November 25, 2013 |
Salsa icon Celia Cruz received a high-energy tribute from Jennifer Lopez and a bevy of ballroom dancers at the American Music Awards in Los Angeles on Sunday. Lopez, 44, honored the legendary Cruz, who died in 2003, by performing a medley of hits featuring colorful costume and flippy hair changes. Cruz died at age 77 after battling brain cancer. The Afro-Cuban songstress, who has been called the "queen of salsa," won two Grammys and three Latin Grammys. Last month, Cruz was honored with a Google Doodle . INTERACTIVE: Celia Cruz's star on the Hollywood Walk of Fame And honestly, it was hard to resist the temptation of searching for underground salsa clubs after Lopez's lively number.
July 1, 2013 |
Viet, you're impossible not to like, thanks to that killer smile and gentle spirit. And you clearly have the cooking chops. Enough to beat The Flay Man. But here's the problem. When you open your mouth ... "Then you start talking," Alton Brown told him. "You have no authority. " Ouch! PHOTOS: TV and film celebrities on the set Viet was eliminated this week after being repeatedly stumped during live demo challenges. He couldn't think on his feet when his sauteed peppers were taken away, and then looked like a deer caught in the headlights when he was asked to name a trio of summer party dips on the fly. (This guy clearly did not watch past seasons of "Food Network Star," or, if he did, he wasn't really paying attention.)
June 26, 2013 |
I've made Rick Bayless' recipe for "Shrimp in Simple Green Almond Sauce" from his " Mexico: One Plate at a Time" cookbook a couple of times, but this past weekend I found the perfect match when I opened a bottle of E. Guigal's Condrieu. The dish is basically shrimp seared in a heavy skillet just until they turn milky white underneath, then cooked another minute on the other side and served in a sauce of ground toasted almonds with tomatillos, green chiles, cilantro and parsley.
June 23, 2013 |
Cali, COLOMBIA - It's a long way to go for dance lessons, but that's why French law student Graziella Giacomarra has traveled 6,000 miles to Cali, to learn some of salsa's most intricate and high-energy steps. This month at the Sondeluz dance studio on the second floor of a drab commercial building, Giacomarra was hot-stepping to a blistering, brass-driven salsa beat, her feet blurring in close unison with those of her teacher, Luz Ayde Moncayo. It was the eighth week of classes for the 24-year-old Lyon native who hopes to someday be an agent for professional dancers.
June 15, 2013 |
Tammy Sanches of Victorville loves the salsa at Costa Azul in Coronado: "On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul. They have the best smoked salsa we've ever had. Unfortunately, we live 2 1/2 hours away. I asked the waiter for the recipe, but he said they don't give it out. I would love to surprise my amazing husband on our anniversary with it. Could you please get the recipe?" With a wonderful blend of no less than six kinds of chiles, Costa Azul's salsa packs a nice heat.
June 8, 2013
10 minutes. 4 to 6 servings 1 salted anchovy (2 fillets) 1 clove garlic 1/2 teaspoon salt 2 tablespoons capers, rinsed thoroughly if salted 1/2 cup mixed green herbs, at least half parsley 6 tablespoons olive oil 2 teaspoons red wine vinegar or lemon juice 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible.