I know, I know, the Gin and Tonic is as British as Wimbledon but on my last trip to Spain there was no denying that the Spanish have become outright obsessed with the cocktail. I couldn't really tell you why or how it all came to be but they've made mixing a Gin and Tonic an art, with careful att...
Look, I don’t know if you have been to Brazil, but I felt it high time we discuss the best thing to come out of Brazil besides Caetano Veloso – the caipirinha. Though the original caipirinha is a delicious mash of limes and cane sugar, I thought I would add a brunch-appropriate twist, with this S...
Souvenirs are one of those things I never get right when I'm traveling -- either I tell myself they're not practical and end up with zero or I buy a bunch of tchochkes that are fated to collect dust. But I think I finally figured it out on my latest trip -- I'm collecting a new kind of travel souvenir in the form of recipes, like this Blended Mint Lemonade from my trip to recent trip to Jordan.
This recipe was directly inspired by my trip to Estonia. Here in Tallinn they haven’t quite gotten the memo that it’s Spring and the ground is just beginning to thaw. Despite lingering ice and winter storms, there are signs of warm weather all over. Like in the cherry trees with their first blossoms pushing through; the local girls wearing skirts as if 40°F were a heat wave; or the presence of the very first of Spring produce like peas, asparagus, and rhubarb on every menu. But what I have see a lot of are rhubarb pastries — like this Strawberry Rhubarb Slab Pie.
The Italians have it right when it comes to food — the emphasis is on quality products and simply letting them shine. That was inspired me to update an old-school Italian aperitivo (aka happy hour) snack, the classic antipasti platter. There is something so freeing about not having to fuss over an appetizer when you just want to nibble on something delicious, sip on a cocktail, and enjoy la dolce vita.
After a recent girls weekend driving up California Highway 1 that was filled with car trouble, storytelling, and a few late nights, I wanted something to toast our memories. Something refreshing and a tad sweet – aka the equal-opportunity hard lemonade – so I came up with this Lillet Lemonade Cocktail.
This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese really satisfying. So, give it a try because it's got a lot going for it -- sweet, salty, and a slightly spicy dressing -- even if you won't get a congratulatory confetti and balloon rain shower every time you eat it.
There is nothing that transports me to Italy faster than a really well done pasta alla checca. At its most simple, it's just marinated tomatoes tossed with fresh pasta but I've learned how to make it amazing.
I'm heading south to Los Cabos for a girls weekend that I'm hoping involves nothing more than some surf, sand, and lots of guac and tequila. My older sister, Ivy, has a love for all things tequila, but she has a special place in her heart for the Paloma. She was the first one to introduce me to t...
Unfortunately for it, crème brûlée is so ubiquitous that it's easy to write it off as nothing special. But make it in a very shareable dish for two and infuse the cream with coffee beans, cardamom, and vanilla and you add a dash of intrigue to an otherwise very familiar dessert.
Here in Los Angeles there are a few super hot button topics: water shortages, the Lakers, and I'd add in kebabs. Okay, maybe it's only amongst food people who love Persian food but where to get the best Persian food and, specifically, kebabs quickly gets heated. The area of Westwood Boulevard around UCLA has so many Persian business, it's known as Little Persia to locals. And, while there are a lot of good restaurants, my personal favorite is Darya down on Santa Monica Boulevard.
We could all use a little more Mexico in our lives. Its bold colors, warm hospitality, and lilting breezes, and the food — let’s not forget about the comforting complexity that is Mexican food. So, I took a vacation with my family down in Los Cabos, Mexico. Though I’d like to say I ate healthy, I more or less acted like a sloth. But if I were being healthy? I would have eaten something like this salad — all the flavors of Mexico toasted and roasted and tossed together but a far cry from a chain-restaurant tostada.
Years have passed since I first learned about panzanella and I've made so many versions, I couldn't begin to list them all. This year it's been about the peaches -- for the record all the stone fruit has been positively dreamy -- so I've been grilling peaches and nectarine and some herbed country bread for my latest act of panzanella blasphemy. It's so far from traditional I don't dare ask my Italian friends (aka the panzanella purists) to try it, but it's for the better as I'm not sure I'd want to share it with them anyhow.