Recipes

This classic chimichurri sauce recipe will add a nice pop of flavor and color to steak, salads, pastas, paninis—actually, it goes on everything!

Empanadas are one of my all-time favorite foods. I have so many vivid memories of enjoying a few before asado (grilled meat), when I was traveling through Argentina. To this very day, it's my favorite Argentinian dish to make at home—and I have no doubt it’ll be yours too!

I used to always go for reds, but white wine sangria took me by surprise. I honestly drink more of this version—the white wine and fresh fruit in this recipe are the perfect combo for warm weather and summer days.

Sangria is a special treat that’s easy to make and adds a delicious touch to any gathering with family and friends. Now let’s talk about how to elevate that bottle of red with a summer favorite, my Pomegranate Red Wine Sangria recipe.

This pineapple and jalapeño infused Casamigos tequila is the perfect drink to enjoy all spring and summer long, especially when you fire up the grill. It takes a little (mostly idle) time to make, but it’s so worth it.

Can’t decide which marinade to use for your skirt steaks? Not to worry, I’ve got three marinade recipes for your grilled skirt steak: Red Wine, Pineapple Ginger (also great with chicken), or Mexican with ancho chile powder, fresh cilantro, and garlic.

You just can’t beat a great guacamole. This recipe is quick to whip up and delicious on everything from Carne Asada to scrambled eggs to good ol’ tortilla chips. Eat up!

My friend Norma was kind enough to share her amazing roasted tomatillo salsa recipe with me, and now you can enjoy it too! It’s so much better than anything you’ll ever find at a restaurant—yes, even a really good one.

My Chicken Tinga recipe is the perfect dish for any casual get-together, because it’s delicious, easy to make, and feeds a lot of people. Its name might sound a little exotic to some of my fellow midwesterners out there, but I’ll give you the inside scoop on how to make this stuff right.

There’s a lovely citron cake with Italian buttercream hiding inside this sweet mossy bunny. Check out my collaboration with Laura Neira of Azucar Rococo for a step-by-step.

A classic egg salad is the perfect resting place for the rainbow of hard-boiled eggs leftover from Easter.I love to dress up my egg salad with fresh herbs, especially dill. I like to dice my eggs rather than smash them—follow suit and you’ll still get a nice, chunky consistency.

No wonder potatoes au gratin are a French classic. They make a perfect side for almost any main dish—pork, chicken, beef, and of course, the Easter ham. And my Au Gratin Potato Casserole is the absolute creme de la creme of potatoes.