This Comforting Dish Connects Me With My Cuban Roots—but It’s Complicated

“It’s short for the color, you know; that’s why it’s called congrí,” my dad tells me, as he has dozens of times before. “When you cook them together, the beans turn the rice gray. Con-gris, with-gray,” he says in a singsong cadence with hand motions to…

“It’s short for the color, you know; that’s why it’s called congrí,” my dad tells me, as he has dozens of times before. “When you cook them together, the beans turn the rice gray. Con-gris, with-gray,” he says in a singsong cadence with hand motions to match.

It was 2011, and I was a freshman in college. Just a few hours earlier he’d picked me up from the local park-and-ride. I’d taken the bus home from college for the weekend, a trip that became more and more frequent as my misery at school mounted. Only a few months into the school year, I realized that getting good grades and actually wanting to be there were two different things.

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The Brazilian Cheese Spread That Makes for the Tastiest Stuffed Peppers in the World

As a lifelong Jersey girl, I know my way around a bagel shop cream cheese bar. Strawberry is one of my go-to choices, especially if there are French toast bagels left. If I’m feeling fancy, it’s all about the sun-dried tomato spread, or cinnamon raisin…

As a lifelong Jersey girl, I know my way around a bagel shop cream cheese bar. Strawberry is one of my go-to choices, especially if there are French toast bagels left. If I’m feeling fancy, it’s all about the sun-dried tomato spread, or cinnamon raisin if I have a hankering for something sweet. Lox spread and scallion are my salty staples, and I’m a big fan of veggie cream cheese, too (just leave your diced carrots out of it).

But no spread comes close to requeijão cremoso.

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