Ari & Matt’s Dulce de Limeche

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.

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Mona’s Lime Sorbet with Candied Ginger


My mom’s reaction to my giving her the credit for my interest in cooking was typical for our family (“Why did you say I was the reason?!”). In our family we’re not great at compliments. As I told her, “You know, some parents would be happy about their children given them credit, even if it wasn’t deserved.”

I spent four years in grad school in Ann Arbor (#goblue) and one of my favorite spots to hang out was Zingerman’s — the famous deli, specialty food store, and café. I spent many hours there studying intellectual property and technology policy. One of my favorite Zingerman’s traditions is that many of their sandwiches are named after different people — something I’m going to adopt here.

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