Who doesn't love a good gambas dish? Throw in some smokey paprika laden chorizo and it's an instant upgraded crowd pleaser! This is a favorite recipe of mine that I used to serve in my old restaurant - Atelier 317 - and I loved it so
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It’s a well-known fact amongst my friends that I’m a terrible baker. I hardly have the patience to measure things out, do things in sequence and then hope that it all turns out wonderfully. Most of the time my past experiences have resulted in desserts
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It's the holidays! And if there's one thing I love is entertaining at home for friends and family. The festive Christmas cheer is always a great excuse to celebrate with your loved ones. This will be the first in a series of delicious dishes, dips
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An indulgent staple in chic cocktail parties, the Caviar Pie has been a crowd favorite since its appearance a few years ago. Most of the time ordered through specialty food entrepreneurs or caterers at a rather hefty price tag, this simplified recipe allows you to
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We are right smack in the middle of the holiday season and the festivities always make us want something a little more luxe and indulgent. This is a beautiful recipe that is so deliriously easy to make and perfect if you want to treat yourself
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Croque “Maman” During my last pregnancy, for some reason I was obsessed with “croques” for breakfast. Particularly the fried egg topped Croque Madame. Perhaps it was all the comfort that came from that perfect combination of cheese, butter and bread that would be crisp and golden
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There's nothing I love more than weekend brunch. You wake up a bit later than usual, you haven't had breakfast so you're ravenous and it's late enough for lunch so you are absolutely allowed to indulge. There are so many things you can possibly eat
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We love vegetables here at home and this recipe is a Crespi household staple. It's super quick to do and extremely nutritious! Our Veggie Stir Fry base is something we do all the time and we easily switch up toppings and sauces swinging it from pan-asian to
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I love Vietnamese dishes, the mounds of fresh herbs, the sweet-sour-spicy mix of nuoc cham and that slightly charred, burnt caramel taste of fried shallots. If you’ve made a batch of meatballs from the albondigas recipe and have a bunch of them stored in the
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When I was a child, one of my favorite requests when I went to visit my Abuelita Zubiri was "albondigas". I loved its savory flavor and soft texture, covered in her signature orange red spanish tomato sauce. The sweet slivers of fondant onions intermingling with
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