It all started on a girls’ night in Los Angeles, where we were intentionally going to “bars and restaurants beginning with the letter L.” Lola’s, Luna Park, Lala’s. It was the latter establishment—an Argentinean restaurant on Melrose Ave.—where I first tasted…
There is a kind of guilt to publishing recipes like these. They are so incredibly simple. I do remember the very first time Julie told me how to make nut butter. I think I checked on it about 17 times to make sure it was OK. Really folks . . . just walk away for 5–10…
I love making these little bundles as appetizers for parties. Hard not to love vegetables wrapped in prosciutto . . . or really anything wrapped in prosciutto. Some people avoid asparagus because they absolutely cannot stand the “smell” it causes when metabolized…
I don’t know about you, but finding a good breakfast sausage in our everyday grocery store is near to impossible. Most have added nitrites or nitrates in the ingredients, or MSG, or a whopping dose of sugar. Here’s our take on making your own. It’s really quite…
Fresh pineapple is one of those fruits that just makes you feel you are on a tropical island, even if you’re thousands of miles away. We don’t typically have pineapple too much throughout the year because of the sugar content, but when we do, this salsa is one that I…
This is a super-easy salsa recipe—great for those who are tomato overloaded, as the taste is distinctively different. A member of the nightshade family, tomatillos have much more of a tart flavor as compared to their other nightshade relatives (tomatoes in…
Hummus (and all the various spellings) in Arabic means chickpeas, so technically you should call this recipe “baba ghanoush” (which is just really fun to say) or “really tasty dip.” The point is that it will taste so much like hummus that you’ll think it is hummus!…
Salsas make me happy. Really good salsas with a kick make me really happy. This is one of those salsas that makes me really happy. Let it be known that our tastes for heat may differ from yours. Meaning: things with a slight kick are very palatable to me. But for some…
Yes, I could eat guacamole as a main course all by itself on any day of the week and twice on Sundays. Hard to believe I couldn’t stand the stuff growing up! A while back, when I was on vacation with friends in Mazatlan, Mexico (I like to call it the Jersey Shore of…
As a child, my vegetables of choice (meaning the only ones I really ate) were peas, corn, and of course ketchup (or tomato sauce). I remember trying to force myself to eat raw tomatoes once in college, and the consequences were not pretty. Real salsa wasn’t part of my…
Mark my words: you can never make too much of this recipe. When we host gatherings—such as our annual croquet tournament—we love whipping up some of these spiced nuts for friends to snack on. Not only does the house smell amazing with the aromas of toasted nuts,…
Big things often come in small packages. These sliders pack a flavorful punch that is sure to be enjoyed by all. This recipe can be written dozens of ways, depending on your various condiment preferences. The best thing about these paleo-friendly offerings is that you…