In this series, we will be cooking live, sharing family recipes from members of the community. A week before each session, the recipe, a list of ingredients, and tools needed will be available on this page so you can cook along with us.
Interested in sharing a family recipe*? Please email us at [email protected]
*Please don’t send any recipes exactly as they appear in printed recipe books as these may have copyright restrictions.
For our October 5 demo, we will cook: Picadillo
- 1 tablespoon olive oil
- 1/2 onion, peeled and diced
- 1/2 - 1 red or green bell pepper, diced
- 3-4 cloves garlic, chopped fine
- 1 pound lean ground beef
- 8 oz tomato sauce
- 1 Tbs white vinegar
- 1 packet Sazon goya
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tTbsp raisins
- Handful of pimiento stuffed olives, sliced
Sautee garlic, pepper, onion until soft.
Add beef and cook until mostly brown.
Add tomato sauce, vinegar, Sazon goya, and cumin. Continue to cook until not too soupy and the beef is cooked thoroughly.
Add raisins and olives and cook for about another five minutes until raisins plump.
Serve with rice.
- 3/4 cup sliced garlic
- 5 lbs of chicken legs
- 3 tsp chicken bouillon powder (preferably Knorr brand)
- 4 tsp meat tenderizer (preferably Chef Merito brand)
- 2 bay leaves
- ½ cup of Seasoned Rice Vinegar
- ¾ cup low sodium soy sauce
Carefully chop drumsticks in half using a knife and cleaver.
Remove and reserve chicken skin for the final cooking.
Pierce each piece with a fork about 3-5 times.
Mix chicken pieces with chicken broth and tenderizer. Let sit for about 10-20 minutes.
Add to large pot with bay leaves and extra skin.
Add some water if you like extra sabaw (soup/broth).
Bring to a boil, then lower flame to just under medium heat; simmer about 46 minutes.
Add two large cooking spoons of rice vinegar and garlic and mix thoroughly. Don't add the soy sauce yet! Simmer for about 16 minutes.
Add soy sauce and mix thoroughly. Simmer for about 34 minutes.
Turn off stove when chicken is falling off the bone.
Salt and pepper to taste.
Serve over hot rice or pasta.
- 3/4 cup warm water
- 1 packet active dry yeast
- 1 tsp sugar
- 1/4 cup honey
- 1/3 cup olive or vegetable oil
- 2 eggs (plus one more or a yolk for the egg wash)
- 1 ½ tsp Kosher salt
- 3 ½ cups flour
- optional: turmeric, saffron, or cardamom
Preheat oven to 350 degrees.
Dissolve yeast and sugar in warm water in a large bowl.
Add the rest of the wet ingredients and salt to the bowl and mix. If using flavorings, add them now.
Add the flour and stir, then knead by hand for about 2 minutes – the dough will still be a bit sticky. Oil your dough ball and your bowl and let rise 1-2 hours, until doubled in size.
Divide ball into four pieces and roll them each out into a rope. Paint with egg wash. Let rise again for about 45 minutes (or overnight in the fridge). Egg wash again if you like, or sprinkle on seeds.
Bake in lower rack of oven for 35-40 minutes, until browned, and it sounds hollow if you knock on the bottom.
- 2 1/2 cups flour
- 1/3 cup very cold water
- 1 egg
- 4 ounces of cold butter, in 1/4 inch dice
- 1/2 teaspoon salt
- 1 egg beaten, for brushing
- 3/4 lb ground beef
- 1 russet potato, 1/4 inch dices, cooked
- 1 carrot, grated
- 1 small onion, grated
- 1 celery rib, finely diced
- 2 cloves of garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 cup peas
- 1/2 cup green olives, roughly chopped
- handful raisins, roughly chopped
- 3/4 cup broth or water
- 2 Tablespoons olive oil
- salt and pepper
Pulse crust ingredients in a food processor until it looks like large crumbs. Roll and press mixture into a ball of dough, cover, refrigerate.
Brown beef over medium heat. Add onion, carrot, celery, and potato. Sautee until meat is cooked through.
Add garlic and ground spices. Sautee until spices are fragrant, about a minute.
Add broth, peas, and raisins and simmer, stirring, until broth is mostly absorbed. Add olives, salt and pepper to taste.
Preheat oven to 375 degrees.
Divide dough into ten pieces; roll each into a thin circle, about 6-7 inch diameter.
Place a heaping 1/3 cup filling on half of each dough circle. Brush outer ¼ inch of dough with egg, fold over, press into half-moon, and score edges with fork.
Brush empanadas with egg, and bake on a parchment lined cookie sheet 35 minutes, until golden brown.
This recipe was adapted from Cuisine228
- 1/3 cup cilantro
- 1/3 cup fresh oregano
- 1/4 cup onion
- 4 garlic cloves
- 2 red hot chili peppers (or a teaspoon of red pepper flakes)
- 3/4 cup vegetable oil
- 2 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 plantain cube
- 6 chicken legs
- Mix all the ingredients except chicken in a blender to form a sauce.
- Combine the sauce with chicken in a large bowl. Cover and refrigerate for several hours or overnight.
- Preheat grill to 300F, or a grill pan, oiled, over medium heat.
- Grill chicken legs over direct heat, flipping about every 3 minutes, until cooked through to an internal temperature of 165 F.
- Let rest for 3 minutes, then serve with the plantains.
- ripe plantains
- pinch of salt
- Vegetable oil for frying
- Cut and peel the plantains into cubes and toss them with salt.
- Heat oil in a large skillet and fry the plantain on each side until golden brown.
- Remove and place on a paper towel to absorb excess oil.
For the dough
- 4 cups of flour
- 1 to 1 1/2 cups water
For the filling
- 1 lb ground beef or chopped beef
- 2 onions, chopped
- 1 stalk spring onion, chopped
- Small bunch of cilantro, chopped
- 1 Tablesoon vegetable or canola oil
- 1/4 cup water
- salt and Erma (Szechuan pepper)
- Make the dough: mix the flour and water by hand, adding water until you make a smooth ball of dough. Knead until it is firm. (The more you knead the better the dough).
- Make the filling: In a large bowl, add ingredients and mix thoroughly.
- Form 1-inch balls of dough and flatten using a rolling pin. Shape them into flat, round circles.
- Take one piece of flattened dough and add a spoonfill of the filling in the center.
- To shape your momo, start from the left end and fold portion towards the center with your forefinger and thumb. Pleat it tightly from one half and seal it well from the other side.
- Oil your steamer tray and line up the momos in the tray close but not touching.
- Add water to steamer bottom and once it boils, stack up the steamer and steam from 12-15 minutes. Momos are done when they are no longer sticky.
- Top with soy sauce, hot sauce, or homemade momo sauce (oil, ginger, garlic, and red chili powder).
- 2 lbs of beef and 2 lbs of oxtail (see note) washed and drained
- 4 cloves of garlic, chopped
- 1 scallion, chopped
- 2 stalks of basil, chopped
- 2 teaspoons of ginger, grated
- 1 cup of cassareep
- 1/2 cup of brown sugar
- 2 cinnamon sticks
- 5-6 cloves
- 2 pieces of orange peel, preferably dried
- 4 sprigs of thyme, whole
- 3 wiri wiri or 1 scotch bonnet pepper, whole
- 2 teaspoons of salt, divided
- 2 Tablespoons vegetable oil
- Add garlic, scallion, basil, ginger, and 1 teaspoon salt to meat, and allow to marinate at least 2 hours.
- Heat vegetable oil in a large pot, add meat, and allow to brown, stirring occasionally.
- Add cassareep, brown sugar, cinnamon, cloves, orange peel, thyme, pepper(s), and 1 teaspoon salt.
- Add enough water to cover meat, bring to boil, and reduce heat to low.
- Cover and cook 3 hours.
- Check sauce for consistency – it should be thick and aromatic. Remove cinnamon and orange peel.
- Serve with plait bread on Christmas morning, or with rice or boiled plantain for dinner. Or reheat, in true Guyanese fashion.
Note: You can use 4 lb meat of your choice: beef, pork, goat, cow feet, cow face, oxtails, pig tails, or a combination.
- 3-4 large Russet potatoes, grated
- 1 onion, grated
- 1-2 eggs
- 1/2 - 1 cup matzo meal or flour
- salt and pepper
- vegetable oil for frying
- sour cream and applesauce for serving
- Grate one onion.
- Wash, peel, and grate potatoes.
- Squeeze excess liquid out of grated potatoes.
- Mix potatoes, onion, egg, salt, pepper, and enough matzo meal so the texture is moist but not wet.
- Heat about 3 Tablespoons of oil in a heavy frying pan on medium heat.
- Form pancakes and fry until the edges are brown.
- Flip pancakes and cook another 5 minutes. Remove and place on on paper-towel covered plate.
- Eat with sour cream, or applesauce, or both.
- 1 package of store-bought dumpling wrappers (preferably the brand "Twin Marquis" Shanghai style)
- 2 cups of Chinese chives, finely chopped
- 1 1/2 cups of ground pork
- 1/2 cup of shrimp, chopped into small pieces (optional)
- 3/4 cup jicama, finely diced (optional)--water chestnuts can be substituted
- a little salt, black pepper, and sesame oil
- vegetable oil
- soy sauce and vinegar for serving
- Mix together the chives, pork, shrimp, jicama and season with a pinch of salt, pepper, and about a teaspoon of sesame oil.
- Put a tablespoon of filling in the center of a wrapper and fold. (See picture)
- Add some vegetable oil to a non-stick skillet on medium-high heat. Add about 10-15 dumplings to the skillet (depending on the size of the skillet).
- Add 1/2 cup of water to skillet and cover.
- Remove cover after 7-8 minutes and keep cooking dumplings 3-5 minutes until the water has evaporated and the bottom of the dumplings have turned a golden brown.
- Enjoy with a little soy sauce and vinegar.
This recipe was adapted from Mexico in My Kitchen
- 4 cups flour
- 2 Tablespoon active dry yeast
- ½ cup sugar
- 1 teaspoon salt
- 6 Tablespoons butter, plus 2 Tablespoons for brushing
- 6 Tablespoons margarine
- 5 eggs
- zest from 2 oranges
- 1 Tablespoon anise seeds (optional)
- 1 teaspoon orange blossom water (optional)
- 1/4 cup warm water
- sugar for decoration
- Mix 4 eggs, softened margarine, and 1/8 c sugar in a bowl.
- Add flour and water, alternating, a little at a time. Add yeast and mix dough to combine all three.
- Add softened butter, orange zest, anise, the rest of the sugar, and orange water, one at a time, mixing well after each addition.
- Knead dough until smooth. Transfer dough to a greased bowl, cover with plastic wrap, and let rise for 45-60 minutes.
- Turn dough out onto surface. Set aside a piece of dough about the size of a grapefruit. Cut the remaining dough into two equal pieces. Shape each equal piece into a tight ball, and place on a greased baking sheet.
- Roll pieces of the smaller portion into four logs and two small balls.
- Beat the remaining 1 egg with a tablespoon of water. Brush a large cross across the surface of each large dough ball.
- Place the bones in a cross over the brushed egg. Put a little egg wash in the center of each bone cross and press one small dough ball onto each center spot.
- Cover baking sheet with plastic wrap and let rise for 1 ½ - 2 hours.
- Brush egg mixture onto raised dough balls. Bake in a 350 degree oven until golden brown, 15-20 minutes.
- Once cooled, brush bread with remaining butter, and dust with sugar.
from Damla in Midwood
- * 1 cup of fine bulgur (it should say "kısırlık" on the front of the package; the most common brands are Reis and Duru)
- 2-3 heaping tablespoons of tomato paste
- 1 large tomato, finely diced
- 1 large white onion, finely diced
- 1 bunch scallions, chopped
- 1 large Italian green pepper, finely diced (you know, the long hots!)
- half a bunch of parsley, chopped
- juice of one large lemon, possibly more
- Half a cup of neutral oil (vegetable oil)
- Salt to taste
- * Pomegranate molasses to taste (optional)
- Lettuce or pita for serving
- Place the bulgur in a wide and tall bowl. Add 3/4 cup of boiling water. Cover the bowl tightly and let the bulgur soak up the water completely. It should not be wet at all—it should be kind of fluffy in texture.
- Add the tomato paste and use your hands to work it all the way in, like you are kneading dough.
- Add the chopped veggies and greens; toss.
- Add the oil and lemon juice; toss again.
- Serve with lettuce and pita bread.
*Substitutions: - If you can not find bulgur, you can substitute couscous or quinoa and cook them the way they are normally cooked. - You can easily sub a bit of pomegranate juice + sugar for the pomegranate molasses or just leave it as is and add extra lemon juice.
- 1/4 of a small onion, minced
- 1 Tbsp of butter
- 1/4 tsp of azafran
- Pinch of cumin
- 2 1/2 cups of water
- 1/4 tsp of salt
- 2 potatoes, peeled and quartered
- Slice of cheese (preferably American cheese)
- Using a medium soup pot, cook onions, cumin, and azafran in melted butter for three minutes.
- Add water and salt to the pot. Bring to a boil.
- Add potatoes and cook for 20 minutes.
- Add spinach and cook for five minutes.
- Remove from heat and add cheese; mix until it melts into the soup.
from Eva in Bay Ridge
- 3 cups flour
- 1 egg
- ½ cup water
- ½ small head cabbage
- 2 onions
- 16 oz farmer cheese, or cottage cheese
- 2 boiled potatoes, cut in chunks
- Sour cream for serving, and dill is nice, but optional.
- To make the dough, mix egg, water, and salt together; add flour a little at a time while mixing. Form a sticky dough.
- Knead dough on floured surface, five minutes. It’s ready when smooth, and doesn’t stick to your hands.
- Cover and put in fridge.
- While dough rests, make fillings:
chop onions finely and fry in butter until brown
chop cabbage finely and fry in butter
put half onions in mashed potato, half in sautéed cabbage
put half cheese in mashed potato; half in cabbage
- Split dough into two balls. Roll one ball out on floured surface until it’s about a foot square.
- Cut out circles with a water glass.
- Put a scant teaspoon of filling on dough circle; fold over and pinch.
- Boil 10 minutes. Toss verynyki with butter, and serve with sour cream, and dill if you have it.
The Everyone is Welcome Here Community Cooking series is provided through the generous support of Apple Bank, celebrating over 25 years in Brooklyn and over 155 years of neighborhood banking in greater New York. Visit applebank.com for more information.
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