Rose’s Mother – Part One
June 5, 2011
Part one Do you ever feel that seasoning is what really makes a dish? Every time I eat rice and beans I feel this way.
Rose’s Mother- Part Two
June 5, 2011
Part Two On a cold winter New York day, I arrived at Rose’s house in Tribeca excited to cook with Dona Angelina. I saw ingredients
Cuscuz Paulista
June 5, 2011
Cuscuz Paulista da Dona Angelina Serves 8- 10 Equipment: One tube pan with capacity for 10 cups Ingredients: 1/3 cup extra virgin olive oil 1
Pão de Queijo’s Cousin- Part One
April 5, 2011
Part One Eronária de Souza is a happy woman. You can tell it by by the way she cooks, the food she makes, and the
Coconut Cake (Bolo de Côco)
March 10, 2011
Recipe for Toalha Felpuda This is Toalha Felpuda adapted from Colher de Pau’s original recipe. Serves 8 to 10 Cake: 6 large eggs, at room
Colher de Pau – Part Two
March 9, 2011
Colher de Pau – Part Two Toalha Felpuda ( Coconut Cake) The translation of Toalha Felpuda is “furry towel”, referring to the white blanket of
Colher de Pau – Sweet Little Store
March 8, 2011
Colher de Pau – Sweet Little Store Part One If there is one thing that most cariocas (someone born in Rio) seem to agree on
Home Cooking with Sylvio Geluda
February 9, 2011
Part Two Back in the United States, I started to wonder how would Sylvio cook his delicious Moqeuca if he was in my American kitchen,
Home Cooking with Sylvio Geluda
February 8, 2011
Part One Sylvio Geluda, a blue eyed, carioca man resident of Leblon in Rio, stood near the cluttered granite counter of his apartment kitchen holding
Portuguese Flan from Priscos (Pudim Abade de Priscos)
January 10, 2011
Pudim Abade de Priscos My love for Portuguese sweets keeps on growing at the first sight of an eggy recipe. So after writing this 3
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Saveur Article: Taking Root
It’s time cassava claimed its place on the American table. Read Full Post
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Fine Cooking Steak Garlic
