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.
After Sonja spent a few weeks wandering around Santorini, she wanted to bring some of the flavors of Greece home. Inspired by her trip, she created these Baklava Filo Cups have all the flavor of baklava without the tedious work.
We need to talk shakshuka — now, more than ever, it’s having a moment. I was first introduced to it by my Tunisian neighbors when I lived in Paris and have made some variation on it since. Like so many dishes in the region, these are dishes that come from everywhere yet nowhere at once and this one is no exception. But, no matter where it originally comes from, what I can tell you is it’s delicious.
In India there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when something was created or invented, some stat is thrown at you about how the Indians invented it and you're totally baffled. So, when my friend told me Indians invented burritos, I just started chuckling and then he handed me a kati roll. While it's not quite a burrito, it's just as delicious and addictive, which is fine by me.
This recipe is a sort of hybridized food souvenir. The nut milk is inspired by G&B Coffee in LA, who uses a similar milk to make their now legendary Almond Latte. Soon after, I was at Gracias Madre and had their Spiked Horchata cocktail made with mezcal and plenty of spice. Convinced that the sum would be even more incredible than the parts, I began tinkered until I came up with this Spiked Almond Hochata Latte cocktail.
On a rainy day down in San Antonio and I tucked into the bustling Rosario's restaurant in search of lunch. Though everyone kept talking up the puffy tacos, I couldn't resist the sound of the toasted, melty Tacos Norteños. There are much more authentic versions of Tacos Norteños out there and these don't bear any resemblance to them, but, whatever you call them, these are delicious.