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One of my favorite things to do is bring flavors from other countries into my dishes. Dukkah is an Egyptian spice mix that truly adds a unique taste and texture to any dish.

Grilled Watermelon Salad

Recipe courtesy of Tiffany Derry

unknown

Wood-Fired Socca with Garden Herb Dipping Sauce

Recipe courtesy of Crista Luedtke

unknown

El Nuevo

Recipe courtesy of Crista Luedtke

After years of no road trips, I have just been on two back-to-back. The first was to check out three colleges on the east coast for my younger daughter, to speak to some track coaches and set foot on the campuses before having to commit to one, and the second was to drive my older daughter, Brydie, back to college, which I cannot believe is happening… Road trip food is not what it used to be. In my day, I was a vegetarian stuck with fast food options, so I ate mostly French fries and a donut here and there. On these recent trips, with every restaurant trying to survive on takeout, we used both Triple D and the James Beard Foundation for most of our selections, and we were able to eat vegetable-forward on the road, and keep my sustainability ethos in mind, too. In Sioux Falls, South Dakota, I had a pork belly gyro with tzatziki and feta at Bread & Circus, a Triple D recommendation. It was amazing. Here is my rendition. Pork belly makes everything better.

Pork Belly Gyros

Recipe courtesy of Duskie Estes

Driving my daughter, Brydie, back to college in Minnesota, we spent a night in Salt Lake City. We got mocktails at Swig (very Mormon), and I had a DIZZLE—pineapple, coconut, peach and Sprite, all over crushed ice—very important. And instead of French fries, which used to be my road trip food of choice, we got the vegetable-forward Fried Cauliflower from Laziz Kitchen, recommended by my buddies at JBF and on Triple D! A double win. I have considered making cauliflower cool a lifelong mission of mine. This was delicious road trip food that was also good room temp in the car. NO BATTER NECESSARY! GF all the way people.

Fried Cauliflower with Tahini, Labneh, Baba Ghanoush

Recipe courtesy of Duskie Estes

Inspired by my love for Jamaican escovitch as well as Southeast Asian ingredients, this tender fried red snapper is topped with a medley of sweet and spicy vegetables and served with bao buns, hoisin sauce, sriracha and oyster sauce.

Escovitch-Inspired Red Snapper

Recipe courtesy of Hunter Fieri

Making pizzas is one of my favorite things to do. I actually started my own mobile pizza business in high school. My prosciutto and mozzarella pizza is a perfect balance of salty, smoky, sweet and herbaceous flavors.

Prosciutto and Mozzarella Neapolitan Pizza

Recipe courtesy of Hunter Fieri

Morels, the rib eye of mushrooms, are some of my favorite ingredients to use in any dish. The flavor is so rich, and the umami is unmatched. This mushroom toast is a simple and savory appetizer, packed with flavor.

Morel Mushroom Toasts

Recipe courtesy of Hunter Fieri

unknown

Roasted Kabocha Hummus with Spicy Crunchy Seeds

Recipe courtesy of Hunter Fieri

When it comes to cocktails, tequila is my go-to. Santo Tequila makes some of the highest quality tequila I’ve ever had, and they’ve also made the first ever mezquila. Classic palomas typically use mezcal, which is often too smoky for me. Using the mezquila introduces a light and smoother taste, with just a hint of smoke.

Mezquila Paloma

Recipe courtesy of Hunter Fieri

When talking surf and turf, the first thing that comes to mind is probably steak and lobster, but my favorite version is crispy bacon wrapped around tender shrimp. I love everything spicy, so I put these shrimp in a sriracha marinade that gives them a nice kick and great flavor.

Spicy BBQ Bacon-Wrapped Shrimp

Recipe courtesy of Hunter Fieri

unknown

Sesame-Crusted Ahi with Ponzu Vinaigrette

Recipe courtesy of Hunter Fieri

unknown

Pork and Prosciutto with Marsala Brown Butter

Recipe courtesy of Hunter Fieri

unknown

Spicy Jalapeno Pineapple Margarita

Recipe courtesy of Hunter Fieri

When I think of sweet and sour, it always brings me back to my childhood of eating classic orange chicken. So I thought, why not bake chicken wings and then fry them, and make the bomb pineapple spicy, sweet, and sour sauce? I also wanted to give an extra kick to the dish, so I topped my wings with Fresno chiles for added heat.

Sweet ‘N' Sour Chicken Wings

Recipe courtesy of Hunter Fieri

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