What’s Cooking: April 2018

Toast

Fun fact about the CookIt Crew. By day, we’re a bunch of brand consultants, social media pros and account managers. By night, we’re cooks, the kind that think chopping an onion is meditative. So, in every issue, we’ll share some of our cooking/chef/restaurant/recipe obsessions – thinking you might be a lot like us!

What we’re cooking:

  • Zuni Cafe ChickenOn our way out the door recently, the hostess at Zuni in San Francisco handed us type-written copies of the original recipe, bread salad and all. Best way to roast chicken ever.
  • Haven’t met aSmitten Kitchen recipe we didn’t like, especially her recipe for these chocolate peanut butter cookies!
  • We’re obsessed with Athena Calderone’s Cook Beautiful. The photographs are gorgeous, and they’re making us jazzed to eat our veggies.
  • Paleo Gluten Free Eatsis a great resource for creamy and savory Whole 30 recipes!

What we’re into:

  • The Joule sous vide–omg, sous vide carrots and beets, who knew?
  • The Hazy Jane cocktail atTusk in Portland. Reyka vodka, almond, lemon, yogurt, cinnamon, black cardamom and rose water. We’ve been known to have more than two
  • The Joyfull Bakery Parmesan Cheese Crisps, which we first tried at the Fancy Food Show in San Francisco last month. One word: dangerous!

Where we’re eating:

  • Kismet, a cozy corner of a restaurant in East Hollywood serving an eye-opening take on modern Middle Eastern Cuisine
  • Our favorite little spot in the West Village calledBar Sardine. Great cocktails, atmosphere, and small plates.
  • Highland Park’s Côté Est: an up-and-coming LA neighborhood, and one of the most beautiful patios in town. Don’t miss the steak frites.

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