Iconic Recipes

These are the dishes that represent a place on a plate, they're those classics you just gotta try from Lebanese Lemonade to Portuguese Pineapple Cake, and, of course, our easy, healthy version of those recipes.
{Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers | http://saltandwind.com

{Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers

Few places do fried food to the level of Rome. From the suppli to the Animelle fritte (sweetbreads), and the Carciofi alla giudia (fried artichokes) to (our fave) fried zucchini blossoms, it's hard to cross a menu that doesn't have at least one thing fried. We've long stuffed zucchini blossoms with ricotta (blended with herbs and lemon zest) but this way, with mozzrella and anchovies, is bold and unapologetic, a lot like Rome.

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{Pan Bagnat} Classic Nice-Style Sandwich  | http://saltandwind.com

{Pan Bagnat} Classic Nice-Style Sandwich

People are really particular about this sandwich. If we're calling a spade a spade, it's basically Niçoise Salad in a sandwich but people tend to get really offended if you say that. So, instead, I'll just say this: on my trip to Provence, I was eating this sandwich on the regular. There are countless variations, but this version is my favorite. 

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Classic Black Olive Tapenade | http://saltandwind.com

Classic Black Olive Tapenade

When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of that tapenade. So, we set out to make our own and we kept it simple with garlic, lemon, olives, and lots of olive oil and thyme. It's a dream paired with goat cheese on a crusty baguette but, deliciousness aside, we're still jealous of the girls' trip to Provence!

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{Gougères} Pancetta Fontina Cheese Puffs | http://saltandwind.com

{Gougères} Pancetta Fontina Cheese Puffs

Props to the French for always finding a way to sneak cheese into everything from soufflés to dessert and cheese puffs. Okay, to call gougeres cheese puffs really doesn’t do them justice. Gougeres are a very special cheese puffs because they’re made with the same dough as cream puffs as in they’re basically savory cream puffs. My favorite twist are these sweet, salty, herby gougeres with Pancetta, Fontina, and herbs. 

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Classic Kir Royale | http://saltandwind.com

Classic Kir Royale

If there's one thing that makes us feel instantly French, it's an aperitif of a Kir Royale at a sidewalk cafe. The oh-so classic drink of creme de cassis and bubbles is everything we love about France, simultaneously simply elegant and beautifully inspiring.

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Lemongrass and Cinnamon Hawaiian Plantation Iced Tea | http://saltandwind.com

Lemongrass and Cinnamon Hawaiian Plantation Iced Tea

Hawaii has changed Iced Tea for me and it's all because of Plantation Iced Tea. Like an Arnold Palmer but with pineapple juice, the best I’ve come across is from Diamond Head Grill and this is my shot at recreating it.

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Classic Negroni Sbagliato | http://saltandwind.com

Classic Negroni Sbagliato

Cocktail folklore has it that this drink, the Negroni Sbagliato, is a mistake or messed up (aka sbagliato) take on the classic cocktail the Negroni. It's said that a bartender at Milan's Bar Bass created the Negroni Sbagliato when he used brut sparkling wine instead of gin. 

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Little Gems Salad with Avocado Green Goddess Dressing | http://saltandwind.com

Little Gems Salad with Avocado Green Goddess Dressing

As a full-on California girl, I'm partial to other things Californian: like Green Goddess dressing. It has been around since the 1920s but became all but obsolete. Every Spring, I bring it back but with a few tweaks: making it vegan by adding in avocado in place of mayonnaise and packing it with as many herbs as possible.

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Spicy Ahi Poke Tostadas | http://saltandwind.com

Spicy Ahi Poke Tostadas

If you've spent anytime in Hawaii, then you know what the deal is – you get there and it's all about the poke. I mean, sure, I love the boiled peanuts and a bowl of Saimin and a great malasada (or ten) is a must, but it's the unofficial mission of our each and every trip to find the best poke of the moment of whichever island I'm on. It should be said that poke has become so popular in the last year that there's every version under the sun. I like to make super classic shoyu poke but put it on a slaw and a tostada for a bit of crunch and freshness. 

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The Simplest Most Classic Guacamole | http://saltandwind.com

The Simplest Most Classic Guacamole

Sure, we could go forever and a day jazzing up our guacamole (adding in charred corn! fresh goat cheese! tons of herbs! mango!) but most the time we keep it super simple. Like a well-executed margarita, we believe good guacamole doesn't really need anything more than really good quality avos, fre...

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{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich | http://saltandwind.com

{Kartoffelmad Smørrebrød} Potato and Horseradish Open-Face Sandwich

As much as it was fun to get an idea of what’s happening right now in the Copenhagen food scene, I was smitten with the classic Smørrebrød. I mean, I’ll take anything on a piece of bread but it’s hard to go wrong here. Served on rye and served open-faced, there are a few classic combos (roast bee...

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Classic Cadillac Margarita Cocktail | http://saltandwind.com

Classic Cadillac Margarita Cocktail

As team Salt & Wind, we see eye-to-eye on most things; really, there are few things that divide us. And of those thing, nothing divdes us as much as how to make a classic margarita cocktail.

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