In 2022, pre-orders for my cookbook, Diasporican: A Puerto Rican Cookbook, started to roll in. In parallel, I noticed a lot of social media cooks—who were not Puerto Rican—using adobo in their recipes ...
Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...
Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...
La Famosa's Joancarlo Parkhurst prepares chuleta kan kan, a Puerto Rican fried pork chop. At the dynamic La Famosa restaurant in Navy Yard, Chef Joancarlo Parkhurst prepares his signature Puerto Rican ...
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