Just Eat Life

It’s a classic, super rich Filipino cake made with layers of cashew studded meringue and the most buttery of all buttercreams. I wasn’t exaggerating when I said it’s been a long time since I’ve eaten it. Then turn off the oven, leave the oven door opened slightly, and allow to cool completely in the oven. Turn the speed to medium and slowly pour the syrup in a thin stream into the yolks, so you don’t scramble the yolks.

It’s that time of year again when we celebrate our dear neighbors, south of the border, and their amazing cultural contributions. I’m glad our friend Alex, founder of Cocktail Crate, stirred up several glasses for us using his kick-ass Spicy Michelada cocktail mix! His company produces the first craft cocktail mixers on the market, and they’re made with fresh, natural ingredients — salt, cayenne, and lime zest for the rim Boil chicken in 2½ cups of water.

Score the fish along one side, and season the cavity and scored sections with salt and pepper. Stuff the scored sections with some thyme, oregano, and lemon slices. Drizzle some olive oil on top and roast in the oven for about 20 minutes, or until golden and the skin is lightly crisp. Meanwhile, make the pasta salad: in a bowl, combine cooked orzo, tomatoes, asparagus, capers, garlic, thyme, lemon zest and juice, olive oil, parmesan, salt, and pepper.

Prepare yourself for her genius reinvention of the traditional pumpkin pie: pumpkin and ice cream filling, inside of a graham cracker crust, topped with whipped cream, salted peanuts, popcorn, and bourbon caramel sauce. Make the bourbon-caramel sauce: Place sugar and ¼ cup each bourbon and water in a heavy, medium saucepan over medium heat. Stir the mixture just until the sugar dissolves; don’t stir the caramel after this point (dipping a spoon in can cause the mixture to crystallize; bad news). Once the caramel turns deep golden—check the color by tilting the pan—about 20 to 25 minutes, remove the pan from the heat.