If you’ve never had the Pernil Classic Puerto Rican Pork Shoulder, you’ve been missing out. It’s beyond fantastic – slowly roasted, garlicky, herby deliciousness, done when it’s just about falling off the bone tender.
I’m a cauliflower lover and roasting is my favorite way to cook it. It’s crisp/tender, and the roasting really brings out the best in cauliflower. I’ll eat it just as is, on its own, dress it up for a fancier side or use it as a part of another recipe. Heck, I’ll eat it like some people eat popcorn!
So January has rolled around and so has my annual attempt to eat healthy. Are you with me? At least for a while, anyway? Besides, this Salmon en Papillote is so lovely, you won’t even care whether its healthy or not.
When I make Christmas cookies, Cocoa Snowflakes are always on the list. Why? Well, there’s chocolate. And there’s that almost chewy texture that works so nicely with the crispier sides and bottom of the cookie.
I was very excited to come across this recipe for Fruit Cake In my Grandmother’s recipe box. It came down from her Mother, Lizzie Maloney. It’s a rich, moist and lovely Gingerbread type cake and the spicing is beautiful.