liked chicken breasts. I found them far too easy to overcook, so I stuck to cooking only thighs and drumsticks. But this recipe completely changed my opinion of cooking white meat. In fact, now I buy chicken breasts just so I can make this recipe! 🙂 I’ve made this several times and these… Continue reading Parmesan-Crusted Chicken

Sofrito Eggs

This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaíto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it Recaíto Eggs, but I learned this recipe from my husband and his family and this is what they call it, so it’s fine by me too. This dish is cooked quickly, almost… Continue reading Sofrito Eggs

White Chili

Technically, it takes only about 20 minutes for all the elements of this dish to cook through, but the long simmering time allows the beans to break down, which serves to thicken the chili. This chili is very spicy 🌶️🌶️, so if you can’t handle too much heat, try discarding the white membrane of the… Continue reading White Chili