“When I can’t write, I read. When I can’t read, I cook.”
—M.F.K. Fisher
This is a recipe that I cut out years ago from some newspaper. I still have it, yellowed paper and all. It comes from one of my heroes, M.F.K.… Read more...
Oswald Rivera
Author | Warrior | Teacher
Category: all (page 2 of 37)
This is a relatively quick seafood dish that will wow your family or guests. Simple: fish fillets rolled up with spinach as a stuffing. The fish can be any firm-fleshed fish fillets, cod, haddock, perch, whiting, or whatever is available in the fish aisle.… Read more...
We had promised a close friend a salmon dinner. So, I thought, we could just bake or broil the salmon, in this case, fillets, in butter. But, why not give it that extra oomph with a ginger-mustard sauce? This is a recipe that I came across years ago, and I can’t remember where.… Read more...
I was in the supermarket the other day and came across something I’ve never encountered before: a wild boar roast. Now, I’ve seen these critters on the National Geographic channel; but I had never cooked one. I thought, this is my chance.… Read more...
Once in a while I like to indulge in classic cooking. By that I mean French Continental fare. Coq au Vin is in that vein. , A French stew where chicken is braised in red wine to yield a rich sauce filled with mushrooms and small pearl onions.… Read more...
This winter has been a time to try men’s (and women’s) souls. At least in the northeast. We’ve been beset by snow, rain, sleet, you name it. So, a stick-to-the-ribs rendition is needed. And that is Potato Hash. Now, who among you, does not love potato hash?… Read more...
This recipe came about by chance (like most great recipes do). Some friends gave us a pack of sausages to try out. It was VT99 Blue Cheese sausage from Jasper Hill Farm in Vermont. We’ve had Jasper Hill meats before, but not their sausage product.… Read more...
This is a pretty simple dish where you can use any string pasta, be it angel hair, bucatini, spaghetti, and not just the linguini mentioned. It calls for three simple ingredients: scallops, lemon and basil. Think of it as a variation of pasta with white clams sauce.… Read more...
This is one of the easiest recipes I know for making salmon fillets. As we know, salmon can be steamed, baked or broil. Normally, I just season it, drizzle it with lemon juice and butter and cook it the oven. Quick and no mess. … Read more...
This recipe comes to us by way of Jamaica, where curry has been an ingredient in the cuisine since the 1800s. Think of such dishes as Curry Goat and Curry Chicken. We Nuyoricans have adopted and followed up on it with today’s dish, Ternera con Pollo de Curry, or Curried Veal.… Read more...
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