During our trip to the Tuscan countryside, we came across one of the most interesting pastas we'd had in a long time. Made with burrata, saffron, and guanciale, it's an easy pasta that's decadent and totally amazing.
After only a few days in Franciacorta, I was totally smitten. The sparkling wine there is fantastic, the area is gorgeous Italian countryside, and the people were so kind. Our meal at Barboglio de Gaioncelli was my favorite, and, of that meal, their risotto made with Franciacorta wine and robiola cheese was my favorite.
Back when I lived in Florence, I would hit up my local focaccia bakery, Forno Ballerini, on the regular. It’s hard to say what was my favorite but my favorite time of year? Fall when the last of the grape harvest grapes would be used to make schiacciata all’uva or savory grape focaccia.
This French toast is inpsired by a breakfast we had on a trip to Nashville when we fell in love with the Gulch neighborhood and the coffee shop, Barista Parlor. This easy baked French Toast with apples, bacon, and pecans takes minutes to make but is impressive enough to make for a brunch.
Do the holidays ever seem more cheery than from under a bough of evergreen and twinkling lights? Perhaps paired with a cozy fireplace and a bubbly cocktail? We don’t think so either! That’s why we always make time to bring together friends for an annual holiday cocktail party. And these appetizers are always present!
Like the chorizo of Hawaii, Portuguese sausage is a fresh or smoked sweet-spicy sausage that's used in breakfast dishes, plate lunches, and at many tailgates. This recipe combines Portuguese sausage with other local flavors -- sweet onion and sweet bread - for a Hawaiian slant on classic Thanksgiving stuffing.
When people tell us they don't believe in winter salads, we tell them to check out this recipe. Made with under-appreciated escarole, an abundance of citurs, and a eat-it-off-the-spoon good citrus honey rosemary dressing, this will change your opinion on eating salads when it's snowing outside!
Our favorite cocktail on the island of Maui? Truth is it's got nothing to do with the Mai Tai! We first had this modern slant on the daiquiri at the Luana Bar in Maui and, until we can get back there, this is how we'll DIY it!
A bit smoky, a touch spicy, and a ton flavorful, this is a simple barbecue chili rub that is inspired by our California BBQ and that's our go-to spice blend for everything from chicken to tofu to pork chops!