I love anything pickled. So when I saw this recipe floating around on Pinterest, I knew I had to make it. I’m no stranger to pickling vegetables – one of my favorite condiments is do chua, Vietnamese pickled daikon and carrots, so I just love this Mexican version with spicy serranos and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I finished the entire thing in a week. They’re also the perfect accompaniment for carnitas tacos, which will be featured later this week!
2 bundles of radishes, thinly sliced
3 carrots, thinly sliced
3 serrano chiles, thinly sliced (you can substitute with jalapenos too)
Whether it’s at happy hour, an evening out, or just a beautiful sunny day in the backyard, the margarita is my go-to drink for just about any occasion. It doesn’t have to be Cinco de Mayo for this classic cocktail to fit the bill. I thought I’d share the recipe I use for my perfect margarita. There’s rarely a time I don’t readily have all the ingredients on hand. From the looks of things, I think it might be time for me to restock. What’s your go-to cocktail for any occasion?
I’m obsessed with the Mexican folk art tradition of papel picado and Cinco de Mayo is just one of many excuses to bring out these intricately cut flags to enliven a celebration. And although I stocked up on plenty of papel picado while in Mexico a few years ago, I’m always on the look out for more banners. If you’re in the market for some, I suggest checking out Etsy for a variety of options!
With the Kentucky Derby right around the corner I thought it was about time that I start perfecting my mint julep skills. This iconic drink is so simple to make, yet there are a few tricks that will make your juleps a guaranteed winner. For instance, I highly recommend purchasing a few julep cups. I ordered mine via KegWorks. Not only do they look awesome, but they’re just the right size and the metal will make/keep your drink extra cold . . . perfect for a hot, humid day at the races.
The smoked bucatini carbonara is one of the most popular dishes at Superba Snack Bar, where they make and smoke their own pasta. Smoked pastas are much more subtle than they sound and paired with a creamy carbonara sauce and a runny slow poached egg, it’s no wonder why this dish is never coming off the menu at Superba. And this isn’t just any poached egg. A slow poached egg has yolk that is so velvety and sexy that you (like me) will find yourself justifying the purchase of an immersion circulator. Lucky for us, Chef Neroni is sharing this amazing recipe with HonestlyYUM, but without the smoking process. Here’s a behind-the-scenes look at how it’s all done.
After months of hearing the buzz about Superba Snack Bar, I finally had the opportunity to check it out after they were kind enough to invite me for a tasting and a behind-the-scenes look at this popular eatery. Opened by Paul Hibler and Chef Jason Neroni, Superba Snack Bar fits perfectly into the laid-back beach vibe of Venice’s Rose Avenue community in Los Angeles. The restaurant has an unpretentious, casual and intimate feel (sitting at the bar you have a view of the entire kitchen), but its food is anything but casual. Centered on the concept of small “snack” plates, Chef Neroni’s dishes are seasonal and innovative and the pastas are a perfect example of how it all comes together so beautifully at Superba. I mean who thinks of making spaghettini out of wakame seaweed and then smothering it in a rich uni and miso butter sauce? Yeah, honestly genius.
Superba smokes their own bacon for this bacon ramen with pork shoulder, pickled daikon and sambal.