These are the dishes that represent a place on a plate, they're those classics you just gotta try from Lebanese Lemonade to Portuguese Pineapple Cake, and, of course, our easy, healthy version of those recipes.
IOHO, it is high time to modernize the ubiquitious cranberry and brie appetizer. Here we do a modern twist on that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest.
On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy — pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos.
It’s no secret that we love Italy, so we travel there as often as we can. But, we can’t always hop a flight at a moment's notice. The next best thing? Cooking these classic Italian recipes, inviting friends over, and daydreaming about travel.
This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium–rare in Florence. Served with a scattering of fresh ro...
Italian salsa verde is a sweet-sour herby sauce that hails from the region of Piedmont and is traditionally served along heavy roasts and stews. We like to use it all over the place from a sauce alongside fried zucchini blossoms to atop a piece of grilled fish or slathered in our favorite steak sandwich.
Team Salt & Wind is 100% behind The Grand Budapest Hotel. It's creative, gorgeous, and the plot revolves around a tower of cream puff pastries they coin the Courtesan au Chocolat. So, we made our own version with a Meyer Lemon cream filling.