Food

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    ExclusiveLoaded Nachos

    serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco seasoning 1 tablespoon of kosher salt 2 tablespoons of olive oil For the nachos: 1 bag of tortilla chips 3 cups of shredded cheese (monterey jack, cheddar) 3 radishes, thinly sliced Continue…


  2. ExclusiveToasty Nuts

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    serves six 3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of butter 1 tablespoon of finely minced rosemary Preheat your oven to 300 degrees Fahrenheit. 1. Line a baking sheet with foil. 2. Combine the nuts in a medium bowl. 3. Continue…

  3. ExclusiveLemon & Vanilla Cream Cheese Pound Cake

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    serves six Nonstick vegetable spray 1/2 cup of whole wheat pastry flour 1 cup of all-purpose flour 1/2 teaspoon of baking powder 1/2 teaspoon of kosher salt 1/4 teaspoon of baking soda 3⁄4 cup of sugar 3/4 cup (1 1/2 sticks) of salted butter, at room temperature 2/3 cup of cream cheese (5 ounces), at Continue…

  4. ExclusiveNonna’s Meatballs

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    serves six 1 lb of ground beef 1 lb of ground pork 1 teaspoon of fennel seeds 1 teaspoon of red pepper flakes 2 medium garlic cloves, finely minced 3 large eggs, beaten 3/4 cup of breadcrumbs fresh oregano, finely chopped 1/4 cup of Italian flat-leaf parsley, finely chopped freshly ground salt & pepper 2 Continue…

  5. ExclusiveDead Simple Garlic Bread

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    serves six 1 loaf of Italian white bread (or fresh, soft baguette) 3 cloves of garlic, minced 4 tablespoons of butter 2 tablespoons of finely chopped Italian flat-leaf parsley 1. Preheat your broiler. 2. Slice the bread into thirds, then slice each third in half, lengthwise. 3. Combine the garlic and butter in a small Continue…

  6. ExclusiveThe Americyno

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    makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill the glass with ice. 2. Add the Cynar and sweet vermouth to the glass and then top off with club soda. 3. Stir for 10-15 seconds until chilled. 4. Zest an Continue…

  7. Walnut Pesto & Potato Pizza

    This is a sponsored post in partnership with the California Walnut Board.  All words and opinions are our own. Thank you for supporting the brands that help us do what we do! I was in San Francisco last week for a whirlwind 36-ish hour work trip. I am always eager for an opportunity to visit Continue…

  8. Home Bar: Bitter in Paradise

    Home Bar: Bitter in Paradise

    Everyone has a story about a drink that they’ve sworn off due to a hellacious night. It usually happened during high school or college or in Mexico. It always ends with bowing to the porcelain god and a promise to never touch a certain alcohol or drink again. My story? I was in high school Continue…

  9. Hawaij Hot Chocolate and 2016

    Hawaij Hot Chocolate

    2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events many of us wish we could unsee and forget, it’s hard to deny that on a personal level, 2016 was a good year for us. A Continue…

  10. Home Bar: Angostura Colada

    I’ve been preparing for colder weather all month, and it is finally here. It seems like it was only a few weeks ago that I started to turn away from summer cocktails and toward sipping on brandy and whiskey to warm up during a few coastal storms that hit the city. While I’ve been shifting Continue…

  11. Green Beans with Dates and Pancetta

    This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the brands that help us do what we do! Coming from California, home of one of the first ‘microbreweries’ (Anchor Steam Brewery) and one of the most renowned microbreweries in Continue…

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