Sides, Dips, and Sauces

Fine Cooking's Feta Dill Dip

Warm Brie and Fig Dip

This recipe is inspired by a refreshing cheese dip I remember testing when I worked at Fine Cooking’s test kitchen. Feta cheese and Greek yogurt make the dip extra creamy, while the dill brightens it. Take a look here. My brie and fig dip is also cheese based, but is […]

red sauce

Red Sauce, As My Mama Makes It

Like many Italians, my first cooking memory is learning how to make red sauce with my mom. I remember her telling me to cut the onion as small as I could. Oh, and don’t forget the bay leaves when it’s simmering, she’d exclaim. She’s a good teacher, and a seriously talented cook. […]

fried sweet plantains

Plátanos Maduros

For me, living in Panamá meant eating plátanos. With almost every meal, there were fried smashed plantains called patacones or sweet plantains known as plátanos maduros. Patacones use unripened, green plantains, while to make maduros, you must use very ripened plantains. For maduros, plantains should be nearly black–as if they’re a […]