Kathryne Taylor

You’ll also want to try an agave margarita, which is made with agave wine instead of the usual tequila. I found myself wishing that the cooking style were more Southwestern since we were only in Santa Fe for a few days, but if you want a nice and quiet meal, this might be just the place. I’d love to try Vinaigrette for farm-fresh salads, Coyote Cafe Cantina for rooftop cocktails, Paper Dosa for fresh South Indian cuisine, and Kakawa Chocolate House for drinking chocolate. Izanami is a Japanese restaurant located at the Ten Thousand Waves Spa, and the food looked beautiful and interesting (we stopped there for a glass of wine after our massages).

A few items that make travel easier (affiliate links): this crazy neck pillow and compression socks (cuter option) for long flights, cheerful zipped pouches to stay organized, this fine-mist spray bottle does a surprisingly good job of removing wrinkles from clothing (plus it’s smaller than any travel steamer), Anker power bank for when your cell phone is running low, and reuse a glass kombucha bottle for water (you can leave it behind if you run out of room later). I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. If you’re looking for an ingredient that didn’t make the list, check my ingredient index for relevant recipes. More resources you might appreciate: 13 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners.

Recipes from Hawai’i is a gorgeous, coffee table-worthy cookbook overflowing with vibrant photos of Hawaii, Hawaiian recipes, and even history lessons. I’ve never had the chance to visit Hawaii, but I fell in love with Alana’s description of Hawaiian culture before I even got to her collection of 85 recipes. In a cocktail shaker filled with ice, combine both rums, the honey syrup, orgeat syrup and lime juice. Simple combine equal parts honey and water in a small saucepan and warm over low heat until you can thoroughly stir the honey into the water (or warm them together briefly in the microwave).

They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it. sour cream (or milk), plus more for serving if desiredTwo dashes of hot sauce, such as Cholula, plus more for serving if desireds thinly sliced vegetables * (I used a mix of purple cabbage, red bell pepper and carrot)Suggested garnishes (choose a few): Chopped fresh cilantro, hot sauce or salsa or pico de gallo, strips of avocado or guacamole, diced tomato or sliced cherry tomatoes, sour creamWarm the tortillas: You can do this in a large skillet over medium heat in batches, flipping to warm each side. Use a spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.