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It’s time to fire up the grill, especially for this holiday weekend, and make the kind of summer dinner that feels elevated without being overcomplicated. These lamb chops are marinated with olive oil, garlic, rosemary, thyme, and spices. Then grilled until charred, juicy, and full of flavor. Save the recipe for you. Share with someone who, like us, knows hosting is in the details.

Herb-Marinated Grilled Lamb Chops with Herbs & Spices

Ingredients: 8 lamb chops, about 1-inch thick 3 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 1 teaspoon dried oregano 1 teaspoon paprika Zest and juice of ½ lemon Salt and pepper, to taste

Method: In a bowl, combine the olive oil, garlic, rosemary, thyme, oregano, paprika, lemon zest, lemon juice, salt, and pepper.

Place the lamb chops in a shallow dish or resealable bag and pour the marinade over them, making sure each chop is well coated.

Cover the dish or seal the bag, then refrigerate for at least 2 hours, or preferably overnight.

Preheat your grill to medium-high heat.

Remove the lamb chops from the marinade, shaking off any excess, and let them sit at room temperature for about 15 minutes.

Grill for about 3–4 minutes per side, depending on thickness, until the lamb chops reach an internal temperature of 145°F.

Remove from the grill and let rest for 3 minutes before serving.

Finish with a squeeze of fresh lemon juice and a sprinkle of fresh herbs, if desired.

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Open post by endlesslyelated with ID 17953882356191679

It’s time to fire up the grill, especially for this holiday weekend, and make the kind of summer dinner that feels elevated without being overcomplicated. These lamb chops are marinated with olive oil, garlic, rosemary, thyme, and spices. Then grilled until charred, juicy, and full of flavor. Save the recipe for you. Share with someone who, like us, knows hosting is in the details.

Herb-Marinated Grilled Lamb Chops with Herbs & Spices

Ingredients: 8 lamb chops, about 1-inch thick 3 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 1 teaspoon dried oregano 1 teaspoon paprika Zest and juice of ½ lemon Salt and pepper, to taste

Method: In a bowl, combine the olive oil, garlic, rosemary, thyme, oregano, paprika, lemon zest, lemon juice, salt, and pepper.

Place the lamb chops in a shallow dish or resealable bag and pour the marinade over them, making sure each chop is well coated.

Cover the dish or seal the bag, then refrigerate for at least 2 hours, or preferably overnight.

Preheat your grill to medium-high heat.

Remove the lamb chops from the marinade, shaking off any excess, and let them sit at room temperature for about 15 minutes.

Grill for about 3–4 minutes per side, depending on thickness, until the lamb chops reach an internal temperature of 145°F.

Remove from the grill and let rest for 3 minutes before serving.

Finish with a squeeze of fresh lemon juice and a sprinkle of fresh herbs, if desired. ...

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I grew up in the diaspora, born after my parents migrated from Puerto Rico to the U.S. in search of better opportunities. And like so many Puerto Rican families away from the island, food became one of the ways we kept our culture close. My mom’s homemade sofrito was a staple in almost every dish. She made her everyday version with what she could find: onion, peppers, garlic, cilantro, culantro/recao. Most of the time, if not always, ají dulce wasn’t part of her recipe.

I only came to understand through my visits to Puerto Rico that this particular ingredient was almost always included. In my grandmother’s version. In my aunt’s version. Yet my mom, perhaps due to circumstances, perhaps due to unconscious habit, never mentioned it and never included it.

I reflect on this sometimes. How a seemingly “silly” ingredient could disappear. Her culture dissipating before her eyes, without perhaps her full awareness. As it happens, so often, when you migrate to a new country and are forced to adapt to what’s available.
I’m sharing my mom’s version as it was. Everyday. In every dish.

A reminder that Puerto Rican sofrito is not defined by one recipe card. It is defined by the kitchens that keep making it.

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Open post by endlesslyelated with ID 18107067673795276

I grew up in the diaspora, born after my parents migrated from Puerto Rico to the U.S. in search of better opportunities. And like so many Puerto Rican families away from the island, food became one of the ways we kept our culture close. My mom’s homemade sofrito was a staple in almost every dish. She made her everyday version with what she could find: onion, peppers, garlic, cilantro, culantro/recao. Most of the time, if not always, ají dulce wasn’t part of her recipe.

I only came to understand through my visits to Puerto Rico that this particular ingredient was almost always included. In my grandmother’s version. In my aunt’s version. Yet my mom, perhaps due to circumstances, perhaps due to unconscious habit, never mentioned it and never included it.

I reflect on this sometimes. How a seemingly “silly” ingredient could disappear. Her culture dissipating before her eyes, without perhaps her full awareness. As it happens, so often, when you migrate to a new country and are forced to adapt to what’s available.
I’m sharing my mom’s version as it was. Everyday. In every dish.

A reminder that Puerto Rican sofrito is not defined by one recipe card. It is defined by the kitchens that keep making it. ...

1001 33

Frozen Puerto Rican foods are often framed as convenience and for many families, they are.

This is not about shaming anyone for buying pasteles, alcapurrias, sorullitos, or empanadillas frozen. People are tired, and time is limited. Sometimes the frozen version is what keeps the taste close. I get it, but the other side to this is that traditional food knowledge is not only the recipe. It is the representation of our culture. The practice of keeping it alive. If that gets removed, the food may still exist, but the tradition is replaced.

An increasingly industrialized food system does not just feed us differently. It reshapes how culture gets passed on from generation to generation.

When our food becomes products built for scale and profit versus for the people and their heritage, we have to ask who benefits and why. It’s the hardest realization to see it happen before our eyes.

Sources / further reading:

Traditional Food Knowledge: Renewing Culture and Restoring Health, Jennifer C. Kwik

Time Spent on Home Food Preparation and Indicators of Healthy Eating, Monsivais et al.

Puerto Rican Women’s Perspectives on Food, Identity, and U.S. Colonialism, María E. Rodríguez

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Open post by endlesslyelated with ID 18080006474242960

Frozen Puerto Rican foods are often framed as convenience and for many families, they are.

This is not about shaming anyone for buying pasteles, alcapurrias, sorullitos, or empanadillas frozen. People are tired, and time is limited. Sometimes the frozen version is what keeps the taste close. I get it, but the other side to this is that traditional food knowledge is not only the recipe. It is the representation of our culture. The practice of keeping it alive. If that gets removed, the food may still exist, but the tradition is replaced.

An increasingly industrialized food system does not just feed us differently. It reshapes how culture gets passed on from generation to generation.

When our food becomes products built for scale and profit versus for the people and their heritage, we have to ask who benefits and why. It’s the hardest realization to see it happen before our eyes.

Sources / further reading:

Traditional Food Knowledge: Renewing Culture and Restoring Health, Jennifer C. Kwik

Time Spent on Home Food Preparation and Indicators of Healthy Eating, Monsivais et al.

Puerto Rican Women’s Perspectives on Food, Identity, and U.S. Colonialism, María E. Rodríguez ...

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Behind the scenes of one of the recipes from my cookbook proposal.

These are my mom’s empanadillas, and making them still reminds me why this book means so much to me. Here’s to one day seeing them between the pages of my own cookbook. ❤️

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Open post by endlesslyelated with ID 18009669839919827