Francisco’s Food
Francisco’s Tips for Cool Cooking
It’s another scorching day in NYC and we’re laying low at home, spread-eagle on the couch, trying to catch as much air as possible from the oscillating tower fan. The oppressive heat doesn’t mean we don’t eat, though. In fact, Francisco’s been turning some impressive dishes out of the Collazo Kitchen the past few days, … Continue reading
Do You Roux?
In just a few days, Francisco and I will be headed to New Orleans, where we’ll be joining up with the Culinary Corps, “The Peace Corps for Cooks.” Francisco will be forming part of the Corps’ chef team, working with local cooks, restauranteurs, volunteers, students, and community members, while I document the group’s work and … Continue reading
Cooking Outside the Book
As the wife of a private chef and cooking teacher, a role I frequently play is that of hostess. There are three questions Francisco’s clients never fail to ask me after he’s presented a plate and headed back to the kitchen: 1) Can I have another mojito (or fresh watermelon martini, or whatever the drink … Continue reading
Mama Mia! Francisco’s Homemade Pasta
The gleaming metal pasta machine sat in its box on top of the fridge for months, waiting for one of its carb-loving owners to remember to buy durum flour at Kalustyan’s, which we finally did last week. Here are some photos from Francisco’s first homemade pasta experiment. The wooden clothes hanger doubles as a drying rack for the pasta … Continue reading
“Good food ends with good talk”: Some good talk about Francisco’s food
Since 2005, Francisco has been nurturing his lifelong passion for cooking by working as a private chef. Offering cooking classes, meals, and presiding over the kitchen at special events in New York City, Old San Juan, Puerto Rico, and Mexico City, he has learned the truism of Geoffrey Neighbors’s quote: “Good food ends with good talk.” … Continue reading