Manual Lorena Garcias New Latin Classics: Fresh Ideas for Favorite Dishes

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Huevos Pericos [are eggs] scrambled with onions and tomatoes, and then lots of cilantro and scallions are added. This quick egg dish offers unique flavors for the morning that will not only wake taste buds but also, your brain! Our Family newsletter is a little parenting cheat sheet, delivered to your inbox daily.

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Transfer to a small plate to cool. Place a large bowl of ice water on the counter.

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Bring a medium pot of water to a boil over high heat. Submerge the spinach leaves in the boiling water and immediately remove them and place them in the ice water to stop the cooking. Remove the spinach leaves from the ice water and squeeze out as much water as you can.

Place the blanched spinach in the bowl of a food processor and add the cooled pine nuts, the goat cheese, lemon juice, salt, and pepper, and process until smooth, scraping down the bottom and sides of the bowl as needed.

Set aside. To make the empanadita dough, whisk together the flour, baking soda, and salt in a large bowl. Add the shortening and, using a pastry blender or your hands, work it into the flour mixture until there are no pieces larger than a small pea.

Whisk the milk with one of the eggs and the egg yolk and add it to the flour-shortening mixture, stirring with a wooden spoon until a dough ball forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Place a small bowl of water next to a lightly floured work surface. Whisk the remaining whole egg with 3 tablespoons of water to make an egg wash and set aside.


Lorena Garcia's new Latin classics : fresh ideas for favorite dishes

Divide the dough into two pieces and place one piece on the floured work surface. Year-long waits for one of its ten tables are not uncommon. But what is it about this tiny, charming restaurant that makes it the most in-demand spot in the city night after night, year after year? For decades Rao's existed as a neighborhood restaurant.

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Its local customers would fill the tables with such regularity that eventually they were given standing reservations - bookings that persevere to this day. The Rao's phenomenon exploded in , when New York Times food critic Mimi Sheraton gave Rao's a gushing, half-page, three-star review, splashing the city's best-kept secret in front of millions of readers. Since Rao's NYC location only has ten tables, and only one seating per evening, the resulting demand would have been overwhelming even if the tables weren't already spoken for.