A generous container of mushrooms from a Costco run, leftover from our fabulous Filet Mignon Stew, inspired this risotto — a way to turn extra cremini into something both comforting and refined.
Creamy Arborio rice embraces a full pound of thyme-scented cremini, enriched with a pat of butter and a touch of Parmesan, while fresh parsley adds a bright, finishing note. Familiar ingredients come together in a way that feels elevated, making this classic risotto special enough to share.
Tofu and Tomato Salad
Cucumber, Red Onion
Umami Black Vinegar Dressing
This Umami Black Vinegar Dressing is a savory, tangy, and lightly spicy marinade that brings big flavor with minimal fuss. Tamari and fish sauce create layers of umami, while black vinegar lends a mellow tartness. Toasted sesame oil brings nutty warmth, chili oil a touch of fire, and sugar a subtle sweetness, with fresh garlic adding savory base notes that tie it all together. Perfect for salads, cold noodles, dumplings, and more.
Summer Corn Fresh-Off-The-Cob
Mayonnaise, Sour Cream, Calabrian Chili Sauce, Lime Juice
Smoky Rice Paper Puffs
Perfect for sharing around the pool or kicking off a sunny afternoon gathering, this vibrant dip features fresh-off-the-cob summer corn folded into a creamy blend of mayonnaise and sour cream. Calabrian chili sauce adds a nice kick, while lime juice brings a bright, zesty finish. Served with smoky rice paper puffs for a light, crispy crunch, it’s a snack that’s as lively and laid-back as summer itself.
A chilled velouté inspired by the Middle Eastern classic dip Baba Ganoush, this soup blends roasted eggplant with creamy tahini, garlic, and bright notes of fresh lemon.
The smoky depth of the eggplant is balanced by the nuttiness of sesame and a whisper of citrus, resulting in a silk-smooth, refreshing bowl that honors its baba ganoush roots while reimagining them in an elegant, spoonable form. Finished with a drizzle of olive oil, za’atar, and chives – it’s a sophisticated starter ideal for warm-weather dining.
Rigatoni with Wild Mushrooms
Garlic Truffle Cream, Poached Egg
This Rigatoni with Wild Mushrooms recipe was inspired by a recent trip to Death Valley National Park and two delightful dinners at the Dining Room at The Inn where we ordered their excellent “Pasta de Hongos” both nights.
Dining Room at The Inn
The drive into Death Valley from Las Vegas feels like entering another world. The landscape shifts slowly to bare rock, wide salt flats, and mountains that look carved out of ash. When we arrived at The Inn at Death Valley, it truly felt like an oasis. Lush palms, green lawns, a spring-fed pool, and a long, low stone building nestled into the hillside.
The Inn at Death Valley
Originally built in the 1920s, The Inn has been beautifully restored. It still has that classic, almost retro desert-resort feel, but with updated rooms and modern touches that make it really comfortable.
It is located at Furnace Creek, which is one of the most central and accessible points in Death Valley National Park. From there, it’s easy to drive to the major sights.
Watching the sunrise from the terrace outside the dining room with a view of the Panamint Mountains catching the first light was unreal—warm pinks and soft gold sliding slowly down the slopes as the sky turned pale blue. With a cup of coffee and that kind of view, there’s really no better start to the day.
Sunrise on the Panamint Mountains
Rigatoni with Wild Mushrooms Recipe
and
Death Valley National Park
Creamy Risotto with Thyme-Scented Cremini
Creamy Risotto with Thyme-Scented Cremini
