The more I travel, the more I'm starting to believe that your tastebuds adjust to the local cuisine. Because when I was down in Saint Martin a few weeks back, I was downing hot sauce like it was water. I was searching out the best food on the island and had lunch at a lolo (a local-style open-air grill) that had seriously amazing spicy grilled chicken. So I created this recipe that brings the heat with this chicken marinade but lightens it all up with a salad perfect for the warmer weather.
Mockingbird Hill is a bar in DC and has unique flairs like pour-over coffee, punk music, and industrial decor. But, the owner, Derek Brown, is a self-proclaimed sherry advocate and has made Mockingbird Hill into a sherry and ham bar. The food is simple but well done and one of my favorites was his twists on the classic tapas bite, Pan Con Tomate.
My 48 hours in Aspen was a whirlwind -- filled with the requisite town tour, lunch at White House Tavern, a hike through the Aspen trees, and a visit to the local distiller, Woody Creek. For the networking event I was a part of, I was asked to create a custom cocktail so I felt it fitting to make this twist on a Moscow Mule because it is a total conversation starter and came up with this Strawberry Moscow Mule.
I had this amazing pasta dish at L’Atelier de Joël Robuchon in London: just four ravioli. As I cut one open, I was delighted to see a yolk run out. It was instantly memorable, and the yolk gave a creamy texture to the pasta. We’ve added herbs to the pasta dough in our version, an easy way to transform it from plain to stunning.
Here in Los Angeles we've got some serious Korean food – heck, we've got a whole section of town dedicated to it – but I'm not always game to sit down to a whole Korean BBQ feast. These mushroom bulgogi wraps are my compromise because they've got all the flavors I love but vegetarianized so I can eat them on the regular.
February in Northern California is one of our favorite times of the year to road trip. It's that one moment when you can hit Napa, hike into the redwoods, and skip down to Big Sur and have it all to yourself. And when we road trip, we like to bring provisions; car snacks like this Vanilla Poundcake with Quick Kumquat Thyme Marmalade so we can pull over at a vista and slice a piece and slather it with marmalade.
I get cravings – like say how I drool at the thought of the huli huli chicken from Ray’s Kiawe Broiled Chicken on Oahu. Huli Huli chicken is one of those staples of Hawaiian cuisine that is made every which way ’til Tuesday with everyone claiming their Auntie’s recipe as tops. The problem is I don’t have a backyard or a rotisserie or Hawaiian kiawe wood or an awesome Hawaiin Auntie to replicate the real deal so I hacked the recipe to come up with this version.
If there had ever been a mimimalist movement in food, I'm pretty sure these Chocolate Cornflake Clusters would've been at the forefront of it. So simple they make you wonder why you didn't come up with it yourself -- until you realize that's because it takes a mastermind pastry chef like Jacque Pepin to make something so simple yet so brilliant.