Souvenir Recipes

Like edible souvenirs, these our easy versions of recipes inspired by a trip or a memory of eating on the road so that you can eat like a local even if you never leave home.
{Bocadillo Antxón} Shoestring Fry Chorizo Egg Sandwich |

{Bocadillo Antxón} Shoestring Fry Chorizo Egg Sandwich

If I lived in Barcelona, becoming a regular at Entrepanes Diaz would be a life goal. Every detail at this 50s-style bar is thoughtfully executed as is their food. It's all about bocadillos (Spanish sandwiches) and I've recreated my favorite!

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Kohlrabi Carpaccio with Black Cumin and Parmiggiano |

Kohlrabi Carpaccio with Black Cumin and Parmiggiano

Aluma Restaurant is in an area in Northern Israel is at the start of the Galilee so it has a cuisine centered on greens and beautiful vegetables. Everything is seriously fresh and well prepared and celebrated the produce, but our favorite is the oh-so simple Kohlrabi carpaccio with olive oil, parmiggiano cheese, and lots of toasty black cumin. 

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Charred Cauliflower with Garlic Tahini Sauce |

Charred Cauliflower with Garlic Tahini Sauce

Walk into Tel Aviv's rowdy Tzfon Abraxas restaurant and there's likely music blasting, waiters singing, and cooks dancing. But that doesn't mean the food isn't taken seriously. My meal was nothing short of phenomenal but the undeniable favorite is the Charred Cauliflower, which I've recreated just for you.

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Walnut Beet Caviar Spread |

Walnut Beet Caviar Spread

When I went to dinner at Messa Restaurant in Tel Aviv, I could not get enough of their beet spread. It was super smooth and airy, sweet and earthy so I made a version of it when I returned home and one taste makes me feel like I am back at Messa again. 

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Macadamia Banana Croissant Tarte Tatin |

Macadamia Banana Croissant Tarte Tatin

My friend Mychael wins at life — he moved to Kauai to open a little hotel off the beaten path and he's transformed that little corner of the island into a refuge with laidback vibes that make Kauai so special. Yes, the atmosphere of The Palmwood is super special but I loved their breakfast, especially this Croissant Banana Tarte Tatin!

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Tropical Breakfast Bruschetta |

Tropical Breakfast Bruschetta

This Tropical Breakfast Bruschetta is inspired by the bruschetta Chef Lee Anne Wong serves at her Oahu restaurant, Koko Head Cafe, which was the first stop on our Off Menu: Honolulu episode. Her cooking reflects food in Hawaii right now: a little indulgent, has influences of the local ethnic groups, and uses local food.

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Marigot Mango Eclairs |

Marigot Mango Eclairs

On my last trip to the Caribbean, I knew I'd be all about Saint Martin. From the minute we left, I was counting down the days with anticipation. I mean, it's half Dutch, half French, which means you can have Heinekens and eclairs with the Caribbean at your feet. I was smitten with the pastries, which is what inspired these Mango Eclairs. 

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Citrus Rosemary Spanish Gin and Tonic Cocktail |

Citrus Rosemary Spanish Gin and Tonic Cocktail

The Spaniards are pretty much killing it when it comes to Gin + Tonics. Yes, it's kind of random but when I went to Spain a few weeks ago to film Off Menu, I totally got it. 

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Citrus Scallops En Papillote With Herb Emulsion |

Citrus Scallops En Papillote With Herb Emulsion

Fig & Olive is one of those restaurants that just makes you feel you’re in the South of France, even if you're in the midst of Manhattan. We credit it to Laurent whose love for simple elegant French food is infectious. Recently, they published a long overdue cookbook and we got to raise a glass to celebrate with them for the occasion. The dish that stood out to me the most that night was this Citrus Scallops En Papillote With Herb Emulsion so we had to share the recipe.

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Beet Carpaccio with Burrata |

Beet Carpaccio with Burrata

There was some seriously great food on my latest trip to Santa Barbara but some of the dishes that stood out most were the simplest like this Beet Carpaccio. It's just as fitting as a light lunch as an appetizer at your next dinner party.

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