Lime Berry Paletas and Summer

Lime Berry Paletas

I can’t say I know much about the differences, if any, between ice pops and paletas. I don’t consider myself an expert at either. “Expert” is in the eye of the beholder I suppose. I’ve been making paletas, especially these Lime Berry Paletas, every summer ever since some wonderful company, I can’t now remember the name of, had the great idea to comp me a set of pop, er, paleta molds. Best freebie I ever got! Who knew some inexpensive, formed plastic, retailing for less than $10 would come to define summer for me?

“Pops” must be those icy treats associated with childhood, comprised of somewhat singular flavors such as “orange”, “cherry”, or, um, “purple.” Paletas, on the other hand come in countless flavor combinations, often containing a wide assortment of fruits, nuts and other ingredients. Even booze! And whereas a pop is often cloyingly sweet and unimaginative, a paleta (a name derived from the Spanish word for ‘stick’) embraces a more sophisticated profile of the sweet, spicy and sour flavors that everybody loves.  [Read More…]

Curried Chicken en Papillote

A Food Revolution! French Fridays with DorieCurried Chicken en Papillote

Curried Chicken en Papillote should hardly be considered a revolutionary act. But then neither should being able to feed yourself. Sadly, the latter now seems to be. Or at least so says none other than Jamie Oliver, who has taken it upon himself to start a global campaign purposed with reinstating food curriculum in our youth’s schools. To that end, today is his fourth annual Food Revolution Day intended to engage and inspire young people to learn about food and how to cook it.

It kind of blows my mind that a kid today could grow up without learning the basic life skill of knowing how to cook a healthy meal for themselves. If this particular food blog is about anything, it is about the how the generational continuity and sharing of food and its preparation has storied my entire life. So it just goes to say that if a kid doesn’t know how to cook for himself he or she will grow into a parent that can’t teach that same skill. How sad is that? [Read More…]



oso buco  dorie greenspan-1

Haikus for a Grande Finale

French Friday’s with Dorie When we started with French Fridays with Dorie nearly 5 years ago, it didn’t take very long for me to realize there would be assignments which would not do much to inspire my writing. I would dutifully cook the dish as required. Then I would do my best to take a […]

Salmon Rillette Crab Ravioli-3

Salmon Rillettes Redux and ‘Goodbye’?

If you read this blog or any of those written by my fellow Doristas as of late, you must be wondering if you have stumbled upon one of the most protracted goodbyes in literary history. We posted our “final assignment” more than three weeks ago. Yet here we are still wading through our memories, posting […]

Tuna Stuffed Paquillo Peppers-

Tuna Stuffed Piquillo Peppers – “Aha!”

French Fridays with Dorie Cooking just under 300 recipes from a single cookbook as full as Around My French Table is no small task. Yet that is exactly what dozens of home cooks pledged to do in 2010 signing up for the online cooking group, “French Friday’s with Dorie.” I don’t think any of us had any […]

Chicken in a Pot Dorie Greenspan-1-2

Chicken in a Pot – the Garlic and Lemon Version

 French Friday’s with Dorie: The Big Finish? (or “How I spent my last 4 years, 7 months and 21 days”) Four years, seven months and 21 days. That is how long it has been since I hit the ‘publish’ button on that very first French Friday’s with Dorie post to kick off one amazing cooking journey. […]