Danielle Walsh
One Food and Travel Writer's Week of Toast (And a Whole Lot More)
Danielle Walsh likes toast. A lot. In addition to her duties as Associate Web Editor at AFAR Magazine, Walsh runs the newly-minted toast-centric website The Daily Toast. What follows is a look at Walsh's cooking and eating routine during the week of April 20th 2015. Spoiler: There's a fair amount of carb porn.
Potato-Bacon Breakfast Tacos with Monterey Jack
A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
Chorizo–Sweet Potato Breakfast Tacos
Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.
Black Bean Breakfast Tacos with Ancho Chile Salsa
As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.
The Mary Chapman
Lightly crushing the lemongrass releases essential oils that lend a subtle lemon flavor to this cocktail. You can use the same stalk to stir several drinks.
The Nellie Kuh
Ginger, lime, and orange blossom add tropical flavors to this slightly spicy and pleasantly floral cocktail.
Rustic Jam Tart with Almond Crust
Once you get the hang of this fail-proof tart, feel free to riff. Try walnuts or hazelnuts instead of almonds, and any kind of jam (but no jelly).
Crispy Thai Pork with Cucumber Salad
The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.