This sangria is is an ode to my last trip to Basque Country aka one of my all-time favorite parts of the world. Because it straddles France and Spain, it has a culture uniquely its own, yet still has feeling that's distinctly Euro. One night we headed into the beachside town of San Sebastián for tapas (more on that later) and we had such proper Sangria I simply had to make a version to share with you.
This dish takes me back to Berkeley's Guerrilla Cafe. I was having a meeting there where I was taking the first step of production of my cookbook and I was so excited that I remember every moment. I had brunch with my now best friend, I pulled out my mood board (pre-Pinterest mind you), and asked...
We tend to criticize airplane and airport food more than we celebrate it, but that changed when I flew Cathay Pacific and tried their Cathay Delight. Made with nothing more than kiwi juice, coconut milk, and mint, it's really refreshing, a bit sweet and tart, and my new favorite food find!
Some salads are just instant classics and in our book the Insalata del Garga from Florence's Garga restaurant is very much that. It's a super simple salad with spicy arugula, toasty pine nuts, and salt Parmigiano, but the addition of avocado and hearts of palm make it something special.
Having cooked on and off in Italy for 6 years, Morgan Morano learned a thing or two about gelato, which inspired her New England shop, Morano Gelato. When we asked her to share a flavor, she wanted to share this bold, sweet cinnamon gelato, which is one of her personal favorites.
Zurich knows how to do cafe culture right. From pastry shops that serve classic cappuccinos to the modern coffee bars with cocktail scenes like Milchbar and Bovelli. We stumbled across Bovelli in the late afternoon, and, being the coffee lover I am, I swooned when I saw they were serving something totally intriguing: a Caffe Freddo.
A few years ago I traversed Vietnam and though the food was very regional, one constant was the Vietnamese iced coffee. For the height of summer, we turn that classic drink into these Vietnamese Iced Coffee popsicles!
There’s so much talk about a Georgia peach but, no surprise here, I’m partial to peaches from California. Especially when they're from Frog Hollow Farm. I use them to top my morning granola, and to change up my panzanella salads. And to make this twist on peaches and cream — in ice cream form.
In the last week, I've celebrated three birthdays and in our family alone we have six celebrations in the next three weeks. That said there are a lot of cakes and candles and birthday songs in my future. Last week I made a Tiramisu Cake for my brother and then came up with this Chocolate Banana P...
Being raised in the South and now living on the West Coast has led to some quirky eating — my meals tend to be healthy, but occasionally I feel the need to add a bit of Southern comfort like with this Hushpuppy panzanella salad.
When the weather warms up in Prince Edward wine country (aka The County), Hinterland Winery toasts the season by serving up adult slushies. We really like their thinking so we joined on in and started making these Frozen Peach Bellinis, which have quickly become a summertime favorite around here.