Articles

  • 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.

  • 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?

  • 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.

  • 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.

  • 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 😬).

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