Recipes
17 December 2013
Mugolio Martini
The piney, herbaceousness of mugolio, or pine cone bud syrup, perfectly compliments gin in this crisp, woodsy twist on a classic martini. Serve ice cold as an aperitivo alongside a charcuterie plat...
17 December 2013
Black Rice with Shrimp & Herb Vinaigrette
This is a stunningly beautiful dish — plump, pink shrimp and jet-black rice with flecks of green and orange. You'll want to take a picture (send us one if you do!), but there won't be much time bef...
17 December 2013
Queso Fundido con Chorizo
This is not cheese dip as you may be thinking...it's better! This needs to be served immediately after it comes out of the oven, so make sure your guests are hungry.
17 December 2013
Quinoa Pilaf
Cooked like a pilaf, quinoa comes out moist and nutty. You can serve it as is, or serve it underneath saucy things and allow the quinoa to absorb even more flavor.
17 December 2013
Roasted & Glazed Squash
This super simple recipe is adaptable to all types of vegetables - squash, fennel, carrots, rutabaga, etc.
17 December 2013
Pan Con Tomate
Courtesy of Saveur Magazine. This quick and easy dish is often enjoyed for breakfast in Spain, but is equally delicious as a simple afternoon snack or top with a thin slice of Jamón Serrano for a l...
17 December 2013
Yuzu Mayonnaise
This zesty mayo makes a beautiful dipping sauce for fried seafood, like shrimp or scallops. It's also delicious slathered on toasted bread for a fried fish sandwich.
17 December 2013
Ponzu Marinade
This quick marinade works best with fatty fish like salmon or Arctic char. Be sure not to marinate the fish for longer than a couple of hours, as the flesh will begin to cure. This will make enough...
17 December 2013
Pohutukawa Honey Butter
This is barely a recipe, but it's oh-so-good! Use this creamy butter to top pancakes, waffles, toast, scones or use it to glaze ham.