French Weekends with Dorie: Coconut Friands

I have already made this (last?) week’s French Fridays with Dorie recipe, Coconut Friands, twice.  A friand is a bite sized cake usually made with ground almonds, butter, sugar, egg ...

Saborea Puerto Rico 2012

Saborea Puerto Rico 2012

The fifth edition of Saborea Puerto Rico will be held this weekend (April 21 and 22) at San Juan’s beachside Parque del Tercer Milenio.  This event is organized by the ...

Chili con Todo

Sundays beg for easy recipes that allow me to be lazy or to focus on other things.  Unfortunately I can’t be 100% lazy today because I have to do some ...

Cooking at Home

French Fridays with Dorie: Sardine Rilletes

This week’s French Fridays with Dorie was one of firsts!  The last ...
Arugula Caesar Salad

Arugula Caesar Salad

I am a pack rat, especially when it comes to reading materials. ...

French Fridays with Dorie: Crab, Grapefruit and Avocado Salad

This week’s French Fridays with Dorie recipe Crab, Grapefruit, and Avocado Salad ...

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GreatFood360˚ en Español

I am very excited to unveil today GF360˚’s parallel blog in Spanish – GreatFood360˚ en Español.

 

GreatFood360˚ en Español

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French Fridays with Dorie – Cocoa Sablés

Cocoa Sables

I haven’t baked a cookie since the holidays.  After preparing so many batches right before Christmas, I developed bakers’ fatigue, a made up condition that involves ignoring all recipes that require  the combination of a sifter, stand mixer, and oven.  This week’s recipe for French Fridays with Dorie, cocoa sablés, was simple enough to ease me out of bakers’ fatigue.  I had all the ingredients on hand, including the optional bittersweet chocolate.  I prepared the dough quickly, rolled it out, and left it to rest until this morning. Read More…

Mallorca Sandwiches

Pressed Mallorca with Ham and Cheese

Ham and cheese sandwiches are a culinary ‘given’ in the Western world. Ever since the fourth Earl of Sandwich refused to leave his spot in the poker table, we have been eating and improving upon the simple concept of placing meats and condiments between two pieces of bread. The simple ham and cheese combination evolved into some of the most popular sandwich varieties, from the French croque monsieur, to the (now retro) Montecristo, to the Cuban. Puerto Rico has its own take: ham and cheese pressed on a mallorca roll, with a mandatory sprinkle of powdered sugar. Read More…

Farmers’ Market Finds – Placita Roosevelt (March 18th)

It has been some time since I have highlighted new produce from my visits to the organic farmers’ market at the Placita Roosevelt in Hato Rey, a San Juan neighborhood.  Amidst the usual mixed greens, radishes, and herbs laid a different treat I couldn’t resist buying.

Nasturtium

Edible flowers! Read More…

French Fridays with Dorie – Saint-Germain-des-Pres Onion Biscuits

Saint-Germain-des-Pres Onion Biscuits

I can’t make biscuits.  I’ve come to this sad conclusion after dozens of attempts.  The worst part is that I love them.  That pretty one in the center is the money shot for this week’s French Fridays with Dorie recipe, Saint-Germain-des-Pres Onion Biscuits.  The rest of the batch turned out like little hockey pucks, their crusty outsides overshadowing the minimal soft, flaky centers. Read More…

French Fridays with Dorie: Roasted Salmon and Split Peas

Roasted Salmon and Split Peas

As you can probably tell, I haven’t done much cooking, let alone blogging, in the last few weeks. Accounting busy season is in full swing, so we have been eating more sandwiches, soups, and salads than usual. When I saw that this week’s French Fridays with Dorie recipe, Roasted Salmon and Lentils, could take less than an hour to pull off (with minimal prep!), I jumped at the chance to make something different. I had one problem – I was out of red lentils.  Roasted salmon and split peas sounded like a reasonable compromise. Read More…

French Fridays with Dorie: Mussels and Chorizo

Mussels with Chorizo Without Pasta

Happy belated Valentine’s Day!  Predictably enough, I saved this week’s French Fridays with Dorie selection, Mussels and Chorizo, to celebrate the manufactured holiday and a successful presentation at the office.   Other than the tedious process of sorting, rinsing, and debearding five pounds of mussels, this was an easy, tasty meal.  We love our bivalves with pork and tomato during this time of the year! Read More…

Lumpy Dulce de Leche

Lumpy Dulce de Leche

Chances are if I ask you to think about dulce de leche, the smooth concoction associated with caramel colored jars, boiled condensed milk cans, and Haagen Daaz ice cream will come to mind.  While it is arguably the most popular version of this dessert, it is definitely not the only one.  Grainy, lumpy dulce de leche might not be in most people’s radar, but it was the first kind I was exposed to growing up. Read More…

French Fridays with Dorie Anniversary

This week marks my first year cooking and blogging with the French Fridays with Dorie group.  This “Dorie Anniversary” feels like a true milestone.  It’s the first time I get so much metaphorical mileage out of a cookbook.  I also credit FFwD for helping me keep a blogging schedule/output consistency.   Read More…

French Fridays with Dorie – Nutella Tartine (en Export Soda)

Nutella Tartine en Export Soda

This week’s French Fridays with Dorie recipe, Nutella Tartine, brings back memories of after school snacks chased with tall glasses of milk.  A French tartine is a toasted open faced sandwich.  Dorie Greenspan whimsically turns the concept into dessert by toasting a slice of rich brioche or challah breads, spreading them with butter and orange marmalade, drizzling them with Nutella, and adding a bit of nuts for extra crunch, coarse sea salt for balance. Read More…

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