Oswald Rivera

Author | Warrior | Teacher

Category: all (page 2 of 47)

MAPLE BAKED BEANS

Back during the Punic Wars when I was a youngster there use to be a Horn and Hardart Automat on East 42nd Street in New York City. This place was a goof to me and my buddies. You would go in, see all this small glass windows, put some change into a slot and a prepared meal would come out. … Read more...

LEMON-GLAZED BRUSSELS SPROUTS

Brussels sprouts is one of those items that you either love or hate, and usually the latter. Until some years back I was not a fan of this root vegetable (some call it a cabbage).  Then a dear friend gave me a recipe for sauteing brussels sprouts in soy sauce.… Read more...

TOMATO-MEAT SAUCE

Back on the block, the go-to pasta sauce was marinara. You now what I mean, the sauce made with tomatoes, garlic and onions that has graced Italian-American cuisine since time immemorial. So I’m always on the lookout for new and interesting ways to make a tomato sauce.… Read more...

STUFFED TOMATOES WITH EGGS

 

We all know about stuffed green peppers and, yes, stuffed eggplant. But what about stuffed tomatoes? Not many are aware of the versatility and deliciousness of a stuffed tomato. Here is a recipe that will get you going on that front.… Read more...

SAUTEED CHICKEN WITH GARLIC

This is what my Uncle Phillip called one of them “Frenchy-fied” dishes, Sauté Dauphinois. It’s nothing more or less than  Sautéed Chicken with Garlic. So, want to impress family and friends? Tell ’em to come over for Sauté Dauphinois.… Read more...

SCALLOPS IN CREAM AND MUSTARD SAUCE

In our family, we love shellfish. And one of our greatest treats is scallops.  In French, scallops translate as coquille St Jacques, which means the “Shell of Saint James.” Back in the Middle Ages a shrine was built to Saint James the Apostle at Santiago de Compostela in Spain.… Read more...

CHULETAS RELLENAS (Stuffed Pork Chops)

A family favorite down memory lane. This was a singular dish for us in the Rivera household. It’s one of the prominent beauties featured in my first cookbook, Puerto Rican Cuisine in America (Running Press). Think of a fabulous Sunday dinner. … Read more...

ISRAELI CHICKEN WINGS

I am a partisan of chicken wings. My wife makes them dredged in flour and then fried. The other way is to use bread crumbs instead of flour. Each method has its following. So, I’m always on the lookout for good and unique recipes for this favorite.… Read more...

ROAST BREAST OF TURKEY

Roast Breasts of Turkey could be considered that special meal just like the Sunday roast that everyone enjoys. And it’s easy to cook. You probably have all the ingredients needed in your cupboard at this very moment. Back in Spanish Harlem, our family served this dish with yellow rice.… Read more...

ARROZ CON CHORIZO (Rice and Sausage)

One of our favorite dishes is Arroz con Chorizo, or Rice and Sausage. The sausage usually entails chorizo, the Spanish pork sausage most common to Puerto Rican cuisine. But for this dish you can use any preferred sausage be it beef, pork, chicken or turkey.… Read more...

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