Daisy:Morning,
         Noon and Night

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Food Network

"Meet Daisy Martinez, the host of ¡Viva Daisy!"
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nyaldia.com

"Sabor latino en el Food Network:La chef puertorriqueña Daisy Martínez vuelve a la pantalla chica con la nueva temporada del show ¡Viva Daisy!"
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Hispanic Magazine

"Delicious by Daisy
After listening for only a few minutes, you're already leaning in hugging your cup of coffee closer. You're listening intently as if the two of you were sitting across the kitchen table together and though really you're just leaning into the phone—you can't help it—star chef Daisy Martinez is gushing about the new recipes she's testing while in the same breath blending you into her morning as easy as a mango smoothie."
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NPR

All Things Considered, December 25, 2007 · Each Christmas, All Things Considered presents an original story.

This year, two writers have teamed up. Esmeralda Santiago is the author of critically acclaimed memoirs, including When I Was Puerto Rican and Almost a Woman
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Today

Daisy Martinez, author of the cookbook "Daisy: Morning, Noon and Night," shows TODAY's Al Roker how to prepare a variety of tasty pocket-style treats, perfect for every meal.
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En entrevista: "Daisy mañana, día y noche"

La chef Daisy Martínez viajó a gran parte de los países latinos y se dio cuenta que la mejor forma de recordar cada lugar es a través de la comida. Daisy tomó notas de las recetas para llevárselas a casa y mostrárselas a sus hijos. Hoy la chef nos cuenta detalles de su nuevo libro "Daisy mañana, día y noche".
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Daisy In The News...

Grilled Short Ribs

4 pound beef short ribs, cut across the ribs into 1 1/2-inch thick slices
Kosher or fine sea salt and freshly ground black pepper
2 tablespoons red wine vinegar
Tomatillo Salsa, recipe follows

Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs turns grayish-white in spots. That is fine and the discoloration will disappear when they are grilled.)
Heat a gas grill to medium-high or build a strong charcoal fire.

Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving.