Arturo Féliz-Camilo and wife Zobeira Y. Gil Ramos prepare Dominican food daily for their family and document their adventures on their blog, “El Fogoncito.” If there’s one thing to know about Dominican cuisine, the husband and wife team says that it’s that it is passed down through generations.
Just in time for the three-day weekend, we’re featuring some of our most popular party recipes, perfect for a crowd. From juicy churrasco and Cuban-style burgers to creamy poblano potato salad and a veggie dish made with tender palmitos and tomatoes, here are some recipes that will ensure this Memorial Day weekend is one to remember.
Whether you like a red gazpacho made with juicy red tomatoes, crisp cucumbers and bright green peppers or ajo blanco gazpacho, the earliest version of the Spanish bread soup, made with finely-ground almonds and sweet grapes, there’s a version for everyone, just in time for National Gazpacho Aficionado Month.
In honor of Cinco de Mayo we’re devoting an entire week to celebrating an exciting new generation of Mexican American chef. A generation who’s not only keeping the food of their ancestors alive but elevating it to new heights. First up: Chef Rick Ortiz of Chicago’s Antique Taco and his Abuelita’s Pop Tart.
The variations of empanadas are endless: bread-like or flakey dough, fried or baked, pockets filled with chicken, beef, seafood, cheese or veggies. The founders of catering service Nada But Empanadas, Marina Arbetman-Rabinowitz and Linda Hayon, share two simple recipes to make at home. Happy Empanada Day!