Category Archives: Hispanic

Wok Frittata

This is truly a one-wok dish. It can be made ahead and served at room temperature as tapas, an appetizer or for breakfast or brunch. A cast iron wok shows its versatility so well in this dish!  You use only one pan, first to fry (I’ve eliminated this step since I posted this, see below…



Wok Picadillo

I was thrilled to get contacted by Associated Press’ Food Editor, J.M. Hirsch to write an article,  “Asian techniques meet Hispanic ingredients”, which got picked up by many news sites around the world including Taiwan and Trinidad!  My local newspaper, Miami Herald picked this up and did a huge feature story and included 2 more…