Tía Lourdes’ Quick Frijoles Negros (Black Beans)
My Tía Lourdes’ frijoles negros is my most treasured written recipe, and, with her permission, I am sharing it with you.
Handmade Spinach & Mushroom Ravioli Made Easy
Up your ravioli game with equally beautiful and full ravioli. Turn out ten ravioli at a time, in record time.
Walnut Pesto Made With Garden-Fresh Carrot Greens
Carrot greens add complexity to pesto that serves as a great dip, dressing, or spread.
Vegan Roasted Butternut Squash Soup
Velvety, warm, subtle sweetness yet savory to boot; this is my go-to dish to kick off Fall.
How to Make Homemade Vegetable Stock from Kitchen Scraps
Instead of throwing away your vegetable peels, skins and scraps, save them in a gallon-sized freezer bag and turn what you would have thrown in the garbage into a deliciously rich stock.
Butternut Squash Bisque – Creamy and Full of Fall Flavor
This Roasted Butternut Squash Bisque is savory with a hint of sweetness from the squash. The combination marries into a perfect dish for the Fall.
How To Make Puerto Rican Sofrito
Sofrito is a base for most Puerto Rican dishes, make a batch and freeze using ice cube trays for your convenience.
