Two years ago I asked my readers a question: “Do we really do this?”. The full question was “do we Dominicans really use sopitas (bouillon cubes) so much?”. The question came after a discussion with some online friends on the subject. Coming from a family in which cooking with natural ingredients was the norm, I rarely
Ever since this site was started I have been posting vegetarian and vegan recipes, including a pretty decent vegan version of our sancocho (which was lost in the moving process but I am planning to revisit it). There is a reason for this recipe for avocado vegan mayo being here: For more of half my
Finger foods and dips go together like… like, er, two things that go together. Ahem. Today I am kinda blocked, so please bear with me. I have received many an email asking for recipes for sauces and dips that go with fried finger foods, you know, like yuca and batata fries, croquettes, etc. So, I
Have you heard the adage “you can’t please everybody all the time”? Turns out that, like taxes and death, that also is one of the surest things in life. A smart person soon learns that trying to please everybody is a fool’s errand. In the end we all just have to assess our priorities and
I am glad that I am writing this post in English first (not an unusual occurrence), because conveying the concept this post is about is pretty hard to write about in a language (Spanish) that lacks a term for it. I am talking about comfort food. Yeah, that is right. There is not such word or
I’m a huge fan of modern conveniences, and every day I wake up happy of the luck of having been born at a time when science and technology have allowed me to live and survive in relative comfort. This hasn’t blinded me to the things that we would have been better off not changing. The
If you’re used to the sweet peanut butter typically found on supermarket shelves, you’re in for a surprise if you try mambá. A pleasant, savory and spicy surprise. This is not like the supermarket peanut butter, as the title of this post suggests. This is a savory, spicy version. How spicy depends on each person’s
One of our readers once pointed out that the recipe for Sancocho was not complete without “agrio de naranja”. “What’s that?” you may well ask yourself: It’s an uniquely Dominican spicy sauce, homemade, and preservative-free. It arrived on our tables well before famous bottled brands arrived in our colmados. It adds the kick your stew
‘Cada cocinero tiene su librito’ (every cook has his/her own little book) goes the Dominican saying. Each home has its own traditions, likes and dislikes. It is impossible to offer you recipes that duplicate the flavors of each of your homes, and the flavors of each home are contained in the base for Dominican cooking:
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
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