In this super simple salad, pencil-thin asparagus are charred on a grill then tossed with a quick lime and olive oil combo. The twist I added was making a twist on Egyptian dukkah (a seed-herb-nut mix used for dipping bread) and used classic Mexican ingredients like cumin, Mexican oregano, pistachios, and almonds. The dish then gets finished with the best requeson (ie ricotta) you can find and a few nasturtium leaves.
If you know me, then you know I have a thing for Piri Piri sauce, which explains my love for Nando's Peri Peri joint. When we were filming Off Menu in Washington DC, I ate there and got the chicken with tons of mashed peas. The mashed peas are buttery but have herbs and a good amount of chili heat, which make them the inspiration for this Smashed Spicy Pea Bruschetta.
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.
You'd think that Hollywood would be an anti-pizza world since it's non-Paleo, full of carbs, and breaks every other dieting rule, but I live at an intersection of amazing and phenomenal when it comes to pizza with hitters like Mozza and the Oaks just a stones' throw away. And while I'll never hav...
After only a few days in Franciacorta, I was totally smitten. The sparkling wine there is fantastic, the area is gorgeous Italian countryside, and the people were so kind. Our meal at Barboglio de Gaioncelli was my favorite, and, of that meal, their risotto made with Franciacorta wine and robiola cheese was my favorite.
Back when I lived in Florence, I would hit up my local focaccia bakery, Forno Ballerini, on the regular. It’s hard to say what was my favorite but my favorite time of year? Fall when the last of the grape harvest grapes would be used to make schiacciata all’uva or savory grape focaccia.
This French toast is inpsired by a breakfast we had on a trip to Nashville when we fell in love with the Gulch neighborhood and the coffee shop, Barista Parlor. This easy baked French Toast with apples, bacon, and pecans takes minutes to make but is impressive enough to make for a brunch.