Restaurant: The Tasting Kitchen Location: Abbot Kinney in Venice What we ate: bread + butter, castelvetrano olives, cheese board, pasta and milk chocolate panna cotta for dessert. Good for: intimate setting, small group gatherings and date night. We ate dinner upstairs on the second floor, […]
When I go to Gjelina, I force myself to order a salad to start. Not that their salads aren’t great, but I am always impatient to get to the pizza and the dessert (Pot de Crème, every time, no exceptions, that’s the rule. You can […]
Learning how to make bread can be intimidating. I suggest starting with a simpler dough like focaccia. The Kitchn has a great recipe that I use for guidance and then switch up the toppings. Today I made one with chopped parsley pesto and slow-roasted cherry […]
Tahini Kale Slaw and Roasted Tamari Portobello Bowl Ingredients:2 large Portobello mushrooms2 tablespoons toasted sesame or grapeseed oilsea salt and fresh ground pepper1 tablespoon tamari or low sodium soy sauceSlaw:1 bunch lacinato kale, stems removed1 carrot, grated3 green onions, white and green parts, choppedTahini Citrus […]
The Chef:Sara is a published cookbook author who is celebrated for her unique and healthy approach to food. Her and her husband Hugh, write, cook and photograph for their food blog, Sprouted Kitchen. Sara worked on an organic farm in college and then lived at […]
Some people refer to Inn of the Seventh Ray as the most romantic dining experience in Los Angeles. So naturally we had to see for ourselves. From the moment you pull up to the restaurant, you know it is special. The restaurant is an outdoor […]
Chef Highlight: Becky Reams. Who she is: Becky is a rad chef with a ton of passion and a big personality. She finished as a semi-finalist on Master Chef Season 3 and currently works as a chef, food photographer and food stylist. What she does: […]
Instagram love: Matchbox Kitchen. Cakes, doughnuts and plenty of pretty and sweet images to drool over.
Pan con Tomate w/ an olive oil fried egg, basil oil, pecorino, micro greens and balsamic reduction for breakfast.
