Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
Articles by Maria Cal
El declarado incapaz en la regulación del Código Civil como actor en un proceso de divorcio
Ayuda Buscar en la ayuda Buscar en la ayuda
Chanukah Wine Cake with Olive Oil, Cinnamon and Lemon Zest
1. Preheat the oven to 350 degrees F. Grease a standard loaf pan with olive oil, line the bottom with parchment paper, and set aside. 2. In a large mixing bowl combine all of the dry ingredients. 3. In a separate smaller bowl combine all the wet ingredients then pour the mixture into the larger bowl with the dry ingredients and mix well into a smooth batter. 4. Pour the batter into the greased loaf pan.
White Wine Poached Pears
WORKING AHEAD: Packed in a tightly covered container, the pears can be refrigerated for up to 3 days. To poach the pears, you’ll need a lidded pot large enough to hold them upright snugly in a single layer; I use a soup pot and one of the pears is always a little squished and slightly higher than the others, but it works out. You’ll also need a piece of parchment (or wax) paper cut to fit inside the pot.
Salted Chocolate and Almond Truffles
1. Heat the coconut oil and sugar together in a saucepan set over low heat, stirring with a wooden spoon until the oil has melted and the sugar has dissolved. Add the almond butter, chocolate, a pinch of scrunched sea salt and all the vanilla seeds. Continue to stir gently until the chocolate is two-thirds melted. Remove from the heat and continue to stir intermittently until smooth and shiny. 2.
Kmish Bread
Preheat oven to 350 degrees. Grease 2 (9x13–inch) glass baking dishes. In a small bowl, whisk together flour, baking powder, salt, and cinnamon. In bowl of stand mixer, beat the butter at medium speed and then add sugar, eggs, and vanilla and blend until smooth. Reduce speed to low and add flour mixture, blending until well mixed. Stir in nuts. Divide dough into 4 equal pieces. On a large sheet of waxed paper dusted with flour, roll 1 portion of dough to 10 inches wide and 12 inches long.
Cabbage Schnitzel
1. Start by shredding your cabbage thin. This can be done with a mandoline, a food processor with the shredding disc attachment, or even with a sharp knife. 2. Fill a large pot with water and bring to a boil. Salt the water generously and then add the shredded cabbage to the boiling water. Cook until the cabbage is tender, about 3-4 minutes. Drain in a colander, then allow the cabbage to sit and continue to drain and cool for at least 10 minutes. 3.
Warm Figs with Goat Cheese and Honey
A piece of barely enhanced fresh fruit is a common ending to many Mediterranean meals, and figs are a perfect candidate: Their sweet, juicy flesh and delicate flavor need little adornment. We started by choosing the ripest, plumpest figs we could find. Halving them and topping them with a bit of tangy goat cheese offset their sweetness nicely.
Brazilian Moqueca Fish Stew
20-24 ounces fresh, mixed fish such as cod, snapper, halibut, sea bass 1 teaspoon chopped fresh ginger 1 large clove garlic, finely chopped 1 tablespoon olive oil 1 tablespoon lime juice 2 tablespoons olive oil 1 medium onion, chopped one small red bell pepper, deseeded and cut into strips one small yellow or orange bell pepper, deseeded and cut into strips 1 small Serrano pepper, deseeded and chopped 2-3 medium tomatoes, cut into chunks 1 teaspoon paprika 1 teaspoon freshly grated lime peel...
Super Creamy Latkes
A beloved family recipe for potato latkes that are super creamy inside. (The Nosher/JTA) – Each Jewish holiday has its iconic food: For Passover it’s the symbolic matzah; for Rosh Hashanah it’s sweet honey and new fruits. For Purim we get the delectable hamantaschen; and for Hanukkah it’s oil. That purified olive oil, used to rekindle the iconic seven branched candelabra that was eternally lit in the grand Temple in Jerusalem, has shown up in modern times in our Hanukkah lamps and in our foods.
Poppy Seed Roll
For the poppy seed filling: 8 oz poppy seeds (1½ cups), very fresh 2 Tbsp unsalted butter ½ cup milk ⅔ cup sugar 2 Tbsp honey 2 tsp pure vanilla extract Big pinch of salt For the dough: 4¼ cups (585 grams) all purpose flour, plus more for dusting 1 .25 oz packet (2¼ tsp) active dry yeast 1⅓ cup milk, heated to between 105°-110°F 2 large eggs, beaten 1 stick (½ cup) unsalted butter, melted and cooled ½ cup + 1 tsp granulated sugar 1 tsp kosher salt 1 egg yolk + a splash of water, beaten for...
Pan-Seared Tilapia with Chile Lime Butter
For Chile-Lime Butter: Stir together the butter, shallot, lime zest, lime juice, chile, and salt in a bowl. Set aside. (Roll in parchment and chill if making ahead). For fish: Pat the fish dry and season with salt and pepper to taste on both sides of fish. Dust with flour on both sides.
Fresh Figs with Goat Cheese and Honey
On Tu B'Shvat, it is customary to eat foods containing the Seven Species and to bless them. These are wheat, barley, grapes, figs, pomegranates, dates, and olives. Upscale restaurants and caterers are serving this combination of fruit and cheese that Middle Easterners enjoyed thousands of years ago. Although this is a simple preparation, the quality of each component must be very high for it to taste fantastic. It is best when figs are at the height of ripeness.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Maria
Contact Maria, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack