There is nothing that transports me to Italy faster than a really well done pasta alla checca. At its most simple, it's just marinated tomatoes tossed with fresh pasta but I've learned how to make it amazing.
A healthy recipe for a traditional Ajvar, the dip with tons of roasted peppers, eggplant, and herbs, inspired by Croatia.
This cocktail recipes is so simple it barely deserves to be called a recipe. You simply combine vermouth and soda to the ratio you like and serve it. But we like ours with a few key garnishes!
When it's too hot to cook, it's time to make gazpacho. Marinating the tomatoes before you blend them together the cucumbers, peppers, bread, and vinegar, makes for a healthy summery soup that has tons of flavor!
The Spaniards are pretty much killing it when it comes to Gin + Tonics. Yes, it's kind of random but when I went to Spain a few weeks ago to film Off Menu, I totally got it.
A doable, easy recipe for a traditional Tuscan focaccia bread made with olive oil, grapes, rosemary and flaky sea salt.
Let's discuss this Grilled Piadina with Balsamic Eggplant and Spicy Greens. Because all things flat and bread are my jam yet I plain forgot about its existence until my last trip to Italy. A piadina is a flatbread that you see all over the Emilia-Romagna region, where it's from. I've seen them served folded in half and others rolled up, but I prefer them open face because I usually require a fork and knife to get through the loads of ingredients I've thrown on top. Though its nowhere near traditional, I load it with spicy greens, creamy mozzarella, and salty prosciutto so that its more of a meal.
This classic French cafe drink is just lemon juice, sugar, and water, but the way I like it best is infused with tons of lavender.
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.
Inspired by my latest trip to Provence, I updated the classic salad from Nice with the addition of tons of basil, super-high quality tuna, smashed potatoes, and fried capers.
People are really particular about this sandwich. If we're calling a spade a spade, it's basically Niçoise Salad in a sandwich but people tend to get really offended if you say that. So, instead, I'll just say this: on my trip to Provence, I was eating this sandwich on the regular. There are countless variations, but this version is my favorite.
Bourbon, sweet vermouth, orange liqueur, and lemon get shaken together in this classic Kentucky cocktail, The Man O' War. While it's traditionally served straight up, our recipe calls for it over crushed ice.
