In Mill Valley, most evenings are met with a thick layer of fog that rolls over the mountains from the bay. After a long day of school or soccer practice, I loved pulling into the driveway and smelling my dad's cooking wafting through the kitchen window. I've always been a pretty good eater, aside from my general aversion to vegetables, but when incorporated into a soup, I can tolerate and even enjoy them. This winter minestrone soup reminds me of home, the flavors are bright and it's hearty enough to make into a meal, especially paired with some crusty bread. Now all we need is some heavy fog across the LA basin.
Tortilla Soup (Sopa Azteca)
One of my favorite ways of reminiscing about a past vacation is thinking back on the amazing food we've eaten. Mexican food is often our default choice when we're too lazy to cook dinner, but after returning from Riviera Maya, I had a renewed passion for making some ...read more