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!
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!
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!
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!
This is an easy one! Take prosciutto from soft to crispy with a quick pop in the oven. It’s like a lighter, more delicate bacon. Use it as a brunch side; crumbled on pizza, in a salad, or atop roasted veggies; or arranged in glass jars with a cheese platter.
Fourth of July weekend is going to feel different for us all. Across California, deeper anxiety is settling in as we reclose. Often, if I need to distract myself or reset a story in my mind, focusing on a creative project or tinkering with a new recipe usually does the trick.
Are you taking this month to get back on track post-holidays?! It’s easy to make grand plans like attempting the Whole 30 for the WHOLE thirty days, becoming plant-based
This is my favorite post to write each year—a collection of all the things, little and big, that have made my life easier, tastier, and more joyful. I hope you find a few to delight your beloveds!
Did I ever tell you about the time I served still-frozen salmon to a group of 12 paying guests?! Cooking for 8, 10, or 12 guests is way different than cooking for just one or two. You rarely get practice cooking for a large crowd, so it’s difficult to know what problems to anticipate.
Butternut squash is a tricky little thing. If you buy it pre-cubed, it goes bad so quickly. But if you buy it whole, shaped like a long pear with an uber-thick exterior, what would you do with it?!
How do you host a weekend brunch without cooking anything? A big, beautiful platter! Below are some quick instructions for assembling a filling but fuss-free brunch that is guaranteed to please (plus a few fancy twists on the classic mimosa!)
Whether you're a dog mama, a human mama, a friend mama, or a fairy godmama, you deserve to be celebrated—for everything you do (big and little) to love and support your hive. If there’s a Queen Bee in your life, click here for 5 easy ways to say thank you!
If you haven’t a clue for mother’s day, these chocolate-dipped spoons would be a fun surprise. They can be stirred into afternoon coffee, or paired with hot milk (and a splash of Kahlua?) for adult-only hot chocolate.
I put together a list of 8 ways you can reduce food waste in your own home—I hope this will inspire even a small change for you! And if you have any ideas of your own, comment below and share them!
All store bought hummus really needs is (well, first—to be removed from its plastic tub. Please, please, please. 🙏🏻) an artful spoon swirl, a drizzle of olive oil, and a fun and festive topping.
I hate playing favorites (because, moderation, people), and it’s important to mix things up, but I freaking love coconut oil. And I use it all the time. For things you wouldn’t even imagine.