The one where I discuss my recent obsession with tiny hats, avocados, and avocado toast with soft boiled eggs.
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Tagged: Quick
Let’s Stay In Bed Waffles And Lazy Sundays
by Aida Mollenkamp — Share
A classic waffle recipe goes savory with the addition of prosciutto, parmesan, and black pepper maple syrup.
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40 Plus 365!
by Aida Mollenkamp — Share
For this year’s birthday cocktail, I’m doing a twist on the classic Paloma with tequila, thyme, and blood orange soda.
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The Three Amigas On Repeat
by Aida Mollenkamp — Share
“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.
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Road Rage And Other Little Things
by Aida Mollenkamp — Share
It’s the little things. Like, say, no traffic on the way across town.
In a city like Los Angeles, that only comes a few times a year and means that gridlocked commutes become breezes. This last weekend was a kismet intersection of Passover, Easter, and Spring Break that allowed the traffic gods to look kindly upon those of us who stayed in town. And I’m not complaining about staying in LA because this city is a whole other animal when you have it to yourself (or you and only 1 million other people, but who’s counting).
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Urban Legends And Eggs
by Aida Mollenkamp — Share
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.
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Fennel Puff Pastry Bites with Mascarpone
by Aida Mollenkamp — Share
An appetizer recipe for puff pastry bites of fennel, fontina, and mascarpone.
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Smashed Pea Bruschetta with Ricotta and Watercress
by Aida Mollenkamp — Share
A recipe for a simple smashed pea bruschetta with ricotta, parmesan, and watercress.
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Mango, Avocado, and Feta Kale Salad
by Aida Mollenkamp — Share
A healthy winter salad of mango, kale, feta, and orange juice.
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Make Your Own: Toasted Oat, Coconut, and Quinoa Granola
by Aida Mollenkamp — Share
For the first “Make Your Own” installment, here’s a recipe for Toasted Coconut and Quinoa granola that’s easy to make and begging to be riffed upon.
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