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    242 Recipes

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    NOTE: Dairy Free - Sugar Free - Egg Free!!! Found this totally easy and healthy pudding on It may seem like an odd combination, but the end result is a delicious treat! Check out the blog, too - she's got some awesome food photography tips!

    Recipe #499226

    They make the most amazing smoked trout here in Costa Rica and I've been looking for ways to use it other than as an appetizer. This is my take on a smoked salmon pasta dish I had once-upon-a-time! Note: this would probably be better with lemon, but they're almost impossible to find here. Let me know if it's an improvement!

    Recipe #499102

    Once again, my favorite cocktail site throws out a winner! Because I can't find Domiane de Canton ginger liqueur here in Costa Rica, I posted a homemade version (see my Recipe #496662). This is an awesome hot-weather drink with R-E-L-A-X written all over it!

    Recipe #496663

    It's difficult to find many ingredients living in a semi-rural area of a developing country. Needing Ginger Liqueur for a cocktail recipe sent me scrambling over the internet and led to this great recipe on Serious Eats, posted by Marcia Simmons. The only change I made was to substitute 1/2 cup honey for part of the sugar (the original recipe called for 1 cup sugar and no honey), to make it taste more like Domaine de Canton. Some folks suggested using Meyer lemon instead of the orange, but I'll never find those here... COOKING TIME IS STEEPING TIME.

    Recipe #496662

    From one of my favorite cocktail websites, Tommy Bahama. This is an unusual and awesome tasting drink... think of a Margarita on steroids!!! I agree that this tasty little drink will have you saying "Ay, Caramba!" from the very first sip!

    Recipe #496658

    From one of my favorite cocktail websites: This tangy cocktail takes liquid refreshment to a tropical new level. Hibiscus syrup, lime and pineapple juices are blended with Cointreau® and vodka for a delicious delight that’s "key" to any good time. The hibiscus can be found in the Hispanic food section in most supermarkets. It's called either Hibisucs or Jamaica. They look like little red dried up monkey paws. LOL - that's what I've thought since childhood!!!

    Recipe #496645

    One of my favorite pastimes is lurking around the Tommy Bahama website. Oh, it's not about the dreamy clothes, or the lovely home furnishings... Oh, no! It's about the wonderful recipes, especially the cocktails!!! Here's one that's called a Pineapple Pisco Sour, but modified to suit the ingredients I can find in Costa Rica. Granted, I covet the Pisco because it's hard to find in our neck of the beach (hubby isn't allowed to TOUCH it, or even THINK about it), but this was one instance where I allowed myself to use if for anything other than a traditional Pisco Sour. Recipe calls for pineapple juice, but because we can't find it readily here (amazing, when one of the major export crops is PINEAPPLE), so I just throw about 6 chunks of fresh pineapple and a few teaspoons of water in the magic bullet and VOILA, pineapple juice/puree. Try it, you'll be hooked!

    Recipe #496588

    The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!

    Recipe #495606

    Cilantro, giner and lime - how could you go wrong with this? This recipe is an Asian-inspired twist on Pesto Genovese. Yum! This would go great with a nice Gewurztraminer...

    Recipe #491020

    If you love Tabbouleh, you'll surely recognize this list of ingredients! This is a new take on an old favorite. Be sure to use a good olive oil. It goes great with grilled meats of any kind.

    Recipe #491019

    The mustard and caper dressing transforms this simple salad! If I can't find radicchio, I use a bit of organic arugula. Wow, extraordinary!

    Recipe #491018

    This recipe has the most amazing saffron sauce! Although it calls for shiitake mushrooms, I've made this with Oyster mushrooms and it is equally good, but you need to add some color. Red or orange bell pepper, julienne usually does the trick. Portobellas are good too. I always reduce the amount of heavy cream in this (by half!). If you don't have fettuccine, this is really good with bowtie pasta. An oaky chardonnay goes well with this. From Food & Wine, Pasta.

    Recipe #491016

    A great sounding recipe for when you're having "one of THOSE days"!!! From "In the Land of Cocktails" blog. There are some good ginger beer recipes on this site, including one of Rick Bayless' recipes posted in my recipes.

    Recipe #490496

    Mmmmm. Not pretty, but delicious!!! Recipe adapted from "Frontera" by Rick Bayless

    Recipe #490495

    Another great recipe from Rick Bayless. Traditionally, it is served in a shot glass accompanied by a shot of good tequila. Alternate sips of each so you savor each flavor. Mixing it with the tequila is a different animal - actually, it's called a Vampiro. (vampire)

    Recipe #490493

    From Rick Bayless book "Frontera". There is another Bayless cajeta recipe on this site, but it is done on the stove. This one is easier and is made in a crock-pot. Dulce de leche is readily available here in Costa RIca and is very inexpensive. But it doesn't compare to this wonderful recipe. Especially when you make it with fresh, raw goat's milk. Yum!

    Recipe #490492

    This is a delish recipe (chick drink, according to DH) from Rick Bayless' new cookbook "Frontera". A bit sweet, but YUM!!! The recipe calls for cinammon agave syrup, but I just used a homemade cinnamon simple syrup (simple syrup with a stick of cinnamon during cooking).

    Recipe #490490

    Once upon a time I had a similar recipe from Cooks Illustrated, but can't seem to find it. This is the closest I can come from memory. It's pretty good (pat on back...) but something is not quite the same. The amount of red pepper is for average heat - adjust to your taste! COOKING TIME IS REFRIGERATION TIME.

    Recipe #489598

    This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

    Recipe #488886

    From How2Heroes website comes this awesome basil lemonade. I know, there are dozens of recipes on this site! But this one is special, and I think its because the basil syrup is just stunning. Try it, you'll agree that its NOT just another basil lemonade. IMHO, a shot of vodka or tequila in each glass wouldn't do it any harm, either!

    Recipe #488883

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