This recipe is very tangy and sweet. Serve with rye toast or muffins and roasted potatoes.

Pastry for one 9-inch piecrust.

More of a salad version of the Thai classic, Crying Tiger. A refreshing combination of spicy, sweet, sour, and savory.

Cream of mushroom soup. Chicken stock is used here, could be replaced with a vegetable stock for vegetarians

A family favorite adapted from Jeff Smith’s cookbook The Frugal Gourmet on Our Immigrant Ancestors

Bread pudding with a touch of guava flavor.

The little yellow cone-shaped cakes you see in just about every Cuban bakery.

A quick and versatile side dish, perfect for a hot summer day! Works especially well with sweet heirloom tomato varieties.

Rum gives this rich and moist cake a complex and interesting flavor.

Easy Cucumber appetizer - inspiration from the internet

Wonderful light muffins, developed by Marcy Goldman - the recipe is now famous!

I just learned about this soup at a vegatarian cooking demo this week. It’s awesome! What a great way to use up your green tomatoes!

Stir sauce until smooth, pour over chicken, cover with foil. Bake at 375F for 45 minutes. Good with rice!

This salad is best when made ahead of time. Keep it in the fridge. The salad is liked by everyone, but especially men! Great with a braai/BBQ.

Delicious stir fry noodle recipe using Roland Organic Udon Noodles

As seen on Biggest Loser

The genuine article, straight from Daiquiri Dick’s in Puerto Vallarta!

This jelly is a great accompaniment to lamb; good as a side for roasts or with sliced, cold meats for suppers.

I ordered this dish at a Nordstrom’s Cafe and just loved it. This is my adaptation. BUONO APPETITO!