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May has been a busy month for us. With travels, day jobs, weekend visitors and more, somehow this month slipped right out of our hands. We are happy to be back though, and what better way than with another meal extravaganza featuring Alexia Foods products. Coming off the success of our recent beer pairing dinner, we were offered the opportunity to host a second dinner party featuring Alexia Foods
This installment of our Guest Test Kitchen features a friend of mine from the professional food world. I first met her during a season working behind the scenes of a cooking show. It was only a couple of seasons, but we definitely connected over that experience, our love for food and fun extracurricular activities outside of the kitchen. One day, I’d love for her to make Amir and me her gar
It is always great when we can sit back and feature a guest post from a fellow food enthusiast. This is actually the first of two posts for the month. Today, travel writer and food lover Kendra Thornton shares a gluten-free cookie recipe. If you search around for Kendra online, you’ll find that she does not have a food blog, but she has submitted several guest postings for other bloggers. H
It seems the last several weeks have had their share of indulgent meals, so I was craving something easy and light to help even things out. That’s when I remembered a health tip a fitness instructor told me years ago. She said an easy way to add a nutritional punch to any smoothie is to replace the ice cubes with frozen broccoli. Broccoli? In a smoothie? I imagine we had the same reaction t
Los Angeles does not suffer from a lack of diverse food offerings, so it should come as no surprise that Korean fast casual and casual sit-down restaurants are nestled in several pockets all over town. Bibigo is the spawn of a company that has manufactured and distributed Korean products for decades, and now the eatery is a place to sit down and enjoy fresh, authentic dishes. According to Bibigo,
Meet Tonya! She’s a good friend and co-worker of Amir’s, as well as an avid vegetarian. In this Test Kitchen, she shares with us a no-fail, simple vegetable stew that will be sure to win over fellow vegetarians and meat eaters alike. This vibrant, healthy dish comes to us just in time for Spring! “I first came across the Kentucky Bean and Vegetable Stew in the American Medical
When people find out that Amir and I love to cook, one of the first questions is “What’s your specialty?” Does anyone else find this one hard to answer? Most of us in the food blogging community dabble in a bit of this and that, so it can be difficult to say that your blog falls into one genre. We love exploring various ethnic foods–mostly for the challenge, but also as a way to expand our
As Tastemakers for Alexia Foods, we were recently given the opportunity to host a dinner party of our chosing. So far this year, we have featured a farm tour and Q&A with potato farmers who grow a variety of crops that give life to Alexia products. We’ve also hosted a giveaway or two, as well as shared a few recipes featuring goods from Alexia. But let’s get back to this special d
People who have been reading our blog for a while know that Amir and I both like to try various eating challenges. Going vegan for a few months is probably the trickiest, followed by cleanses featuring juices and smoothies. The cleanses only last about two weeks at the most, but during that time, tons of fruits and vegetables are consumed. No doubt, this is the time that the most fruits and vege
It’s officially spring! At least, we think it is. Our Los Angeles weather is doing that crazy thing it does when cold, rainy days are followed by hot, sunny days. It’s a schizophrenic kind of season right now, so all we can do is go with it. The last few days have been gorgeous, light and bright. Just the kind of weather that dictates what you want to eat. This recipe is one of those
“What do you do when you don’t know what to do?” That was the question I tossed out into the world via Twitter last week. As I walked through the grocery store aisles, my stride was lazy and slow. My eyes scanned the bright, round produce, sterile metal cans and study cardboard boxed meals as I retraced my steps through the store, hoping something, anything, would literally hit
The dish ‘Chicken and Waffles’ is popping up on menus all over the country. If you’re familiar with Los Angeles, then you undoubtedly know of Roscoe’s Chicken & Waffles, who pioneered this savory and sweet combination with their famous restaurant chain throughout Southern California. Chrystal and I are always looking for new bite-sized treats to serve up at food gather
Are you the kind of person who makes up an appropriate name for your dish if it does not quite fit between normal classification lines? Our friend hosted a Grammy-viewing party, and chili was on the menu. Several people brought different types of chili, while others supplied various toppings. One of the chili offerings is the one you’ll find right here in this blog post. All the while, behi
Although it is nearly impossible to run out of places to explore when it comes to this monthly feature, that does not mean we have never found ourselves truly digging around for a place that strikes our fancy. You have to truly be interested in it to make it interesting to others. That is not only the key for this recipe; it applies to anything. As Amir mentioned on a previous post, we are curren
Chrystal and I began another “vegan” challenge at the beginning of 2013 with a few of our friends. I like to think of it as an exercise in disciplined and thoughtful eating. Each one of us, however, built in a few of our own separate dietary modifications this time around–which is why “vegan” rightfully is in quotations. For me, I’m giving myself the okay to co
It’s time to share our first Guest Test Kitchen of the year. This one comes from our friend, Lillani, and an old co-worker of Amir’s. Lani has always been a conscious eater. From her very first introduction, she’s maintained a “vegetarian-ish” diet by avoiding most, but not all, meat products. Now it seems, though, that she’s fully crossed over and sticks to a
Is it too late to wish everyone a Happy New Year? Hopefully not. As we move tip toe towards the midpoint of January, it’s still crazy to think that the year 2013 is actually here. You’ve probably made some resolutions, changes, promises, goals, whatever you choose to call them. The title is inconsequential, but the meaning is the same. It’s the time of year when you may be feeli
Have you found your purpose? It is such a loaded question. There is no doubt that you either think about the essence of your purpose on a consistent basis, consciously and subconsciously. The one thing to keep in mind is that your purpose in life, and the elements of purpose that you bring to your community, is all you need to figure out. Once you have it down, share that positive force with thos
We’re getting into the spirit of the season just like everyone else. In addition to the gingerbread men, peppermint delights, and traditional Christmas cookies, we love to include an adult treat in our Holiday repertoire of goodies. I enjoy eggnog as part of my winter routine. Chrystal, on the other hand, is not the biggest fan of dairy, boozy drinks. Being that many of my in-laws have a Sw
Black Friday, Shop Small Saturday and Cyber Monday are behind us, and the shopping season is in effect. Have you already finished your purchases? If so, you’re an overachiever. Maybe you’re like the rest of us who haven’t even begun to swipe a card for our loved ones’ presents. We’re all about food around these parts, so those are the gifts that come to mind right now
We rarely do crafty food projects. In fact, I may be correct by saying that we never do crafty food projects. I don’t even want to tell you about the cake pop fiasco that happened when I attempted to make a batch for Amir’s engagement party. It was such a mess. When it comes to cake pops, some people are champions, and others…well, they get a “good effort” pat
A couple of days ago, Erika of In Erika’s Kitchen asked chef, restauranteur and KCRW’s “Good Food” host, Chef Evan Kleiman, why we are not making quality prosciutto here in the States. Prosciutto along the ranks of that from the region of Parma. Parma, located in the Northern half of Italy, is one of the top producers of quality prosciutto. Thanks to the Parma Ham Consorti
Some serendipity was involved with this month’s Ethnic Exploration. As Chrystal and I were planning out our EEs for the rest of the year, we were tapped by someone on Twitter out of the blue. Tim Olson, the founder and owner of White Lion Imports, hit us up to see if we’d be interested in trying out a Sri Lankan spirit he just started distributing in the U.S. It’s no secret that
As promised, here’s the second edition of our farm tour featuring the Watts Brothers Farm. In this half of the Q&A, we learn the distinctions between yams from sweet potatoes, potato farming tips for the home grower, and more insight in the origins of Alexia products. Be sure to check out below for an exclusive coupon, courtesy of Alexia Foods. 1. Many people are confused about the di
One of the sweetest people that I know is Maren. And it’s not because she has a knack with desserts. I first met Maren at a local cooking school, and we continued to cross paths many times at the same place and, eventually, through small food-centric gatherings and dinner parties over the last few years. Each time I talk to her, or see one of her Facebook updates, it seems as though she is
Amir and I are both knee-deep, or maybe it’s thigh-high, in holiday preparations. The fall is our favorite month for respective reasons, but the fact that food and festivities abound is a large part of it. Tomorrow is Thanksgiving! Can you believe it? For many of you, the last day or so has been all about shopping and cooking. If you lucked out, you spent that time watching other people sho
In late September, we announced a new partnership with Alexia Foods. We’re thrilled to be among a select few food bloggers who get to serve as Alexia Foods brand ambassadors — or Tastemakers, as we are officially known. Part of our continued collaboration with Alexia will include information about new and exciting Alexia products, exclusive giveaways, and of course more of our own or
You may have seen our first post announcing participation in Alexia Foods’ Tastemaker Program. Now that we’ve made our way to November, the time has come to share a few of the recipes we’ve made and fun discoveries we’ve stumbled across in the last couple of months. Today marks the first recipe, and next week, we’ll have the perfect dish for the upcoming holiday. Plu
For one of our last get togethers with friends, Amir made chai tea pots de crème. The little guys did not set completely, so they were more like very thick cups of cream. Delicious of course, but not quite as silky and luscious as the perfect pot de crème. We decided not to share the recipe as it needed to be tweaked. Fast forward through the last couple of months, and we have both had our share
Just before The Churchill hit its one year anniversary, the restaurant had already undergone a major change in the kitchen. Last month, Chef Bruce Kalman stepped into the culinary lead and revamped the neighborhood restaurant’s offerings. With a new touch, The Churchill has re-positioned itself as a major contender in the Third Street area. Both Amir and I missed the anniversary party due t
Happy All Hallows’ Eve! Chrystal and I love a good party, so you’d think we’d be wild Halloween fanatics every year. But, for some unknown reason, its appeal dwindles more and more for us as we get further into adulthood. It’s been ages since either of us have put on what one would consider a “real” costume, and you won’t find us out and about on Hallowee
Peter is a co-worker of Amir’s who loves a healthy meal. Today he shares with you a simple, no-fuss soup that showcases one of our most beloved leafy greens–kale! This recipe would serve well as a course during a holiday meal, or even made with leftover collards from Thanksgiving dinner. Here’s Peter with the low-down. “Happy October! So the amazing Amir asked me to make
In our own separate ways, Amir and I try to balance our ridiculous love affair for decadent foods with healthier choices and physical activity in order to minimize the damage. I always joke with my physical trainer friends that the best group to target as clientele is comprised of chefs, food writers and food bloggers. We spend our days in the kitchen, pouring through cookbooks, plopping b
A little more than two years ago, Amir and I made our first okonomiyaki. Up until that point, we had never even heard of it, but without any hesitation, we decided okonomiyaki would be the best dish to feature in our upcoming Ethnic Exploration series. Some called it a Japanese pancake, others a Japanese pizza. Regardless, it was a vegetable-filled, pork belly-covered, sauce-doused, bonito flake-
We told you that summer’s prime ingredients were key players in a few of the dishes we made in the last couple of months. It has been hot enough in L.A. to confuse one into thinking it is July and not October. When the mercury hits 100 degrees on the thermometer, can you blame us for wanting to eat cooling dishes that require no prep over the stove or oven? That’s why there are tomato
You’re probably asking yourself if those are indeed blackberries in this salad. Yes friends. Those are blackberries. There were two recipes sitting in our shared vault of dishes to share, and this was one of them. Make that three if you count the strawberry shortcake Amir made last year. We have said numerous times that the days, and sometimes months, slip away from us, and we miss the prim
Tweet One unassuming weekday morning, I logged into my regular email. Waiting in my inbox was a message from a friend containing a link with this caption: “I mean…come on!”. The link was to a post from Ambitious Kitchen, featuring a cookie recipe with a name so outrageous that I nearly fell out of my chair: Nutella-Stuffed Brown Butter and Sea Salt Chocolate Ch
Tweet It seems as though everyone is looking for small ways to make every day recipes just a bit healthier. We also make the same attempts when we can. Hodgson Mill offered to send us samples of their whole wheat flour, along with yeast and cornmeal, in order to make a pizza. We have yet to make an all whole wheat flour pizza, and this seemed like a perfect time to give it a try.
Tweet This is just a quick announcement to let you know that I will be teaming up with Christa of Veggin’ Out With Christa to co-host a vegan holiday cooking demonstration on Sunday, October 21st from 2:00 pm-4:00 pm at the Westmoreland Lofts. We will offer samples and a few snacks plus a glass of wine to all attendees. Tickets are available on Eventbrite for $22.50 startin
Tweet In just over a week, I will be in Greece. That is why we are sharing a recipe from the land of extensive history, beautiful landscapes and dishes that make the cuisine a favorite amongst many. Amir will not be there during the trip, so I’ve taken it upon myself to lead the course for us both. Perhaps I’ll eat for two. And not because I am pregnant! Greek food has
Tweet A day doesn’t go by when Emily and I don’t talk about food. As a colleague of mine, we always find time in the work day to recount last night’s sensational meal, share a new must-try recipe, or muse over tomorrow’s dinner. It was clearly a “no-brainer” for her to share her culinary passions with you as our next guest blogger in our Test K
Tweet We are happy to announce another partnership with Alexia Foods! As you may recall, last year we were finalist in their “Reinvent a Classic” french fry contest, where our Herbes de Provence and Garlic Sweet Potato Fries were among the final four flavors selected. This time around, we’re officially “Alexia Tastemakers.” As Tastemakers, we’re one of 10
Tweet Somehow this always happens. We end up so busy with recipe and restaurant sharing that somehow dishes made earlier in the season miss the boat. We have a recipe featuring peaches that we made months ago, and yet, it is today–well into the beginning of fall–that we are posting it on this site. It’s unfortunate that you may not be able to replicate this recip
Tweet Happy weekend friends! It’s back-to-school season for many of you parents out there, and we know that can be a wacky transitional period for any family. Even for us child-free folks, we feel the pull of fall. For some reason, even though school days are far behind us, the sense of summer’s carefree fun seems to fade away as soon as September hits. It’s tim
Tweet This past Saturday, Los Angeles celebrated the KCRW 4th Annual Good Food Pie Contest at the Los Angeles County Museum of Art (LACMA). Chrystal and I won first place in the savory pie category a few years ago during the contest’s inaugural year, and we also entered the following year. When we got word of the upcoming competition, we thought, “Hey, why not, let&#
Tweet August has been one heck of a month for Chrystal and I, so much so that we turned around, blinked, and it’s already September! The bulk of last month was spent in anticipation, preparation, and execution of our Third Annual Seafood Boil. In all the seafood boil madness, we had to find time for our next Ethnic Exploration. The original plan for this post was much more
