Salt & Wind Travel

Salt & Wind Travel

Snack

Strawberry Rosewater Cardamom Lassi Recipe
Aida Mollenkamp

Strawberry Rosewater Cardamom Lassi Recipe

My latest obsession has been this Strawberry Rosewater Cardamom Lassi recipe. 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

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Toasted Coconut Kettle Corn Popcorn Recipe
Salt & Wind Travel

Toasted Coconut Kettle Corn Popcorn Recipe

Sometimes we like to mix it up and go high-low around here, like, say, a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks, popcorn. But then we dress up our popcorn a bit, not too much, like say with sweet-salty kettle flavors and tropical toasted coconut, like this Toasted Coconut Kettle Corn Popcorn recipe, so it's

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Kumquat Pistachio Brown Butter Tea Cakes Recipe
Aida Mollenkamp

Kumquat Pistachio Brown Butter Tea Cakes Recipe

A simple dessert recipe for little cakes that are perfect for tea time but with a California twist! Brown butter and almond flour cakelets get mixed with roasted pistachios and candied kumquats for a not-too-sweet and healthy-ish treat! Try this Kumquat Pistachio Brown Butter Tea Cakes recipe for your next tea party!

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Pear, Cranberry, and Brie Mini Tartlets Recipe
Aida Mollenkamp

Pear, Cranberry, and Brie Mini Tartlets Recipe

In my honest opinion, it is high time to modernize the ubiquitous cranberry and brie appetizer. Here we do a modern twist on that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest. You will love this Pear, Cranberry, and Brie Mini Tartlets recipe.

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Squash Tacos with Chile Peanut Salsa Recipe
Aida Mollenkamp

Squash Tacos with Chile Peanut Salsa Recipe

On a taco-eating trip to Baja California, I became completely obsessed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy, pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled

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