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Epic Mushroom Toast from Inside The Gjelina Cookbook

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There's really no place like Gjelina, one of L.A.'s coziest hotspots. From the dark, but fresh-feeling dining room to the rustic chic patio, this little Abbott Kinney restaurant is always packed - and half of the guests are there for this mushroom toast. 

We can't deny Gjelina's ever-lasting cool factor. Some hotspots get so hot we tire of them quickly - or at least feign disinterest. This is not that. We're thrilled to feature Chef Travis Lett's obsession-worthy mushroom toast, a recipe that's packed in between nine other chapters full of killer recipes in the new Gjelina Cooking From Venice, California cookbook.  

This recipe is no simple matter. But trust us when we say that all the fuss will be worth the trouble. Start here with these instructions for Gjelina's Garlic confit:  In a small baking dish, add eight peeled heads of garlic, 12 thyme sprigs and 3 bruised bay leaves and cover with about one inch of extra-virgin olive oil:. Bake at 350 degrees for 45 minutes to an hour until garlic cloves are soft and lightly browned but still hold their shape.

Our customers freak out over this dish, and there is a good reason why — seared mushrooms, lashed with house-made crème fraîche, a splash of wine, and a few herbs, mounded on top of grilled bread is always a crowd-pleaser. We make no claims for inventing this combination, but we proudly carry the torch. There’s a classic version that calls for brioche and wild spring morels, with an optional shower of black truffles. A similar, far less opulent version, can be made with everyday cremini mushrooms and simple ciabatta or a baguette. We opt for a variety of mushrooms supplied by our friend Matt Parker at Shiitake Happens, including nameko, clamshell, pioppini, chanterelle, and hen of the woods, in addition to porcini, matsutake, and the seasonal morels we occasionally score.

Buttermilk stirred into good-quality heavy cream left out to culture for a few days yields a decadent crème fraîche with limitless possibilities. Real farmstead raw-milk crème fraîche is very difficult to come by, but if you are lucky enough to have access to it, by all means use it here. Do not substitute store-bought sour cream. It doesn’t hold up to the heat and may break and curdle the sauce.

When our guests ask me for a recipe and find out that it calls for homemade crème fraîche, they’re often hesitant, imagining that making crème fraîche is a complicated process. The reality is that it’s very easy to make, but simply requires a few days of waiting to pull off. The plus side is that crème fraîche keeps well in the refrigerator and can be used to enrich pasta dishes, risotto, soups, vegetables — anything you want to bring a little richness to. Whip it gently to serve over desserts, slightly sweetened or not, in place of standard whipped cream.

Unlike the other toasts in the Gjelina cookbook, this is best served piping hot, before the crème fraîche starts to set. Small portions can be served as an appetizer, but a large slab of this toast alongside a glass of earthy red is the way I prefer to take it down.

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NYC Bite of the Month: Inday’s Shredded Cauliflower Bowl

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We're still deep in comfort food mode, but beginning to take a gander at just this kind of dish below from Inday in New York. Eater Drinks editor, Kat Odell is scoping out this brand new hotspot for a little Ayurvedic-friendly bowl action. We love that these bowls are light on the grains and heavy on the veg. Check out the best thing we ate in NYC at new healthy lunch staple, Inday. We're loving this chic Indian cafe with a bowl-centric menu and Ayurveda meets modern feels...

What I ate: Inday's customizable bowl.

Why I ate it: I love the idea of healthy bowls - both sweet and savory. But to be honest, I don't want a huge amount of grain in there, even if it's rice and it's gluten free. And then I met newbie Inday, a fast casual healthy Indian-ish cafe that's doing things a little bit differently. This is, indeed, a customizable-bowl spot, but here you'll find "not rice" (my preferred base) made from shredded cauliflower and Brussels sprouts, to which I add a medley of pickled, roasted, and charred seasonal veggies - plus a protein like salmon or steak.

Why you need it: Think Ayurveda. Indian cuisine is, by nature, often very healthy on its own. And Inday gives traditional flavors a healthy, seasonal boost.

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What Moby Drinks For Breakfast: Inside His New Vegan L.A. Restaurant

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Moby's new restaurant, Little Pine has been causing a stir among L.A.'s vegan foodies and we totally get it. The musician, die hard animal activist and champion of all things vegan opened his new bistro with a heartfelt cause: his 100% organic and vegan restaurant plans to donate 100% of its profits towards animal welfare organizations, taking meatless Mondays to a whole new level!

Nestled in the artsy community of Silverlake here in LA, Little Pine is the perfect cross between a cozy ski cabin in the woods meets sleek mid-century modern LA hotspot and serves up simple, healthy Californian-inspired eats. 

We had the chance to sit down with Moby and quiz this vegan pioneer on everything that makes his short list for living well. Check out these staples and snag Moby's recipe for a daily superfood smoothie. 

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Freshly Shaved What? This Vegan Parmesan Dupe Is Everything

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Freshly shaved what? Freshly shaved walnuts, everybody. How have we never thought of this before? Leave it to the genius behind one of L.A.'s sexiest vegan restaurants, Chef Tal Ronnen of Crossroads Kitchen, to come up with this inventive solution for vegan garnishing perfection! We're sharing this clever idea straight from the pages of Chef Tal's brand new cookbook, Crossroads. It's full of high-end vegan recipes perfect for the master home chef who didn't think plant-based cooking could get this fancy.

Today is National Cheese Day, and while we're not the kind of girls to celebrate every obscure national holiday, when it comes to something as magical and delicious as cheese, we thought that - in some strange way - this vegan parmesan truly fit the bill!

Looking for more plant-based cheese alternatives? Check out our visit with Chef Tal and this vegan cheese plate as well!

About nutritional yeast flakes: Nutritional yeast may not sound like the most appetizing ingredient, but it has a cheesy, nutty, savory quality that gives any dish extra oomph. Just a tablespoon or two adds a creamy, salty richness to dips, soups, and sauces. Look for nutritional yeast flakes in the supplement section of the market or health food store. Be sure to select flakes instead of granules, which will deliver a bit of texture to whatever you add them to.

The post Freshly Shaved What? This Vegan Parmesan Dupe Is Everything appeared first on The Chalkboard.

NYC Bite of the Month: Is Sushi Zo The Best Sushi In The City?

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One of our favorite L.A. sushi spots has gone bicoastal! Sushi Zo recently opened an intimate 12-seat restaurant in the heart of the West Village and we've put our trust in Eater Drinks editor, Kat Odell to order up their amazing omakase and give us all the deets. While their $300 a head tabs may be hard to swallow, their sushi is some of the freshest that can be found outside the Tokyo fish market!

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NYC Bite of the Month: Must-Try French Veggies At Le Turtle

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This could very well be Los Angeleno's newest home away from home while in the Big Apple. Eater Drinks editor, Kat Odell recently dined at the Lower East Side's trendiest new restaurant, Le Turtle, and gave us the full report.

This incredibly too cool for school (in an understated way, duh) new French-boho restaurant transports diners to another world (as evident from their bizarrely cool website.) While the decor helps to set the stage, it's all about chef Greg Proechel's remarkable veggie-focused, modern French fare. Here's Odell with the best thing she ate in New York this month...

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Watch Johnathan Gold Eat His Way Through L.A.

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we AngelEnos are a little spoiled when it comes to our vast culinary landscape. We embrace food as both nourishment and art.

No one celebrates our city's sprawling food culture better than famed food critic Jonathan Gold. This week we are celebrating the release of the foodie documentary "City of Gold" with Out Of The Box Collective, in a beyond creative way. Grab the recipes inspired by the places Jonathan Gold visits in the documentary and enter for a chance to win "City of Gold" tickets. See all the details below...

We’re celebrating the upcoming release of the documentary “City of Gold” about the culinary landscape of Los Angeles as seen through the eyes of Jonathan Gold. Gold is our favorite Pulitzer Prize-winning culinary geographer; he's redefined the art of the meal and the joy of food criticism. Throughout his tenure at the Los Angeles Times, LA Weekly and Gourmet, along with his contributions to KCRW’s Good Food, Gold has exposed Los Angeles food lovers to local jewels — the many exquisite kitchens and restaurants that are often tucked away, off the beaten path, where master chefs turn their cuisine into culinary feasts as well as a cultural events. As Gold’s writings transport us, director Laura Gabbert brings his palate to life. Her Sundance-selected documentary “City of Gold” is a gastronomic treat and travelogue. It tracks Jonathan Gold as he combs through colorful neighborhoods in his green pickup truck, sniffing out his next strip-mall discovery - Oaxacan grasshopper soup, hand-cut tonkotsu ramen, and a particularly unctuous pad see ew.

Our City of Gold Box puts the pickup truck at your fingertips as it reaches for the critic’s most cherished, authentic and ethnic food discoveries. You’ll enjoy recipes and ingredients to cook black bean soup with coriander cream with an oaxacan mole sauce from Guelaguetza, Roy Choi’s Kogi dogs, pad thai with a sauce from Ayara Thai, a Szechuan rice bowl, and Ludo Lefebre’s roasted carrot salad (recipe below).
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Au Fudge: Inside Jessica Biel’s New Mom-centric L.A. Restaurant

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For mamas that love to lunch, the options are two-fold: make reservations someplace lovely and deal with a squirming child for an hour or two or settle for a kid-friendly restaurant and deal with the sub-par food and lack of ambiance.

A few Hollywood mamas have answered the prayers of ladies who lunch (with children) across the city by opening up the doors of Au Fudge, an enchanting, but casual restaurant that allows mothers to dine out with their children and get the best of both worlds. Au Fudge has all the beautiful bells and whistles w'ere looking for in any restaurant: ambiance for days, a killer organic menu and bar that serves up elegant cocktails like the one below. In addition, the restaurant's menu is filled with ultra kid-friendly dishes (that are healthy too) and offers moms the option to send the kiddos into a beautiful play room where they can craft, read and play for hours under the supervision of their in-house au pairs!

We think this savvy team of founders is on to something - the hotspot has already gained popularity with famous moms from Rachel Zoe to Alessandra Ambrosio. Au Fudge's stellar team includes L.A. mamas Kimberly Muller, Jessica Biel, and Monica Saunders-Weinberg, as well as designer Estee Stanley (which helps explain the beautiful space!), Joey Gonzalez of Barry's Bootcamp and Jonathan Rollo of Greenleaf Gourmet Chopshop.

The space is also the first restaurant to receive the Environmental Media Association's "EMA Green Seal,” which speaks to just how thoughtfully the space was designed to keep green values throughout. The glassware is vintage and the kitchen runs at maximum energy efficiency - great green lessons to teach children at every turn.

We think the Au Fudge concept is genius - and here to stay! What do you think, readers? Kiddos or no, would you visit a restaurant where children can be whisked away to play, only after eating the best organic meals? We know it's very L.A., but we think this food concept is 100%!

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NYC Bite Of The Month: Morning Glory Sticky Rice + Rose Milk In Chinatown

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Nestled in NYC's bustling Chinatown, Kopitiam, with it's unassuming restaurant front, is our latest recommendation for healthy NYC eats. Eater Drinks editor, Kat Odell, is walking us through the unpretentious menu and introducing us to a world of Malaysian coconut-based snacks from coconut jam, rose-scented milks and morning glory sticky rice we can't stop craving...
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Breakfast Pizza + Good Light: Inside Venice’s Lastest Healthy Eats Hotspot

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L.A. IS BLOWING UP with new healthy eateries and we can hardly stuff our faces fast enough to keep up! This week, Greenleaf Chopshop open up on Abbott Kinney adding even more local, green goodness to the Venice scene. The space feels light and luxe, the food is to-die (we're obsessed with their pizzas,) and Chef Jon Rollo is the real deal.

Chef and owner, Jon Rollo and husband Joey Gonzalez of Barry's Bootcamp, are at the epicenter of the wellness scene here in So Cal. They're involved with this exciting new foodie project too.

Meet Jon below and find out how this healthspirational chef starts his day - and why your should soon include Greenleaf's goat cheese breakfast pizza...

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L.A. Bite of the Month: Gluten-Free Muffins from Huckleberry

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Here's the trouble. Huckleberry cafe is smack dab between my home and office. So each morning it's a conscious choice whether or not I'll stop for bone broth or a cuppa Huckleberry brew and one of these life-alteringly delicious gluten-free muffins.

This is the kind of recipe that especially excites us to run: These are the foods we're really eating out there in the concrete jungle of L.A. and want the whole world to have access to! Chef Zoe Nathan's gluten-free muffins are the kind of health food we hope the future is made of. They're better than any traditionally-made goodies we've ever tried, made with cleaner ingredients, and generally better for our bodies. 

We're thrilled to have Huckleberry's gluten-free flour mix recipe and their gluten-free muffin recipe. For more of Zoe, check out our shoot at home with her making pancakes here! 

If you like to bake gluten-free, whip up a big batch of this flour mix and keep it on hand. It lasts forever. You can use a store-bought gluten-free flour mix if you must, but your pastry will not taste nearly as good. I cannot stress enough what a difference this mix makes in both flavor and texture. If you don’t like the graininess of the cornmeal, you can always omit it and use a little more of the oat flour or potato starch.

There is nothing I hate more than a gummy pastry. For that reason I don’t like most gluten-free pastries out there, and I find it especially challenging to find a delicious gluten-free and vegan pastry. But once I realized you don’t have to use xanthan gum to make one of those said pastries hold together, I got hooked on the challenge of making this stuff actually taste good. This was the first gluten-free and vegan recipe I made that I really liked. And honestly, sometimes I prefer it to the white flour, butter-heavy devils I usually make.

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Reservation For 100: The One Ticket You Need At Coachella This Year

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Sure, you're hoping to see Calvin and Taylor's choice of festivalwear this year out in the desert. But let us direct your attention to something slightly more important to the success of your Coachella plans: a reservation at this winding dinner table that's sure to be one of the weekend's most memorable experiences (unless you find yourself backstage with Axl Rose...).

As the scene at Coachella has boomed, the festival's culinary game has gotten stronger as well. We know that some purists yearn for the fest to keep its wild roots intact, but we can't say we're mad at being able to eat Kind Kreme and Sweetfin poke bowls between shows!

Tickets to one of Outstanding in the Field's famously beautiful dinners are, in our food-focused minds, the ticket to grab for weekend one or two. This jet-setting dinner party crew is known for setting just one long, winding table in the most unlikely of places across the planet - from country orchards to farm fields, exotic mountaintops to secluded beaches. Their mission is to "re-connect diners to the land and the origins of their food" and through over 700 events in 11 countries, they've done just that. Each time Outstanding in the Field sets its table, it looks as though the wedding of the century is being celebrated. We can't get enough of their gorgeous aesthetic!

This month at Coachella, the team at OITF is setting up shop in the Rose Garden at the Empire Polo Club. Each night will feature a unique menu showcasing ingredients from nearby Coachella Valley farms, as well as artisanal libations crafted with the same theme of locality. The chef lineup - which nearly overshadows Coachella's musical one - includes some of our fave L.A. names like Nyesha Arrington of Leona, Michael Voltaggio of Ink and Tal Ronnen of Crossroads Kitchen. As a side dish for information nerds, California farmer and host of previous OITF events, David Retsky, will be also be at the dinner offering insights and inspirations about sustainable farming.

Got you drooling? Here's how to get into one of Outstanding In The Field's festival dinners! Eat and socialize in a setting energized by festival vibes, but outside the dusty chaos of the crowds for a while...

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Spring Dinner Dreams With The Butcher’s Daughter + Jenni Kayne

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We're long Time lovers of  (mostly) vegan food heaven, The Butcher's Daughter. We fell head-over-heels for their healthy eating ethos when they popped up in Venice earlier this year (thank you NYC for sending it over our way!). Now they're offering dinner for the first time since moving out west, and we have a feeling we'll be living here all summer long...

To celebrate the menu, we joined Jenni Kayne and friends to explore the completely craveable plant-centric plates from their new dinner offerings. From small plates to salads and stone oven pizzas, most of the menu is a balanced babes dream come true. Get the rest of the photos here and try a few of our most-loved highlights...

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NYC Bite of the Month: Mother of Pearl’s Vegan Bao Buns With Coconut Butter

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jonesing for some tropical vibes while on the island of Manhattan? We've got your fix. Eater Drinks editor, Kat Odell, is introducing our tastebuds to the vegan bao buns from new East Village eatery, Mother of Pearl, and we couldn't be more grateful.  Their "Postmodern Polynesian" menu includes lychee potstickers, jackfruit and shiitake buns and these incredible miso and coconut slathered marvels...

What I Ate: Mother of Pearl's fried steamed bao buns with coconut miso butter and black lava salt.

Why I Ate It: Because last February, Ravi DeRossi flipped his tropically dressed cocktail lounge over to a fully vegan menu. Why? Because we should all save the animals and go veg. Mother of Pearl is actually one of the prettiest odes to the exotic, and one from which I can't stay away.

Why You Need It: Because that coconut miso sauce equals extreme bliss. Basically what's going on here is traditional Chinese bao buns that are halved and fried, then chef Daphne Cheng dripped a totally addicting coconutty-caramelly slightly savory (hey there, miso!) sauce atop some toasted coconut flakes and a final pinch of jet black sea salt to make the dish pop.

See all our picks for NYC Bite of the Month here! From secret sushi to matcha desserts, goat milk lattes to grain bowl heaven, we've got you covered! 

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Cook Yourself Sexy: Broccoli Rabe With Garlic + Spicy Tofu

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This spicy broccoli rabe recipe from Candice Kumai's latest book, Clean Green Eats, really is a beauty-inducer. Clean greens and all that spice will have your skin glowing and your circulation pumping. Add this simple dish into your dinner rotation and see if you notice a difference!

Candice is one of our go-to clean eating goddesses. She knows how to load flavor into simple, super nutritious dishes like this one that satisfies on all levels...

I love the distinctive, bitter taste of broccoli rabe, which also happens to be full of vitamins A, C, and folate. This delicate sister to the turnip cooks up in about seven minutes and is delicious paired with pasta like orecchiette, lean protein, or tofu and grains. Top with crushed red chili flakes for a little heat... yum!

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L.A. Bite of the Month: Avocado Cream Pancakes at Bondi Harvest

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Fact: we've never met an Australian we didn't like. Maybe it's that close match between California-cool and laidback Aussie swagger; or maybe it's because we've been exposed to so many clean-eating mates like Guy Turland who never fail to feed us food miracles like these avocado-maple cream pancakes.

We're loving everything about the new Bondi Harvest cafe in Santa Monica, imported straight from the sundrenched shores of Bondi Beach. Here's why...

What we ate: From acai-topped bowls of creamy quinoa pudding to granola covered smoothies, we're ordering up half the menu each time we visit Bondi Harvest's new surf vibe-enriched cafe. Chef Guy Turland, Mark Alston and team have been treating Bondi Beach locals in Australia with their healthy plates for ages, now we're getting our hands on the good stuff from down under, just a few blocks from our L.A HQ. The must order? Pumpkin pancakes with maple-avocado cream.

Why we ate it: Bondi focuses on hyper-seasonal eating, everything on the menu made with some version of Aussie je ne sais quoi. You may think L.A can't afford another health food restaurant, but nothing could be further from the truth. The key with a hotspot like this one is the provision of what we call easy access "girl food" - think avocado toast, acai bowls, matcha lattes - all with trust-worthy, clean ingredients we can count on.

Why you need it: Healthy eating can get a little too serious, but Bondi Harvest offers a delicious reminder that it doesn't always have to be. Like a surf sesh for our palates, each visit is a fully immersive beach-leisure experience that encourages us to slow down and simply enjoy what's happening then and there.

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Springbone Kitchen: 7 Bone Broth Benefits + NYC’s Latest Hotspot

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The ancient power of bone broth can be felt upon first sip. We were pleasantly surprised to see this traditional food go mainstream a few years back (catch up on our obsession here, here and here) and it's not going away any time soon.

With Pressed Juicery's new green juice-loaded locations popping up across New York, and Springbone Kitchen opening in the city this week too, we expect to see more and more wellness warriors double-fisting their way to the subway - green juice in one hand, broth in the other. Springbone specializes in artisan, grass-fed bone broths made with ingredients sourced from upstate New York farms. They offer beef broth bloody marys and even zucchini pasta with grass-feed meatballs and a tomato broth sauce. Other must-tries on their drink menu? Reishi and wild mushroom tonics.

If you're new to the bone broth phenomenon or just need fresh motivation, here's a brief crash course on why you should be drinking this soothing, healing, invigorating stuff often...

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These Veggie Spirals Are Changing the Fast Food Game

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For us, spiralizing vegetables into "pasta" was almost as big a breakthrough as our first bite of these pancakes, or our first sip of this almond milk. Health food has come a long way this decade and there's plenty to get excited about, but our unwavering love for zoodles and all things spiralized surpasses most of them.

We've got mandolines, spiral-makers and recipes galore at the ready for you, but if you're more of an Uber Eats kind of gal, you might be more impressed with this delivery service from Hungryroot. Their carrot noodles with peanut sauce and sweet potato noodles with cashew cream sauce are both out of this world, they also offer crazy wellness desserts like black bean brownie batter (which our team devored in 5 minutes flat!) and chickpea almond cookie dough that bakes up in a flash.

We're been ordering Hungryroot deliveries to the office whenever we tire of our intense smoothie routines, and today the zoodle-pushers have taken their delivery service national. Hungryroot also announced today their partnership with Whole Foods, beginning in Boston, MA! This is a big win for busy, spiral-obsessed foodies everywhere. Bon apetit!

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NYC Bite of the Month: Dragonfruit Rolled Ice Cream

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Looking for an excuse to eat more ice cream? Always. Foodie extraordinaire, Kat Odell, is breaking down the drool-worthy details of the rolled ice cream trend, including where to go and which flavors to beeline towards. The only responsible thing to do after reading this review is to grab a friend and get in on the experience.

What I Ate: Juicy Spot Cafe's Thai Rolled Ice Cream

Why I Ate It: I've been curious to explore this whole Thai rolled ice cream trend, which has spread across the US over the past few years. I've been pretty skeptical because, hey, what's so special about rolled ice cream, other than that it makes for a catchy Instagram photo? So, stuck with jury duty a few weeks ago, I spent my lunch break exploring Chinatown and its myriad cafes. From boba to chewy Hong Kong ice cream sundae waffles, to Thai rolled ice cream.

Why You Need It: The first Thai rolled ice cream cafe to hit New York was 10Below, and since it opened, that place has been slammed. For whatever reason, Juicy Spot Cafe has fallen somewhat under the radar (i.e. you don't need to wait on a 30-minute line), and it's my personal pick because there are slightly healthier exotic fruit options (plus juices, acai bowls, etc.) beyond just cookies and cream. Pictured here is the dragon fruit roll, but I opted for a yogurt-esque base so it's not super sweet, and brings a sour tang. I topped it with dragon fruit, kiwi, a drizzle of condensed milk and grass jelly (because I am into weird things like that).

What makes Thai rolled ice cream so awesome? The "ice cream" starts as a liquid and as it is rapidly frozen on a flattop, it becomes far colder than regular ice cream, and takes on this awesome chewy texture. Like, you could eat this stuff with a fork and knife. If you're a fan of Turkish dondurma, you'll want to explore this delicious concept.

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3 Must-Eat Summer Salads From Top L.A. Restaurants

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Eating things in bowls has been trending hard the past couple of years (here's proof). With all the hubbub over grain bowls, acai bowls and the like, let us not forget the O.G. of bowl foods: the green salad.

We’ve scoured menus across L.A. to find salads that could inspire the most greens-averse to grab a fork. Our well-researched shortlist highlights big flavor, spring and summer ingredients, and artful plating. Crafted in the kitchens of lunch and dinner spots we already adore, these three bowls are worth braving the 405 for.

Check out three of our favorite L.A. eateries and the salads luring us through their doors. For more salad-inspo, explore our ten favorite recipes for green bowls that won’t bore your tastebuds.

MOMED in Beverly HIlls | Pear and Citrus Salad
MOMED, the modern Mediterranean eatery, with locations in Beverly Hills and Atwater Village, is celebrating spring’s bounty of produce with a gorgeous Pear and Citrus Salad featuring fennel, endive, pomegranate, orange segments, pears and a creamy citrus vinaigrette. The Atwater location has a huge, sleek patio, and Beverly Hills is great for lunchtime people watching!

Daily Dose Cafe in D.T.L.A. | Big Salad 
The Arts District’s Daily Dose Cafe has been serving healthy, delicious organic food in a picturesque alleyway for several years now, and their new Big Salad is pretty, tasty and filling. There are mixed organic greens, grown in their on-site mini farm, feta cheese, blueberries, strawberries, herbed croutons and a sugar-free citrus vinaigrette.

Cliff's Edge in Silverlake | Baby Beets Salad
At Cliff’s Edge, the Silver Lake restaurant with the stunning tree-covered patio, chef Gavin Humes has a colorful and bright Baby Beets Salad. Roasted baby beets rub shoulders with clementine, pistachios, avocado, caraway, balsamic, brown butter and berries.

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