Paola Briseño González Food & Wine


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Paola Briseño-González . @frescanewsletter 1 link. Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie when she was six years old. She is a proud Pata Salada— that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico.


SlowRoasted Swordfish Birria Recipe Javier Cabral, Paola Briseño

Paola Briseño González. Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada— that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico. Her work has appeared in Food & Wine, Epicurious, The Food Network and Milk Street Kitchen. She lives.


Skirt Steak and Asparagus with Salsa de Semillas Recipe Paola Briseño

Recipe developer and food writer Paola Briseño-González brings us recipes inspired by her favorite market, Super King, for this installment in our Week of Meals series. Filled with cross-cultural flavor mashups, her recipes lean on tart, creamy sauces and fresh herbs to add vibrancy to her simple weeknight cooking.


Shrimp Stew with Scallops and Masa Dumplings (Chilpachole de Camarón

Paola Briseño-González. Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada— that's Mexican coastal surf.


TANGY POBLANO GRAVY by Paola BriseñoGonzález

La Cocina de Puerto Vallarta. In this episode, Christopher Kimball visits Paola Briseño González and Javier Cabral to learn about the flavors of Jalisco, Mexico. Back in the kitchen, we make Colima-Style Shredded Braised Pork accentuated by smooth and subtly sweet coconut vinegar. Then, we bake Banana Custard Pie with Caramelized Sugar for a.


Paola Briseño González Food & Wine

Paola Briseño-González Contributor. Paola is a food writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada—that's Mexican coastal.


Spicy Coconut VinegarBraised Pork (Tatemado de Colima) Recipe Javier

Heat the oven to 325 degrees. In a heatproof bowl, pour 2 cups boiling hot water over 6 large, pitted dates. Cover and let steep until cooled to room temperature. Mix ½ cup za'atar with 2.


Carne Asada Clams by Paola BriseñoGonzález

Add kale, a pinch of salt, and a pinch of pepper. Cook, stirring often, until kale is slightly wilted, about 4 minutes. Transfer to a medium bowl, and set aside to let cool slightly. Wipe out.


Everything you need to buy and prep for Paola BriseñoGonzález's Week

For gravy that is bright, use buttermilk. Nov 17, 2023 •. Paola Briseño-González. 2. 2. A newsletter to remind you that home cooking is always the best kind of cooking. Click to read Fresca: A Recipe Newsletter, by Paola Briseño-González, a Substack publication with hundreds of subscribers.


Paola BriseñoGonzález Substack

Sept. 2, 2021 6:15 AM PT. This is the sixth installment in our Week of Meals series, which gives you five weeknight dinner recipes with all the planning and strategizing built in. Each meal makes.


YelapaStyle Banana Pie (Pay de Plátano de Yelapa) Recipe Javier

Paola is a cooking writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada— that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico. Her work has appeared in Food & Wine, Epicurious, L.A. Times and more. She lives in Long Beach, California with her husband, a taco editor, and their two Old English Sheepdogs.


Paola Briseño González's Recent Articles The Kitchn

Paola Briseño González. Paola Briseño González is an avid cook from Puerto Vallarta, México, who wrote her first recipe for a Key lime cookie pie at age six. Her cooking is a reflection of.


ButtermilkPoblano Gravy Recipe Javier Cabral, Paola Briseño González

Browse cookbooks and recipes by Paola Briseño-González, and save them to your own online collection at EatYourBooks.com


Week of Meals Writer Paola BriseñoGonzález's recipes Los Angeles Times

Stack slices; finely chop. Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside. Heat oil in a medium.


Callo de Lobina (SaltCured Sea Bass Tostadas) Recipe Javier Cabral

Paola Briseño-González is a food writer and avid cook who wrote her very first recipe for a key lime cookie pie at age six. She is a proud Pata Salada—that's Mexican coastal surf speak for a native of Puerto Vallarta, Mexico. Her work has appeared in Food & Wine, Epicurious, Food Network and more..


Carne Asada Clams by Paola BriseñoGonzález

Once you've ground the pepitas, the tomatoes and habanero are next. Crush them until smooth, adding a little water if needed. This is the step where you can decide your desired consistency and.