Posts tagged Food.


For my third and final video with LeafTV, I turn spaghetti squash into squash spaghetti.  Video, recipe, photos, the whole shabang here!

#press  #food  

First We Feast

Talking food with the beautiful Phoebe Lovatt.  Read here.

#press  #food  

zucchini “pasta” with kale and almond pesto


If you snoop around my kitchen, 9 times out of 10 there will be kale in a bag that is falling apart (cough cough Trader Joes), some sort of nut, Greek yogurt, eggs.  These are my basic fridge staples, then a revolving door of citrus, fruit, veggies, and a stinky cheese on a good day.

Yesterday I was browsing food blogs and guess what, I got hungry.  After pacing around a bunch, and opening and closing every cabinet, trying every snack in the snack basket, I pulled out zucchini, kale, and almonds.

I decided I was going to make zucchini noodles!  I’ve seen the spiralizer used for making zucchini noodles, but unforrrrrtch I don’t have that toy in my bin.  What I do have is my super kawaii Japanese mandoline!


Benriner Japanese Mandoline Slicer 

I picked this up recently, it’s inexpensive, easy to use, and pretty efficient.  I’ve shaved radishes so rice paper thin you could blot your T-zone with them.  The slicer includes julienne blades in 3 different widths.  For these noodles, I used the medium blade.

So just using 3 ingredients I already had in my kitchen, I experimented and whipped up something really delicious!  I’m a NOODLE FIEEEEEND, and these zucchini noodles gave me my noodle fix.




*Bear with me, I did not use a recipe, I just sort of barbarically freestyled it using my own measuring system of “handfuls and glugs.”  Use this as a jump off and feel free to modify as you please!


1 zucchini
1 handful of Tuscan kale
1 handful of raw almonds
1/2 clove of garlic coarsely chopped
Balsamic vinegar
Chili flake
Salt and Pepper
Olive oil


1.  Rinse the zucchini and wipe it dry. Chop the top off.  Now run the entire length of the zucchini through the mandoline slicer.  Keep at it until you’re left with a 1/4” thick slice.  Turn the slice on its side and run it through again.  Stop when you think you’re about to shred your hand into strips.  We’re good.

2.  Put your noods aside and let’s work on the pesto.  Put the kale, almonds, garlic, and a glug of olive oil into a food processor and pulse to your liking.  I like my pesto chunky.  If you don’t have a food processor, you can definitely chop it all down by hand and use the olive oil to coagulate it all together into a chunky paste like consistency.

3.  Cool!  Now put a teensy bit of olive oil and chili flake in a non-stick pan.  Toss the zucchini noodles in, add a dash of balsamic vinegar, salt, pepper, and saute on high heat for a few minutes.

4.  Pull the pan off the heat, and stir in the pesto.  Add more salt and pepper to taste, and then devour!

*For you fit/health freak-a-leaks, this dish is dairy free, gluten free, vegan, and can be raw if you decide not to saute the zucchini.




When it comes to being obsessed with weight, I am as girly as it gets. I think about it and talk about it to the point of seriouslystfu. I’m obsessed with the way my pants are or aren’t fitting, and when I eat terrible fatty food I feel horrible about it almost immediately.  If I know I’m going to splurge on ramen for dinner, I’m going to eat light the rest of the day.  At week’s end I want to know that I’ve worked out just as much if not more than I’ve eaten.

At the same time, when it comes to eating foods, I am as fat girl as it gets.  If I’m eating an acai bowl, I want it as holistic and pure as possible.  Sure.  If I’m eating nachos, I’m not skimping with daiya cheese or black bean chips.  I want real deal tortilla chips, the cheesiest cheese with ooey gooey goodness.  If it’s not that, then I will not call it nachos.  In my world, that’s called LYING.

Which brings me to this quinoa risotto.  I had a very delicious mushroom and shortrib risotto the other night.  It was creamy, it was cheesy, it was rich and beautiful.  And I wondered was there a healthier alternative to risotto, possibly using quinoa?  I looked up some recipes and I tried one out.

I adopted a recipe from Bon Appetit, and it turned out great.  It felt much lighter than a classic risotto, but still earthy and flavorful.  But.  With no stock used, no butter, and hardly any cheese — was it still a risotto?  My answer is no.  It was at that point a “risotto” with quotation marks.  I think too many substitutions affected the cooking process and at the end of the day I’d be lying to myself if I called it risotto.  What it actually is is sauteed mushrooms and quinoa with a white wine reduction.

Don’t get me wrong, this is a great dish that I enjoy and want to make again.  The recipe should just be called “risotto.”  They are just quotation marks, but the quotation marks carry a lot of weight when it comes to expectations.  Had this recipe beared the name “risotto” maybe I wouldn’t have been longing for actual risotto the way I was that night.

At what point does a modified dish become a completely different dish altogether?

Well call it what you will, here’s the recipe, and some things I will do differently when I make it again.


1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese


1. Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sauté until mushrooms are tender, 6 minutes. Add wine; stir until reduced and syrupy, 2 minutes.

3.  Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.

Future edits for consideration.  Add a nut of some sort, maybe a walnut.  Use a combination of white wine and chicken stock (or veggie stock if you want to keep it vegetarian) instead of just wine.  Fuck it, incorporate the cheese while you’re cooking!  And while we’re at it, just make some regular ass risotto cuz it’s so goooood.



Full post here.

So so so cool and honored to be on The New Potato!  If you’re not already familiar it’s sort of like Interview Mag meets Saveur.  The editors tap on the who’s who of fashion, music, food, business, entertatinment, media to gush about FOOD.  Then they take stellar photos and all in all it’s a very fun read.  So I’m more than stoked that they did a post on me!

(If you’re curious about what I’m wearing »  Everlane shirt, Rag & Bone sweats, Rachel Comey boots, Kenzo clutch, RGB nailpolish, vintage YSL watch)



My second cooking video with LeafTV is out!

In this one, we get into the love of my life, eggs.  Eggs, there are so many ways to love you.  I adopted this baked eggs recipe from Bon Appetit. I was especially drawn in by the yogurt sauce because I love finding new ways to incorporate Greek yogurt into meals, and this recipe uses it as a creamy yet healthy topping.  


Don’t feel limited to kale and leeks, I mix and match the greens depending on what’s in my fridge at the moment.  Also play around with different herbs!


Head to over to LeafTV, they’ve got the full recipe, video and errrthing.

#food  #press  


Sous Style Sounds: Festive Feelings from DJ So Super Sam by SousStyle

I’m late i’m late i’m laaaaaate.  The holidays are over, we are overspent, out of shape, and ready and eager to start this new year!  But yesterday I was at the Monterey Bay Aquarium and I overheard a man whistling “Santa Claus is Coming to Town.”  It made me giggle, and who doesn’t love a good giggle.  Here’s the holiday playlist I made for Sous Style.  You can play it next holiday season or why not give it a go today and be “that guy” in the office.  I also answered some questions for them if you want to head over and read the feature. xx

#press  #music  #food  

Brown Butter Buttermilk Biscuits


It’s biscuits, bitch.

I am proud to say I have been biscuit-free for about 2 weeks now.  Oh but there was a time in the not so distant past that I was biscuiting at least once a week with whomever and whatever would biscuit with me.

And the person to blame here is, A Cozy Kitchen!  I tried out her brown butter buttermilk biscuit recipe, and I was a lost cause after that.  Watching butter melt and honey trickle down the flakiest golden fluffiness you could ever imagine.  I talked about them. I had dreams about it.  I made biscuit sandwiches.  I served with gravy.  I devoured them a la carte.  With friends.  For breakfast.  Alone in the dark.

Any motherfucking time is a perfect time for biscuits.  But winter especially.  So as you’re planning your holiday menus, consider this recipe!


Walnut Pesto Stuffed Pork Roast








photos courtesy of LeafTV

I had the sickest opportunity to share some recipes with LeafTV, a lifestyle how-to site for nearly every question and occasion.  

In one day we shot tutorial videos for 3 different recipes that I love and use all the time.  The first recipe is up now, with tons of photos, and a very helpful and easy to follow video.  I made a walnut pesto-stuffed roasted pork, a recipe I adapted from the very first cookbook I bought, Sur la Table’s Things Cooks Love.  

Head over to LeafTV now to see the video and full recipe!







I’ve been reading Sous Style since the beginning, I’ve always been a fan of the way it profiles food enthusiasts.  The photography is always very good, and the writing has spunk.

So I was pretty honored when they asked if they could stop by a dinner that Jason and I were cooking and hosting for our friends!  I’ve been in a biscuit zone for a minute, and I was ready to make some press-worthy biscuits.  So I thought yes! Come on over this is going to be fun!  For some reason the resulting article is very juicy with info on us and our cool ass friends, but there is no talk or no photos of the food!  I didn’t take any photos of the food (very unlike me), as I figured this would be the one night where we’d have a professional documenting our process and we could just focus on cooking and hanging.  Oh well.

So let me be the one to tell you about this dinner.

Jase and I prepared some fresh honey crisp apples with greek yogurt and honey to start.  Then followed with a fat fat fat fattoush salad.  The salad was colorful and beautiful and we made homemade pita croutons and our own dressing from scratch.  Then came my friggin biscuits!  My biscuits!!! The kitchen was so hot from tons of prior cooking, and my dough was getting floppy, there were a few seconds of panic where I thought maybe we should just order Domino’s and throw the shit biscuit dough at each other.  But alas, the biscuits came out gloriously and we served their flaky perfection with a hot bowl of turkey sausage and mushroom gravy.

You think we’re done here but oh we are far from done.  All of these dishes were just foreplay for the pumpkin beer braised pork tenderloin that Jason made, served over a fluffy pillow of buttery smashed potatoes and carrots roasted to perfecsh.

Then there was dessert!  Anna made 2 apple pies from scratch using her grandma’s recipe!  I don’t like apple pie much (yah yah yah) but I liked Lunoe’s pie a lot, especially with a scoop of cold vanilla ice cream.

So yah. There is my verbal snapshot of a dinner with me and Jason.

Check out some photos and read more at Sous Style

#press  #food  

Cacio e Pepe

Netflix must have heard the not-so-news that their instant queue was lame, cuz now they’re coming out with original series (House of Cards! Orange is the New Black!) and probably their most money move was putting up David Chang’s PBS series “Mind of a Chef.” 

Try watching it and see if you don’t want a hot bowl of ramen after 2.5 seconds.  That’s what happened to me, except I was just hankering for cacio e pepe.  Pause the show.  Go to Trader Joes.  30 minutes later, I’m serving up a hot bowl of cheesy peppery noods…for one.  Just me shoveling pasta into my mouth alone in the dark.  Dammit Chang!

Here’s the recipe I used from Bon Appetit.


Vanilla Bean Sea Salt Cookies


I’m a sweet/salty fuh-reeeeak.  I sprinkle sea salt on cupcakes, brownies, and pretty much whatever sweet thang I can get my clutches on.  So when I saw a recipe for salty vanilla cookies on A Cozy Kitchen's blog, I knew I wanted in.  

These are pretty easy to make, even a doe-doe-bird like me can do it.  Actually wait. I just remembered that I fucked up my first batch because I forgot to add the egg to the dough batter.  Okay so doe-doe-birds, if at first you fuck it all up, you will eventually get it right.  That’s how the saying goes right?  Once I got past my mental challenges, the second challenge is that the cookie dough is so delicious, I ate a lot of it and probably didn’t yield as many baked cookies as I should have.  I urge you to try not to eat all of the dough.  Or f’ it eat the goddamn dough.  I might just make dough next time.

Above is proof that I did end up with actual cookies.  And when they popped out the oven they were gorgeous and deeeeeelicious.  I served them with a glass of milk and some fresh strawberries, and watched Marie Antoinette.  This snack is great to have around when you’re watching Kiki Dunst gorge on decadent French pastries for 2 straight hours. 

Go visit A Cozy Kitchen for the recipe!


The Black Cat

I dusted off my old Canon G11, and did my first test shoot at dinner last night.  We went to see Spring Breakers, (which is the ultimate comedy of 2013) and decided to class up the evening with a pre-Spring Break dinner at The Black Cat.   

Had a top to bottom lovely experience there.  Really interesting menu items, and also has a rad bar.  Note to me: please eat brunch there.  Another tid bit I learned is that all the art was curated by the folks at Poster Child Prints.  

Here’s some photos of foods, I’m not the greatest photographer, sorrrrry. 

Snap pea salad with radish, mint, almond, lemon vinaigrette, ricotta salata

Beef cheek tacos, cabbage, chipotle pickle crema, cotija

Scallops over celery root puree and wilted kale

Fried catfish, corn pudding cake, fried green tomato, green chile sauce, creole shrimp, creme fraiche


Poached Eggs


Obvious confession: I love eggs.  They’re comforting, they have interesting properties, they’re so versatile, and they’re just a great companion in the morning, late night, and all the times in between.  They know when they are the star of the show, and they know when to let their friends shine too.  Like the perfect mate.  I’ll stop here for now.

I’ve been poaching a lot, just check my instagram for the proof.  A few people have asked me how to do it and I reply with the answer of our generation:  ”YouTube #duh.” Youtube-hashtag-duh. I learned from this Jacques Pepin video which you can check out here


Sqirl Confitures


Above is a carrot pesto rice bowl with feta crumbles, poached egg, watermelon radish. Just one of the myriad of treats that change daily at Sqirl.  Food game is strong, coffee game is strong, and jam game is off da chain. If you’re in the area, stop in.  If you’re not in the area, get there. 

(Photo credit: T.J.)