With the holidays well behind us and more cold months ahead, looking for an escape route through the kitchen may be your best option. If that route takes you all the way to Belize then so much the better.
The Azucar Ice Cream Company may seem like a traditional ice cream and sorbet shop at first glance. Settled on a bright corner of Miami’s Little Havana, a closer read of their menu, spelled-out on their chalk board walls in colorful slogans and whatever else occurs to them that day, will tell you Azucar is anything but typical.
This a very simple fritter that can be embellished and seasoned in a million different ways. Quickly blended with béchamel sauce, croquetas are a fast solution for leftover ham, chicken or seafood. Serve with a short stack of saltines and lime wedges for the complete Cuban bakery experience.
There are few Miami institutions as treasured as ventanitas - Cuban lunch counters with street front windows that dot the city’s landscape. Everyone has their favorite and few meddle with the tried and true formula of easy conversation fueled by fresh brewed espresso and warm pastries.
Approaching a new cuisine, whether it offers the easy familiarity of Italian or novelty of Indian or Thai, can be a daunting experience for home cooks. We may hunt down the requisite ingredients and go all in to prepare an elaborate meal, but the effort required often makes it a one-time performance that is rarely repeated.
Everyone aspires to the perfect dinner party - a group of friends enjoying a memorable meal where the conversation flows as freely as the wine. Simple enough to imagine, it can be harder to manage and busy schedules discourage many from even trying.
In his latest work, The Secret Book of Frida Kahlo: A Novel, F.G. Haghenbeck reminds us that even the most elaborate meal is only half the story. The people for whom we cook, the ingredients we seek out, and the love or praise given in return, are all part of a larger narrative.
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