We just hosted a Valentine’s class for the FOOD LA LA Cooking Club and one of our members asked Jen for a recommendation for a fun V-Day cocktail. We had a big bag of freeze-dried raspberries so we started to tinker . . .
You’ll love how simple and satisfying these popsicles are—plus, they’re a perfect way to use up leftovers without any waste . . . almost, just almost, like you planned it.
The best part about pickling is that it can be done advance and kept in the fridge to add a little flair to just about any dish! From onions, to apples, to kumquats, these are my three favorite foods to pickle!
I didn’t intend to share this before I could hatch a thoughtful marketing plan, but lately life has been happening almost faster than I can keep up. And now, here I am, hovering 30,000 feet over the eastern seaboard of Canada (wishing I . . .
With store-bought pie dough, and a quick, easy filling, they come together in a snap. Instead, spend your time cutting out star shapes (or use an overturned water glass for a cute circle!) and decorating with drizzled white chocolate, and firework-worthy sprinkles!
Of course we know that food in the garbage = food we could have eaten. And if we go a layer deeper, we consider the energy and materials—truck fuel to transport the strawberries, water used to nurture them, plastic to create the clamshell packaging—that also are wasted.
Gift giving is my love language though, so nothing lights me up more than finding a gift that really acknowledges who somebody is and what’s important to them.
It’s summer, you probably have nectarines ripening on the counter and cherries in a cute little bowl reminding you . . . Hello!! It’s almost August!! But with the beautiful, juicy goodness comes. . . their buggy, but harmless counterpart: the fruit fly. And unfortunately, they don’t travel solo.
Life update—after six months on the road, a mobile studio for FOOD LA LA, and living out of suitcases, we’re re-settling in the Bay Area! Check out this list of moving tips from the FOOD LA LA Family!
Lavender (mint’s elegant French cousin) can go with anything from scones to lamb chops—if you know a few key tips.. When cooking with lavender, mind these tips . . .
Lillet is a French wine, similar to vermouth. (Technically it’s a blend of wine and citrus liquors, aged in oak. Its ABV is higher than wine but lower than hard alcohol.) It isn’t overly sweet but includes honey, herbal, citrus, and floral flavors.
Last weekend, I got to host a bridal beach luncheon for a very special friend who had to postpone her wedding THREE times. I wanted to share a few of the little touches that made the event so memorable. Bridal event or not, I hope you get some inspiration as we head into the summer!
Ain’t nothin’ wrong with good ole’ regular bacon, I love this terribly addicting combination of sweet and salty, candied, spiced Millionaire’s Bacon (if you’re in San Francisco - I first found it at Sweet Maple, then Blackwood).
If you’re fortunate to be near your mama this year (or another leading woman in your life!) snag this sweet but light brunch menu below! And if you’re not, send her the recipes so you can cook together!
Any Bachelorette or DWTS fans out there?! Over Valentine’s week I got to co-host a cocktail segment with Kaitlyn Bristowe and her Spade & Sparrows wine club virtual event. (
