Do you never have quite the right amount of bananas? In my home, I find that we’re either out by the middle of the week or there’s a pile of extremely ripened bananas on my countertop by Saturday. There is no middle ground. This is why a good, easy, reliable banana bread recipe is essential….
Category: Americas
Vegan Pozole Verde
Welcome to vegan pozole verde, the recipe you need to spice up your winter soup collection. It’s the dead of winter, things are still gray and cold, and you’re tired of making the same soup over and over and over. That’s exactly when you need pozole verde, a burst of green in the middle of…
Mexican-Inspired Salsa Verde
Salsa Verde Origin Story Salsa verde literally means “green sauce” in Spanish, which is an apt name given the abundance of green vegetables and herbs it contains. There’s no single agreed-upon backstory for this Mexican sauce, but most concur that it was a common condiment of the Aztecs because it was documented by the first…
Stovetop Grilled Pineapple Skewers
The weather is getting warmer! I was hoping today would be one of those sunny, warm spring days that makes you crave barbecues, or at least a day that hints that you might consider grilling soon. Instead, I got a dreary, gray, slightly chilly and damp rainy day. But no matter, because these grilled pineapple…
Alfajores (Dulce de Leche Cookie Sandwich)
When I spent three months studying abroad in Argentina, I became addicted to alfajores, which I would best describe as an Argentine cookie. The traditional version is two shortbread-esque buttery cookies with creamy dulce de leche sandwiched in the middle, rolled in coconut flakes. There are other varieties as well, especially those that are dipped…
The Dulce de Leche Cook-off: Part 2 (What Happened?!)
Sometimes great success and great failure come hand in hand. Last week I wrote about Dulce de Leche and tried two methods to make it. This week, we’re going to put all that dulce de leche to use and make alfajores! But first – My Instant Pot arrived this week, so I decided to try…
The Dulce de Leche Cook-off: Part 1
Dulce de leche was one of the first foreign foods that I fell in love with. It is ubiquitous in Argentina, the first foreign country I lived in. Translated to “milk’s candy” in English, it’s used in cookies and candies, as a spread for toast, as a filling for desserts, an accompaniment to fruit, an…
Vegetarian Spicy Stuffed Peppers (Rocoto Relleno)
Let’s talk about Peru. This is going to be tough, because there is so much to say! It remains one of my favorite countries I’ve ever visited: Incan ruins, deserts and canyons, the Amazon rainforest, the highest navigable lake in the world, and thriving cities, to start. And oh yeah, the food. Always the food….
Why You Should Pop Your Own Popcorn (And How to Do It)
When I was growing up, popcorn was something you either had at the movie theater where it was scooped out of a large popcorn machine, or came in a butter-drenched bag that you threw in the microwave and watched carefully to avoid burning. I had heard of hot-air popcorn poppers, but didn’t own one. That…
Creamy Herbed Mashed Potatoes
I’m a bit upset. Thanksgiving is my favorite holiday of the year, but this being 2020 and all, we have to deal with COVID. The rates are the worst they’ve ever been in the United States (though gratefully New York City has remained low in terms of infections compared to the rest of the country)….
Marissa Makes Food 