For the last three years, we’ve loved laboring over every detail of our weekly menus- imagining and materializing everything you might need for a week of easy, impressive and expansive possibilities. But for our last week curbside on Rowena, we want to set you up for the summer. So we’ve...
We can’t sign off for summer without stocking up on our Latin favorites. Most items can be frozen, and they all make it easy to feed and please a crowd. Of course, we’re talking about Mel’s carnitas. We cook pork shoulders for hours, shred, and cryovac pack it so all you...
The race is on. We’re sprinting towards summer. And whether you’re preparing to hit the road or linger (languish;) in LA, friends will gather and get hungry. So here’s a menu that you can throw together for an impromptu meal while holding a cold drink and a conversation, be it...
Welcome to cherry season. It’s here, and it’s fleeting. I can’t help myself from eating cherries out of hand until I’m sick to my stomach. And I won’t stop until the short and sweet cherry season is over. Maybe then I won't miss them when they’re gone? So bring on...
We've recruited the duo of chefs responsible for last week's Peruvian sauces to help us concoct this week's Peruvian menu. Selena Ma (who we cooked with at AOC and Canele) and Ivan Godomar (who grew up in Piura, Peru) met while cooking in a New York restaurant (where he impressed...
Back by popular demand, we bring you SAUCES, and things to serve them with. A great sauce can make a meal. And on a night when you’re too tired to concoct something new, or just bored with your same old dinner routine and repertoire, a good sauce is a game...
Before there was hummus in every supermarket, food television, and celebrity chefs, cookbook authors like Paula Wolfert introduced much of the Western world to "new" and exotic foods like couscous and harissa. When Paula Wolfert got stranded in Morocco by her first husband, she had 2 young kids and $2,000....
Have you ever heard a chef talk about the first time they tasted one of their favorite dishes, ingredients or flavor combinations? The best thing about it is that they don’t want to simply describe it, they feel the need to share it, to recreate that experience for you. Call...
