A healthy recipe for a traditional Ajvar, the dip with tons of roasted peppers, eggplant, and herbs, inspired by Croatia.
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!
A simple dessert recipe combining some of our favorite flavors of Northern Italy. Made with broiled fruit, rosemary-infused honey, whipped Mascarpone cheese, and crumbled amaretti cookies, it's so easy to make but so flavorful!
An easy recipe for the classic Italian dish known as Zucchine Alla Scapece where pan fried zucchini is tossed with vinegar, mint, and garlic for one of our favorite summer side dishes!
The traditional frozen Italian dessert, semifreddo, gets a decidedly California twist thanks to the combination of avocado, lime, and strawberries!
This salad is a total winner with crisp butter lettuce, ripe tomatoes, toasted breadcrumbs, lots of herbs, and crumbly sweet blue cheese. Serve it as a side salad or top it with grilled salmon or chicken for a main dish.
I wish I knew about this salad so long ago. It's inspired by a salad I found at M Cafe de Chaya that's a bit fancier – with tempeh bacon, beets, and a vegan "Ranch" dressing. But, after spending way more than I should ever be spending on salads, I decided to make my own version.
So, a lot of people think of Southern California and think all we eat are smoothies, juices, and salads. These days there's much more going on in SoCal when it comes to food but, it's true, we'll always go for a good smoothie. One of my favorite places to get a smoothie is at Backyard Bowls where everything is fresh and flavorful but never too sweet. I like the Tropical Ginger Smoothie so much that I decided to make my own version here!
An easy recipe for a classic Italian frittata loaded with golden onions, sauteed zucchini, ricotta, mint, and basil!
This is the essential recipe for making classic tomato sauce from scratch. Just five ingredients—garlic, chile, basil, tomatoes, and olive oil—and a little technique are all that's required.
This is an easier and healthier version of the traditional Oaxacan recipe for Black Bean-Smothered Enchilasdas konwn as Enfrijoladas.
Say hello to the ultimate Spring brunch recipe! It's make ahead, easy, and a total showstopper.
