Armida Cooks!

If you love fresh pineapple (and you know I do), you'll enjoy this flaky, buttery pastry. It's just sweet enough and you'll love...

Any dessert aficionado knows that pastry cream is essential in many desserts, especially in French pastries. Although I stink at making dess...

My lovely sister, Nathalie, came for a visit from Oahu, Hawai'i, and she brought me a huge, nice and ripe Dole® pineapple straight from...

Carnitas Uruapan Bulevar Díaz Ordáz 550 Across from Plaza Patria, La Mesa, Tijuana Phone: 664 681-61-81 Carnitas, which literally transl...

This may come as a shock to you, but I don't particularly like beer. I've never been a huge fan of beer and if I ever do drink it, ...

Oh, what to do when all you have is frozen corn and lima beans in the freezer? Pasta, of course! Pasta is such a great, versatile ingredient...

The original recipe has one ripe mashed banana in it, however since my husband has an unusual fear of bananas, I ommited it from the recipe...

I have to admit when I first saw this recipe I thought that the flavor combos would not work. Surprisingly, the cilantro pesto goes very we...

Hummus is a dish we should all learn how to make. Yes, you can buy ready-made hummus at the store, but nothing beats the taste of homemade ...

Okay, I admit I'm obsessed with mojitos. Ever since I had my first mojito back in 2000 in Cambridge, Mass, I've been experimenting w...

Cashel Blue was developed in 1984 and it is Ireland’s original artisinal blue cheese. Ireland's Beechmount Farm in the town of Tipperar...