Flaherty Wines

Homemade barbecue sauce is a key item in my pantry. It is so easy to make and far superior to anything sold in a bottle. It’s a standard for an easy grill night, the base for braised spareribs, and a dipping sauce for the kids when they don’t like whatever sauce I made that evening. [...]

Flaherty is an Irish name, and Ed is of pure Irish decent… on his dad’s side. His mom, however, is Cuban. She immigrated to the U.S. in 1958, the year before Castro came to power. The family doesn’t eat a lot of Cuban food, though, other than the ubiquitous beans. I’m not exaggerating when I [...]

I make a lot of bread. It’s partly from necessity (sadly, there isn’t a boulangerie anywhere in the vicinity) and partly based on taste (Chilean maraquetas are OK, but hallulla has a definite resemblance to a hockey puck). I tend to prefer a French-style pain de campagne, but that’s a long process centered on a [...]

Merquén (or merkén) is a spice powcer that has become popular in Chilean cooking in the last several years. It is a traditional ingredient in Mapuche cooking, but has only recently debuted on the broader Chilean food scene. It is made from the dried, smoked cacho de cabra pepper, which is quite hot. Cacho de [...]