Coffee cake is one of those recipes that I kinda make without hesitation because it basically works in any situation. House guests? Hostess gift? Road trip? Coffee cake, coffee cake, coffee cake. And, when I'm traveling, I don't always have the coffee or tea that's supposed to go with it so I combined it in this Pistachio Chai Coffee Cake.
I didn’t grow up eating a lot of Filipino food (lumpia was my limit) so I hadn't had sisig until a few years ago. Sisig is basically crispy pork bits with chiles, onions, and citrus – like carnitas' cousin – so you can understand that I was instantly hooked on sisig tacos since I first tried them Senor Sisig’s food truck.
I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Verde. So, naturally, when I created a twist on a Bloody Mary for my fellow Californians at Hangar 1 Vodka, I went verde and made this Tomatillo Bloody Mary Cocktail.
I can’t tell you the first time I ever had tostones — aka crispy, golden plantain deliciousness — but I do recall the first time I fell in love with them. It was while I was eating at a sidewalk table at Cafe Habana in New York City and I was doing my best to channel J-Lo’s style a la her If You Had My Love video. Cafe Habana was where I’d regularly meet my girls to recap the drama of the night before, to refuel with high octane Cafe Con Leche, and to nosh on plates upon plates of cuban sandwiches, Mexican-style corn, and, of course, tostones. This recipe makes crisp, golden tostones that rival the best of Cafe Habana but takes it one step further by topping it with an avocado, mango, red onion mix that makes tostones even more addictive.
We're totally smitten with toast — top it with cinnamon sugar, pear compote, or avo, and we're there. But as of late we've been very much partial to this toast. Inspired by the toast we had over the weekend at the SHED Cafe in Healdsburg (aka a place we'd move into if they let us), we made our ow...
Lisa Samuel goes on an annual trip to Tel Aviv and when she goes back this year she'll head directly to Miznon for the lamb pita. But until she can get there, she'll make this Lamb Pita with Tahini Sauce and Zhug – it’s as close as you’ll get to the real thing without hopping a flight to Israel.
Remember when I talked up how Caipirinhas? Are you now cursing me for having talked you into buying a whole bottle of cachaça with no way to use beyond those Sparkling Raspberry Caipirinhas? That kinda sucked of me, didn’t it? So that we’re square, I’ve mixed up another cachaça drink, this Mint Coconut Batida Cocktail.
Yes, there's a lot of speculation as to where Italian Soda came from (Milan? Jersey Shore? your guess is as good as ours), but we know we love them. These are real deal Italian style with flavored simple syrup and quality sparkling water and, as soon as the weather warms up, we start in on simple syrups in prep for soda season!
In late winter, my husband and I start to plan our annual trip back to his homeland of Hungary. I think of quiet mornings in Hungary, when we have leftover bread, often laced with whole grains, sesame and poppy, we slice it thick, sop it up in the milk of the Bakony cows mixed with fresh eggs from our hens. We bake it on cast iron, serve it with spoonfuls of the creamy local yogurt, bathed in sour cherries and their juices.
My latest obsession has been this buttermilk and strawberry lassi. Some swear you must use whole milk yogurt to call it a lassi, but I like the tang and frothiness that comes from blended buttermilk. From there, riff as you please, but don’t skip the cardamom and rosewater because they take it from meh to a tall sip of India.
Baja California, I've got a thing for you. We've hung out a fair amount and made some good memories. Like that time I had beginners luck and caught a marlin within 1 hour of setting sail? Or that time I off-roaded for 45 minutes all in the name of a meal and then came across Flora Farms? That's where I first came across the idea of a Carrot Margarita: like a pressed juice gone rogue and totally worth every bit of effort.
he Kentucky Derby is all about big hats and Juleps but I've just never been convinced about that cocktail (big hats, on the other hand, yes), so I tweaked the Moscow Mule, to make it Derby worthy in this perfect Derby Day cocktail with bourbon and tons of mint.