Is anything peak summer more than warm tomatoes and cucumbers fresh off the vine? Combine that with just picked basil and some Asian flair, and you've got my favorite salad of the summer. What gives this salad it's Asian panache? Yuzu Kosho. It's a traditional Japanese condiment that packs a powerful salty-spicy-citrusy punch, and I'm completely obsessed with it thanks to Alison Roman and her book Dining In. Anyway, this is my own recipe and I hope you love it.
Read MoreThese brie and jam puffs are one of the first recipes I ever came up with for my first catering gigs. I absolutely love baked brie and wanted a bite sized version to serve as passed hors d'oeuvres. Behold the brie and jam puffs. A party favorite for all seasons, these bite sized beauties can be transformed into a savory snack with bacon jam or nuts, or served as a sweet treat with fruit preserves and a sprinkle of powdered sugar. Whatever you decide, they are destined to delight!
Read MoreOne of my favorite fellow foodies is Pamela Arriagada, a colleague of mine at the Carnegie Institution for Science. Despite being an astronomer on campus, our conversations always transition to food during the work day. Pamela is from Chile and has treated us more than once to traditional empanadas from her father's recipe. Since she is now embarking on a new adventure with her husband in Seattle, I asked her to come show me the ropes so I could keep the empanada tradition alive, and keep my hangry boyfriend happy :)
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