FEDELICIOSO | FEDELICIOUS

This dish is inspired by a brunch item at Gemma in NYC: eggs baked in a tomato sauce with prosciutto, fontina, avocado and crusty Italian...

After traveling for the last few weeks and treating myself to just a bit too much cheese (queso panela, I love you), I decided to do a...

Hoja Santa - "sacred leaf" - is a heart-shaped large leaf used in Mexican cuisine. Why the name? Story is that Virgin Mary dried Jesus's...

My definition of comfort food: a big warm bowl of quinoa. The salsa and quinoa come together in no time - the salsa verde is prepped as...

I ran into hemp tofu this weekend and was pleasantly surprised - it has none of the spongy tofu texture and more a crumbly ricotta feel...

The last 3 weeks have been a bit of a hiatus, with lots of traveling, eating out a lot, and little time to cook. I did lug the September...

The night before my cousins returned to the homeland, I stopped by to say goodbye and a few hours later, I walked out with a HUGE bag of...

Inspired by my favorite vegan Mexican restaurant in San Francisco, Gracias Madre, I give you vegan crema. I don’t pretend it is an...

A side dish that’s bursting with flavor and great way to use the abundance of zucchini during summer. This is an adaptation of a Food52...