Beet Salad with Honey & Mint Vinaigrette

I love beets for the same reason I love pumpkins, carrots and mangoes: just because of the color.

Rich and Colorful Tomato Soup

Yesterday I picked nine pounds of well ripened better boy tomatoes with the idea of finally making my basic tomato sauce, the one that I use to make pizzas, meat balls and pasta sauce…

Light Creamy Zucchini or Yellow Squash Soup

Summer is gone. Even if we still see no signs of the fall in sunny Southern California, officially, tomorrow will be the beginning of the autumn and I realized I never made my zucchini soup.

The Ultimate Cosmo: Claro Cosmopolitan

Last week was a good one: finishing projects, starting new ones, very productive, exiting! It was the kind of week that when the clock hits 5:00 pm on Friday you feel like you want to relax and celebrate for all the good things. Unexpectedly, a friend sent me a message from Russia to tell me he had Ron de Venezuela in Moscow! So I decided to have some good Ron de Venezuela in Southern California.

Baba Ganoush or the Eggplant Caviar

I fell in love with Middle East food while in high school. I had an Argentinean friend whose mom was from Syria and he introduced me to its wonders. That was love at first bite.

Ode to Tomatoes (Pablo Neruda also Loved Them)

Having read all my notes where tomatoes are a constant subject, and especially the last one where I confessed I’m a tomato snob, my friend, journalist and blogger Orquídea Sanchez-Azorín, sent me the Ode to Tomatoes by Chilean poet Pablo Neruda.

Death & Co: Restoring Flavor to the Drink & Class to Specialty Cocktails

I owed myself this post on Death & Company a long time ago. Blame the summer, my tomatoes, my clients, my children going back to school and the many things I wanted to share. I twitted the news and even wrote a note for Ron Santa Teresa’s Club del Ron, but I neglected Savoir Faire.

Last July, more than 600 cocktail enthusiasts from around the globe came together at The Roosevelt Hotel in New Orleans to honor the best of the cocktail industry at Tales of the Cocktail’s 4th Annual Spirited Award Ceremony. That night New York’s Death & Company was a big winner.

Pasta al Filetto di Pomodoro for Tomato Killers

I know that I’m becoming a tomato snob. I realized that when my husband asked me to pick the tomatoes and save them in the fridge. My answer was: “I’m sorry, but I don’t put tomatoes in the refrigerator.”

A Masterpiece of Mediterranean flavors: Tomato & Yellow Squash Tian

This is the first time that I cooked a tian. I found the recipe in the Wine and Food section of The New York Times last week. The article, written by Edward Schneider, referred to ‘a so-called tian of onions, zucchini and tomatoes from Roger Vergé’s Ma Cuisine du Soleil, published in 1978.’