Souvenir Recipes

Like edible souvenirs, these our easy versions of recipes inspired by a trip or a memory of eating on the road so that you can eat like a local even if you never leave home.
Roasted Squash Tacos with Toasted Chile Peanut Salsa | http://saltandwind.com

Roasted Squash Tacos with Toasted Chile Peanut Salsa

On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy —  pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos. 

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Celery Salad with Parmigiano-Reggiano and Walnuts | http://saltandwind.com

Celery Salad with Parmigiano-Reggiano and Walnuts

Inspired by the open air markets in Bologna, Italy, this fresh, crunchy, simple salad of celery, walnuts, and Parmigiano-Reggiano is a favorite around here!

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Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron | http://saltandwind.com

Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron

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. 

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Elderflower and Strawberry Parfait | http://saltandwind.com

Elderflower and Strawberry Parfait

The easiest possible way to make the classic English dessert, the berry trifle. Taught to us by chef Peter Sidwell, this is our go-to recipe. 

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Raspberry Rosé Margarita Cocktail | http://saltandwind.com

Raspberry Rosé Margarita Cocktail

Two of our favorite summer drinks? An ice-cold margarita or a glass of rosé. So we figured why not combine them?!?!

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Marinated Salumi Sandwich | http://saltandwind.com

Marinated Salumi Sandwich

We'll admit it: we're major fan girls of Giada DiLaurentiis because, well, tbh, we feel like we relate to her. We too are from California, we too love all things Italy, and our cooking is very much inspired by both places. So it's no surprise that we swooned when we saw her newest book, Giada’s I...

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Makalapua Cocktail | http://saltandwind.com

Makalapua Cocktail

It's hard to want anything aside from a classic Mai Tai when you're on Maui, we know. But then you'd be missing out on the super interesting drinks being mixed up by talented mixologists like this Makalapua cocktail by Aaron Alcala-Mosley. 

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{Tagliata Di Manzo} Seared Sliced Steak | http://saltandwind.com

{Tagliata Di Manzo} Seared Sliced Steak

This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium–rare in Florence. Served with a scattering of fresh ro...

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The Hugo Cocktail | http://saltandwind.com

The Hugo Cocktail

One of my fave moments during my recent trip to the Amalfi coast was at the hillside town of Ravello where I spent a lazy day poolside. While there I tried these super light elderflower spritzes and I've quickly become a fan. 

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Strawberry-Tarragon Curd Toast | http://saltandwind.com

Strawberry-Tarragon Curd Toast

A super simple but elegant recipe for a traditional French-style curd with tons of fresh strawberries, a hint of tarragon, this is perfect on toast, crepes, or served with scones.

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Charred Asparagus With Requeson And Mexican Dukkah | http://saltandwind.com

Charred Asparagus With Requeson And Mexican Dukkah

In this super simple salad, pencil-thin asparagus are charred on a grill then tossed with a quick lime and olive oil combo. The twist I added was making a twist on Egyptian dukkah (a seed-herb-nut mix used for dipping bread) and used classic Mexican ingredients like cumin, Mexican oregano, pistachios, and almonds. The dish then gets finished with the best requeson (ie ricotta) you can find and a few nasturtium leaves.

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Smashed Pea Bruschetta with Avocado and Pickled Radish | http://saltandwind.com

Smashed Pea Bruschetta with Avocado and Pickled Radish

If you know me, then you know I have a thing for Piri Piri sauce, which explains my love for Nando's Peri Peri joint. When we were filming Off Menu in Washington DC, I ate there and got the chicken with tons of mashed peas. The mashed peas are buttery but have herbs and a good amount of chili heat, which make them the inspiration for this Smashed Spicy Pea Bruschetta.

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