signup   
login   
help   
explore   
or
GATHERING, our gallery pop-up dinner on May 17th is officially open for reservations! Join us for a night of art, food and friends at Wallspace Gallery. The menu will be made of eight dishes, served in three courses family-style and will celebrate spring. There will be cherries, artichokes, asparagus, lamb, rhubarb and strawberries…..all of my seasonal favorites!! Check out menu & details here: http://bit.ly/ZA64v2 Last time we sold out — who's coming this time??

Posted on 04.3.13 @ 05:45 PM via Web as public and viewed 35 times
 report
Post a comment (0)

The weather is just starting to warm up and we're already thinking about our Summer Kids' Cooking Camps. Check out menus, dates and registration details here: http://bit.ly/11jhqbP

Posted on 04.2.13 @ 11:57 PM via Web as public and viewed 36 times
 report
Post a comment (0)

Spring is officially here -- makes me want to eat salads and more fresh herbs and lots of asparagus. Lately I've been making this quick condiment to dollop on poached eggs, grilled asparagus and drizzle over new potato salads. It's super flavorful and just tastes like Spring. I use a mortar and pestle (but a food processor works too). 1/3 cup mint leaves, 1 tbl chopped shallots, 1 tbl lemon zest, 1/4 cup chopped almonds, 2 tbl olive oil -- roughly chop it all together and season with salt and pepper. Keeps for five days in the fridge but never sticks around that long!

Posted on 04.2.13 @ 04:16 PM via Web as public and viewed 35 times
 report
Post a comment (0)

In #London this week. Haven't been here in years. The Harrod's food section is pretty spectacular. But what there is food or little cafes on each level!! Love how perfectly balanced the food is to shopping.

Posted on 04.1.13 @ 04:02 PM via Web as public and viewed 38 times
 report
Post a comment (0)

Spring is here!! I'm celebrating with baby new potatoes and fennel braised in butter. This is my favorite way to cook/eat baby potatoes: in a heavy bottom pot with a couple chunks of butter, large chunks of fennel and plenty of salt and pepper. Cook on high with 1/4 cup water for 5 minutes. Reduce heat to very low, cover tightly and cook for 30 minutes. Finish with chopped herbs. Eat standing at the stove because they are best directly from the pot.

Posted on 03.26.13 @ 04:32 PM via Web as public and viewed 35 times
 report
Post a comment (0)

OK, this is my kind of appetizer! Thin pieces of Kobe beef brought to the table with a super-hot stone. You get to cook the beef yourself and dip various sauces. Love it!

Posted on 03.23.13 @ 03:45 PM via Web as public and viewed 42 times
 report
Post a comment (0)

older »

Location
Los Angeles, CA

Info
Overall Views
35,770

Total Photos
705

Total Videos
0

Followers
0

Following
0