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 Hard-Boiled Eggs

Pollo Guisado (Chicken Stew)

I grew up in a diverse neighborhood in New York City, and as it happens, my best friend, nephew, son-in-law and grandsons are of full or half Puerto Rican descent. As a result, I’ve been fortunate enough to have enjoyed some fabulously delicious Puerto Rican dishes. I’m still learning but I’ve been able to get a few of them… Continue reading Pollo Guisado (Chicken Stew)