Salsa Fresca

close-up photo of salsa fresca in a glass bowl on a wooden surface

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 – I’d

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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

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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

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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

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Adobo Seco (Dry Marinade)

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

Adobo 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

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Asparagus Tomato Omelette

close-up photo of asparagus tomato omelette with a stainless steel fork on a red plate

Weekends are for omelettes. Comfy pajamas, sleeping in, binge-watching your favorite TV series… and omelettes. You can fill them with almost anything you like: meat, cheese or vegetables — or all three. I love asparagus so this one’s a favorite of mine. — L. Weal INGREDIENTS 5 thin asparagus stalks, trimmed 4 tablespoons salted butter 3 eggs 4—5

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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

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