Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards

As part of our "Quarantine Cooking" series, UPF acquisitions editor Stephanye Hunter made Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Von Diaz's Coconuts and Collards. Stephanye's comments: A combination of memoir and recipes, Von Diaz’s Coconuts and Collards is simply a joy to read. Diaz moved from Puerto Rico to Atlanta when she … Continue reading Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards

Quarantine Cooking: Chayote Salad from Taste the Islands

Our "Quarantine Cooking" series continues with Chayote Salad from Taste the Islands! Sian Hunter, senior acquisitions editor, tried this recipe at home. Here’s why Sian chose this recipe: A bright, crunchy salad seemed like the ticket for perking up tonight’s quarantine-cooking meal! And it was neat to see the chayote transform from blobulous green freeform … Continue reading Quarantine Cooking: Chayote Salad from Taste the Islands

Quarantine Cooking: Molten Apple Noodle Cakes from Taste the Islands

For our "Quarantine Cooking" series, UPF exhibits and promotions coordinator Jenna Kolesari made Molten Apple Noodle Cakes from Taste the Islands: Culinary Adventures in a Caribbean Kitchen. Jenna's comments: I wanted to try something different, and I've never had fried noodles in a dessert before. It was definitely a new experience, and a very tasty … Continue reading Quarantine Cooking: Molten Apple Noodle Cakes from Taste the Islands

Quarantine Cooking: Picadillo from Coconuts and Collards

Our "Quarantine Cooking" series continues with Picadillo from Coconuts and Collards by Von Diaz. UPF managing editor Marthe Walters tried this recipe with her daughter at home. Below are the instructions for making Picadillo along with recipes for Sofrito and Sazón, two of its ingredients. Marthe approximated these ingredients based on what was available in … Continue reading Quarantine Cooking: Picadillo from Coconuts and Collards