Like a fresher, healthier take on classic corn elote meets panzanella, this recipe is one of our all time favorite summer salads.
Layers of zucchini, red pepper sauce, and whipped ricotta—this is how we do lasagna when it's too hot to cook.
An easy recipe for a modern twist on a classic tea sandwich with Moroccan flavors, these cheese puff sandwiches are loaded with braised Moroccan chicken, pickled onions, and spicy baby arugula.
We first came across this ceviche on our trip to Rancho Pescadero and we're totally obsessed. This watermelon shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer right now!
Tell me, how do you survive the turbulence of life?
No matter how hectic it is when I'm in the air, this Honey-Lemon Gingerade is the remedy when I'm back home. There are versions of gingerade (aka ginger tea) in every culture that cooks with ginger, from places as far flung as Jamaica and Bali...
Good food on the go is still not the norm, so, we're always, always in search of something healthy that travels well and still tastes good after a few hours in the air. This Peanut Chicken Collard Greens Wrap totally fits the bill—filling enough to keep you away from the pretzels but not so much that you'll food coma in the air.
If you're making pumpkin pie or any other Fall dessert, chances are, you already have these ingredients lying around. Slightly spiced, a little sweet, this smoothie is becoming my go-to Fall smoothie.
Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a salad, this one is a salad in a taco. There are no deep-fried tortillas in this recipe. There aren’t even cooked ingredients. Because sometimes I want a taco without cooking. This taco salad is light, fresh, and cool. It will be a hit on hot summer days and nights, and can even be packed for the beach or picnic.
A recipe for a baked Sweet Potato Fries served with a creamy, spicy dip with fresh avocado, cilantro, and jalapeno!
Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. I had versions made with pork, beef, and duck and one was better than the next. Here is a basic recipe for larb that I serve in lettuce as a makeshift lettuce wrap but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.
When Alex and Joann told us about their oh-so-perfect summer lunch in Provence, we were green with envy and we were totally in love with the sound of that tapenade. So, we set out to make our own and we kept it simple with garlic, lemon, olives, and lots of olive oil and thyme. It's a dream paired with goat cheese on a crusty baguette but, deliciousness aside, we're still jealous of the girls' trip to Provence!
My friend Delilah has taught me a lot. She's taught me that a train cocktail is a must when taking the Amtrak surfliner for our weekend Baja California trips. She's taught me that is perfectly fine to steal your neighbors loquats if it's to make jam that you'll then give to said neighbor. And she's taught me about the magic that are these falafel.
