Fresca: A Recipe Newsletter

Fresca: A Recipe Newsletter

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JUST ADD LIME JUICE TO THIS NEWS
I'm writing my first cookbook
 • 
Paola Bri-González
9
I Got In Trouble
Mango con Crema Cake with Lime Caramel
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Paola Bri-González
1
Name the Two Flowers
Seared Tuna with Spicy Vanilla Caper Sauce
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Paola Bri-González
Aguachile Gravlax
Mentally, I'm at the Beach
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Paola Bri-González
2
The brunch to make you feel alive
with grapefruit curd
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Paola Bri-González
Unwrap This: Rice Pudding Tamales
With a drizzle of homemade cajeta and lo-fi navidad tunes
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Paola Bri-González
Gifting Pleasure
wildly delicious things
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Paola Bri-González
Holding Space
Seared Salmon with Pistachio Pipián and Brown Butter Radishes
a manifesto on how oppression shapes what I cook on Thanksgiving
My Thanksgiving Menu
Be that person; bring tacos to Thanksgiving
Butternut Squash Tacos Dorados With Salsa Verde Cruda and Feta
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Paola Bri-González
Don’t thanksgiving your brassicas
Roasted Brussels Sprouts with Lime Cream Dressing and Fried Capers
2
Guava and Almond Moles to Welcome Your Dead
Last-minute offerings for the altar
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Paola Bri-González
Drinking for the Dead
Salted Sipping Hot Chocolate
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Paola Bri-González
Cooking for the Dead
Steamed Chicken in Adobo with Honeynut for the Altar
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Paola Bri-González
Fresca: A Recipe Newsletter
Fresca: A Recipe Newsletter
A newsletter to remind you that home cooking is always the best kind of cooking
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Fresca: A Recipe Newsletter

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