Category: Easy (5 Steps or Less)

Marinara Sauce

close-up photo of marinara sauce in a glass bowl on a wooden surface

This basic marinara — calling for only five ingredients — is proof of how little is needed to deliver satisfying flavor. Some cooks sweeten their sauce to balance the tomatoes’ acidity, but I don’t find this hack necessary. Raw tomatoes may start out a little bitter, but that acerbity disappears all on its own if

Continue reading
No comments

Steamed Crab Legs

close-up photo of steamed crab legs in an oval white bowl with a seafood cracker

 I usually buy snow crab legs frozen in 2- or 3-lbs bags to split into two meals… but I confess, I can put away 2 lbs of crab legs without batting an eye.  Commonly served at all-you-can-eat buffets, they’re usually boiled before being tossed onto the steam tables. Do yourself a favor: don’t boil these

Continue reading
No comments

Sazón (Puerto Rican Seasoning)

close-up top-down photo of sazon in an open glass spice jar on a wooden surface

The counterpart to adobo seco, sazón is another Puerto Rican seasoned salt – the difference being that while adobo is primarily used to flavor meat, sazón is primarily used to flavor vegetables. Traditionally, sazón contains ground annatto (achiote molido) for color, but I can only find whole annatto seeds in my area. I’ve learned the

Continue reading

Adobo Seco (Dry Marinade)

close-up photo of adobo seco in glass spice jar on wooden surface

pectinAdobo seco is a Puerto Rican seasoned salt. Sprinkle generously on meat before cooking, to add a distinctive Latin flavor to your meal. Most basic recipes also include onion powder, but I modeled mine after a certain beloved store brand, which omits onion entirely, so now I prefer it that way. I’ve also added a

Continue reading

Applesauce

close-up photo of chunky applesauce in glass bowl on wooden surface

In an effort to eat more healthfully, I’ve removed sugar from some of my recipes. This simple chunky applesauce recipe is an early success, as it rightfully makes apples the star of the dish by taking advantage of their natural sweetness. After making this dish, it always bothered me to just throw away the apple

Continue reading

Pollo Guisado (Chicken Stew)

close-up photo of pollo guisado in a black pot

I grew up in a diverse neighborhood in New York City, and as it happens, many of my friends and relatives are of full or partial Puerto Rican descent. As a result, I’ve been fortunate enough to have enjoyed some really delicious Puerto Rican dishes. I’m still learning but I’ve been able to get a few of them down pat.

Continue reading

Chai Spice

close-up top-down photo of chai spice in an open glass spice jar on a wooden counter

My all-time favorite tea is masala chai – a milky spiced black tea drink originating from South Asia – which I got my first taste of from a handful of delis and specialty coffee shops near my job. But enjoying it at home was difficult. Back then (circa 2003), the few offerings available on supermarket

Continue reading
No comments