tomatoes

Chickpea and zucchini blossom salad

I loved this chickpea and zucchini blossom salad. Few of these are ingredients traditionally used in traditional Dominican cuisine, but you know what I love the most about it? I grew almost everything that went into it. Yep, I did. Nothing tastes as good as freshly-picked vegetables that you grow yourself. I have been obsessed with growing ...

Couscous and dry tomatoes tabouleh

We Dominicans  love rice, looove it! Some even feel like a lunch isn't complete without a serving of the grain. Corn and bulgur make an appearance in our cuisine as rice substitutes. But those are not dishes that are served frequently. I have to be honest, I love rice, but it would bore me to tears ...

Spaghetti, tomato and 3-cheese pie

Did you hear that Dominican Republic won the World Baseball Classic? No? OK, good, let me brag about it. Baseball is the sport in the Dominican Republic. Not to say that other sports are not played and followed; they are. Basketball, volleybal and others have good following and loyal fanatics, but baseball rules king. As a comparison, ...

Homemade tomato sauce and chicken broth

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 ...

Tomatoes filled with cheesy mashed potatoes

I have mentioned it before, but we Dominicans are not big fans of potatoes. And I am fine with that. It's not that we don't enjoy the noble tuber, after all it is the main ingredient in our beloved Russian salad, and  a common ingredient in our soups, but as a side dish, potatoes lose badly ...

Tipili (Bulgur salad)

Let us tell you the story of tipili (bulgur salad), and how it arrived in our shores. Immigrants from the Middle Eastern region, mainly from Syria, Palestine, Lebanon and Egypt came to the Dominican Republic and other Latin American countries in the late 19th and early 20th century. At the time, most of the Middle East and ...

Repollo guisado (Cabbage stew)

It happened in the summer of 1993. It wasn't a difficult decision. It was always uncomfortable around the table in the company's cafeteria. I had already developed a reputation for being picky, people had suspicions. The real challenge came when we were sitting for our Christmas dinner, as my mom cut me a piece of the ...

Lengua picante (Spicy beef tongue)

Confession time: I was sorely tempted to start this post with a tawdry joke about a butcher, a housewife and beef tongue. For this I have nobody to blame but Aunt Ilana's husband, Pedro. Luckily, and for the sake of the children who visit our site, the joke would be lost in translation. Phew! Will somebody ...

Dulce de tomate (tomato jam)

Yesterday I was talking on the phone with Sagrario from the magazine Vainilla y Azafrán (@VanillayAzafran) about the changes in the ways people learn how to cook these days, specifically the ways they learn to cook our food. Whereas a couple of generations back most Dominicans learned how to cook from their moms, aunts and ...

Carne ripiada (shredded beef)

Carne ripiada (shredded beef), with some variations, is known throughout Latin America with many different names. The base is an inexpensive cut of beef (flank, for example), cooked over low heat for a long time until it becomes very tender. Some vegetables are also added to the mix. The Dominican carne ripiada is pretty close to ...

Locrio de Trigo y longaniza (Bulgur with Pork Sausage)

Students from humble economic backgrounds who attended public rural schools in the 70s are probably most familiar with this recipe. According to my sources, school cooks often served this dish with bulgur instead of rice because schools received large donations of bulgur from the relief agency USAID. This is a variation of our locrio (rice mixed ...

Molondrones guisados (Stewed okra)

Okra (also known as gumbo or ladyfingers) is a well-known vegetable worldwide. It is used in dishes from Southeast Asia to the Mediterranean. It is the main ingredients in the Gulf coast gumbo and the Trinidadian callaloo. The Dominican Republic is one of those countries where okra is a part of the local cuisine. In our country ...

Tayotas con huevos (Christophines with eggs)

When vegetarianism was not so common, parents like me used to be accused of imposing an unconventional diet on their children, sometimes to the extent that it was believed to be a form of neglect. But don’t most parents impose some sort of belief system on their children, and don’t usually let them decide for ...

Ensalada verde (Green salad)

I was astonished when I learnt that in the US there was a new product being marketed, something that sounds like having come out of Dr. Frankenstein's kitchen: The Lipton Instant Mashed Potatoes with Knorr Beef Gravy Mix Kit®. My goodness!  We have gone from fast food to instant meal. What's next? Do not mistake me, I ...