The New York Times featured a recipe for alfajores (Argentine sandwich cookies filled with dulce de leche and coconut) a couple weeks ago that also discussed making one’s own dulce de leche. This reminded me of a recipe I had come up with a few years ago, in part due to my love of food from Latin America. It’s got two classic flavors from that cuisine creating a mix of tart and sweet.

After three hours of boiling and two hours of cooling, what treasures lie within?

My friends Arianna and Matt just had a very cute baby boy and, because most people with six-month-old kids don’t have time to cook, I brought them some of the latest batch. And not just because they lived in Argentina for a while.

Oh, and the alfajores turned out pretty well too.

Two great tastes that taste great together.

Ari and Matt’s Dulce de Limeche Continue reading →