Name: Walnut Cutting Board
Availability: InStock
Rating: 1.87 (15 reviews)

A full day of recipe testing can look different each time.

Some days, this work looks like hours of cooking, tasting, adjusting, writing everything down, and starting all over again. Other days, I get it right on the first try and feel the purest sense of accomplishment.

Recovering my mom’s recipes can be exhilarating and debilitating in the same breath. The work feels deeply meaningful, yet every test is also a reminder that I can no longer call her, ask one more question, or ever taste her exact version again.

But no matter what, I get back in the kitchen to do the work. With every recipe I recover, I can only summarize that I come a little closer to understanding what she knew by instinct and, in some small way, the conversation between us continues. 🥹

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Open post by endlesslyelated with ID 18610789333035404

A full day of recipe testing can look different each time.

Some days, this work looks like hours of cooking, tasting, adjusting, writing everything down, and starting all over again. Other days, I get it right on the first try and feel the purest sense of accomplishment.

Recovering my mom’s recipes can be exhilarating and debilitating in the same breath. The work feels deeply meaningful, yet every test is also a reminder that I can no longer call her, ask one more question, or ever taste her exact version again.

But no matter what, I get back in the kitchen to do the work. With every recipe I recover, I can only summarize that I come a little closer to understanding what she knew by instinct and, in some small way, the conversation between us continues. 🥹 ...

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The Puerto Rican edition to this trend. I know this list isn’t finished. Any that you’ve heard not listed here?

Oh, just in case - Pegao is not simply burnt rice. It’s the crispy layer formed at the bottom of the caldero, not the “I forgot the stove was on” and it went too far. On that note, a caldero is not interchangeable with any pot. Don’t ask me, just ask every abuelita to ever exist. Recao is not another name for cilantro. They are different herbs. And of course, coquito and pasteles carry their own ingredients and traditions. Equally as delicious as eggnog or tamales, but definitely different.

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Open post by endlesslyelated with ID 17951430003229425

The Puerto Rican edition to this trend. I know this list isn’t finished. Any that you’ve heard not listed here?

Oh, just in case - Pegao is not simply burnt rice. It’s the crispy layer formed at the bottom of the caldero, not the “I forgot the stove was on” and it went too far. On that note, a caldero is not interchangeable with any pot. Don’t ask me, just ask every abuelita to ever exist. Recao is not another name for cilantro. They are different herbs. And of course, coquito and pasteles carry their own ingredients and traditions. Equally as delicious as eggnog or tamales, but definitely different. ...

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One of my favorite things about going out to eat is discovering a dish that makes me wonder how it was made and sends me back into my own kitchen to try a version of it.

On one of my visits to Puerto Rico, my cousins and I went to BACOA Finca + Fogón (@bacoapr) Among everything we ate, their gandules hummus immediately caught my attention. It was familiar and unexpected at the same time. An ingredient I have known my whole life, presented in a way I had never experienced before.

I loved it so much that I officially tried making my own version at home. Here it is, completely inspired by that first taste at BACOA.
 Keep this one close and give it a try. Of course, if you ever find yourself in Puerto Rico, make your way to BACOA to taste the dish that inspired this one.

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Open post by endlesslyelated with ID 18036692426817894

One of my favorite things about going out to eat is discovering a dish that makes me wonder how it was made and sends me back into my own kitchen to try a version of it.

On one of my visits to Puerto Rico, my cousins and I went to BACOA Finca + Fogón (@bacoapr) Among everything we ate, their gandules hummus immediately caught my attention. It was familiar and unexpected at the same time. An ingredient I have known my whole life, presented in a way I had never experienced before.

I loved it so much that I officially tried making my own version at home. Here it is, completely inspired by that first taste at BACOA.
 Keep this one close and give it a try. Of course, if you ever find yourself in Puerto Rico, make your way to BACOA to taste the dish that inspired this one. ...

500 52

Supporting each other is not a trend. It is a blueprint. I truly believe, the real luxury is investing back into the hands that shape our culture. So, put your favorite Puerto Rican owned businesses, creators, writers, chefs, authors, cooks—and any others I missed. Always seeking to support and follow. ❤️

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Open post by endlesslyelated with ID 18213328813340896