How to Make Homemade Bulgarian Yogurt Using a Slow Cooker

One of the main reasons we started making our own yogurt was to incorporate more live cultures in our diet. We were already making our own sourdough bread (recipe coming soon!) and figured that making our own yogurt would be fairly easy.

And it was. We’ve been making yogurt of a few months now and it has become part of our weekend routines. The best thing we like about this recipe is that most of the time spent on it is passive, so you can do it while doing something else (like working at the computer, as I’m doing right now).

Why Bulgarian Yogurt

Like with bread, to make yogurt you need a “starter”. In the case of yogurt it can be just plain yogurt from a previous batch or a yogurt starter culture. To make our yogurt for the first time we used Organic Bulgarian Yogurt sold by our local CSA provider, which contains the Bulgaricus strand combined with Acidophilous, Thermophilous and Continue reading

Yes, more please! Featured Food Blog

Yes, More Please! Food Blog, An Extra Serving of Cooking Inspiration

We met a couple of weeks ago with Mariana, food blogger and full time food lover from Yes, more please!, to chat about her blog (a joint venture with her husband), as well as her thoughts on cooking and writing about food.

Since we discovered Mariana and Ian’s blog, we just can’t get enough! And there are really good reasons for this: step-by-step tutorials on each recipe, high quality photography, cultural notes about food, engaging writing, and amazing and unique recipes. So we are sure that you will be delighted with this interview and the many food stories Mariana shared with us.

Passing on the Experience of Cooking

Live Lista: Tell us a little bit about you and how did you get the idea of starting your blog.
Mariana Mcenroe: I used to post cellphone photos on Facebook with our dinner. Our friends would see the photos and always ask for the recipe, until they almost demanded “you should start a cooking blog!” [laughs]. That’s when the idea of creating recipes to inspire people to cook became our motto.

I love the cooking, food, and visuals. Ian Loves photography and food. And we were convinced that the best way to combine our interests was creating a cooking blog.

We want to share not only the recipes, we want to share the cooking process, the music that we listen to when we are cooking, the whole cooking experience, so you can get into the cooking mood and share with family and friends.


Warm Farro Asparagus and Poached Egg


L.L: What gets you inspired to cook and write?
M.M: I get my ideas mainly from ingredients. I love to go to the farmers market and see what’s fresh. This is something that I’ve been doing since I was little, and is the Continue reading

Organize Your Recipes into Visual Collections

Organize Your Recipes into Visual Collections

Organizing and sharing your recipes on Lista just got more visual with Collections. With this new feature you can curate collections of recipes and easily find and share recipes, or get a head start on your meal planning.

We are very excited about this new feature as it’s a super flexible way of organizing your recipes. Recipes can be added to multiple collections, and collections can be used to filter recipes. Collections are also very visual as the latest four recipes added Continue reading

Cook Fresh this Spring with Rutabagas, Broccoli, Squash, and Leeks

Cook Fresh this Spring with Rutabagas, Broccoli, Squash, and Leeks

Transitioning from winter to spring is often as exciting as it is frustrating: just when you think winter has gone, a winter storm comes around or the temperature drops again. But there are also those nice warm and sunny days that announce that spring is really around the corner.

Our collection of seasonal recipes reflect exactly this transitioning weather. There are cold and warm dishes as well as winter and spring vegetables. So make the best of this time of the year cooking with Rutabagas, Broccoli, Squash, and Leeks as the main ingredients.


This is a root vegetable that you don’t hear much about at the supermarket. A lot of times confused with turnips, (they are actually a cross between cabbage and turnip), Continue reading


Barranquilla’s Carnival Popular Foods

In our daily “eating” lives we tend to forget the context of where the foods and dishes we eat come from. We live surrounded by a general concern about health and food, but the cultural half tends to get little attention. This is one of the reasons we enjoy so much cooking recipes from food blogs: there is usually a story behind the recipe. Attempting to dig a little deeper into the cultural side of food we began looking into Barranquilla’s Carnival. A huge celebration that is taking place right now in Barranquilla, Colombia.

What is This Carnival All About?

Barranquilla’s Carnival is a huge folk celebration that has been established for more than a century. It was declared  one of the Masterpieces of the Oral and Intangible Heritage of Humanity by the UNESCO in 2007 and is considered the second largest carnival in the world, followed by the Carnival of Rio de Janeiro1. People from the region work the entire year to prepare for the carnival, which officially lasts 4 days (pre-carnival celebrations can start as early as November of the previous year), and the entire city gets paralyzed during its course.

Kids enjoying the carnival

Photo by Ashley Bayles

During the carnival, there are multiple parades and happenings. There is the main parade that happens along the 40th St. (via 40) where traditional dances and activities are celebrated, and there are also the informal parties that happen in the neighborhoods and at private locations. To get a sense of what the experience of being at the carnival is like, we chatted with a few people that have attended or Continue reading


Making Bollo Limpio, a popular food from the Carnival of Barranquilla

We continue with our virtual celebration of the Carnival of Barranquilla, which starts this weekend in Barranquilla, Colombia. And today we are sharing a very easy recipe to learn how to make Bollo Limpio, a simple side dish that goes well with other popular foods from the carnival, like Butifarras.

Beach Vendor

Beach Vendor

Bollos or Envueltos (meaning “rolls” or “wraps” because of their shape) are one of my mother’s favorite foods. I remember spending time at the beach in Colombia during our vacations and eating Bollos de Angelito (these versions are also made with coconut and anise) as a snack. They were small and sweet and just the perfect flavor to have after being in the ocean. The funny thing is that we never tried to make them ourselves, because like many typical foods in Colombia, they are available everywhere, so why bother? Now that we are in the US, we are starting to cook more dishes like this, and it is just fascinating to learn the ins and outs, plus realizing that many are very easy to make and a great way to spend time with the family.

A South American Fare

The origin of Bollos is indigenous, and there are written references that date from the colonial times. While they are typical in the regions of the Colombian Caribbean Coast and Panama, there are other similar versions such as Humita (from Ecuador, Peru, Continue reading

Colombian Butifarras

How to Make Colombian Butiffarras at Home

The Carnival of Barranquilla is around the corner (starts this Saturday!) and we want to celebrate by sharing some recipes and stories about the foods of the carnival during this week. So for starters lets talk about Butiffarras and how you can get a piece of the carnival by making some at home!

Butifarras are a very popular food in Barranquilla, Colombia, mostly during carnival season. So it’s not for granted that their name comes from the words embutido (meaning in Spanish cured and stuffed sausage) and farra (slang for “party” in the colombian coast )1.

Butiffaras Soledeñas

Butiffarras being sold on the street

Butiffarras being sold in the street

The way Butiffarras are made in Colombia, originated in the town of Soledad, where the traditional Botifarra from Cataluña arrived first at the beginning of the XIX century. According to Rafael Lafurie, historian and journalist, it was in Soledad where two women after analyzing the reasons why Butifarras would rot so easily, decided to extract the tomatoes, chili, and onions that made part of the original recipe2.

While the reason of Colombian Butiffarras being round was not mentioned by the historian, I can easily imagine how this presentation would fit better the context where these sausages are served: they are a finger food to be eating during a party. If you buy a string with 3 or 4 you can also easily share them.

Making Butiffarras at Home

To honor the Carnival of Barranquilla, we went on to trying making our own Butifarras at home. This was our first attempt and I have to say that while we were thinking the stuffing of the sausages was not going to happen without having the appropriate Continue reading

Adventurous Cooking: Empanadas, Fondue & Seasonal Persian Stews

Adventurous Cooking: Empanadas, Cheese Fondue & Seasonal Persian Stews

Get adventurous in the kitchen this month and cook something different, or cooked in a new way. This is exactly what the adventurous recipes for this month have in common: they bring in alternative flavors from foreign cuisines, or provide new ways of cooking something you are already familiar with.



From honestfare.comEmpanadas have become quite popular in the US lately, and you can find tons of recipes and ways to make them on the web. What is special about this recipe is the use of unconventional and fresh ingredients, as well as visual touches that makes them even more interesting. Gabrielle is also a pro when it comes to making empanadas, she owns her own empanada truck in Miami, so her post is full of ideas and techniques that you can’t miss.

Continue reading