Cooking with Books

Rice with Coconut Pigeon Peas is my first Food52 entry and I am very proud of it because it's my mother's recipe. Today she taught me how to make it ... continue reading...

After not knowing what to write about, I remembered by failed attempt at a Custard and Caramel Tart. Let's make this short and sweet because it's ... continue reading...

Segafredo at Novo-Centro,Calle Lope de Vega #29809-683-1313 Santo Domingo, Dominican RepublicWhen? March 7th 2011Who? Maria, High School Best ... continue reading...

Making Caramel was something I never did. Never, ever until I learned how to make it in culinary school. It's something I regularly compare it to ... continue reading...

Mangoes: God's Way of Packaging Sunshine!As I tweeted this afternoon, my kitchen is now home to a pile of ripe, fresh Mangoes. Where they came from, I ... continue reading...

My love for bread is deep. Deeper than the Atlantic Ocean, I swear. Not only do I enjoy the art of making and baking breads but eating it is all too ... continue reading...

Day One on the IslandArriving to the home where I grew up in makes me feel such at ease. I put my bags down and realize that I won't be moving for a ... continue reading...

One year ago...I was graduating from the Culinary Institute of America. After almost 2 years of living in Hyde Park, NY we all finally packed our ... continue reading...

Believe it or not, good things DO come to an end, so as everything else, this is my last Boston post (for now!). We visited these restaurants on our ... continue reading...