Similar to the Smashed Fingerling Jalapeño Potato Salad I made by Bon Appétit, this French Potato Salad uses a vinaigrette as opposed to a mayo-based dressing. It's fresh herbs and scallions give it a fresh and bright flavor that tastes even better the day after.
Read MoreOn a recent trip down to Punta Mita, Mexico, I was introduced to the watermelon margarita. Where has it been my entire adult drinking life? In comparison to its traditional cadillac margarita sister, the watermelon margarita is less acidic, more refreshing (aka you can drink many of them for better or worse), and the bright color is pretty lovely to boot.
Read MoreOn a fruit obsession scale of one to ten, I'm about a twenty, give or take a few points. Until about 10 years ago, "salad" in the traditional greens sense was not something I put in my meal rotation. However, given my passion for all things fruta, I have always been a connoisseur of the tried and true fruit salad. When I lived in Madrid, I think I startled my Señora with the sheer volume of "Macedonia de Fruta" I could consume. It's a gift.
Read MoreThe Pincushion Protea flower (formally known as Leucospermum) is a sight for sore eyes. The contrast of the Pincushion's soft ribbons and pointy 'pins' makes for a pretty stunning stem. Varieties are available in orange, coral, pink, red, yellow and everything in between.
Read MoreThis Almond Cake recipe, passed on by my Grandma Marion, tastes like the middle of an almond croissant. I'm fairly sure that's why my husband and I can consume multiple slices in a sitting. It's one of those treats that I take just a small sliver of to start, then end up returning back to the cake platter for 5 more. It all adds up to....1 piece...?
Read MoreEver since Joy the Baker posted her "Best Brown Butter Chocolate Chip Cookie" recipe, I've considered her a baking goddess. Since CCCs are a staple for me, I'm always on the lookout for new and improved recipes. While I was perfectly happy with Jacques Torres's "Secret Chocolate Chip Cookie", I wasn't a huge fan of waiting the recommended 24-36 whole hours to bake.
Read MoreEvery winter I'm tempted by the stock of fresh local Dungeness crab in the markets. For one reason or another (usually the exorbinant cost), I've never pulled the trigger and purchased. This year was different - the sea stars aligned and the crab were fat and plentiful which meant that I could buy this little luxury without breaking the bank.
Read MoreIf there is one takeaway I have from years of making chili, it's that you really have to try to mess it up. Cooking chili is more of an art than a science. Everyone has their preference of bean to meat ratio, the type of onions used, whether to go with red bell peppers or yellow, etc. But in the end, after a good long simmer, it's all tasty.
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