FOOD LA LA

Whether you need to put your toes back in the water, or you already love mushrooms, this hot two-sentence tip will tell you everything you need to know to get ‘em right.

From soups to salads, these recipes will add a little bit of clean fun to your celebrations!

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!

Instead of roasting the squash, we char it with the broiler so the outside browns, but the inside stays crisp. And it’s almost better the next day.

I thought I hated beets—they taste like a mouthful of farmland. It wasn’t until I was learning to cook in France that I had a real beet (not the perfectly quartered kind at the salad bar that does often taste like dirt). I felt like I owed beets an apology. Had I even tried that hard?! The beets I had on this French country farm were sliced, served with olive oil and sea salt, and sometimes even with slivered onion and grapefruit. I loved them and made a note that maybe I do like beets after all, and I should try them a few more times. And sorry for being judgmental.

Everything is just better—pickled.  You’ve met a few of the Food La La hostess crew, but I want to introduce you today to a very special one, Joanna, who shared her brilliant pickled apple recipe for us this week.

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?!

 This dish is an easy and flavorful accompaniment to barbecued salmon, a whole roast chicken—nothin’ wrong with an organic one from Whole Foods!—or a brunch spread.  And the best part?  It’s even better the next day.

When making an authentic Greek salad, there are two things to mind.  First—you may not use lettuce (I know, I know, you’ll never catch me saying that about any other kind of salad.)  And second—the feta is better if it comes in a big salty block.

True to its name, this recipe was born as my best friend and I sat on her kitchen floor hungrily peering through the oven window waiting for our dinner to roast. 

During one of our favorite dinners, we were served a side of coconut jicama slaw.  Light and crunchy, it was dressed with just lime juice and fish sauce.  I had about four sizeable servings before I realized it wouldn’t be that hard to make at home.  So, here you have it!

The dressing.  It’s magic.  Just trust me.  This salad can be amended to accommodate any dietary restriction or preference without losing its goodness.  Just don't skimp on the dressing.

One of the most common cooking questions I receive?  How do I properly chop an onion, garlic, a tomato, or a bell pepper?  How you slice and dice actually affects how your food tastes.  So here's a little bell pepper chopping 101 (a trick I learned from my days at Le Cordon Bleu Paris)

This is a fun snack for when you need something just a little different.  And for when raw veggies just ain’t gonna cut it (hi, hello, been there).

I created this gem of a recipe last November and have been waiting to share it with you:  homemade crispy fried onions.  Delicious on their own, but even better  over green beans.  This Thanksgiving, don’t serve mushy green beans, swimming in a pool of canned mushroom soup. 

With three ingredients and one step, it couldn't be easier.  And the unexpected part?  The entire orange goes in, including the peel.  But with a touch of sugar, the sweetness balances any potential bitterness.  It beats any store-bought cranberry sauce out there and will elevate your turkey. 

Bread salad.  It’s a thing.  And if you’re feeling fancy, you can refer to it as panzanella.  It’s an excellent way to use stale bread and a fast, satisfying contribution to an end-of-summer picnic.

You’ll feel a little dangerous making this recipe—an open fire, a pair of tongs, and one juicy red bell pepper just waiting to be charred. 

I love recipes that create zero waste, like these roasted carrots drizzled with a pesto made from carrot leaves instead of basil (buh-bye half-consumed-wilted-container of basil). 

I made my first batch of pickled onions a few months ago and haven’t been able to stop.  The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast.  They add the prettiest pop of pink. 

There’s a lot to love about elotes, or Mexican street corn.  Think grilled corn on the cob fancied up with lime juice, chile powder, and cotija cheese.  But, this dish posed two problems for me.  First, I don’t have a grill.  Second, I really dislike one of the main ingredients: mayonnaise. 

I love the combination of lemon, Parmesan, and cracked pepper with this asparagus salad, but there are lots of other flavors you can try: sun dried tomatoes, toasted pine nuts, mozzarella, or even chopped pistachios.

This roasted delicata squash is so festive, ridiculously simple, and tastes so buttery and rich you’d think it was bad for you.