Ribeye Steak with Chimichurri Sauce
A bone-in ribeye is my favorite cut of steak, and I love grilling for special occasions. It is well marbled, flavorful, and the ultimate classic cut. Chimichurri sauce is one of those condiments that you...
White Fish with Dill Sauce and Saffron Rice
I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be creamy but also really simple to make. For this recipe, I make...
Pork Ribs Steamed in Apple Cider
Racks of sticky, flavorful pork ribs are always a crowd pleaser. With this recipe, I infuse the meat with multiple kinds of flavor: First I add sweet, fragrant flavors with a rub of brown sugar...
Pulled Brisket Sandwiches with Coleslaw
I often make these hearty, flavorful sandwiches when friends and family come to help out on the ranch. I can prepare most of this meal ahead of time—the meat and coleslaw can be made the...
Lemon Buttermilk Fried Chicken
This fried chicken brined with lemon and rosemary and drizzled with honey is unbelievably delicious! It’s also pretty simple to make; once I get the chicken in the brine, I can just let it...
Seafood Paella
When Carmen Ruiz De Huidobro and I met, nine years ago at an event at the ranch, we instantly bonded over our shared love of Spanish culture. Carmen, who lives in Los Angeles but was born and raised in Madrid, is the founder of Españolita, a tour company that offers tours and retreats that helps guests immerse themselves in Spanish daily life and connect with the country’s beautiful natural landscape. While I have never taken one of Carmen’s tours myself, I have studied Spanish culture all my life as a way of understanding my family’s roots, and in college, I spent time studying in Sevilla. Within minutes of meeting, we were deep in discussion about Spanish culture, history, and, of course, food.
Grilled Tri-Tip with Fire Roasted Salsa
Grilled tri-tip is the Central Coast’s most famous dish—and for very good reason. The tri-tip (which is a triangle-shaped cut from the bottom sirloin) is a really flavorful piece of meat and a great way...
How to Make (and Use) a Fresh Herb Rub
One of the quickest, easiest ways I know to add flavor to a piece of meat is to make a fresh herb rub. All I have to do is chop up some thyme, rosemary, or oregano, add some garlic and spices, and bind them together with olive oil. In just a few minutes, I’ve made a flavorful mixture that will add something new and interesting to a steak dinner or a roasted chicken.
Winter Squash Soup
This sweet, creamy soup is like a bowl of liquid sunshine. It’s the perfect meal for a cold night—warm and comforting and filling. The whole process is so simple that I can easily make it on a busy day. Each step takes very little effort or attention. I don’t have to hover over the stove or watch the soup as it cooks. I can set a timer and work while the squash roasts, then leave the whole thing on the stove when it’s done and reheat it whenever I want.