The one where I discuss my recent obsession with tiny hats, avocados, and avocado toast with soft boiled eggs.
Continue Reading: Tiny Hats and Tons of Avocados →
Gaby Dalkin of the blog, What’s Gaby Cooking, and author of the just-published, Absolutely Avocados, shares her recipe for Tostones with Chunky Avocado.
Continue Reading: Tostones with Chunky Avocado from Absolutely Avocados →
“I’m going on a road trip, I’m going on a road trip, X marks the spot!”
Ok, I know that’s not really how that grade school rhyme goes but this last weekend I was playing with my niece and nephews and I taught them the original game. Ever since then I can’t help but change it to “road trip” as I prepare for the trip I’m about to take.
But before I tell you what I’ll be eating while on the road (spoiler alert: it just might be this very recipe), let’s talk about the whos, what, wheres, and whys. Do you recall the Los Angeles-to-Texas road trip I took a few years back that I took with my friends, Lillian and Gaby where we proclaimed ourselves the Three Amigas? Well, we’re at it again and this time we’re heading from Los Angeles to San Francisco while en route to the IACP Annual Conference.
Continue Reading: The Three Amigas On Repeat →
This salad is at its most simple a great big excuse for me to make Green Goddess Dressing. I’m a California girl through and through and Green Goddess is too.
Though this dressing is just a tad bit older than me — it has been around, by some accounts, since the 1920s when a chef at the Palace Hotel made his West Coast version of the classic French sauce verte. If you grew up out west, you probably remember that Green Goddess was all the rage right about the time Madonna came out with Material Girl and Regan was our commander in chief. But, with time, this dressing went the way of shoulder pads and scrunchies and became all but obsolete.
Continue Reading: Bringing It Back 80s Style →
So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.
Continue Reading: Urban Legends And Eggs →
A recipe for cumin and carrot farro risotto that’s as delicious on its own as it is served with your favorite roast.
Continue Reading: Going Ga-Ga for Babies →
A recipe for one of my all-time favorite hangover foods, TexMex Migas, with scrambled eggs, crisp tortillas, and homemade salsa.
Continue Reading: Austin-Style Migas Recipe →
An appetizer recipe for puff pastry bites of fennel, fontina, and mascarpone.
Continue Reading: Fennel Puff Pastry Bites with Mascarpone →
A recipe for a simple smashed pea bruschetta with ricotta, parmesan, and watercress.
Continue Reading: Smashed Pea Bruschetta with Ricotta and Watercress →
A seasonal, vegetarian flatbread with sauteed broccoli rabe, caramelized onions, balsamic, ricotta, and Parmesan cheese.
Continue Reading: Broccoli Rabe, Caramelized Onion, and Balsamic Flatbread →