Food Archive | Page 21 of 29

RICOTTA & BASIL STUFFED NASTURTIUMS.

Two extraordinary things are happening this week: The first is today’s Edible Flower Virtual Potluck, and the second is Mother’s Day. The first I am thrilled about beyond belief, and the second is a holiday I have come first to…
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SPICY FRIED EGG & CRISPY KALE BREAKFAST SANDWICH.

A year ago, I would never have made this sandwich. Because a year ago I didn’t like egg yolks. I mean, it’s not that I didn’t like egg yolks, per se, but more that I was afraid of them. So runny!…
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ORANGE BLOSSOM PISTACHIO MILK.

When I took my first sip of the final, many-trialed version of this Orange Blossom Pistachio Milk, I gasped. Its flavor profile was so surprising, so divine, and so close to how I had dreamily hoped it would be that…
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MISO EGGPLANT & SQUASH TACOS WITH ASIAN GREENS.

I’m sitting down to write this post as my father—my amazing, wise father who flew all the way from Hawaii and then drove down to LA from San Francisco—is settling in for a few days of a visit. Instead of…
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STRAWBERRY ROSEWATER WAFFLES WITH MAPLE TOASTED WALNUTS.

I’ve been watching too much TV and having bad dreams. It happens. I’m super susceptible to, like, ALL THE FEELS, so when I see someone’s arm get cut off or someone’s brother’s uncle’s cousin marry their great-niece, it goes immediately…
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THE GREEN PEARL JUICE.

This is, without a doubt, my favorite slightly sweet green juice. It’s also a juice that was born of necessity—a deep need for cellular nourishment on a hot afternoon. Also: It’s super fast to make, with no messy clean-up. To…
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STRAWBERRY RHUBARB COMPOTE PARFAITS WITH MEYER LEMON & PISTACHIO.

It was supposed to be a small but mighty jazz club—a tiny door in the back corner of a mall in the middle of Little Tokyo. But the music, a trio of percussion, piano, and cello, was transcendent. It was…
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SQUASH BLOSSOM & HERB CARPACCIO WITH GOAT CHEESE.

Let this baby squash and squash blossom salad serve as my official debutante ball as a born and bred flower obsessor. I mean that quite literally: My mother was an aromatherapist and herbologist, and spent most of her life studying,…
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KUMQUAT & TARRAGON BABY CARROT TOAST WITH PEPPER WHIPPED RICOTTA.

Guys, can we just take a second to talk about toast? I know, I know…there has been much ruckus and rumble about the humble slice of bread topped with all manner of bougie ingredients. And here is yet another toast…
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CHAROSET ICE CREAM: A PASSOVER SURPRISE!

In the words of my dear Aunt Nancy: “That looks so delicious but seems so wrong!” I’m sure she speaks for many a Jew who may have initial misgivings about putting the Pesach food symbolic of thousands of years…
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SPRING PANZANELLA WITH QUICK PICKLED RADISHES.

For me, one of the keys to feeling comfortable in the kitchen was accepting my identity as either a routine person or a variety person. Routine peeps are the folks who eat the same thing for breakfast every morning, no…
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MAITAKE MUSHROOM, CHÈVRE & THYME FRITTATA.

Can we take a second to talk about the egg? I feel like if an egg were a person, it would be the dopest BFF on earth. Humble, honest, vulnerable, comfortable in lots of different settings, with a wicked sense…
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