Well hi there! I cannot believe that it’s almost 2 months into 2018 and I am just now getting to my first post of the year. I’ll spare you the details, but suffice it to say this year has started out insanely busy and I am hoping to get more zen back (and more recipes shared here!) in the coming months.
Guys. Meet my new favorite thing.
TAHINI COFFEE CAKE.
Have you completely fallen in love with tahini yet? I say yet because I’m convinced that once you try it, you can’t help but become completely obsessed. Over the past few years, tahini has become one of my very favorite savory ingredients (see here and here for some of my still-favorite ways to use it, not to mention every hummus ever). But it wasn’t until I put tahini in my banana bread that I fully appreciated its depth and complexity. Guys, tahini in baked goods is SO GOOD. It’s truly that next-level ingredient that adds this super unique, salty twist to sweets – my absolute weakness. (By the way, that banana bread is still my all-time favorite ever – I definitely owe you guys that recipe soon!).
Despite growing up in Los Angeles and going back 4-5 times per year to visit family and friends, I never seem to really make a dent in my list of restaurants I’m dying to try. Every trip we’ll maybe squeeze one new stop in, but the vast majority of the time, we end up defaulting to our family faves over and over again. Not a terrible problem to have, but when I saw that Jessica Koslow of Sqirl (maybe #1 on my must-try LA restaurant list) published a cookbook full of recipes from her restaurant, I decided to finally take matters into my own hands and bring a little LA to the Bay myself!
Hi friends! I think I’ve just about recovered from our action-packed (and completely amazing) trip to Hawaii last month. Since I just did a travel post about our trip to Australia, I figured this time I’d pay tribute to our vacay by bringing a piece of our trip back via the kitchen. One of my absolute favorite things about Hawaii (besides the poke, the hiking, and the incredible views) is the abundance of amazing fresh fruit. I could never get sick of all the fresh mango and pineapple and guava juice! I think I started pretty much every day of our trip with either yogurt and granola and fresh fruit, or my new favorite discovery – pitaya breakfast bowls.