Archive - Fresca: A Recipe Newsletter

JUST ADD LIME JUICE TO THIS NEWS

I'm writing my first cookbook

May 28 •

Paola Bri-González

0:55

January 2025

The brunch to make you feel alive

with grapefruit curd

Jan 5 •

Paola Bri-González

December 2024

Unwrap This: Rice Pudding Tamales

With a drizzle of homemade cajeta and lo-fi navidad tunes

Dec 23, 2024 •

Paola Bri-González

Gifting Pleasure

wildly delicious things

Dec 16, 2024 •

Paola Bri-González

Seared Salmon with Pistachio Pipián and Brown Butter Radishes

Dec 8, 2024

November 2024

a manifesto on how oppression shapes what I cook on Thanksgiving

My Thanksgiving Menu

Nov 25, 2024

Be that person; bring tacos to Thanksgiving

Butternut Squash Tacos Dorados With Salsa Verde Cruda and Feta

Nov 20, 2024 •

Paola Bri-González

Don’t thanksgiving your brassicas

Roasted Brussels Sprouts with Lime Cream Dressing and Fried Capers

Nov 11, 2024

Guava and Almond Moles to Welcome Your Dead

Last-minute offerings for the altar

Nov 1, 2024 •

Paola Bri-González

October 2024

Drinking for the Dead

Salted Sipping Hot Chocolate

Oct 27, 2024 •

Paola Bri-González

Cooking for the Dead

Steamed Chicken in Adobo with Honeynut for the Altar

Oct 17, 2024 •

Paola Bri-González

Do you want to spend the night?

(Brined) Tinga Beans with Cremoso Kale

Published on Fresca: A Recipe Newsletter • Oct 7, 2024

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