It should be noted that women who drink real, true stiff cocktails are always given a bit of a stare. I started at it when I lived in Italy. I'd order my grandfather's favorite summertime drink, a Campari and Soda and my Italian friends joked that I must be an old man at heart because of my ince...
The Italians have it right when it comes to food — the emphasis is on quality products and simply letting them shine. That was inspired me to update an old-school Italian aperitivo (aka happy hour) snack, the classic antipasti platter. There is something so freeing about not having to fuss over an appetizer when you just want to nibble on something delicious, sip on a cocktail, and enjoy la dolce vita.
After a recent girls weekend driving up California Highway 1 that was filled with car trouble, storytelling, and a few late nights, I wanted something to toast our memories. Something refreshing and a tad sweet – aka the equal-opportunity hard lemonade – so I came up with this Lillet Lemonade Cocktail.
This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is a recipe I've made for years because I find the shrimp, potatoes, and cheese really satisfying. So, give it a try because it's got a lot going for it -- sweet, salty, and a slightly spicy dressing -- even if you won't get a congratulatory confetti and balloon rain shower every time you eat it.
I'm heading south to Los Cabos for a girls weekend that I'm hoping involves nothing more than some surf, sand, and lots of guac and tequila. My older sister, Ivy, has a love for all things tequila, but she has a special place in her heart for the Paloma. She was the first one to introduce me to t...
Unfortunately for it, crème brûlée is so ubiquitous that it's easy to write it off as nothing special. But make it in a very shareable dish for two and infuse the cream with coffee beans, cardamom, and vanilla and you add a dash of intrigue to an otherwise very familiar dessert.
We could all use a little more Mexico in our lives. Its bold colors, warm hospitality, and lilting breezes, and the food — let’s not forget about the comforting complexity that is Mexican food. So, I took a vacation with my family down in Los Cabos, Mexico. Though I’d like to say I ate healthy, I more or less acted like a sloth. But if I were being healthy? I would have eaten something like this salad — all the flavors of Mexico toasted and roasted and tossed together but a far cry from a chain-restaurant tostada.