Armida Cooks!

I'd like to welcome my surprise blogger today, my 5 year-old daughter who will be the guest cook for today's recipe. It's no...

When I first received my Saveur Magazine, The India Issue (#167), many months ago, I could not put it down. Even today, I always have t...

I have to admit, the name of this recipe is perhaps the longest I've ever created. But I figured since it has been eons since I poste...

For Dia de los Muertos  most Latinos celebrate their dearly departed by remembering them with food, parties, spectacular altars, drinkin...

Before you decide to make this recipe, go straight to the Preserved Lemon recipe below and make that first. Then come back in 3 weeks...

Well, hello! I know it has been a while since I posted a new recipe and I wished I had a good excuse, but all I can say is that work has ...

Believe it or not, cooking rice is my Achilles' heel. I think that I just like to experiment and tinker with quantities so much th...

I admit it: I have a love affair with pork. I've made everything from braised pork belly to chile verde pork to chocolate-covered b...

Today I saw my friend, Robin. The last time I saw her we were graduating from high school...23 years ago!!! Yet, it seemed like I had no...

I have come to the conclusion that I don't like Gruyere...I freakin' LOVE it! What's interesting to me is that this chees...

Stella and I fell in love with these pancakes when we visited her Minnesota grandparents last Thanksgiving. Grandpa Jim (who Stella a...

First and foremost, if you've never opened a real coconut, go online and check out the YouTube video how-to's because I seriously ...

When life gives you eggplants, make baba ganoush! I can not express how good this recipe is. In the original recipe I found here , ...

This Christmas I decided to make homemade gifts to give out to family and friends. I wanted to create something different than cookies or...