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.
{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 of 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, ...

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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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{Cacio e Pepe Di Leonardo Vignoli} Leonardo Vignoli’s Cacio e Pepe Pasta | http://saltandwind.com

{Cacio e Pepe Di Leonardo Vignoli} Leonardo Vignoli’s Cacio e Pepe Pasta

Katie Parla knows a thing or two about Rome—having lived and worked there for over 13 years—and she's shared her secrets in the book, Tasting Rome. We asked her about her must-east dishes and she mentioned pastas at Trattoira Da Cesare Al Casaletto so we asked her to share the Cacio e Pepe recipe here.

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{Supplì al telefono} Mozzarella Tomato Basil Risotto Balls | http://saltandwind.com

{Supplì al telefono} Mozzarella Tomato Basil Risotto Balls

Roman street food is another level from local faves like porchetta and polpette di bollito to classics like pizza and gelato, you could go days just noshing on it and be more than satisfied. While we were filming the Rome episode of Off Menu we had a hard time deciding what sort of food to celebr...

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{La Torta Ricotta e Pere di Sal De Riso} Amalfi Pear Ricotta Hazelnut Cake | http://saltandwind.com

{La Torta Ricotta e Pere di Sal De Riso} Amalfi Pear Ricotta Hazelnut Cake

One of my all-time favorite corners of the world? Definitely the ragged cliffs of the Amalfi Coast and this recipe hails from the Amalfi Coast town of Minori. It's everything we love about Italian desserts—not too sweet, easy to make, yet elegant.

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