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While I would love to think of myself as an intrepid investigative writer, travelling the Dominican countryside in search of hidden treasures of our …
Read This ArticleCheddar cheese bread rolls
Sit down, let’s have a coffee and a delicious cheddar cheese bread roll. I have something to tell you: You my dear reader might …
Read This ArticleFestive potato casserole
Like it happens every year, vendors round the world trip over each other trying to beat the rest in the Earliest Christmas Display Competition. …
Read This ArticleCheese-crusted ripe plantain balls
Welcome to my latest obsession: ripe plantains and finger food. Of all my obsessions this is probably the least insane one. I am sure …
Read This ArticlePiononos de plátanos maduros (Ripe plantain rolls)
It is said, not completely groundlessly, that New York City is the second biggest Dominican city. When it comes to our sites, we have …
Read This ArticlePan de coco levado (Leavened coconut bread)
A little ago I re-posted the recipe for pan de coco, the obscure recipe we dug up in some corner of Samana. While making …
Read This ArticlePotatoes with parsley and paprika sauce
Today is our last day in Denmark, tomorrow we start the long trip home, and even though I miss my country’s food it is …
Read This ArticlePan de coco (Coconut bread)
Years ago, when Aunt Ilana travelled to Samaná so often that she was practically a resident, she came back from one of her trips …
Read This ArticleOven-fried potatoes
You say potatoes, I say pugh! I never quite liked potatoes… Give me a second, allow me to correct that: I always hated potatoes. …
Read This ArticlePan de agua (Breakfast bread rolls)
Why do I even have this recipe in our blog? I am not sure. After all, Dominicans don’t make pan de agua (greakfast bread …
Read This ArticleChimichurri (Dominican hamburger)
Some time ago I made the distinction between the art and science of different types of food preparation. My basic premise was that cooking …
Read This ArticleMofongo (Garlic-flavored mashed plantains)
Aunt Clara’s Dominican Cookbook concedes that mofongo (garlic-flavored mashed plantains), a dish with a special place in the hearts and stomachs of Dominicans, actually originates …
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