Tart and earthy, this is a beautifully complex grain salad.
With a spicy, punchy sauce this makes a standout side dish.
Simple homemade cheese and aromatic crackers pair perfectly well together.
Manakeesh (alternate spellings: Manakish or Manaqish) are sometimes referred to as Middle Eastern Pizza, they are basic flatbreads with a range of tasty toppings and are infinitely adaptable.
The thing that makes this a standout is the line of halvah running through the center of the cake, lending it an earthy, chewy, and almost savory quality, in perfect compliment to the warm walnut, cinnamon, and brown sugar flavors throughout.
For this race, I decided to make a vegetable tagine served with a garden salad and quinoa.
I love Middle Eastern food when the weather turns cold. The rich spices and hearty dishes are perfect fodor for a little chill in the air. I hope you enjoy this take on fried cheese, and a template for a bright fresh salad to lighten any meal.
For the final race of the season we cooked a small Middle Eastern Feast. We started with Halloumi Bites with Hot Tomato Jam (post forthcoming), and for the main course rich Beef-Stuffed Potatoes in Tamarind Sauce and a Pomegranate topped salad.
Basbousa is a traditional Middle Eastern sweet cake made with semolina and a rosewater sugar syrup. It is a lovely sweet treat at the end of a large meal.
The dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.
Our last meal of the season for Abu Dhabi was a nice little feast. We grilled up some koobideh kebabs, made shirin polo, and fattoush, and my friend made a delicious dessert of basbousa.
I have renamed this cake from how it appears in the book. I think it is primarily a nut flour cake with flavors of tangerine and apricot, it tastes mostly of apricots and almonds, hence my re-naming. However you call it, it is delicious.
I can't believe it is the end of the season already. The final race in Abu Dhabi is quite a spectacle and a great send off to what turned out to be a pretty exciting year.
This salad is fabulous. My non-eggplant loving husband even loved it
Australia GP 2026
Just one of Bill Granger’s savory recipes, I know I will make many more to come.
A hearty vegetarian salad with fresh ingredients and a variety of textures and flavors.
Recipe for Australian GP 2022: Aussie Veggie Burger with the Lot and Aussie Potato Crisps
Aussie burgers with the Lot — Veggie style!
For the Australian Grand Prix this year we made Grilled Shrimp and Corn Rolls with Smashed Avocado spread. They were delicious! Served with a bright little salad and a few bottles of Cooper’s Beer, it was a lovely start to the new season. I couldn’t resist find a recipe for grilled shrimp, just so I could say we were having shrimp on the barbie!
Tart, punchy, just enough sweet and a great complement to an F1 Grand Prix.
For the Australian Grand Prix I pulled a few recipes from a 1990's-era nouveau cuisine cookbook: A Taste of Australia. We made Chilli Salt Squid Salad and a Tandoori Marinated fish. Cooking with squid is relatively new to me, and this was only my second time making calamari. It turns out to be super easy (given that the squid is cleaned ahead of time for you)! The spice blend on the calamari and the kick of chili in the dressing for the salad were surprising flavors and really quite good. With my penchant for vegetable and simpler meals, I think the salad would have been a good meal in itself.
These biscuits or cookies, whatever you want to call them, are super quick to make and a perfect finish to an Aussie themed meal.
The first race of the new season is always exciting. Fanfare and speculation abound. It is so great to see the Sky F1 crew back together and hear Crofty and Martin's voices over the sounds of screaming F1 cars. This year, out of tradition, and gluttony we stayed the course and made our all time favorite burger too big for your mouth: the Aussie Burger 'with the lot'.
The Australian Grand Prix at Melbourne holds a special place in most F1 fan's hearts as it is the spring to our long cold winter. The first race of the new F1 season! Not only do we get to look forward to seeing all the new liveries, and meet the new drivers... but we also get to have some Australian deliciousness, in the form of BURGERS.
A quick vegetarian main dish — caramelized cabbage mixed with pasta and plenty of butter.
Styrian GP 2021 Recipes: Karntner Kasnudeln, cheese-filled dumplings with butter sauce, and Viennese Cucumber Salad
The short version of this recipe is: potato and cheese-filled dumplings with sautéed onions and herbs, doused in melted butter.
Simple, crunchy, and a great side to the many rich Austrian dishes.
Serve this Austrian Plum Cake with a cup of coffee for dessert or breakfast. We had it for both and it was lovely.
This tomato salad is dressed up with a quick bright dressing and topped with capers and basil. It makes a lovely refreshing side dish.
Finished with gruyere and caramelized onions this spaetzle recipe is a savory, sweet, and wonderfully warm, surprisingly simple noodle dish. Baked until creamy and melted to perfection, I highly recommend the combination.
Every year Austria surprises me with another delicious recipe. This year I am on a baking kick, so this rye bread recipe caught my eye. The spread and egg salad toppings were just to find something to eat on the bread, but the liptaur spread turned out to be the star of the show!
Can I tell you my favorite kind of morning? One that starts out warm and sunny, with the smell of butter warming in a pan, fluffy pancakes with fresh fruit compote, a cup of light roast coffee, and an F1 race.
This cake is not the usual fluffy, soft-crumbed, moist, birthday cake I am used to. It has much more complexity, density... and flavor, if we're being honest.
For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
Bright, fresh, and tangy this potato salad is what potatoes dream to be made in to. Serve with Austrian Steak or anything off of a grill, or just eat it on it's own and enjoy the herby tangy goodness.
Linzer Torte hails from the city of Linz, Austria. Made with a crust of blended nuts and a filling of tart raspberry jam, it is a beauty.
I am consistently surprised and impressed with Austrian recipes and dishes. I had such a hard time choosing a recipe, there were so many amazing sounding options to choose from.
We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.
Similar to biscotti, these Middle Eastern baked goods are perfect with a nice hot cup of tea.
This dish has a few of my favorite ingredients popular in this region including sumac, pomegranate molasses, and barberries. It serves a crowd and has wonderfully unique flavors and textures!
This summery salad is made with a mixture of punchy herbs and creamy components like feta, walnuts, and soft boiled eggs.
That deep interconnectedness and delicious food history of this region results in amazing recipes that work well together, whether they are “Persian”, “Kurdish”, “Azeri”, or “Middle-Eastern”. I gathered a few from different areas and created a feast!
Warm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
Nan-e Barbari is a perfect accompaniment to Sabzi Khordan (herb and feta plate) or a creamy dip like Spinach Borani.
This is more of a concept than a recipe, but I want to share it nonetheless. It can be served as a starter along with flatbread, or set on the table alongside a main meal. Either way it brings lovely texture and flavor to any meal!
Kuku (also sometimes spelled Kookoo) is essentially a very heavily vegetable laden frittata with Persian spices. This is a particularly savory version with eggplant, zucchini, potatoes, and onion.
This simple but flavorsome bean dish hails from what author and cook Naomi Duguid terms the “Persian Culinary Region” spanning Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.
Spinach Borani is a delicious starter made simply with thickened yogurt and quick cooked spinach and fried onions. The sumptuousness of the dish belies the simplicity of the ingredients.
This vegetarian rice pilaf smells heavenly with a sprinkling of dill seeds atop the warm flavors or butternut squash and perfectly tender rice.
This Azeri Stew is rich, flavorful, and although it takes time, it does require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice.
For this meal we went simple summertime with some grilled chicken kebabs, chopped veg salad, and dolmas with grape leaves from my Mom's garden.
Plov is a very popular dish in Russia, Uzbekistan, Tajikistan, Afghanistan, Kyrgyzstan, Kazakhstan, pretty much all of Central Asia and indeed Azerbaijan.
Making Veggie Samboosa for Bahrain 2024
Recipes from Bahrain 2023: Arugula Mint Salad with Tomato and Labneh, Freekeh with Radish Green Pesto, Lavash with Hummus and Labneh with Za’atar.
Not all salads need to be complicated. With a little mint and some tangy cheese, this is pretty much perfection.
Freekeh is popular in Egypt particularly, but also all over the Middle East. We cooked this along with a fresh salad for the Bahrain GP for the first race of the 2023 F1 Season!
Recipes for the Bahrain GP 2022: Warm Roasted Cauliflower with Tahini-Yogurt Dressing, Pistachio Pilaf, and Red Kale Salad with Date Syrup Dressing.
This salad has so many delicious flavors and textures with toasted pecans, sliced dates, punchy herbs, and a tart-sweet dressing that marries the whole dish together.
This is a classic Middle-Eastern pilaf that incorporates pasta to add a silky texture to the dish. Traditionally with the addition of fideo or short vermicelli noodle, but equally tasty (and easier to find in Western markets) with orzo.
This dish works so well with the strong herbal flavors and subtle cauliflower, topped with a creamy dressing that balances it perfectly.
Recipes for Pre-Season Testing in Bahrain 2022: Spinach and Feta Pastries, Chili Chickpea Crackers with Whipped Feta Spread, Cucumber Salad, and Za’atar spiced nuts.
Roasted nuts are one of my favorite party snacks. This combination of almonds and cashews roasted with a healthy coating of Za’atar seasoning is super quick and easy (and tasty).
Going to the Belgian Grand Prix was definitely a life highlight. Wandering through Spa-Franchochamps and exploring the track was such a thrill. A trip to remember!
For this year’s Belgian dinner, we made a lovely Leek Tart with a crumbly crust and luxurious leek filling paired with a crunchy tart Vineyard Salad.
A complex and satisfying salad with sweet apple slices and grapes alongside savory bacon balancing a base of bitter greens.
A simple savory tart perfect for lunch or a light dinner served with a bright crunchy salad.
I love the tart-sweet combination of crunchy veggies marinated in cider vinegar with a little sugar.
This is one of those dishes that is so much more than the sum of its parts. Not to say that potatoes cooked in butter aren’t basically the best thing ever all on their own, but with a layer of creamy cooked leeks, nutmeg and thyme, and a crispy outer layer of perfectly crisp fried potato, this is next level.
The combination of perfectly melted onions, herbs, and wine smells heavenly as this comes out of the oven.
These little gems have the perfect balance of crunchy exterior and moist soft interior. They are simple, and they are delicious. They can be served on their own or with a little side of homemade mayonnaise or your choice of dip.
For the race this year I made a recipe out of a little recipe book I got at Beer Fair when I visited Belgium a few years ago. The recipes are all in French and Flemish, so I did my best to get it accurately translated!
Simple Brazilian side dish.
Okra cooked until just charred and still crunchy with perfectly spicy chilies and tart lime.
Recipes for the Brazil GP 2021: Brazilian Coconut Chickpea Stew, Vinaigrette Salsa, and Mushroom Coxinha
Coxinha are a popular street food snack in Brazil, this is a vegetarian twist with a savory mushroom filling, fried to perfection.
Super simple chopped salad that can be served as a topping for chicken, steak, or pork, or as a great side salad for any Brazilian meal.
This is a super simple recipe that is a variation of a Brazilian Fish Stew (Moqueca Baiana) made with coconut milk, paprika, and cumin. It is creamy and rich and reminiscent of a curry, but much simpler to make.
According to the author of this recipe, this soup is referred to as a Black Bean Pick-Me-Up, he explains that little shots of soup are often served at Brazilian bars to accompany your drink, and they go surprisingly well with cold beer and cocktails.
This meal had so many flavors, textures, different tasty elements, it was hard to pick a favorite. I think if I was pressed to choose though, it would be the Hearts of Palm Salad
We first had these on a beach in Hawaii from a Brazilian food truck in Haliewa. It is hard to beat that experience, but knowing we can make them in our own kitchen is getting pretty close.
I love a good creamy cocktail. Coconut milk adds just enough creaminess and tropical flavor to work well with the serious kick of cachaça and lime. Try these! You won’t regret it.
We went all out for a Brazilian feast. All the recipes come from ‘The Food and Cooking fo Brazil’ by Fernando Farah. A gift from our tenant and Brazilian friend Luis before he moved back home last year.
Even on Oahu with the beach 15 feet from our Airbnb and the sunset streaming pink through the windows we managed to watch the Brazilian race.
The Brazilian Grand Prix this year was a special one. We have a Brazilian tenant and friend, Luiz. He has shared some of his favorite recipes with us and he cooked up a feast for the Brazilian GP.
Brigadeiros are apparently the treat of choice in Brazil. No birthday party, wedding, or special event is complete without a selection of brigadeiros. My favorite kind are actually the coconut infused Beijinho de Cocos.
Caipirinhas are a tart, punchy drink made with cachaca, limes, and a little sparkle. Perfect for hot days and are most at home on a beach somewhere.
These date bars are very rich and full of warming flavors.
The idea is simple enough - potato-filled dumplings, pan-fried in butter. I was sold at ‘potato’, and then further reeled in by ‘dumpling’, and ‘fried in butter’ will get me every time.
If you're looking for quintessential Canadian desserts you will find: Butter Tarts and Nanaimo Bars. Ubiquitous, sugar powerhouses, and bit sized, both are pretty tasty treats and definitely should be shared with friends!
Let's talk about bagels! I had never thought about making bagels, ever. I just assumed it was too hard, they'd be too complicated, or they couldn't possibly be as good as my local bagelry. Turns out I was wrong on all accounts.
Lentil, Apple, Raddichio, Goat Cheese, Walnuts, Lemony Vinagarette... the perfect accompaniment to any dinner, or a great meal in itself.
When I think Canadian Cuisine two things come to mind:
Joe Beef and the Montreal episode of Anthony Bourdain's Parts Unknown and...
Poutine.
These Sichuan Chicken Wings might be one of my all-time favorites. Sweet, spicy, sticky, so good. The wings do take a bit of work and attention, so I paired them with two super simple and quick recipes for Vegetarian Chow Mein and Stir-Fried Choy Sum.
As soon as I opened the fresh bag of Sichuan peppercorns I knew we needed to create a cocktail to put them in. They were tart, spicy, floral, and something completely unknown.
Hope you enjoyed the race as much as we did. It was made even better with the meal of authentic Chinese dishes from All Under Heaven, a fantastic tome of traditional Chinese cooking.
This year we finally did it. We made our own Chinese food! And because I can't resist a cooking challenge we made three dishes, two of which were fried and none of which I had ever made before.
China! Honestly I have some awesome Chinese recipes, I want to learn to make homemade chow fun, Chinese- American classics like General Tso's chicken and Honey Walnut shrimp. Maybe even some traditional Chinese recipes.But... we can't resist the ease of a call, they already know our address, I have our order memorized and can say it by rote AND it is at my door in 20 minutes.
Roasting radishes brings out a sweetness that compliments the inherently spicy and slightly bitter nature of the root vegetable. Roasting them in butter, just makes them all the more delicious.
With a little prep, tarts are surprisingly easy, and this version even skips the need for eggs or cream instead using creme friache to make it even easier and to highlight the fresh tomatoes. Delicious.
For this year’s French Gran Prix we made Coq Au Vermouth, Carrot Tarte Tatin, and Fennel and Grapefruit Salad with Warm Goat Cheese.
This adaptation of the classic French stew, Coq Au Vin, plays with the traditional flavors by using a brighter fortified wine— dry vermouth — to simmer the chicken and vegetables in.
How can anyone resist something quite so pretty? With store-bought puff pastry, this dish is surprisingly simple for such a fun presentation!
A composed salad with a delicious combination of textures and flavors.
Here a few gems from Rebekah Peppler’s new book: À Table. I would recommend any or all of them for any future dinner party, or picnic, or Tuesday night for that matter.
This cocktail tastes like summer and sunshine in a glass.
This salad has many of my favorite attributes: bright, hearty, easily made ahead and rested in the fridge until ready to serve, and surprising! The lime and honey tang and sweet with the earthy beets is such a great combination, but one that is unexpected.
Served along with some herby olives, these were a perfect afternoon treat.
I often think of French food as delicate, refined, and frankly… finicky. This is none of those things. It is hearty, warming, and hard to mess up. It does take some time and patience, but you are rewarded with deep flavors, wonderful textures, and with a light side salad a wonderful meal.
The simplicity is really what makes this salad lovely.
A simple salad with a bright vinaigrette, perfect alongside a hearty dinner of gnocchi and mushroom ragu.
Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly.
A few of my favorite cocktails have french origins. Simple, refreshing, and elegant.
Crunchy, creamy, tart, and sweet, a perfect foil to buttery rich dishes.
This gratin is very rich and creamy. It would be especially good along side any bright salad or light fish dish. Topping it with prosciutto is optional if you want a vegetarian option, but if you do eat meat it adds a nice salty umami to the dish.
The main meal consisted of Almond Sole Meunière, Leek Gratin, and Endive, Apple, and Roquefort salad. I gathered all my French cookbooks and supplemented with another tall stack from my local library. I think I marked over a hundred recipes and read about French cooking and culture to my hearts content. I chose these to complement each other and because they kept catching my eye each time I flipped through the books.
This is a simple German version with slices onions, a quick vinaigrette, and whatever herbs you have on hand.
This Fennel Soup with Bacon is beautifully creamy both from the fennel and potato mixture being blended and the addition of a nice hit of cream at the very end of cooking. Perfect on a chilly day.
There is quite a list of ingredients for this deceptively simple-looking dish, but they all blend together into a complex and savory dish that pairs beautifully with creamy chicken and tangy green beans to make a stunning traditional and contemporary German meal.
With an overnight marinade in the fridge imbuing the green beans with deep flavor, and a kicky dressing featuring shallots, thyme, lemon juice, and balsamic vinegar it is the perfect side to a rich main dish.
This recipe for Chicken with mushrooms in a delectable cognac-cream sauce is rich and sumptuous. Lovely with a bright side salad of marinated green beans and classic German braised red cabbage with apples.
This is a lovely warm potato salad with a little extra flavor thrown in with fresh dill and caraway seeds that give this potato dish a wonderfully bright and savory flavor.
Bacon, vinegar, and mustard give this vegetable side dish a nice little punch. If you are looking to make it vegetarian, the dressing is great even without the bacon, just start by cooking the onion and continue on.
Have you seen a more beautiful pork chop? I have discovered the secret to great pork chops (and great steaks) is time. And a sous vide. Mostly the sous vide, the time is just how the sous vide works its magic.
Complex, yet versatile, a fantastic foil to the hearty richness of german brats and potato salad.
Bacony, tangy from mustard and vinegar, deliciously warm melt in your mouth potatoes.
A warm and hearty baked savory tart is wonderful served with a bright salad of mixed greens and herbs.
This plum crumble is easy and a great use of any stone fruit including plums, nectarines, or peaches.
Toad in the Hole is a popular dish usually made with sausage and Yorkshire pudding baked together, this is a vegetarian version with carrot and onion replacing the sausage. The addition of a little chili and paprika adds a nice kick and makes for a pretty, and delicious, vegetarian main.
Fluffy, cakey, chocolately, a Ted favorite.
Here are 4 variations of the Pimm’s Cup, each has its own merits: super easy, more herbal and complex, simple and fruity, and the batch version! It’s like a choose your own adventure.
I wouldn’t survive a day on the Great British Baking Show, but I still love watching all the creations and drooling over Victorian Sponge Cakes, Bakewell Tarts, or Sticky Toffee Puddings. This recipe is simple and requires no competitive baking skills.
Easily a meal on its own, this garden salad is delicious and simple to make. Even better, serve it with a hot slice of Welsh Rarebit.
For this race at Silverstone, we made some proper British food.: Welsh Rarebit with Roasted Tomatoes and an English Garden Salad.
This is my Mom’s tomato chutney. It is sweet, tangy, and delicious. It goes great with curries and is tasty all on its own sopped up with naan.
Brit’s love their Chicken Tikka Masala, but I still find it is best ordered in. Until I find the perfect recipe here are some excellent side dishes to make at home: Tarka Dal, a quick Saag Bhaji (Spinach Curry), fluffy naan and my Mom’s Tomato Chutney.
The Ploughman’s Lunch, from what I have seen, can be as simple or complicated as you want it to be. A few slices of cheese, bread, and something pickled seem to be the only necessary criteria.
Tea cake, perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious.
Versatile scones, simple to put together, and brilliant with a cup of coffee.
Afternoon tea is a great excuse to eat tiny sandwiches and all the sweet things to your hearts content.
Banoffee pie is the splendid combination of toffee, banana, and a mile high layer of freshly whipped cream.
British food gets a bad rap. But honestly I love everything I've made for British races, and I loved everything I ate when I was in London 10 years ago. I love comfort food and that is exactly what I made for this year.
Recipes for Hungary GP 2021: Cucumber Dill Dip, Mushroom Paprikash, and Apple-Nut Cake followed by a Red Danube Cocktail.
Another delicious Zwack cocktail to add to your repertoire. Sweet, strong, and complex this makes for a great pre-dinner or after-dinner drink.
This Apple-Nut Cake is a super simple one bowl cake from Hungary. It is incredibly moist and a wonderful combination of apple, walnut, and cinnamon flavors.
A plant-based Hungarian main dish — Mushroom Paprikash — with onions, sour cream, and dill.
With shredded cucumbers and a punchy herb kick from the fresh dill, this dip is perfect for dipping potato chips and works well with sturdy vegetables like carrots and bell pepper.
Another lovely approach to a Zwack cocktail. This time a Rye forward but well-balanced cocktail with orgeat and lime juice.
Kossuth Kifli are a simple butter cake with a little hint of lemon, topped with chopped walnuts. Sliced using a basic biscuit cutter into crescent moon shapes and dusted with powdered sugar to make for a lovely presentation.
The flavors in the fritters and the side salad are infinitely flexible to what you have on hand or is in season. Just roll with what you have and enjoy it!
This soup is simple to make and packs a nice amount of umami flavor. It definitely needs generous seasoning with salt and pepper, but with the freshness of the tarragon and creaminess of the sour cream it turns into something lovely served with a thick slice of rye or other crusty hearty bread to dip in it.
Zwack is one of my favorite discoveries through this process of exploring recipes from around the world. It is an herbal bitter liquor that adds complexity to any cocktail it finds itself in.
Hungarian Nut and Poppyseed Rolls are a lovely treat. They are not too sweet and are perfect with a nice cup of coffee or tea. I enjoyed making the two different fillings as they each had unique characteristics, but went very well together and look beautiful stacked up ready to be devoured.
This dressing is inspired by a Hungarian cucumber salad recipe. I think it goes equally well on a mixed chopped salad with tomatoes, cucumbers, and radishes. You could add greens if you like, but this crisp, crunchy, and juicy combo is pretty great as is.
This Layered Cabbage Casserole (Rakott Kelkaposzta) is hearty and rich with warming flavors coming from the paprika, braised ground meat, and creamy sour cream topping.
These hit all my dessert buttons too. Not too sweet, flaky and soft, texturally interesting with the filling of ground nuts, and great with coffee.
For Hungary I perused a number of books, but Flavors of Hungary by Charlotte Slovak Biro was the clear winner. I found a lot of little gems in this cookbook. Including lovely recipes for Chicken, Potatoes, and Peas. A perfect trifecta in my world.
A clean drinking, on the sweeter side, aperitif.
For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
Zwack Unicum is a Hungarian liqueur known for its sweet-bitterness and herbal notes. Great in a cocktail!
I love the names of Hungarian dishes: goulash, paprikash, balushka. They sound so warm and comforting. This dish definitely met those criteria. Since we have a great beef source we went with a nice beef stew for this year's race. So easy, and so much flavor. The long cooking time develops the flavors nicely and the paprika really shines in this stew.
Fried pockets of cheesy goodness. Need I say more?
Recipes for Emilia-Romagna GP 2022: Rigatoni with Roasted Red and Yellow Pepper Sauce with Garlic and Basil, Orange and Cucumber Salad, and Gratineed Cauliflower with Butter and Parmesan
Creamy textured cauliflower encrusted with a parmesan top.
Another perfect recipe from the master herself, Marcella Hazan.
Bright and refreshing!
For this year’s race we made the simplest of past dishes, Aio e Oio with Tomatoes and Basil, and perfectly tender and aromatic Garlic Braised Asparagus.
Braising the asparagus in a bath of water, lemon, and garlic infuses it with the rich and bright flavors of the garlic and lemon, and leaves the asparagus perfectly tender.
Pasta, garlic, tomato, olive oil, basil. All ingredients I immediately associate with Italy. Also almost the sole list of ingredients in this recipe.
Fresh pasta feels like such a treat, and the process can be truly meditative.
A hearty sauce of eggplant, tomato, and chili pepper to top fresh or factory-made pasta.
Breaded Fried Finocchio (Fried Fennel)
Spinach is a humble ingredient. With a simple addition of olive oil and garlic, it is elevated to a delicious side dish.
These mini biscotti are flavored with a bright kick of lemon zest and filled with crunchy almonds. They are perfect with a glass of port or wine after dinner, or with coffee for an afternoon break.
For this race weekend I went for simple and rustic with a Tuscan flatbread known as Schiacciata and Fagioli all’uccelletto (Beans in tomato sauce). Served up with a quick and delicious Caprese salad.
I’ve said it before and I will say it again, I think Sprtiz’s are my favorite summer cocktail.
The flavor of this dish honestly surprised me, it is so rich and hearty despite the simple ingredients. The potatoes take on a beautiful aroma and flavor from the artichokes and aromatics.
I think I found the perfect use for my pasta maker. Homemade ravioli is so delicious and versatile, and totally worth the time and effort. Especially topped simply with a brown butter sauce and filled with savory mushroom and ricotta filling.
‘Spritz’ has remained a favorite for summertime cocktails and bubbly aperitifs.
Gelato di Crema is an egg custard gelato flavored with just a hint of orange liqueur and all the creaminess.
A kick of vinegar lightens up the fried zucchini and the quick coat of flour before frying gives it a crispy complex texture.
If you say "Marcella Hazan's pastas sauce" although she has many, this is the one everyone will immediately think of. Three ingredients. Perfection. Tomato Sauce with Onion and Butter. The name is the recipe.
“If this were a still life its title could be ‘Chicken with Two Lemons’ "
These are Giada Di Laurentis's Nonna's Lemon Ricotta Muffins, with the added joy of almond extract. Who can resist an Italian Grandmother's recipe?
It tastes like something I would find in a tiny gelateria and say "ooh that's different!"
"A Spritz is always effervescent."
Monza is one of the classic F1 tracks, and it resides in the Lombardy region of Italy. Lombard cuisine is known particularly for a particular kind of Risotto made with saffron (Risotto alla Milanese) and for deep braises like Osso Buco.
Super simple and beyond delicious Caprese Salad's are one of my favorite summer meals. I usually have a huge tomato crop every summer and we live off these for three glorious months.
Castella Cake is a great tea or afternoon snack cake from Japan
Lightly cooked crisp-tender vegetables coated in a fragrant and slightly sweet miso dressing are a prefect accompaniment to any savory main.
A popular way to prepare tofu in Japan, this silken tofu is lightly coated in salt, pepper, garlic, and potato starch and then seared in a pan to create a beautiful crispy layer and depth of flavor.
Karaage, Sesame Green Beans, Fried Smelt, and Garlic Edamame, and of course had an assortment of our favorite beers
This cheesecake is honestly like nothing I have had before. It is fluffy and soufflé like, but with all the rich flavors of a just-sweet citrusy cheesecake. My husband deemed it an Angel Cheesecake and I think that is about right. Seriously fluffy and extraordinarily tasty, I highly recommend it!
For this race we made Japanese stir fry noodles (Yakisoba) and started the meal with Blistered Shishito Peppers which we serendipitously got from our Imperfect Produce delivery this week! I love all things noodles, and this dish is no exception. With a nice umami-savory sauce and lots of veggies it hits all the right buttons.
The Japanese Grand Prix at Suzuka always proves interesting. The fans are crazy, the racing great, and the food... so fun!
Malaysia
Oooh another favorite cocktail! This is a great time in the F1 Calendar when so many favorites come up all in a row!
This year was the last F1 race in Malaysia at the Sepang International Circuit. A farewell of sorts as F1 has been racing in Malaysia for 19 years. I suppose the world keeps spinning and things change, but it will be sad to say goodbye to a great race, and that also made this my last chance to make some great food!
This weekend is the Malaysian Grand Prix at the Sepang circuit in Kuala Lumpur. Another exciting race that is sure to be hot and very likely stormy.
For this year’s Mexico City GP we made Corn and Poblano Empanadas and Cheesy Stuffed Poblanos with Pinto Beans served with Lime Rice. To celebrate we made our favorite Margaritas.
Margarita Perfection
A simple Mexican side dish, great for sopping up sauces or mixing with beans or other richly flavored dishes.
These Stuffed Poblanos are full of flavor and perfect with a side of Lime Rice and a simple salsa.
These little empanadas are a perfect snack. Packed with flavor from poblano peppers, corn, two kinds of cheese, and a simple spice blend. They can be served on their own or with a little side of salsa.
Our friend brought a new liqueur into our lives this year from her recent visit to Mexico. It is a Mayan honey and anise liqueur called Xtabentun. We immediately began researching cocktail ideas and found a pretty delicious one in the Mayan Margarita. We made a few tweaks and think this version is perfectly sweet, strong, and sour.
Pictures will not do this dessert justice. Insanely rich, with just a slight kick of cinnamon and spices to mix up the creamy chocolatey richness. This was a perfect end to a spicy dinner or really any evening. Delicioso.
Admittedly, when I think of Mexican food I immediately think of tacos. And I love tacos. Like, a lot. I also know, however, that there is a very rich culture of Mexican food that does not revolve around tacos. So this year we ventured out and found some delicious non-taco recipes to make.
For the Mexico race we made Chicken with Mole Verde Sauce, Mexican Rice, Asparagus, and for dessert Mexican Chocolate Pot de Creme. The Mole Verde sauce was the star of this meal. We all determined that we would eat just about anything if it came in this sauce. Rich, vibrant, creamy, savory, so good.
Mexican GP dinner was definitely a few of my favorite things. Tacos, fresh fruit salsa, veggies, and of course margaritas.
I love Mexican food, and California-ized Mexican is just as good, but with more avocado. We made shredded chicken tacos and served them with homemade refried beans, stir fried zucchini, and fresh pineapple salsa. And of course we followed them up with some classic margaritas.
Margaritas are the cure to many ailments. And they go great with tacos.
Formula 1 Gran Premio de Mexico has two fabulous things about it. The people and the stadium esses. The drivers clearly love the atmosphere in Mexico City and seem to let loose and joke around a bit more than usual which is so fun to see. The track itself goes through the grand stands in what they call the "stadium" and every time a Mexican driver goes through, the crowd goes WILD.
Saudi Arabian street food made at home in an American kitchen… what could go wrong?
Making Veggie Samboosa for Bahrain 2024
Similar to biscotti, these Middle Eastern baked goods are perfect with a nice hot cup of tea.
Recipes from Saudi Arabia 2023: Pan-Fried Halloumi with Lime Vinaigrette and Sesame Sourdough Simit
Here you will find not just cheese, not just pan-fried cheese, but cheese pan-fried in butter, topped with the zippiest dressing that balances it so well you don’t even feel the least bit guilty for eating cheese fried in butter.
Sometimes referred to as Turkish Bagels, but popular throughout the Middle East, these beauties turned out to be chewy, crunchy, flavorful, and perfect with a little extra herby kick from the dukkah and za’atar alongside.
Not all salads need to be complicated. With a little mint and some tangy cheese, this is pretty much perfection.
Freekeh is popular in Egypt particularly, but also all over the Middle East. We cooked this along with a fresh salad for the Bahrain GP for the first race of the 2023 F1 Season!
Abu Dhabi 2022: Nigella seed homemade cheese and crackers, Pink pickles, Lentil and bulgur salad, and Lemon-cilantro okra
Tart and earthy, this is a beautifully complex grain salad.
With a spicy, punchy sauce this makes a standout side dish.
Simple homemade cheese and aromatic crackers pair perfectly well together.
This dish has a few of my favorite ingredients popular in this region including sumac, pomegranate molasses, and barberries. It serves a crowd and has wonderfully unique flavors and textures!
This summery salad is made with a mixture of punchy herbs and creamy components like feta, walnuts, and soft boiled eggs.
An easy to whiz up walnut- bell pepper dip with smoky spices.
This salad has so many delicious flavors and textures with toasted pecans, sliced dates, punchy herbs, and a tart-sweet dressing that marries the whole dish together.
This is a classic Middle-Eastern pilaf that incorporates pasta to add a silky texture to the dish. Traditionally with the addition of fideo or short vermicelli noodle, but equally tasty (and easier to find in Western markets) with orzo.
This dish works so well with the strong herbal flavors and subtle cauliflower, topped with a creamy dressing that balances it perfectly.
Recipes for Pre-Season Testing in Bahrain 2022: Spinach and Feta Pastries, Chili Chickpea Crackers with Whipped Feta Spread, Cucumber Salad, and Za’atar spiced nuts.
Roasted nuts are one of my favorite party snacks. This combination of almonds and cashews roasted with a healthy coating of Za’atar seasoning is super quick and easy (and tasty).
Soft pillowy whole wheat dough encases a slightly tangy filling of spinach, feta, and pine nuts. Lemon and mint amps up the flavor a bit.
These crackers are a bit chewy, have a slight kick of heat, and are perfect with a creamy spread like this Whipped Feta Spread.
Super-simple, super-tasty feta dip and spread.
Manakeesh (alternate spellings: Manakish or Manaqish) are sometimes referred to as Middle Eastern Pizza, they are basic flatbreads with a range of tasty toppings and are infinitely adaptable.
This is one of those salads that you know will be tasty, I mean… fennel, kalamata olives, pomegranate seeds, of course it will be delicious. But the surprise is how well it all goes together and how none of the elements overwhelm the others.
Kibbie (also spelled Kibbeh, Kibba, Kubba) is a family of dishes that might take the form of patties, fritters, or casseroles. In this delicious recipe, the filling is made hearty with garbanzo beans and walnuts, and flavorsome with onions, spices, and spinach.
That deep interconnectedness and delicious food history of this region results in amazing recipes that work well together, whether they are “Persian”, “Kurdish”, “Azeri”, or “Middle-Eastern”. I gathered a few from different areas and created a feast!
Warm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
Nan-e Barbari is a perfect accompaniment to Sabzi Khordan (herb and feta plate) or a creamy dip like Spinach Borani.
This is more of a concept than a recipe, but I want to share it nonetheless. It can be served as a starter along with flatbread, or set on the table alongside a main meal. Either way it brings lovely texture and flavor to any meal!
Recipes for Monaco GP 2022: Sautéed Almond-Stuffed Dates, Rosemary Skewered Potatoes, Tarragon Green Bean Salad, and Onion Caraway Bread Tart
This Provençal bread tart is beautifully sweet and savory.
These green beans are cooked simply and mixed with a punchy dressing of lemon, cream and shallots, with an earthy kick from the fresh tarragon added just before serving.
These beauties are pan steamed with just a bit of salt and a bay leaf, creating tender fluffy potatoes, that are then skewered on rosemary branches and broiled or grilled to add a touch of browning and depth of flavor. Lovely to present and delicious.
Sweet and salty, these are perfect two bite appetizers with a lovely crunch. Super easy to put together and great for pre- or post-dinner.
Fougasse is a beautifully shaped loaf, that turns out to be simple to make! Serve with some homemade Tapenade and a fresh salad.
This salad has many of my favorite attributes: bright, hearty, easily made ahead and rested in the fridge until ready to serve, and surprising! The lime and honey tang and sweet with the earthy beets is such a great combination, but one that is unexpected.
This vegetarian version of the classic French sandwich has chickpeas and fennel accompanying the standard ingredients of olives, capers, parsley and vinaigrette.
The simplicity is really what makes this salad lovely.
For this race weekend menu I made a bit of “street fare”. Barbajuan, ubiquitous and popular in Monaco and Pissaladiere, a specialty of Nice.
A simple salad with a bright vinaigrette, perfect alongside a hearty dinner of gnocchi and mushroom ragu.
When I think Monaco, I think glitz, glamor, caviar, and champagne. And of course Daniel Ricciardo flying face first into the Red Bull pool after pulling off a redemptive win on the streets of Monte Carlo.
Inspired by recipes of Chef Alain Ducasse (of Restaurants Paris, and Le Louis XV - à l'Hôtel de Paris in Monaco, fame) I decided to make Gnocchi with a Mushroom Ragu. Served with a French Country Salad and simple french vinaigrette.
Monaco, oh, Monaco. If ever there were a dream of opulence and grandeur, you are it. With the nearest neighbors being France and Italy and sitting so elegantly on the Mediterranean sea, it is the setting of dreams.
For this year’s race, I was not feeling meat and potatoes so we skipped dinner and went straight for dessert! This butter cake is almond-y, butter-y and easy to make, I would definitely recommend it!
Butter and almonds? Sign me up.
When I posted this pie on social media, my friend’s comment was simply, “This pie should be in a museum”.
It is big, it is beautiful, it was delicious. I highly recommend, if you have a Sunday with some time on your hands, you tackle this behemoth.
Needing a little comfort food fix, Hutspot was the perfect recipe for the Dutch GP weekend. Simple, warming, traditional.
Bright, refreshing, low-alcohol, flavorful, and easy!
This recipe is an adaptation of what would normally be pickled, but an overnight rest in the fridge gives similar flavor results without the fuss.
This simple but delicious side dish marries well with spicy dishes, especially those made with Piri Piri hot sauce.
This meal is perfect for guests because the Tomato Rice can be made ahead of time and warmed in the pot, the Sweet Sour Carrots are marinated overnight and served just cooler than room temperature, and the Piri-Piri Shrimp and veggies can be cooked outside with your guests.
This dish is a spin on Vinha d’alhos Pork which is flavored with red wine and garlic. The glaze treatment works great on roasted vegetables and all the crispy crunchy toppings give this completed dish so much textural interest.
This rice dish is similar to what I would think of as a loaded risotto. With turnip greens and kale mixed throughout and a rice brothy texture, it is hearty and filling.
We made Piri Piri Roast Chicken, Garlic and Turnip Greens Rice, and Vinha d’alhos Style Vegetables. It was a delicious feast!
For the Qatari race weekend we made Vegetable Machboos and a simple Fattoush Salad served with olives and feta and herbs.
Machboos is equally the national dish of Qatar as it Bahrain, and it appears in many variations.
This cake is so full of apples and goodness and, as it turns out, is very simple to make. Just a little patience while the eggs and sugar whip up gives you a fluffy, delicious, and satisfyingly light cake.
This is a simple vegetarian piroshki, the filling of hard-boiled egg and fresh bright herbs is lovely inside the fluffy and crispy exterior.
The surprising combination of walnuts, jalapeño, cilantro, and onions all topping simple kidney beans is at once refreshing and deliciously savory.
This salad is in many ways very reminiscent of a classic American potato salad, but the addition of carrots and peas and the simplicity of mayonnaise and dill pickles makes it a really delicious, if simple, dish.
Zakuski is essentially a Russian tapas, meze, or smorgasbord, but with vodka. The translation apparently means “something to bite after”, as in “something to eat after taking shots of vodka with your friends or family”. This is a meal I can get behind.
The crunchy walnut-cinnamon topping on this classic Russian Butter Coffee Cake is heaven.
We wanted something savory and hearty to counteract the sudden turn to cold weather here at home. Also, that just seems like the right way to go when watching the Russian Grand Prix (even if the weather there was bright and sunny). These Beef Belyashi (also known as Pirsohki) hit the spot.
Although this recipe takes a good amount of time, it is not a whole lot of work, for what turns out to be a great flavor and a hearty meal. We served it with Russian Black Bread and enjoyed it all week.
Russian dinner party anyone? I think beyond making entrees and desserts for friends, we should really think about stepping up our game and introducing costumes and decorations. I'll keep you posted!
Vatrushka are a yeasted dough pastry with a creamy cheese filling. Lovely with coffee or tea as an afternoon pick me up or after dinner.
Three Wishes Keks makes a great subtly sweet dessert or breakfast loaf.
The Russian track at Sochi has a certain elegance as it winds through the Sochi Olympic 2014 park.
Saudi Arabian street food made at home in an American kitchen… what could go wrong?
Recipes from Saudi Arabia 2023: Pan-Fried Halloumi with Lime Vinaigrette and Sesame Sourdough Simit
Here you will find not just cheese, not just pan-fried cheese, but cheese pan-fried in butter, topped with the zippiest dressing that balances it so well you don’t even feel the least bit guilty for eating cheese fried in butter.
Sometimes referred to as Turkish Bagels, but popular throughout the Middle East, these beauties turned out to be chewy, crunchy, flavorful, and perfect with a little extra herby kick from the dukkah and za’atar alongside.
An easy to whiz up walnut- bell pepper dip with smoky spices.
Recipes for the Saudi Arabia GP 2021: Baked Pumpkin Kibbie and Fennel, Pomegranate and Herb Salad
This is one of those salads that you know will be tasty, I mean… fennel, kalamata olives, pomegranate seeds, of course it will be delicious. But the surprise is how well it all goes together and how none of the elements overwhelm the others.
Kibbie (also spelled Kibbeh, Kibba, Kubba) is a family of dishes that might take the form of patties, fritters, or casseroles. In this delicious recipe, the filling is made hearty with garbanzo beans and walnuts, and flavorsome with onions, spices, and spinach.
This salad is bright and refreshing. It has Indian roots and hails from a 1970s cookbook entitled ‘Singapore Food: A spicy journey through the history and wizardry of Singapore cooking’.
I am pretty sure that Singapore Curry Noodles are not “authentic” Singaporean cuisine. But who cares! Does it taste good? Yes. Should you make it for dinner? Yes. Let’s go!
I think of this as a savory fruit salad.
Singaporean food is a blend of all kinds of delicious.
Apparently the Singapore Sling is a hotly debated cocktail with a hundred origin stories and no agreement on what the original recipe is nor what the best modern version is. However the debate turns out, I land on the side of delicious.
It is hard to say what is truly "Singaporean" cuisine. What I do know is that Singaporean cuisine is vibrant, complex, and incorporates many different cultures including influences Malay, Chinese, Indonesian, Indian, Peranakan and Western traditions. I tried my best for this race to find some definitively Singaporean dishes. See what you think!
I love all kinds of Spring Rolls. Fresh Thai spring rolls with shrimp or tofu dipped in sweet chili or peanut sauce, fried Chinese spring rolls with cabbage and carrots dipped in sweet and sour sauce, Philipino lumpia with their crispy edges and delicious porkiness. With thier own unique character, these are a new addition to this list of loves!
Kaya toast is an extremely popular breakfast and snack throughout Singapore and Malaysia.
Singapore is on my short list of far-off countries to visit. As well as my short list for F1 races to go to.
Buttery, flaky crust, simple toppings, and very riffable, this is a great appetizer or a light dinner with a nice side salad.
Recipes for Pre-Season Track Session in Spain 2022: Manchego Cheese Canapes, Baby Beet, Cucumber, Feta, and Olive Skewers, and a Spanish Orange Cake.
This tapas skewer is like a mini salad in each bite.
I love the concept of this canape because it lets you skip the cracker all together. Just pile your tasty flavor bomb dip directly onto a wedge of salty cheese and go for it!
These green beans are a great side dish or even a light meal. The final splash of vinegar and fried garlic add punch and flavor, the egg and bread cubes add texture and satiety, and the combination is a delicious dish.
This intriguing dish is simple but surprising. The late addition of sherry enlivens it from a simple roast potato side to something worth talking about.
This classic Spanish rice dish can be as fancy or simple as you want it to be. It can rich with seafood and be finished with mussels, shrimp, and scallops. It can also be made with freezer staples or even canned vegetables. It is equally satisfying vegetarian as it is with meats and seafood. It cooks surprisingly quickly and serves a crowd.
The Spanish version of a Gin & Tonic, is lighter, has more aromatics, herbs, and fun bits in it, and is perfect alongside some tapas any evening.
I’m sharing a simple Spanish Deviled Egg recipe with you that gets it punch from some smoked paprika and roasted red peppers.
Spain gets the double if not triple treatment each year thanks to two weeks of Pre-Season testing and the race at Circuit de Catalunya Barcelona. It’s a good thing there is such a variety of menu options and recipes to make! I have at least three cookbooks focusing on Spain, and still find delicious sounding things I have never tried before every time I open them.
Tapas are so versatile and ubiquitous, there is an endless supply of recipes, ideas, and flavors to choose from. I have loved exploring new flavors with recipes from Pintxos by Gerald Hirigoyen. For this menu we went for Shrimp topped Deviled Eggs and Sardine Rillettes.
Spanish cuisine is full of all kinds of homey, hearty, and filling recipes. This one hit the spot in what was a chilly February evening. Hope you enjoy the smells of the braising tomato sauce and the simmering meatballs. Together with a nice loaf of freshly baked whole wheat farmers bread and some sautéed swiss chard, this is a hearty meal.
Basque-style chicken thighs in a rich tomato and sweet pepper sauce, fresh green salad, creamy fava beans, and smoked paprika roasted potatoes.
This spread came together pretty quickly and hit all the right buttons for a little bit of finger food, a little bit of crusty bread to sop up some saucy stuff, and some veggies strewn throughout. A nice glass of Spanish Rioja topped off the evening perfectly.
A Spanish dinner party is never completed without an all out tapas platter. Bites to savor while drinking and talking with friends.
Guest Chef, Rob learned to make Paella from his father who in his army days was stationed for a time in Morocco. It was great hearing stories about food, travel, and family tradition. Rob now uses the Paella Mixta recipe from Saveur as a base recipe, as it is the closest he has found to his father's take on Paella.
"This ritual of tomar un vermut—literally, “taking a vermouth”—is to Spain what grabbing an espresso is to Italy. It’s a social activity undertaken pretty much whenever over the course of daylight hours, preferably with a friend or three.
These dishes would warm anyone's bones. Both of Catalonian origin, the rice dish is emblematic of a common Catalonian cooking style where they freely mix meat and seafood, apparently this even has a name: mar y montaña (sea and mountain). And the greens were a perfect complement, though an "everyday first course" they added a special element to the meal. Followed up by a Vermouth Cocktail, this was a great foil to any poor weather.
Tapas are well loved in Spain. And really, why not? Late afternoon or late evening with a glass of wine or sherry, these make the perfect accompaniment to good friends, a good drink, and a good time.
Part of the fun of cooking new recipes from around the world is discovering new flavors. Often I lean toward quintessential dishes. Sometimes even "the dish" of a country. And sometimes I just want to be inspired by the flavors, the scents, the look, or feel of a place and its food.
This is my favorite go-to Sangria recipe because it is simple, quick, and it still tastes like the base wine and the tangy fruit it is composed of.
This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.
Recipes for Turkey GP 2021: Green and Herb stuffed Pide, Gypsy Salad with tamarind dressing, and crunchy Shepherd's Salad
This Turkish Semolina Cake in Syrup, also called Revani, is at first lightly sweetened and then drenched in a lemon-hinted syrup. The semolina flour and ground almonds give it a nice chew, and the bit of apricot make each bite beautifully flavored.
Pide can be made with a wide-variety of fillings. Popular ones are spiced ground lamb, mixed greens and herbs, and cheese and egg. This version has an earthy mix of chard, spinach, green onions, and parsley.
This is a simple salad with a nice combination of crunchy vegetables, ripe fresh tomatoes, and bright lemon and herb dressing.
A little of this salad goes a long way and is great alongside Pide stuffed with greens and herbs.
Labneh is a strained yogurt cheese from Turkey that is delicious as a dip, along with flatbread and herbs, or stirred into greens or even just spread on toast. To give it a little extra flavor boost, here I have added a quick mix of Za’atar and chopped pistachios.
Baklava is one of those desserts that satiates perfectly. For such a tiny little serving it has to hit all the right notes, and it does. Crispy, chewy, crunchy, sweet, just a touch salty, and decadent.
I don’t know about you but I love mushrooms. they are so versatile and umami-rich. This is a simple preparation the brings out their flavor and gets a nice kick of freshness from the herbs mixed in just before serving.
For the Turkish Grand Prix this year I found some excellent vegetarian recipes in Classic Turkish Cooking by Ghillie Basan: Zucchini and Cheese Patties, Spicy Garlic Mushrooms, and a side salad of chopped crunchy veggies and herbs.
U.S. Miami GP 2025
These Cuban Guava and Cheese pastries are a popular treat and with the preponderance of Cuban cafes in Miami you would be sure to find one nearby if you walk around a little, if you live in Southern California you may also find them at a Porto’s Bakery and Cafe. In the meantime, if like me, you don’t have access to a Cuban bakery/cafe, homemade it will be!
It is hard to go wrong with pineapple-anything or avocado-anything in my book, but this surprising combination of flavors is more than the sum of its delicious parts.
Crispy, crunchy, sweet, and savory. And surprisingly simple to make.
For the Miami GP this year, we went for a full table of Cuban fare, from these shrimp cooked in a citrus and garlic marinade and then coated in butter and honey, to Fried Corn Fritters, and a bright and creamy Pineapple and Avocado Salad.
Tex-mex at its weeknight’s finest. A Tamale Pie casserole that is filling and delicious.
For the U.S. GP we made a few fall favorites: Butternut Squash Soup, Brussels Sprout Salad, and Apple Crumble.
Apple Crumble is a classic fall dessert. This is a slightly different twist with almond flour, coconut oil, and ground oats. It is easier than apple pie, tastier than a simple crumble, and perfect with vanilla ice cream.
This is one of my all-time favorite salads. Brussels sprouts or broccoli both work equally well. The dressing is infinitely editable to your taste and it saves well in the fridge for days.
Butternut Squash Soup is a long-time favorite of mine, my sister used to make it when she visited from college, and it screams fall to me more than pumpkin spice lattes and decorative gourds.
Fluffy, cakey, chocolately, a Ted favorite.
We made a few Indy favorites for this year’s Indy 500: Hoosier Pork-Tenderloin Sandwiches, Potato Salad, and Corn on the Cob.
Lime, Mint, Sparkly... what's not to love?
As Deb at Smitten Kitchen notes, “despite the name, you don’t need key limes to make this. I mean, if you can get them, please do. They’re wonderful. But I made this, as I often do, with regular grocery store Persian limes and it’s no less dreamy with them.”
In the mood for something bright and summery to battle the feeling of it being dark at 5:00 and consistently blustery outside, we made grilled Shrimp and Pepper Skewers (we even pulled the cover of the grill and brought it out of dormancy for the occasion), Black Bean and Rice Salad, Fresh Pineapple Salsa, Mojitos, and Key Lime Pie!
Let's go to that place our 5 year old selves might go. To that place that feels like home, childhood, and goes perfectly at the end of a picnic. Those are a few of my favorite things and this banana cream pie in a jar is too.
I found this slaw for one summer barbecue two or three years ago and it has been in constant rotation ever since. It is bright and tangy, it doubles easily, it rests well, it can be vegetarian or for a more robust side and if your party is omnivorous you can add a few slices crisp bacon to kick up the umami. Either way, it is a perfect side for most occasions!
American Classics aren't only books you read -- they are things you remember. They're ice cream cones, apple pie, gym class, parades, homeroom, and mac and cheese.
As I mentioned in my last post it was so hard to choose what to make for this race. I eventually closed my eyes and thought about some of my favorite food memories, with family, at get-togethers, childhood memories. This meal is a combination of all those things. The crowning achievement though is a recipe for killer pulled pork.
For the U.S. GP, there are so many recipes I have in mind. It is difficult to choose what to make for one's own country. What dishes exemplify the United States? Burgers. Apple Pie. Barbecue.
Abu Dhabi 2022: Nigella seed homemade cheese and crackers, Pink pickles, Lentil and bulgur salad, and Lemon-cilantro okra