You got some 'splainin' to do

My husband's parents emigrated to this country from Cuba back in the 1940s, and my feisty little mother-in-law brought with her a treasure trove of good food knowledge. Plantains? Swimming in melted butter, thank you very much. Rice and beans? Every single day for as long as she's been in the United States. Two kinds of meat for dinner? Frequently. In recent years -- or at least in my perception it's been recent -- the island's unique cuisine has been "discovered" by mainstream America. Recently I saw two different recipes for "Cuban pizza," one on You Tube and another in a weekly food magazine. What sets a Cuban pizza apart from, oh, a Midwest Lutheran Hot Dish Pizza? Pickles. You add pickle slices to your Cuban pizza, along with a big bunch of grated Swiss cheese, chopped ham and spicy sauce. We are talking goodness defined here, folks. And best of all, you can fix them on your grill.