The smell wafting through Bernadette Gutierrez’s Land Park home signifies a change in seasons. It’s the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth that’s ready to be sopped up with a tortilla.
In a small apartment in East Hollywood, the sound of rush-hour traffic filters through the warm evening air. A group of tired, hungry friends voices a serious craving — not for some seasonal restaurant cuisine or even tacos, but for fast food. Crunchy, melty, salty, addictive fast food.
It isn’t often that a master’s thesis has the makings of a bestseller but after Leanne Brown’s student project appeared on the social networking site Reddit, traffic to her own website jumped from 80 to 50,000 people per day.
Even as I attempt to eat less red meat, I still crave steak. During the summer months, its virtues suit our lifestyles. Steak cooks quickly, is easy to transport to a picnic and tastes great hot, warm and chilled. Leftovers make indulgent sandwiches. Grilled steak, piled on garden-crisp greens topped with a freshly made dressing, ranks as a favorite dinner on a warm evening.
My interest in the foods of Peru began with a colleague. Carlos Ayulo has lived in this country since he was young and recently became an American citizen. But he still misses the food of his native Peru.
Wedding anniversaries, especially when you hit the 30-plus mark, call for special desserts. This frozen citrus pie is a perfect one if like mine, your celebration comes in summer. Super light and cool on the tongue, it surprises with layers of texture — crunchy crust, creamy filling and delicate whipped topping.