Ana Sofia Pelaez's Page

I’ve never liked canned fruit and didn’t understand why my grandparents served it with so much ceremony. They loved their fruit cocktail but it was never a good dessert day for us. It wasn’t until years later that I realized canned fruit was something of a delicacy where the punishing tropical climate could make fresh fruit hard to hold on to, passing from ripe to way too ripe before your eyes. Away from the central A/C of Florida, I appreciate that now – especially with surface-of-the-sun…

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Some days, Manhattan’sChinatown could pass for Miami’s…

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I've always been drawn to recipes where you can manipulate an ingredient into an object or shape that more accurately captures its essence. It's why I love retro dishes like fighting lobsters (don't they look like they should be fighting?) or deviled eggs (yolks sent to finishing school). It's what attracted me to these Argentinian pastries filled with membrillo and shaped into flowers. Fresh quinces have always remind me…

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http://hungrysofia.com/2010/05/25/carne-fria/

I was at an event last week when a full tray of sliders slid right past me. While the waiter eluded me, it reminded me of a recipe I've wanted to try for awhile - carne fria. A combination of ground sirloin, pork, and sometimes fois-gras, it's baked or poached…

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A traditional Cuban Nochebuena dinner rarely starts with one person. They are for the extended family so there are many cooks in the kitchen. In a Cuban family, do something especially well and you’re accepting a lifetime assignment, whether you like it or not. Make great frijoles negros just once, expect to be on frijoles lock-down the week before Christmas ever after. Come up with a well seasoned recipe for mojo criollo, you should start stocking up… Continue