Stay warm with a Costa Rican staple

By LINDSAY STERLING | November 14, 2012

After Susana's youngest son witnessed for the first time white snow falling from the sky, he declared it was the best day of his life. The world has its wonders. I might add, Costa Rican arroz con pollo is one of them.

Learn how to make this dish in a live cooking class on December 14. For the recipe and information, visit ImmigrantKitchens.com.

< prev 1 | 2 |

Topics: Food Features , Recipes, Costa Rica, food, More

| More

Most Popular

The Current Issue

Table of Contents

Cover Archive

Masthead | Authors | Contact us

Blogs

Where To Follow Me
Talking Politics | March 24, 2013 at 11:09 AM

Mo Takes His Turn
March 21, 2013 at 12:59 PM

[Q&A] KMFDM's Sascha Konietzko on art, Columbine and having balls
On The Download | March 18, 2013 at 3:22 PM

See this film series: The Belmont World Film Series @ Studio Cinema in Belmont
Outside The Frame | March 18, 2013 at 11:00 AM

See this film: This is Spinal Tap [with post-film talk by expert from Acoustical Society of America] @ the Coolidge
March 17, 2013 at 12:00 PM

ARTICLES BY LINDSAY STERLING

CONGOLESE DISHES SHOW INNOVATION, CREATIVITY | May 30, 2013
Yarmouth resident Ariane Kambu Mbenza grew up with her uncle in the Democratic Republic of the Congo. When she was seven years old, he asked her to be in charge of preparing food.

A SAMPLING OF A BURUNDIAN DIET | May 03, 2013
The minced cassava leaves in the bottom of her large pot looked like a wad of grass clippings removed from the inside of a lawn mower. As they heated up on the stove with water, they smelled like a health nut's green smoothie. And things kept getting better.

CINNAMON’S SECRET IDENTITY | April 04, 2013
Learning to cook with exotic ingredients is exciting, but what I like even better is seeing someone use an extremely familiar ingredient in a completely new way. It's both uncomfortable and invigorating. One minute you think you know something about an ingredient, and then the next minute you see that you don't know the half of it.

HOW MUCH SPICE IS HUMANLY POSSIBLE? | March 06, 2013
Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.

HUMANITY IS LIKE STEW BEEF | February 13, 2013
It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.