Recipes for the Season: Summer + Fall 2023

Tracey van curan headshtot

Tracey Van Curan has been the sole owner and creative force behind Foods of Vail since it was established in 1981. A business degree paired with a love for beautifully prepared foods is the foundation of her successful career. A cooking course in France with Madeleine Kamman was a pivotal point in establishing her passion for the integrity of all foods and their preparation. From artistic dinners to the casseroles in the retail shop, the same philosophy prevails: “Use the best ingredients available, and make it with love.” Tracey’s attention to detail encompasses all aspects of the business, from event planning to the retail shop selections.

Photos by Townsend Bessent. 


Check out our segment making Asian Pasta salad with Tracey on TV8!


ASIAN PASTA SALAD — Serves 6 - 8


  • 2 cups mayonnaise
  • ½ cup Thai chili sauce
  • 1 Tbsp sambal
  • 1 Tbsp dijon mustard
  • ¼ cup rice wine vinegar
  • 1 Tbsp tamari
  • 1 Tbsp sesame oil
  • Squirt of sririacha
  • Salt and pepper, to taste
  • 1 pound of spaghetti, cooked
  • 2 cups red bell peppers, chopped
  • 2 cups sugar snap peas, chopped
  • 1 cup scallions, cut on bias
  • 1 ½ cups shredded carrots
  • 1 bunch cilantro, chopped
  • Sesame seeds, for topping


  1. Mix all salad ingredients together, and toss with dressing.

  2. Adjust seasoning according to taste.



  • 2 cups super fine cake flour
  • ¾ cups bread flour
  • 1 ½ tsp baking soda
  • 1 ¾ tsp baking power
  • 1 ½ tsp sea salt
  • 1 ½ cups unsalted butter, room temp
  • 1 ¼ cups packed brown sugar
  • 1 ¼ cups granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups semi-sweet chocolate chips Chocolate square chips, to top Flaky sea salt (like Maldon)


  1. Cream together unsalted butter, packed brown sugar and white sugar.

  2. Scrape the bowl and add the eggs, one at a time, and vanilla

  3. Scrape the bowl again and add dry ingredients while mixer is on low speed.

  4. Mix in chocolate chips.

  5. Place dough in an airtight container, and refrigerate for 48 hours.

  6. Shape the dough in 2 ½ oz balls. This works best if the dough is a little cooler than room temp.

  7. Lightly press four to five pieces of chocolate squares on the top of the balls.

  8. Bake at 325 degrees Fahrenheit for 14-15 minutes.

  9. Sprinkle with sea salt while warm and serve.