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.
Napa will always have a place in my heart. When I lived in San Francisco, I'd day trip there on the regular. And though there are plenty of amazing places, Bouchon Bistro will always be a go-to for me. It feels like France in the midst of California wine country: the zinc counter, the bakery, and swoon-worthy salmon rillettes.
I've got a thing for finger food. Or tapas. Small bites. Whatever you want to call them, I could easily have each and every party I throw be made up of teeny bites of this and that. And the bite I'm into right now are these Spicy Citrus Pickled Shrimp.
On the Paris endangered eats list is the Jambon-Beurre sandwich. Nothing more than a super amazing baguette with salted French butter and Parisian ham, it's the simplest combo but a good version is harder and harder to find.
Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos, and topped with all your super fixins.
We wait all year for it: that moment when the tomatoes are so amazing, we wouldn't think about eating anything else. And that's when we can't stop, won't stop with classic tomato dishes like this Caprese Salad.
Having cooked on and off in Italy for 6 years, Morgan Morano learned a thing or two about gelato, which inspired her New England shop, Morano Gelato. When we asked her to share a flavor, she wanted to share this bold, sweet cinnamon gelato, which is one of her personal favorites.
Sure, we like the classic Milan cocktail, the Negroni, just fine. But sometimes the combo of gin, vermouth, and Campari can be a little too much. So when it's warmer out, we turn to the Americano, basically a Negroni made with sparkling water in place of the gin. It's crazily refreshing so it's r...
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.