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Stacey Viera

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About the Author

Stacey VieraStacey Viera is a purpose-driven public relations expert focused on building relationships to help advance goals and causes. She has a background in nutrition, food science and food safety, and she serves as a Master Food Volunteer with the Virginia Cooperative Extension (VCE). When Stacey isn't working with clients or schlepping her two young kids, she's volunteering at shul, updating her blog, eating, baking, cooking, knitting and snuggling her French bulldog, Tchotchke.

Plantain Latkes

Recipe by Stacey Viera

Plantain Latkes

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. “’We’re all about integrating our traditions and customs,’ says Stacey Viera as she helps her son, 3-year-old Myer, spoon flour into a mixing bowl for plantain latkes, a Latin twist on the Chanukah staple. ‘Having that influence from both sides

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Pastelon de Carne

Recipe by Stacey Viera

<em>Pastelon de Carne</em>

This recipe originally appeared in the Edible DC Early Winter/Holiday 2014 issue and is reprinted with permission. The latest addition to our holiday repertoire is pastelon de carne, a Puerto Rican lasagna, if you will: layers of pan-fried plantains, seasoned ground beef and French-cut green beans held together with egg. Myer, our three-year-old son, is often tasked with scattering

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Brigadeiro

Recipe by Stacey Viera

<em>Brigadeiro</em>

With just four ingredients, these bonbons are simple to put together and make a decadent addition to a dessert spread. Brazilians put their brigadeiros in little cupcake wrappers, but they are virtually impossible to find here, so you can leave them on a platter.

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Pão de Queijo

Recipe by Stacey Viera

<em>Pão de Queijo</em>

During Passover, it can be difficult to find a good kosher muffin as a break from constantly consuming the “Bread of Affliction,” as it’s called in our family Haggadah. Kosher-for-Passover pastries can often be bland or dense, and totally unappetizing. This pão de queijo is a delicious alternative. It’s a fluffy cheese bread ubiquitous in Brazilian

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Live in the Moment at CremCaffe

by Stacey Viera

Live in the Moment at CremCaffe

On a Monday morning around 10 o’clock, there are plenty of cups of cappuccino and plates with breakfast sandwiches atop the tables at CremCaffe in the Rockville Town Center. A woman at a corner table is writing on a legal pad with an actual pen. Nary a laptop is found. And this is all by

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