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.
Spicy Guava Cadillac Margarita Cocktail |

Spicy Guava Cadillac Margarita Cocktail

When it comes to margaritas, I like them on the rocks and Cadillacs, because it's the luxury car of margaritas and the addition of premium orange liqueur makes all the difference to me. But this cocktail is inspired by a road trip I took from Los Angeles to Austin,  made with guava juice and a splash of soda for a Guava Cadillac of sorts. 

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Guava Mezcal Mule Cocktail |

Guava Mezcal Mule Cocktail

There's a liquor store in Baja California that might just have the best Mexican liquor selection I've ever seen. I'd tell you where it is but I've been sworn to secrecy by the friend who first showed me the place. What I can tell you is I make sure to buy my 1L worth of alcohol and I bring back a...

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Fillet O’ Fish Shop Burger |

Fillet O’ Fish Shop Burger

On the second season of Off Menu, we stopped in Dublin and it was my first time visiting Ireland. My family is of Irish descent so I went for it: pints of Guinness, learned to jig, and hunted down the city’s best fish and chips. My consensus? Nothing compares to the fish and chips at Fish Shop.

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Crispy Black Lentils with Asparagus, Jamon Serrano, and Crème Fraîche Mustard Sauce |

Crispy Black Lentils with Asparagus, Jamon Serrano, and Crème Fraîche Mustard Sauce

The ultimate souvenir recipe, this recipe is a nod to a restaurant that's not around any longer. When I first graduated from college, I moved back to my hometown of Los Angeles and into an apartment with my older sister. We'd frequent this hole-in-a-wall BYOB tapas place that channeled Spain almost as well as Vicky Christina Barcelona. 

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{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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