The Original Caesar’s Salad Recipe from Caesar’s Restaurant and Bar in Tijuana Mexico
I went to Caesar's Hotel Restaurant and Bar in Tijuana Mexico to eat this original Caesar Salad. it was truly the best salad I have ever eaten. It was not too garlicky, not too many anchovies, just perfect. Made table-side, you can see the whole process. The waiter, who has been making it for 28 years, gave us the actual recipe printed on a card (so I stopped furiously writing it down!).
By - Prep: 15 mins
- Yields: 2 Servings
Roast Chicken with Sumac, Za’atar, and Lemon
I seem to be cooking my way through all my Yotam Ottolenghi cookbooks. This Roast Chicken with Sumac, Za'atar, and Lemon is so easy, done on a sheet pan in the oven. Ottolenghi uses a combination of the exotic flavors of sumac and za'atar with lemon which is inspired by a Palestinian dish called m'sakhan. Za' atar is a Middle Eastern blend of dried thyme, toasted sesame seeds, salt, and herbs.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Crispy Salt-and-Vinegar Potatoes
My family loves anything salt & vinegar flavored. These Crispy Salt-and-Vinegar Potatoes are first boiled in vinegar to infuse the flavor into the potato. Then they are drained, dried and sautéed in a pan to achieve crispiness and doused with more vinegar. What's wrong with that? Nothing.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 Servings
Tarragon Mayonnaise with Orange Zest
I love being able to use some oranges from our tree. This Tarragon Mayonnaise with Orange Zest makes a great dipping sauce for artichokes and other vegetables. It's perfect to serve at a springtime luncheon.
- Prep: 10 mins
- Yields: Makes about ½ cup
Basmati & Wild Rice with Chickpeas, Currants & Herbs
Another recipe from the Jerusalem cookbook - Basmati & Wild Rice with Chickpeas, Currants & Herbs. It's absolutely delicious and can be served warm or at room temperature. It can be difficult to find dried currants in the US, so I used dried cranberries, which worked well. Oh, and did I mention the crispy fried onions on top?
- Yields: 6 Servings
Orange Cake
Yesterday was my husband Eric's birthday. I assigned the cake baking to my daughter Zoe. She made this fantastic Orange Cake and used the oranges from her tree. It's a recipe from Mary Sue Milliken and Susan Feniger, who are two of my favorite Los Angeles based chefs. My friend Liz gave my girls a cake pan and Zoe said it's the best pan ever. The cake came out of the pan perfectly.
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Yields: 6 - 8 Servings
Jalapeño Corn Casserole
This Jalapeño Corn Casserole has sweet corn, sharp cheddar, and spicy jalapeños. You can step up the heat by increasing or lessening the amount of jalapeños you use. It's the perfect side dish to serve a crowd and super easy and delicious!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 - 10 Servings
Malt Ball Brownies
As a kid, I loved malted milk chocolate shakes. These Malt Ball Brownies are all that you love about a chocolate malt milkshake, wrapped up in a brownie. They are chewy, crunchy and chocolatey!
- Prep: 5 mins
- Cook: 30 mins
- Yields: Makes 2 dozen
Avocado Deviled Eggs
These Avocado Deviled Eggs are my absolute favorite deviled eggs. Adding avocado, lemon juice, and sour cream, make them super tangy and delicious.The creaminess and healthy fat from the avocado add extra richness.
- Prep: 10 mins
- Yields: 12 Servings
Pulled BBQ Chicken Sandwiches
These Pulled BBQ Chicken Sandwiches were a HUGE hit at the school I cook for. You make them in a slow cooker then shred them up and add bbq sauce. I actually made mine in my Instant Pot because I did not have a lot of time. This sandwich is a real crowd-pleaser.
- Prep: 5 mins
- Cook: 8 hrs
- Yields: 4 - 6 Servings
