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Eating

Collaborating, Eating

Sorrel pesto rice bowl

We’ve loved working with Jessica Koslow in the past, she’s shown us around LA’s farmers markets, and cooked for us at LA events. Now, she’s been kind enough to share a recipe from her recent cookbook – the signature dish at the ever popular Sqirl. The rice bowl is delicious on its own, but rewards experimentation. (We recommend adding bacon pieces for that little extra something). Continue Reading

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Eating

Lavender Old Fashioned

In bars from Manhattan to Mumbai, there are a few cocktails every good bartender knows by heart. The Old Fashioned is one such cocktail, a simple and versatile concoction that rewards experimentation. How You Glow shared their own take on this cocktail classic, substituting the traditional Angostura bitters for lavender bitters (which you can pick up here). It’s a fuss-free and feminine spin on an iconic drink – here’s how to make your own Lavender Old Fashioned. Cheers!

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Eating

Not Without Salt – Green pozole with chicken

Earlier this month we spoke to Ashley Rodriguez – the chef celebrating everything sweet, savoury and salty in her blog Not Without Salt – to try her delicious summer berry dessert. Today, she’s cooking green pozole with chicken – a fresh, nourishing Mexican stew that’s ideal for a late-summer’s evening. The roasted pepitas (pumpkin seeds) add a touch of colour and give the dish its distinctive soft, smoky flavour.  

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Eating

A Roman classic: Emiko cooks Maritozzi

Maritozzi are a traditional go-to weekday breakfast of ordinary Romans, vying for position with cornetti (Italian croissants) for the top spot on Rome’s breakfast tables. They hold a special place in the hearts of all Romans – who all have their own favourite spot to pick up these sweet treats. We met up with chef Emiko Davies, who’s already turned her hand to Roman crostata, to find out how to cook them ourselves.

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