Jaíne Mackievicz

San Diego

Food Writer at Paris by Mouth - Where to Eat in Paris

Owner and Editor at Dinner at Jaine's

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Articles

Banana Split

2 weeks ago | jaine.substack.com | Jaíne Mackievicz

I like to think of banana splits as joyful throwbacks: easy to make, endlessly fun, and perfect for those laid-back summer days. Whether you’re sharing it with family, serving it up for the little ones, or just treating yourself after a sunny day trip, it hits that sweet spot between nostalgic and refreshing, don't you think? It’s the kind of treat that brings out the kid in all of us.
Cherry Jubilee x2

3 weeks ago | jaine.substack.com | Jaíne Mackievicz

Before we begin, let me tell you something truly wild: growing up in the ’90s, Brazil had a full-blown obsession with cherries made out of chuchu(chayote squash). I’m not making this up. Many bakeries and pastry shops, trying to cut costs and deal with seasonal shortages, turned to that convincing imposter. Carved pieces of chuchu would be dyed in bright red syrup, making them resemble cherries in syrup. Perhaps Amarena?
Prune-Cherry Jubilee

3 weeks ago | jaine.substack.com | Jaíne Mackievicz

In most Cherry Jubilee recipes, the cherries are just barely cooked, warmed through, and then flambéed. But I like to let mine simmer a bit longer. I want the cherries to soften just enough for them to slump slightly so that they match the lush, tender texture of the prunes this way every bite has the same jammy tenderness. Otherwise, the prunes feel rich and velvety while the cherries stay too firm, and to me, it just doesn’t feel like they’re dancing to the same song.
Olive, actually: a story of one unforgettable oil

1 month ago | jaine.substack.com | Jaíne Mackievicz

At the very, very beginning of my career, I did a little stage at an Italian restaurant on the outskirts of Boston, in Waltham, called La Campania. I was a Brazilian among an all-Hispanic kitchen crew. Some were Mexican, some Guatemalan, some Salvadoran. The camaraderie was unmatched, as you may imagine. Ice-cold Modelos at the end of every shift and all. To this day, I’ve never tasted better Italian food in my life.
Vibrant Vegetable Board with Bagna Càuda

1 month ago | jaine.substack.com | Jaíne Mackievicz

This traditionally Piedmontese dish, usually served around the holidays and often in a fondue pot, is named bagna càuda, which translates from Italian to “hot bath.” Putting the hot part aside for a minute and focusing solely on the delicious bath, I find that bagna càuda truly shines in spring when vegetables are at their peak: fresh, vibrant, and full of flavor (though honestly, living in California feels like cheating... it’s always peak season here 😬).
Blueberry Açaí Bowl

1 month ago | jaine.substack.com | Jaíne Mackievicz

I like to say my heart is half Amazonian, half Californian (and when I’m in Paris, it’s completely French—pardon moi, but how could it not be?). I’ve been lucky enough to taste fruit from so many places in this life, but in my humble experience, nowhere grows it better than the Amazon and California. But being an Amazonian by birth, there’s one fruit that will always be my pride. Our gift to the world.
Brigadeiro: my sweet valentine!

Feb 14, 2025 | jaine.substack.com | Jaíne Mackievicz

Every February, without fail, I find myself back at the stove, stirring up what I consider the ultimate Brazilian treat. The 14th may demand chocolate, not that I'm particularly attached to Valentine’s itself (especially since we celebrate it on a different day in Brazil), so if there’s ever a sweet that feels like a sweet hug, it’s brigadeiro. Soft, rich, chocolatey, and so simple.
Manjar for Yemanjá

Feb 2, 2025 | jaine.substack.com | Jaíne Mackievicz

Today, Brazilians, particularly those from the North and Northeast, honor Yemanjá—the Mother of the Waters. A magical figure, she embodies motherhood, the life-giving force, and protection. Her essence is reflected in that rhythmic ebb and flow, cradling those who seek solace, guidance, and strength. Yemanjá is an orixá, a deity, and a spiritual being—regal, mermaid-like, crowned with shells, and radiating beauty.
Tahini Coconut Tendercake with Tahini Mascarpone Frosting to celebrate a birthday...

Jan 26, 2025 | jaine.substack.com | Jaíne Mackievicz

I don’t think my dad ever tasted tahini—much less in a cake. It wasn’t exactly the kind of ingredient you could stumble upon in the middle of the Amazon. I wonder how many days traveling by boat it would have taken for tahini to even reach there. My guest? At least 10. But my dad tasted so many amazing things in his life, I bet. He only lived to 44, which feels absurd now that I’m 32 and doing the math. How much life can you pack into 44 years? Very little, it seems obvious.
Ripe Mango, Arugula, and Cashew salad with a light & tangy honey Dijon dressing

Jan 19, 2025 | jaine.substack.com | Jaíne Mackievicz

It’s surprisingly cold here in Oceanside today, which naturally doesn’t match the vibe, less so to this Brazilian. The mood feels heavy in California, as we all know. It breaks my heart to even think about it, but right now, honestly, I wish I could be anywhere else in the world—anywhere but here, especially with everything going on tomorrow. The whole thing just feels wrong to me. With the whirlwind of this January, I’ll admit, I haven’t been eating nearly as much of the rainbow as I’d like.