Nectarine and Raspberry Crispfeatured
Summertime in California means stone fruit heaven. Peaches, apricots, nectarines, they are all gorgeous right now. If you time it right, you can buy them at a steal at the supermarket when they’ve reached the peak of ripeness.
I came home with three pounds of juicy, ripe nectarines last week. I prepped and froze some of them for smoothies, for the rest, I quickly dispatched into a beautifully hued Nectarine and Raspberry Crisp.
I adore fruit crisps for the fact that they are a no-brainer. With no dough to fuss with, crisp topping is essentially a super simple mixture of flour, rolled oats, sugar, and butter. You don’t even need to bust out the mixer for this. I’ve found that my own two hands are the best tools to use for cutting in the butter.
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Gamja Fries from Namufeatured
Swoon.
Every once in a while, a dish will come along and blow my mind.
Namu’s Gamja Fries are b.o.m.b.
A Korean take on chili-cheese fries (with some clever wordplay on the Korean word for potatoes and the Sanskrit word for a good time), behold, amazingly crispy hand-cut potatoes topped with tasty bits of short ribs, gobs of kimchee relish, green onions, and a secret sauce trifecta of kewpie mayo, teriyaki, and gochujang (a spicy-sweet paste of red chili peppers and fermented soy bean).
Haute Stoner Food at its finest.
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Orson Brunch and a Fleeting Love Affairfeatured
It’s the weekend. You rolled out of bed craving something good. It’s been a long week, you’ve been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, brunch.
Orson has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I’ve seen in awhile, it won’t be a neighborhood secret for long.
True to form, executive chef Elizabeth Falkner has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations.
Cue: Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for days months after.
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Maui Edition: Ali’i Kula Lavender Farmfeatured
“Can you smell that?” I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry Maui, on our way to the Ali’i Kula Lavender Farm, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close.
Perched 4,000 feet on the slopes of the volcano Haleakala, Ali’i Kula Lavender is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.
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