Never ever thought we would venture to the dark side but a trip to Miami sheds light on the joys of chia.
Read MoreClam and Broccoli Rabe Pizzas
Fried Green Almonds
The Springtime culinary equivalent to Sugar Plums. Magic. More a suggestion than recipe. Give almonds - stem bit trimmed - a good rub with a kitchen towel to remove fuzz. Heat a little bit of olive oil in a skillet, add almonds and fry just until hot and golden. Sprinkle with sea salt and down - along side a chilly glass or pink wine.
Vanilla Bean Waffles
Garlic Lime Soup
Horchata
Wondering how this delicious drink did not become part of my life sooner? So nice on its own or used to sweeten iced coffee. Spike it with a shot of rum.
Read MoreAl Pastor Tacos with Roast Pineapple
Al Pastor tacos take things to a whole other level. Time to up your game. Thanks Lili for your yummy input on a traditional al pastor taco- the roasted pineapple is the bomb.
Read MoreUpside Down Flan
This cake may leave you talking to yourself when it comes time to turn out - worse things have happened.
Read MoreMole de Olla
Dear friend Lillian Przedecki introduced us to this dish. Channeling her lovely Abuelita. Sure to warm your strappy-sandal feet to the bone.
Read MoreChilaquiles Verdes Sunny Side UP
What does not chilaquiles makes us stronger! Make yourself a sunny side up egg and get your Sunday brunch on.
Read MoreHappy Easter Avgolemono
Caught in one spring storm too many? This soup will set you right as rain! Happy Easter everyone!
Read MoreDeviled Easter Eggs
Devil in the details. Devil that you know. Devil Devil Devil. After you have that Easter Egg Hunt, you can peel um, dress them up and eat those little devils.
Read MorePanna Cotta
Vanilla Ice Cream with Pedro Ximénez and Black Sea Salt
End of Winter Roots and Chicken Pot Pie
Vegetable selection at the farmer's market starting to resemble that of a communist blocked country. Fingers crossed asparagus and fiddle heads kick in soon.
Read MoreOrange Pistachio Cake with Saffron and Rose
Jumping off point for this cake came from dear friend and baking genius Max Lesser. Check out his handiwork at Morninggloryconfections.com
Read MoreMerguez with Caramelized Onions, Beans and Parsnip Chips
Some people carry a safety twenty. Others stock the freezer with sausages and soaked beans.
Read MoreBuckwheat Crêpe with Roast Butternut Squash, Gruyère and Bacon
Our final crepe from the series. Last but by no means least! A healthy dose of winter crepe.
Read MoreCrêpes Provençal with Poached Cherry Tomatoes
After a fair amount of experimentation we think this dish is best eaten with one's fingers - leak layer by leak layer - tomatoes plucked from their vine - and the last drops of heavenly olive oil sopped up with a crêpe/sponge.
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