Category: food


What To Eat In Costa Rica

By Krista,


Costa Rica is well known for its lush rainforests, epic surf spots, and three-toed sloths, but its food scene is also worthy of attention. Its rich culinary culture is strongly influenced by the dizzying array of fruits and veggies made possible by the same biodiversity and microclimates that make it a destination for nature lovers. The food scene there is definitely worth checking out — from epic farmers markets to high elevation coffee plantations and great street food.

You can check out my article at Travel + Leisure that goes along with the video here, which details all the dishes I recommend you try out when in Costa Rica.

Food and Drink News From Around The Globe This December

By Krista,

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Each month I write the Departures Magazine Dining Agenda, giving you the scoop on what’s shaking in food and beverage around the world. I’m talking everything from festivals to openings and chef shifts — all so you can stay in the know on what’s going on around the globe. Here’s what’s happening this December. 

How To Make The Best Pie Crust For Thanksgiving

By Krista,

I’ve been obsessed with pie for some time now. In fact, you may not know this, but my first job at the young age of 15 was working at Marie Callender’s. And so the obsession began!

A few months back I visited Montana to attend the Paws Up Upper Crust Pie Camp, learning from some of the best how to make the perfect lattice top pies, crostatas and more in the middle of Big Sky Country. The crust that I learned to make from Kate McDermott of the Art of Pie was so delightfully flaky that I had to share the recipe — and video —with you here. You can check out some of Kate’s top pie baking tips in the video, and get the full recipe by reading on. … Continue reading

Video: Best Tips For Eating At LAX Airport

By Krista,

IMG_9451Getting around LAX can be a lot like navigating the city of Los Angeles; for the uninitiated, it can seem like an absolutely daunting maze, especially during the upcoming holiday season. But I grew up in L.A., and have some helpful hints for how to make the most of any layover or pre-flight experience in L.A. You can check out my tips over at LAXisHappening.com, and be sure to watch the video below.

British Airways High Life Mag: Guide To District La Brea

By Krista,

Photo credit: Dylan + Jeni

Photo credit: Dylan + Jeni

Check out my latest for one of my new clients, British Airways in-flight, on my own neighborhood favorite, District La Brea. This area has grown up so much even since I moved here 1.5 years ago, offering amazing shopping, super cool local eats, and a great bar or two. Here’s the guide. Enjoy!

My Holiday Gift Guide For Food, Travel, and Design Lovers

By Krista,

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Still haven’t gotten your holiday shopping done? It’s okay, I haven’t either. But you needn’t fret. There’s plenty of time before Hanukkah and Christmas roll around.

From Will’s amazing leather weekenders to Emily McDowell’s quirky lettered creations and super sleekly designed modern water pitchers that use coconut husks to filter your H20, I’ve rounded up my favorite holiday gifts for your nearest and dearest. You can find my full list over at LAist, right this way.

Recipe: Real Deal, Sichuan-Style Kung Pao Chicken

By Krista,

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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.

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Exploring Australia’s Wild Side

By Krista,

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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.

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Scottsdale, AZ: A Food-Filled City That’s Not Just For Snowbirds

By Krista,

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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.

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