KALE SALAD WITH SERRANO, MINT, AND BREADCRUMBS

I was so inspired by my meals at abc kitchen in New York that I wanted to recreate some of the delicious dishes I had for a dinner party. So, last night, Andre… Continue reading

TOMATO SAUCE WITH ROSEMARY

During the week, Andre and I try to eat gluten free. In order to pull this off, I need to have quick, filling dishes on hand so that we don’t cave and eat… Continue reading

BLOOD ORANGE AND GRAPEFRUIT SHERBET

In preparation for my girls night on Thursday, I decided to do my own twist on the Satsuma Sherbet recipe from last week. Switching out the satsumas for blood oranges and a splash… Continue reading

POACHED EGGS WITH BROCCOLI AND SWISS CHARD

I make a lot of vegetable sautés for breakfast. The combinations are endless and I have found it is a great way to use whatever vegetables you have on hand. Start with a… Continue reading

PESTO AND PARMESAN OMELETTE

I am rarely a fan of omelettes at restaurants in Los Angeles. I don’t need or want three, four, or five eggs stuffed with a pound of cheese for breakfast. I want a… Continue reading

SATSUMA SHERBET

Orange sherbet has always been a flavor of my childhood. My favorite in the rainbow sherbet trio, I would try to eat around the orange, saving the best for last. This week, with… Continue reading

PERSIMMON AND HONEY BUTTER FINANCIERS

As you might already know from an earlier post, I love the Black Sesame Financiers at Proof Bakery. Normally, when making these small french cakes at home, I follow a Joy of Baking… Continue reading

PLUM SALAD WITH ALMONDS AND BLUE CHEESE

At the Larchmont Farmers Market this past weekend, André and I picked up some beautiful greens from Scarborough Farms and a bunch of crunchy, sweet fall plums. With our Sunday bounty, I decided… Continue reading

SOFT POLENTA WITH POACHED EGGS AND ARUGULA

I used to love Cream of Wheat. I was obsessed. I probably still love it now, though I never eat it anymore. Growing up, I had a very specific way I had to… Continue reading

BASIL PESTO

Pesto is a wonderful sauce that can be made in advance and set aside for use later in the week. I like to make a big batch on a Sunday and freeze it.… Continue reading

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