Kid One recently started his First Real Job at a Palo Alto Tech Company, and this was the occasion of meeting him for lunch for the first time. I wanted to choose a place in advance; downtown Palo Alto is chock-full of restaurants and did not want to waste his hour walking around and deciding. Through the magic of Google Maps, I walked around online the night before. Resposado called out to me because we all like Mexican food and I can’t resist queso fundido. I figured it would be fine, maybe even pretty good. I wasn’t counting on it being fabulous.
Oh. My. Gosh. This improvised dinner that was absolutely, fabulously divine, with a hint of earthiness from the mushrooms, flavor from the leeks, and brightness from the artichoke hearts all coming together to coat the penne with love and delicioiusness. It’s easy to make, with a simple broth of just artichoke water, butter, and olive oil thickened with a bit of flour. Read on!
Here’s a recipe for fabulous warming winter root vegetable soup recipe with celeriac and curry. It’s my delicious and divine interpretation of a soup we tried at Big Sur’s Nepenthe one night. Easily adaptable to a vegetarian diet and completely gluten-free. Enjoy!
Join me for visit to the studio of Big Sur artist Erin Lee Gafill topped with a bowl of Nepenthe’s delicious soup.
Bring pesos and a big appetite for the perfect local dinner experience in Loreto, the delicious and atmospheric Mexico Lindo y Que Rico. Go on, read more. There’s photos, too.
Luscious, rustic steamed tacos with a potato filling from the kitchen of Señora Elvira and the pen of the renowned Diana Kennedy. Quick, easy, and delicious. Here you go:
Save the planet and mix up your own taco seasoning with ingredients from your spice rack. Tangy, spicy, and gluten-free as a side bonus! Here’s how.
Nights are getting longer and colder, and that means dinners are getting a little heartier and warmer. . . time for Pasta House Company-style pasta con broccoli with their house salad. Make it at your house with these recipes.