It’s fig season, which means we’re cooking them every which way possible — one of our favorite ways of all is in these Burrata and Agrodolce Fig Crostini.
Continue Reading: Burrata and Agrodolce Fig Crostini →
I’m surrendering to the ever-more popular pumpkin spice craze but decided to mix it up a bit with this savory dish of Pumpkin-Almond Butter Red Curry Noodles.
Continue Reading: My Kind Of Pumpkin Spice: Pumpkin-Almond Butter Red Curry Noodles →
An easy weeknight recipe of Baked Chicken with Jalapeño Pesto that’s a simple, quick family meal.
Continue Reading: Eating In: Baked Chicken with Jalapeño Pesto →
For the first time ever, I’m sharing my hard earned recipe for a Classic Basil Pesto!
Continue Reading: Make Your Own: Classic Basil Pesto →
These tacos might be my favorite new thing because they’re really a marriage of two of my favorite Mexican foods — tacos and quesadillas. I thought about calling them taco-dillas but griddled tacos seemed way more sophisticated especially when you think how that results in toasty tortillas, melty cheese, and all around goodness.
Continue Reading: Confessions of A Food Floozy →
A simple twist on the classic, this Miso Chicken Noodle Soup is a recipe you’ll keep around well past your next bout with a cold.
Continue Reading: Murphy’s Law: Miso Chicken Soba Noodle Soup →
School keeps starting earlier and earlier each year, but I still think of Labor Day as the official back-to-school kickoff. That’s why I’m dedicating this week to school-worthy (make ahead and transportable) kid-friendly recipes that are healthy and (mostly) vegetarian. I cooked these recipes today for a family-friendly picnic at the Los Angeles-based food fest, The Taste and while they’re fab eaten together, they’re also great on their own.
Continue Reading: Toasted Garlic Edamame Hummus →
Recently, I headed to Newport Beach for a bodysurfing session with friends at The Wedge. The Wedge isn’t just any surf spot, but the spot for bodysurfing in Southern California. It’s a steep wave and you have to know what you’re doing to ride it (and to avoid getting hurt). As is the case with many top-tier surf spots, there is a pecking order to surfing The Wedge and a crew of locals who doggedly enforce that hierarchy.
I know, it may seem weird that I’m talking bodysurfing instead of food, but the two worlds aren’t that different — both are tight-knit groups and both tend to have one-track minds (the only difference being surfers focus on waves instead of food). The crew at the Wedge has a long-standing reputation of being abrasive and confrontational if brushed the wrong way, so, when my friends decided to brave the wave that was well beyond my skill level, I made like a wallflower and minded my own business from the comfort of the jetty.
And then I met one of the crew. He’s a stocky, middle-aged, bodysurfer named Potato, because, well, I have no idea why, but it’s a great nickname all the same. Upon meeting him, I quickly learned two things: he’s very kind and very much a chatterbox. We talked the whole time my friends were in the water — first about the beach, the waves, Newport, and finally about food. I figured food came up because he knew I cooked, but turns out it was because Potato is a part-time cook and a full-time farmer. While he grows all sorts of produce, Potato’s main crop is lavender. (I know, you were hoping it would be potatoes, weren’t you?)
Continue Reading: The Bodysurfing Lavender Farmer →
It started with a text. My friend wrote, “bumper crop of tomatoes! you want?” I quickly responded “yes” and within hours I was biking across town with bags of tomatoes hanging from my handlebars.
I know you’re probably thinking how delightfully summery that is. How it conjures images of Italy. How there I’d be replaced by a deeply tanned, lithe girl dressed in a vibrant flowy skirt so impossibly long that the gears would threaten to eat the hem with each push of the pedal. And, how she’d be attraversando the piazza with a basket of picture-perfect tomatoes.
But that was not me. I was zigzagging across Hollywood after sundown, whizzing along back streets on my single-speed bike, and clad in a reflective ski helmet that logs more time on my bike than it does on the slopes. And rather than crossing a piazza, I was doing my best to avoid potholes that were more or less the size of my small apartment. Needless to say, I arrived home to find the tomatoes were far the worse for the wear. To salvage them before the fruit flies took over, I embraced their squished state by charring them until they blistered and tossing them with pasta.
Continue Reading: Bumper Crop Charred Tomato Pasta →