Between the people, food, and culture, San Sebastian is by far one of our favorite places we've ever set foot. Very much Basque but still distinctly Spanish, one of the must dos in this seaside town is a tapas crawl. You'll see foods familiar to tapas in Madrid and Barcelona and other flavors that are 100% Basque. This piquillo pepper is a variation on the tapas bars and we now make it on the regular.
One of the stops on our Off Menu: Los Angeles episode was at Mohawk Bend, where they served us an addictive Buffalo Cauliflower with Blue Cheese Dip. Their version is 100% vegan, but I couldn't help but make a legit blue cheese dressing because I love the real deal.
One of my favorite discoveries from my trip to the Azores was this pineapple cake I found on the menu at A Tasca in Ponta Delgada. Nothing like those 60s era upside-down cakes, this pineapple cake was filled with fresh pineapples, perfectly textured, and totally messy — and I was determined to recreate it when I got back home.
Remember in school when you'd get back from summer and you'd share your favorite memories? I'd always make a collage of my favorite moments of the summer break. Now that I'm older, I do the same thing except that know I capture those memories in food (and cocktail) form. And, if I had to define the summer of 2015 in one sip, it'd be with an Aperol Spritz.
Ever since I visited gorgeous Cartagena, I have found myself making this ceviche whenever I'm dreaming of the Colombian sunshine and seafood. But, with mango, chiles, and coconut milk, this ceviche will more than hold me over until my next trip to gorgeous Cartagena.
While road tripping to Texas I found myself at La Gloria in San Antonio. They specialize in Mexican street food, so they make tons of tlayudas aka the king of Oaxacan street food. Or, as anyone who's been to a TexMex restaurant calls it: Mexican Pizza. Here I mixed it up CalMex style and make a Mexican pizza that's individual-sized, lightened, and summer-ified.
Nothing against chowder but I like this better. My problem with chowder is that I have always wanted them all: corn, clam, and potato mixed up together even though thats totally sacrelig. Thats why I came up with this method I call chowdering clams. Its a term I made up so it means nothing more than this faux definition: verb, to cover a dish with chowder-like ingredients even though you're technically not making anything like chowder, as is the case with these Corn Chowdered Clams. These Corn Chowdered Clams are inspired by my last trip to Cape Cod but they tastes great even if you can't make it to the shores of the Cape.
San Francisco does not do summer. If you've ever been there during midsummer, you've likely been up here a few welcomed with fog, wind, and temperatures that are decidedly unsummerlike. Despite having lived there over 7 years, I forget this, especially since it's when the rest of the nation is flirting with triple digit weather. So, I get it if you’re thinking it’s just too hot for pasta. But in chilly and cold S.F., it couldn't be more perfect. And the markets are still brimming with summer produce, so that’s when I want a summer pasta like this light, easy Maltagliati Pasta with Summer Vegetables with Ricotta Salata.
Raise your hand fellow coffee dorks because this recipe is for you. On my latest trip to Portland, it was blazing hot so everyone was selling a version of iced coffee, with lots of appearances by the increasingly popular carbonated iced coffee. As a sort of gateway guzzler, I created this Coconut Chocolate Coffee Seltzer that resembles an old-fashioned East Coast-style Egg Cream, except there's coconut milk and cold brew so it's decidedly different.
Ashlae spent nearly two weeks criss-crossing Morocco and tasted her way from Marrakech to Fez and found the best way to understand that country was to go off the beaten path. One of the recipes she created upon her return are these Moroccan fruit and nut truffles — they're ridiculously simple and good and our favorite part is there's no passport required to taste them!
This weekend Zucchini Rajas Salmon Tacos is where it's at. This a perfect recipe in that they're super easy to make but elegant enough to be from a restaurant. Which is likely because these Zucchini Rajas Salmon Tacos are highly inspired by the Sopa de Crema dish at Taco Maria restaurant. The recipe reflects the restaurant because Taco Maria is pretty unassuming when you first walk in but a few bites and it'll knock your calcetines off (see what I did there?).