Posted on August 30, 2014 by & filed under food, travel.

Grilled Avocado_Matteis Tavern_Gary Moss

 

It’s pretty much sacrilege to be a born-and-raised California girl like me and not be completely obsessed with avocados. I can’t even tell you how many after school snacks were made by spooning that creamy, buttery fruit out of it’s skin straight into my mouth. If I had a lime and some S&P, great. But even plain, a whole avocado has no chance against good ol’ Krista. They really are a wonder fruit, and are fantastic smashed on toast, frozen and tossed into smoothies instead of ice, or made into a healthy, delicious dip or hummus.

I’d been seeing some recipes for grilled avos on Pinterest, but had yet to try them. So when I went up to Santa Inez for my friend Melissa’s 30th birthday celebration and saw them on the menu at Matttei’s, I had to give it a go. (And by “give it a go” I mean politely decline the suggestion that the table share one and order my own. It’s a borderline obsession.)

The avo came with beautiful grill marks and the rich, smokey oak char of Santa Maria-style BBQ that’s so popular in the area. The center was used as a little gravy boat for the house-made ponzu sauce, whose bright citrus flavors were made even more intense by the fresh wasabi that was grated and served on the side.

Needless to say I’ve been thinking about it all week. Thankfully, the recipe has graciously been given to me by Mattei’s Tavern chef/partner Robbie Wilson. He makes his own ponzu — which is absolutely phenomenal — but if you don’t have time for fermenting it you can easily find a bottle at your local Asian market or at Whole Foods.

These grilled avos really are the ideal item for your grill this Labor Day Weekend. They’re a perfect vegetarian option instead of those ho-hum garden burgers, and taste fantastic when sliced on top of seared steaks, like the bavette I had at Mattei’s.

Here’s how it’s done:

Mattei’s Grilled Avocado With Ponzu and Wasabi 

Ponzu Sauce

Ingredients:

1 cup freshly squeezed citrus juice (mix lemon, lime, grapefruit)

1/3 cup plus 2 Tbsp. rice vinegar

1 cup soy sauce

1/4 cup sugar

2 Tbsp tamari sauce

3 Tbsp  Mirin, alcohol burned off

Small handful of dried bonito flakes

2 inch square konbu

 

Grilled Avocados

Ingredients:

1 avocado, halved

2 tbsp olive oil

salt

pepper

2 tablespoons ponzu

1 teaspoon wasabi

 

Method:

Mix ingredients, set aside, strain after at least 24 hours, then age in cool dark place for 3 months. Use within 1 year.

Preheat your grill or preferably start a charcoal/wood fire, just as you would for cooking steaks. The fire will be ready for cooking when you can only hold your hand a few inches above the fire for a couple of seconds.

Cut the avocado in half lengthwise, exposing the pit. Remove the pit and scoop out the meat with a large spoon by running the spoon under the flesh and along the skin. The back of the spoon should scrape against the skin.

Place the avocado with the crater side up. Brush with olive oil, then season with salt and pepper. Place the avocado face side DOWN on the grill and cook as you would your favorite steak to mark.

Serve with ponzu sauce by filling up each crater. Garnish with freshly grated Japanese wasabi on the side if you can find it, or a prepared varietal from your local market if the fresh version is not available.

Chef’s Notes: Make sure to procure avocados that are a day or two before ripeness. They should not be too hard or too soft. You are simply grilling the avocados for grill marks, as it only needs to be warmed through, not cooked. 

 

Posted on August 18, 2014 by & filed under food, inspiration.

rhubarbcocktail

Photo by Michael Kretovics

Some consider Labor Day to be the end of the summer, but here in L.A. it feels like the season is still going strong. Like, really, really strong. Blazing in fact. This weekend I found myself sweltering in my apartment with no sign of reprieve (or central air), so I decided to do what any logical person would do: make myself a cool, refreshing cocktail that sings of the summer and reminds me why we wait so anxiously for this season in the first place.

Perusing my bar cart, my eyes fixed on the gorgeous bottle of Art in the Age Rhubarb that arrived on my doorstep a few weeks ago, but I’d yet to try. (Yes, I can exhibit self-restraint. Sometimes.) I popped the cap, took a whiff, and was immediately enveloped by the tart, welcoming aroma of ripe strawberry rhubarb pie. The tipple itself wasn’t at all as sweet as it smelled. It was really nicely balanced, likely because the distillers build it like a traditional colonial era rhubarb tea, blending cane sugar, beets, lemon, cardamom, pink peppercorns, rhubarb, and more. (You can watch a video on the history of this Pennsylvania-based spirit below.)

Working with those base flavors, I figured Barkeep’s local fennel bitters and the Italian blood orange soda I’d been sipping on earlier would be a natural pairing. I had picked up some fresh mint from the Silverlake market in the morning, and added that for zip and freshness too. To keep things spirits-forward (and to help me forget about my stickiness) I used Silversun’s vibrant Hedge Trimmer gin, which uses watermelon rind and citrus peels in their botanical mix.

The end result was quite a treat. This drink would be the perfect addition to your long weekend festivities too, if pre-batched and placed in a pitcher for friends. So, take this as my gift for the long Labor Day weekend. May your last few days of summer be as lovely and pleasant and cooling as this delightful cocktail. And if you have central air, even better.

 

Ingredients:

2 oz Art in the Age Rhubarb spirits

2 oz Sun Liquor Hedge Trimmer gin

1 oz Trader Joe’s blood orange soda

4 shakes Barkeep Fennel bitters

2 sprigs fresh mint

ice cubes

 

Method:

Slap the mint between your hands a few times, then add to the bottom of a boston shaker. Add about 5 cubes of ice, rhubarb, gin, bitters and blood orange soda. Stir for about 15 seconds. Strain into a coupe glass and garnish with a sprig of mint.

 

The Story of Art in the Age RHUBARB Tea from Art In The Age on Vimeo.

Posted on August 4, 2014 by & filed under food, travel.

In the spirit of 8 being a lucky number in China, my brother Danny and I compiled this video of the 8 best eats in Beijing. Check out this dizzying array of dumplings, street snacks, scorpions and Chinese wine! (Yes, I did indeed eat scorpions! Is that terrible for a Scorpio to do? I sure hope not.)

Be sure to check back for more videos of my favorite eats throughout China coming soon to my YouTube channel.

Posted on July 30, 2014 by & filed under travel.

beijingthumb2

 

It’s a shame that Chinese food has been long associated with lonely nights in and hungover dim sum brunches. The cuisine from one of the world’s most ancient societies is really quite complex, steeped in thousands of years of tradition. In fact, the Chinese are so connected with what they eat that it’s considered medicine.

A tour through China’s three largest cities — Beijing, Chengdu, and Shanghai — with my younger brother Danny on assignment for Quest Magazine showcased that directly. (And how truly useful his Chinese classes in college truly could be! Seriously, he was a life saver!)

Looking beyond the lazy Susan, I found that the cooking in the world’s most populated country is as varied as the regions themselves. I also realized that he and I could travel together internationally without wanting to rip each other’s heads off. Who knew?

Anywho, Danny and I will be releasing some videos of the awesome food I ate in the coming weeks. But in the meantime, you can read the full story on China’s regional dishes over at Quest Magazine by clicking this link, or by checking out the digital version below.

Posted on July 21, 2014 by & filed under food, inspiration, travel.

IMG_6779

My Cali-Mexi-India-inspired salad

Angeleno cooking seems to be all about mash-ups these days. It’s hard to turn a corner without seeing some sort of Korean taco or Filipino ube cupcake, upped with awesome local produce and Cali fusion flare. Exhibit A is an awesome little restaurant I discovered last week in Downtown L.A. called Badmaash. (The restaurant has been open for a little over a year now, but I went for my first visit during Dine LA.’s Restaurant Week. Quick slacking, Simmons!)

Badmaash serves both updated and traditional Indian food in an ultra-hip-yet-laid-back modern gastropub setting. There are things like Punjabi pork belly and chicken tikka poutine on offer, but they also do traditional dishes too, like chaat, baingan bharta, and a ridiculously delicious version of saag paneer made with freshly chopped spinach and the fluffiest paneer you’ve ever tasted.

The thing that’s great about Baadmash and other modern Cali fusion spots like A-Frame and Escala is that they also really pay attention to freshness and quality produce. No one is claiming they’re “authentic.” It’s just good, fun food with some international flare.

And to be honest, that’s how I like to cook at home. I travel a lot, and love taking those international influences and bringing them into the kitchen so I tap into those sense memories when I’m not on the road. The quick little salad I whipped up did just that.

The flavors I used are a little bit Indian, a little bit Mexican, and a whole lot of California. (Admittedly I haven’t been to India yet, but it’s at the tip top of my travel bucket list and gosh darn it, I will get there within the next year. Gotta manifest that!)

As a typical California kale nut, I’d usually opt for that as my greens, but I discovered a new addition to TJ’s salad aisle called Cruciferous Crunch, which is made up of kale, Brussels sprouts, broccoli, and green and red cabbage. It’s pretty darn tasty!

This salad is even better if you allow it to sit in the fridge for an hour or so because the acid breaks down the cruciferous veggies making them less fibrous, but you can also eat it right away if you’re feelin’ hangry.

Here’s how it’s done:

Ingredients:

*serves 4 as a side, 2 as a meal

3 cups shredded greens (I used TJ’s Cruciferous Crunch mix)

1 can organic black beans

1 cup crumbled cotija cheese (you can use feta if cotija isn’t available)

1 cup cherry tomatoes, halved

1 avocado, cut into cubes

2 tbsp mint cilantro chutney (I used Mirch Masala)

4 tbsp olive oil

1 lemon, juiced

 

Method:

Whisk together lemon juice, chutney, and olive oil in a small mixing bowl and set aside. In a large mixing bowl, add in greens, beans, cheese, and tomatoes. Pour in dressing and toss, then add avocado. Toss making sure not to bruise the poor avo, then serve.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

Posted on July 10, 2014 by & filed under food, travel.

IMG_6203

I just got back from my first trip to China with my brother/videographer Danny Simmons, and I can’t wait to share some videos from the cooking classes I took, along with the story on regional Chinese cooking I’m writing for Quest Magazine.

While we put those how-to videos together, I thought I’d tide you over with a recipe for kung pao chicken.

I learned to make this traditional Sichuan dish at the Sichuan Higher Institute of Cuisine, along with another local staple, mapo tofu. The kung pao we made couldn’t have been more different than its sad takeout stepsister in the States. The bright, ginger-studded version we made was much less goopy, with a delightful crunch from fresh peanuts and fried chills.

Here’s a recipe for how it’s done.

Ingredients:

2 boneless chicken breasts, with or without skin (about 2/3 pound total)

3 cloves of garlic and an equivalent amount of fresh ginger

5 scallions, white parts only

2 tablespoons peanut oil

a generous handful of dried red chiles (at least 10), preferably Sichuanese

1 teaspoon whole Sichuan pepper

2/3 cup roasted unsalted peanuts

 

For the marinade:

1/2 teaspoon salt

2 teaspoons light soy sauce

1 teaspoon Shaoxing rice wine or medium-dry sherry

1 1/2 teaspoons potato flour or 2 1/4 teaspoons cornstarch

1 tablespoon water

For the sauce:

3 teaspoons sugar

3/4 teaspoon potato flour or 1 1/8 teaspoons cornstarch

1 teaspoon dark soy sauce

1 teaspoon light soy sauce

3 teaspoons Chinkiang or black Chinese vinegar

1 teaspoon sesame oil

1 tablespoon chicken stock or water

Method:

1. Cut the chicken as evenly as possible into 1/2-inch strips and then cut these into small cubes. Place in a small bowl and mix in the marinade ingredients.

2. Peel and thinly slice the garlic and ginger, and chop the scallions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into 2-inch sections. Wearing rubber gloves, discard as many seeds as possible.

3. Combine the sauce ingredients in a small bowl — if you dip your finger in, you can taste the sweet-sour base of the gong bao flavor.

4. Season the wok, then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the spices (you can remove the wok from the heat if necessary to prevent overheating).

5. Quickly add the chicken and fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (test one of the larger pieces to make sure).

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

Posted on May 15, 2014 by & filed under food, travel.

IMG_7292

South and Western Australia are two of the country’s lesser trodden states, where isolation and nature afford not only stunning vistas and incredible sea life, but also some of the most bountiful food and wine the world has to offer. I went to check in on my favorite destination for Quest Magazine, it ended up being the cover story for their recent print issue.

From stargazing to wine tasting and foraging wild foods, it was an incredible adventure.

You can read the full cover story here.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

Posted on May 9, 2014 by & filed under food.

2014_03_bodegascottsdale

Scottsdale, Arizona is often thought of as a resort destination with little more than golf courses and luxury properties, but there’s a strong undercurrent of creativity in this Sonoran desert city that’s fueling a diverse food scene. The same energy that brought Frank Lloyd Wright and Paolo Soleri is inspiring a vibrant cadre of chefs, artisans, and purveyors to use the bounty of the region to make some seriously good eats.

And the weather is perfect for a visit this time of year. I’m still daydreaming of the smell of orange blossoms in the warm desert breeze — and the fantastic food from restaurants like Virtu and F &B.

Here are my top 10 spots for desert dining in and around Scottsdale on Gothamist Getaways.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

Posted on May 8, 2014 by & filed under food, travel.

kristabeijingmarket

One of the greatest parts about living in Los Angeles is that you really can feel like you’re traveling without having to step foot outside of our city limits. There are so many wonderful resources for international food here, including serious supermarkets and specialty stores.

It wasn’t always so easy to find goods from around the globe, which is how many places like Artesia’s Little India and Little Saigon got started; they were originally the only resource for immigrants to procure supplies from their mother land. But the ease of transport has made it much easier to import goods, meaning they’re not only accessible but more affordable.

I love shopping at international markets not only because it allows me to take a journey with my tastebuds and experiment with new ingredients, but also because it’s cheaper. Granted it’s not necessarily organic or sustainably raised, these stores sell produce and protein for an incredibly affordable rate.

Here are some of my favorite places to shop around Los Angeles.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

Posted on May 7, 2014 by & filed under food.

Being a culinary travel writer is a dream gig for sure. But maintaining a balanced, healthy lifestyle while being constantly on the go is a real challenge.

I’ve been an athlete my entire life, and really find it critical to plan ahead to make sure that I’m keeping myself  in good health while on the road. It’s not easy. Especially since I wrestled with body image issues (like many women, and men for that matter!) during my teenage and young adult years.

Fitness professional and trainer Rob Dionne invited me onto his Open Sky podcast to talk about this and other things earlier this week. It was a real treat to share some candid insight as to how to implement a whole, healthy lifestyle while being a career woman on the go.

You can listen to the podcast below. And be sure to check out their other amazing interviews on the Open Sky Fitness site here.

Feeling right at home harvesting Bosc pears for pear wine in the Hood River Valley with @Tastemade. ???????????????? #forkandvine #farmtotable #orchardtoglass  #setlife
Fresh smoked King Chinook salmon, butchered at a roadside stand by First Nations fisherman Doug Rigdon. The absolute BEST I've ever tasted! That color!
Up
Breakfast ramen Bang Bang w/@giovannireda @krismorningstar's @terrineLA teaser @ilanhall's @thegorbals. The sweet maple fried garlic with lime took it over the top & added awesome acid. Also fab: shrimp pancake topped w/ a perfect sunnyside egg. Avail on weekends 11-3.
Spot on chilaquiles for brunch this morning with @letmeeatcake @joshgoldman2 at @brilliantshine. The stunning rancho-style patio is perfect for day drinking & evening cocktailing in SaMo. And the food is darn good too! Can't wait to go back for dinner.
Repost from @ilanhall @knifefightesq. Miss out on any of the scrumptious eats from this week's four-way Mexican standoff? Catch up on the latest episode of #KnifeFight RIGHT NOW at esquiretv.com/now. #esquirenetwork #instagood #instamood #instago #instamood #knife #igers #bestoftheday #photooftheday #picoftheday #chef #kitchen #instadaily #follow #me #followme #like
@zoenathanloeb's amazing @huckcafe was one of the first pieces I wrote on food in LA, and my excitement for her work hasn't tapered one bit with the release of her incredible Huckleberry cookbook. Find an interview with Zoe + a recipe for bacon cheddar muffins at the link in my profile! Bonus: the cookbook was shot by the fabulous @mattarmendariz. Match made in pastry heaven? I think so!
Ooh lala! Creamy avocado dip (w silken tofu for protein) and creole sweet tater fries. Recipe in my profile. It's one of my fave #vegan #vegetarian #eatclean dishes!
Tune in tonight to see two LA faves @BizarraCapital and Chichen Itza throw down in a battle of calves' liver and cactus on @knifefightesq! Bring on the nopales!
I picked some pink peppercorns in a vineyard, and then  @sonyamasinovsky made 'em look all painterly and purdylike in this gorgeous wooden bowl. Can't wait to show you what we made with them!
Shakshouka in a skillet: it's what Saturday mornings are made for.
Celebrating the harvest with the team from @Tastemade. No filter needed in wine country this time of year. It's just too gorgeous as is!
Spanish tuna nicoise on top,  chicken cobb on the bottom, and a Hot Lei (coconut water, pineapple, lemon, honey, cayenne) to finish. Boom!
Bento and I bid you a very restful holiday weekend.
Maple glazed heirloom carrots and radishes for a late lunch here at Casita de Krista. Now, time for yoga!
Totally in love with @MatteisTavern Asian-inspired grilled avocado with fresh wasabi and ponzu. Perfect for Labor Day Weekend #grilling! Recipe link in my profile.
My #CurrentObsession: the wacky and whimsical food "vehicles" @Barton_G_LA...and the redonkulously good churros with Chinese 5 spice hot cocoa that come in them! Link to story in my profile.
#LunchAlDesko: kale salad with seared bison, Saint Agur blue, raisins, radishes, and red grapes. Finished with @jacobsensaltco for good measure:-) Cc @bonappetitmag.
Happy #NationalDogDay to the most regal Shiba in all the land and my bestest of friends, Mr. Bento Beans.
Behold, the coffee cake of your dreams @republiqueLA -- moist and fluffy as can be, topped with ripe CA figs and *just* the right crumble. Thanks for saving me a slice, @letmeeatcake!

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