Marcela Valladolid

I love warm salads with bacon and spinach. I love the varieties of the nicoise that show up on so many menus. I love steak salads for their lusciousness and how the meat juices seep into the dressing.

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Day of the Dead. Sounds a little spooky doesn't it? It's actually one of the most colorful and joyous of Mexican holidays.

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When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

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Growing up, my mom was a stay-at-home mom. I knew that her entire world revolved around us, and she relished being involved in every school project and every craft.

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Simplicity is key. Some people like really high-tech kitchens, where you have warming drawers and ice makers and storage for a million different things. Honestly, for me, I need an oven, a stove top, a fridge and a sink.

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Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

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You're only as good as the people who you surround yourself with.

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We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini - whatever's in season.

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I like risk takers. They're the ones that end up changing the world.

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True success will come when you have the courage to be yourself.

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Typically a weekend retreat for the heart, soul and palate, brunch is the perfect way to unwind and reconnect.

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In an attempt to have access to everything year-round, produce has lost its magic.

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Quotes by Marcela Valladolid