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.
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.
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...
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...
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.
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.
Raise your hand if you too have fallen victim to sangria that's too sweet and just a hangover waiting to happen. This California-inspired sangria with fresh fruit, local wine, and ginger liqueur is a total game changer.
When people tell us they don't believe in winter salads, we tell them to check out this recipe. Made with under-appreciated escarole, an abundance of citurs, and a eat-it-off-the-spoon good citrus honey rosemary dressing, this will change your opinion on eating salads when it's snowing outside!
Team Salt & Wind is 100% behind The Grand Budapest Hotel. It's creative, gorgeous, and the plot revolves around a tower of cream puff pastries they coin the Courtesan au Chocolat. So, we made our own version with a Meyer Lemon cream filling.