Learning Kitchen: Fall Flavors – Butternut Squash

I’ve never cooked butternut squash from raw before: it’s always come in frozen or fresh pre-cut chunks that I’ve simply roasted with some seasoning. But I saw gorgeous produce at Trader Joe’s yesterday, and couldn’t help but think it was time for an experiment. I broke down the squash by peeling it, then slicing it […]

Homegrown: Beans, Peas, and Chard

We still don’t know what we’re doing with this garden, but we’ve kind of had a breakthrough: we went from a few chard leaves to about half a pound of assorted string beans, wax beans, and snap peas, plus an edible flower and some chard. Our tomato and pepper plants are flowering, and our sage […]

Recipe: Soy-braised Tofu and Ramen

Every once in a while, I go meatless. It’s important to have balance in one’s diet, and consciously focusing on plant-based meals for a while reminds me to eat more veggies. Sometimes, though…Well, sometimes I get tired of quinoa and greens and broccoli. Sometimes I want something a little heartier, a little meatier. And that’s […]

Chef’s Secrets – In the Kitchen

The very first time I went to a Feastly event, I was there helping an old high school buddy at his pop-up. It was one the first times Feastly (first time?) Feastly had used the DTLA loft, and the first time my pal held a Feastly event in Los Angeles. It was also the first […]

Recipe: Braised Chicken and Coconut Rice

One of my favorite things is to open up the fridge, survey its contents, and wait for inspiration to strike. Sometimes, it ends in disaster. Other times, it turns into a surprisingly delicious meal. We were craving something hearty, warm, and comforting one cold spring evening, and I decided to use chicken thighs instead of […]