5 Things You Don’t Know About…

Netanya Rommel

 

Just when you think you know everything about the people you work with, you learn something new. Here’s 5 things we never knew about CookIt’s Social Media Manager.

5 Things You Don’t Know About…

Netanya Rommel, our Social Media Manager

Hi there, it’s Netanya here! I spend a majority of my day on my phone (shocker!) running the CookIt Instagram and working with brands, developing their social media strategy and managing their accounts. Everyday is different and I love the creativity that comes with the job!

  1. I grew up in Seattle and, on a bit of a whim, decided to move to New York a couple months ago. I’m so glad I took the risk!
  2. I have a never-ending travel bucket list. Next up: Thailand, Israel and South Africa. But ask me tomorrowI’m sure I’ll have another one to add!
  3.  I volunteered at the The Pantry, a cooking school in Seattle, for five years. I learned everything I know about cooking from them!
  4. If I had to choose a favorite cuisine, it would be Malaysian. It has all the flavors: sweet, sour, spicy, umami. My favorite Malaysian restaurant is Kedai Makan in Seattle, and I don’t care if I have to wait in line for hours.
  5. I lived in Paris for four months when I was in college, and have always wanted to move back for a bit. Mostly, I want to eat croissants and walk by the Seine every day.

What’s Cooking: May 2018

 

focaccia
Salted Focaccia. Photo by Alex Lau.

We can’t help it, we’re so food crazy! Here are the CookIt Crew’s most recent recipe/restaurant/cookbook/cookware obsessions.

What we’re cooking:

  • This unbelievably delicious, crispy, salty focaccia (photo above) from Bon Appétit (twice in the past month!).
  • This go-to appetizer from The Modern Proper is always a crowd-pleaser.
  • For mornings when we don’t want a caffeine rush, we keep My New Roots’ golden milk spice blend ready to go. It’s surprisingly energizing. (This coming from a bunch of coffee addicts!)
  • All the spring dishes from the Love and Lemons cookbook! We swoon over Jeanine and Jack’s photography.

What we’re into:

  • Herriot Grace has some of the most beautiful kitchen goods and homeware. We’re obsessed, and can’t wait to pick up a few of their beautiful stoneware plates for summer dinner parties!
  • Atmosphere mists (room sprays) from Fig + Yarrow. We could spend hours in that store. If you aren’t already following their Instagram, you can do that here. You’re welcome.
  • The 2-qt. non-stick ceramic Green Pan saucepan. It’s the perfect size for rice or scrambled eggs, and cleans up so easily. We’ll always love our All-Clad babies, but….
  • The Forest Feast’s cookbook— Gatherings. It has us so ready for outdoor entertaining!

Where we’re eating:

  • The Bombay Bread Bar, a new restaurant in New York serving Indian cuisine in a Wes Anderson designed space.
  • Just Be Kitchen, a haven for health gurus and paleo-eating Denverites, is now open for dinner! And, they have a new spring-summer menu.
  • Saturday morning at Din Tai Fung is becoming a favorite new brunch tradition.
  • Rosaliné in West Hollywood. One word: ceviche!

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.