Lisa Samuel goes on an annual trip to Tel Aviv and when she goes back this year she'll head directly to Miznon for the lamb pita. But until she can get there, she'll make this Lamb Pita with Tahini Sauce and Zhug – it’s as close as you’ll get to the real thing without hopping a flight to Israel.
Remember when I talked up how Caipirinhas? Are you now cursing me for having talked you into buying a whole bottle of cachaça with no way to use beyond those Sparkling Raspberry Caipirinhas? That kinda sucked of me, didn’t it? So that we’re square, I’ve mixed up another cachaça drink, this Mint Coconut Batida Cocktail.
Yes, there's a lot of speculation as to where Italian Soda came from (Milan? Jersey Shore? your guess is as good as ours), but we know we love them. These are real deal Italian style with flavored simple syrup and quality sparkling water and, as soon as the weather warms up, we start in on simple syrups in prep for soda season!
In late winter, my husband and I start to plan our annual trip back to his homeland of Hungary. I think of quiet mornings in Hungary, when we have leftover bread, often laced with whole grains, sesame and poppy, we slice it thick, sop it up in the milk of the Bakony cows mixed with fresh eggs from our hens. We bake it on cast iron, serve it with spoonfuls of the creamy local yogurt, bathed in sour cherries and their juices.
My latest obsession has been this buttermilk and strawberry lassi. Some swear you must use whole milk yogurt to call it a lassi, but I like the tang and frothiness that comes from blended buttermilk. From there, riff as you please, but don’t skip the cardamom and rosewater because they take it from meh to a tall sip of India.
Baja California, I've got a thing for you. We've hung out a fair amount and made some good memories. Like that time I had beginners luck and caught a marlin within 1 hour of setting sail? Or that time I off-roaded for 45 minutes all in the name of a meal and then came across Flora Farms? That's where I first came across the idea of a Carrot Margarita: like a pressed juice gone rogue and totally worth every bit of effort.
he Kentucky Derby is all about big hats and Juleps but I've just never been convinced about that cocktail (big hats, on the other hand, yes), so I tweaked the Moscow Mule, to make it Derby worthy in this perfect Derby Day cocktail with bourbon and tons of mint.
This Pomegranate and Guava Margarita is my ode to Austin because, like the city, it's a little bit odd, a little unexpected, a bit creative, and thoroughly enjoyable. So, cheers to the weekend and breaking all the social norms in the name of new adventures!
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.