Our latest cocktail creation is a Spiced Persimmon Old Fashioned cocktail — it’s a slightly sweet and very autumnal twist on a classic old fashioned.
A twist on the traditional Italian appetizer of prosciutto and melon, this easy recipe is made by wrapping ripe Fuyu persimmons in smoky speck and topping it with a sweet-tart balsamic honey glaze. Impress your friends on your next reunion with this Speck-Wrapped Persimmons With Balsamic Honey Glaze recipe.
The holidays are the one time of year we think it’s permitted, nay essential, that you eat pie at each and every chance. We prefer hand pies like this Spiced Cranberry Pear Hand Pies recipe so we can have them on the go, as a snack, or just our very own individual portion just because.
We’ve got major love for lemonade but don’t always want all the sugar which is why this Rosemary Melonade Recipe has been a hit this summer!
Where do you go when you need to escape? No luggage, no tickets, just you and your daydreams? I dream of snorkeling in Trunk Bay with a side of these Painkiller Cocktail popsicles!
Our favorite weekend toast in the winter? This Toasted Brioche with Whipped Goat Cheese and Asian Pear Compote Recipe.
The holiday cocktail that will win all the awards? The Ciderhouse Pear Cocktail recipe from Saveur but made pear flavored with the addition of pear juice and pear liqueur.
On the second season of Off Menu, we stopped in Dublin and it was my first time visiting Ireland. My family has Irish descent so I went for it: pints of Guinness, learned to jig, and hunted down the city’s best fish and chips. My consensus? Nothing compares to the fish and chips at Fish Shop, where I found this fish burger that was to die for. So when I came back home, my Irish descent returned to the kitchen and came up with this Fillet O’ Fish Shop Burger recipe.
This Tropical Breakfast Bruschetta is inspired by the bruschetta that Chef Lee Anne Wong serves at her Oahu restaurant, Koko Head Cafe, which was the first stop on our Off Menu: Honolulu episode. Her cooking reflects food in Hawaii right now: a little indulgent, has influences of the local ethnic groups, and uses local food.
Between the people, food, and culture, San Sebastian is by far one of our favorite places we’ve ever set foot. Very much Basque but still distinctly Spanish, one of the must dos in this seaside town is a tapas crawl.
You’ll see foods familiar to tapas in Madrid and Barcelona and other flavors that are 100% Basque. This Crab-Stuffed Piquillo Peppers recipe is a variation on the tapas bars and we now make it on the regular.