I might have titled this blog Chard with Grilled Lamb Chops because it was the chard that started it, and…
That’s what my daughter Liz calls Mofongo…”Food of the Goods.” Every bite packs a punch of fried plantain, crisp bits…
I love Vesuvio pans. I have the three shown in this picture with glass tops: the 9.5 inch skillet, the…
I have said that Puerto Rican food was comfort food in the Piurek/Bergstrom/Bauza household. While that is true, it has…
I had a lot of the Ropa Vieja leftover that I made yesterday. So today I reheated some, along with…
I will be joining my brother Peter and my sister-in-law Vicki on a 10 day trip to Cuba at the…
What I like so much about farmers markets, is that if you go with an open mind and buy what…
My sister-in-law Nancy Paris put me onto this great new cookbook, The Immigrant Cookbook: Recipes That Make America Great, written…
A shoutout to Trifecta Ecosystems who put some fresh sage in last week’s CSA. That inspired this dish: Veal Saltimbocca…
This soup was inspired by one like it that I had recently at Liv’s Oyster Bar. You first make a…