My Dominican Food - Visual Artist Iris Pérez

As part of our long-running series My Dominican Food, interviews with interesting people from the arts and culture, and their impressions of Dominican cuisine, Aunt Ilana brings us the words of Dominican artist Iris Perez.

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Coconut rice pudding brûlée

In most countries of the world March 8th is marked as International Women’s Day. A day to celebrate women, and particularly for some of us, the ones that have influenced us.

What better dish to treat with you than an adaptation of my mom’s classic arroz con leche? I have added coconut to my mom’s rice pudding, and added a bit of French flair for a dish that is simple, yet refined: Coconut rice pudding brûlée.

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Celeriac, spinach and cheese casserole

My hate of summer is abundantly documented in our blog.

OK, hate might be too strong a word, dislike is more like it. I don’t function well in the sweltering heat and humidity we are subjected to for a couple of months in my corner of the world, and I spend all summers  making up dishes that do not require much time spent in the kitchen.

Not anymore, I don’t mind cooking again.

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Sour and sweet pork with pineapplespon-post

It’s that time of the year again, or so I am reminded by the commercials interrupting my TV viewing. You know, Valentine’s Day.

I can’t be bothered to care.

You know how I demonstrate my love to my dear husband? I cook meat for him. Yeah, I almost never eat meat, but I don’t mind cooking it for my meat-lover half. I even work hard on getting better at my meat-cooking skills, and am always creating new dishes for him. Like this sour and sweet pork with pineapple, which he loved the first time (when testing the recipe), and the second time (when I photographed it).

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Passion Fruit Cheesecake

Passion fruit cheesecake

Let me tell you something, this is one of my favorite recipes of all time. I’m not exaggerating even a little bit.

I’ve tried and enjoyed about a dozen versions of passion fruit cheesecake, each great, but I wanted to make my own version, with the touches I love. This is the result.

I made it three times before finally writing the recipe, then made it three more times afterwards. Because I love it just that much. I even posted these pictures on Instagram months ago. Few recipes on this blog have been so well-tested, tasted and refined. The fact that I love it and can have it any day had a lot to do with that.

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