Daisy

 

Daisy:Morning,
         Noon and Night

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Daisy Morning Night

 

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

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
Read the article, listen to the show.

 

 

Today

Today Show Jan 16 2008

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"
ny1noticias.com

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...

 

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White Sangria

(Sangria Blanca)

One 1.5-liter bottle dry white wine, such as Fontana Candida Frascati
1 ½ cups French (or your favorite) brandy
1 cup superfine sugar
1 liter (or quart) bottle seltzer or sparkling mineral water
2 lemons
4 limes
4 juice oranges

Stir the wine, brandy and superfine sugar together in a punch bowl until the sugar is dissolved. Stir in the seltzer. Cut the citrus fruits in half, then in half again. Squeeze each piece into the punch bowl and drop in the squeezed pieces. Leave at room temperature for up to an hour or two. Just before you serve, add a tray or two of ice and serve with additional ice if you like.  

Sangria Blanca