We first came across this ceviche on our trip to Rancho Pescadero and we're totally obsessed. This watermelon shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer right now!
We live by the philosophy that every rule has an exception and one such exception was at Rancho Pescadero where we fell head-over-heels for this juice. A little sweet, totally refreshing, and just enough ginger to get you going, it was the ideal way to start our mornings there.
On the Paris endangered eats list is the Jambon-Beurre sandwich. Nothing more than a super amazing baguette with salted French butter and Parisian ham, it's the simplest combo but a good version is harder and harder to find.
Some of us are a bit, shall we say, more sentimental than others. And there's nothing like the one-two combo of the end of the year and the holiday season to bring it out. That ornament that you handmade in kindergarten; the nutcracker your siblings broke (and then superglued together) in 1990-so...
When it comes to cocktails, it's hard to get easier than the Bee's Knees made with nothing more than gin, lemon, and honey. As each season comes along, I like to make different versions with various kinds of honey and flavors (hello, lavender)! But when the temps drop, this is a fave: a sage version that's just as simple but even more sophisticated.
Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos, and topped with all your super fixins.
Do you have a travel tradition? Something small you do on every trip? Neither do I, but as of this very moment I want to change that. Starting with sharing some travel inspirations with my fellow travelers.
Inspired by a recent trip to Miami, this recipe – a combination of classic burger, slow-roasted pork, sweet and sour onions, and melty cheese – makes this sandwich as much Cuban as it is American; kind of like Miami itself.