I also love a cocktail hour at home with friends or just for my husband and me. Our house specialty is a Scotch Negroni, a cocktail bartenders never understand if you order it out, but we both love. (It’s really similar to a Boulevardier, but you replace the gin in a standard Negroni with Scotch, which gives it a great smokiness.)
Obviously wine is a big part of my life! I work on the marketing and PR for the winery, but I love learning about blending and pairing wine with different foods. While we are known for our rosés, we have a great assortment of reds. My favorite red is our Landius Pinot Noir! When I was three, my mom delivered me an enormous bowl of grapes. I was so excited that I didn't dive in because I didn't know where to start.
My husband and I entertain a lot. In writing my new cookbook,Life is a Party, and with all the recipes I needed to test, our house became a revolving door of friends and family. I love putting dinner parties together, as you can probably tell — I wrote a whole book on it!
I also love everything fig! During the summers when I was growing up, I spent time with my grandfather on a small island off of Positano, the Isola dei Galli. Mediterranean figs grew in abundance so we had them at every meal: fig jam at breakfast, figs on pizza and with prosciutto at lunch and roasted fish with figs at dinner. Everything had figs in it!
My grandmother showed me how to make the most addictive popcorn which is super easy: Heat a heavy bottom pan and add 1/4 neutral oil, once it’s hot, add 1/4 cup of sugar and 1/4 cup of popcorn kernels. Cover and shake until all of the kernels have popped.
At home I can’t live without my lemon press. This tool is my absolute favorite and is used everyday. Lemon adds wonderful flavor to most recipes. I like to add it to salad dressings, hummus and also my homemade cashew cheese.
In the morning, I always make a smoothie in my Nutribullet. It is the best purchase I have ever made for my kitchen. It’s great for smoothies but also incredible for making sauces, soups or anything you want to blend (margs included).
Every morning, I drink hot tea (alkaline tea). It’s incredible to have a moment with yourself, organize your thoughts and jump start your metabolism. Some of my favorites are caffeine free peppermint, ginger and rosehip herbal tea.
My mom made me a family recipe book when I moved to New York so that I could make all of my favorite meals away from home. Some of the recipes, including the one for Lefsa, a traditional Norwegian potato flatbread, have been passed down in my family from my great grandmas.
I start every morning with coffee, and I’m serious about how I make it: I use Intelligentsia in a French Press, blend it with heavy whipping cream and add brown sugar. My grandmother also gave me a great coffee tip: I add the tiniest pinch of sea salt to take away any bit of bitterness
Earlier this year I began seeing an acupuncturist (who happens to be a former neurologist) because I was constantly feeling sluggish. She’s completely re-worked my diet and helped me do the unimaginable: Kick coffee.
I do cook. A LOT. Stews, veggies, roasted dishes and the fluffiest egg scramble … BUT I think the only way to truly teach cooking is by talking, touching, tasting TOGETHER. I can’t write it. I wouldn’t even know how to divide the ingredients.
At home I drink lemon water every morning because it's great for alkalizing my system. On the other hand, I keep a container full of chocolate almonds in the kitchen and almost never walk by without grabbing a handful.
I don’t really work off of recipes; having gone to cooking school and worked as a private chef, I’ve learned mostly to cook intuitively. And, if I do get inspired by a recipe I almost always add my own spin on it.
In West Hollywood,Gracias Madre (8905 Melrose Ave, West Hollywood, CA; +1 323 978 2170) is always a go to. It is one of my favorite place in LA, with probably the best patio, and the food is delicious and vegan.
Sundays are my favorite days because my husband is Jamaican and we have what we call “Sunday Dinner.” It’s tradition — rice and peas and a combination of oxtail, curry chicken, curry goat or jerk chicken.
This is one of my favorite dishes (and images) in the book. It's in the "knife and fork salads" chapter, which to me just means a big ol' plate of giant leafy greens (or in this case, chicories) that you sort of tackle with a knife and fork.
I am not a fan of alcohol, but I do love a good glass of fresh lemonade or a Shirley Temple. I also make a David Kirsch Wellness Vanilla Protein Shake almost every day. II add one packet of the vanilla protein powder, a scoop of ice, a cup of water, half a mango, a handful of strawberries or raspberries, blend, and enjoy.
I really love gathering around the kitchen island in my house. We spend time there in the mornings while getting ready for work and school for the kids, and having cozy family breakfasts on the weekends. There's nothing better.
The thing I miss the absolute most while pregnant is red wine. I cannot wait to have it again! My husband and I actually got engaged (back in 2013) in Beaune, France while biking from vineyard to vineyard wine tasting.
I’m not the best cook and it’s definitely not a hobby of mine, so rather than share my kitchen secrets, let me outline some of my favorite meals and restaurants in New York City, because really, the city is my kitchen!
Pregnancy and early morning sickness changed my eating habits quite a bit, and though I actually haven't had any ice-cream-in-bed moments (yet), I'm trying to listen to what my body needs as much as possible (whether that's pickles or spinach!).
NYC is home to the largest variety of cuisine and I try to take full advantage. From fine dining at Eleven Madison Park or Le CouCou to Brazilian street food at Miss Favela in Brooklyn, eating is one of the things I do best.
Since I love to cook in color, I've been making everything using E3 Blue Majik Powder, a spiraling powder which is an anti-inflammatory antioxidant and which turns everything into a beautiful Caribbean blue color.
For me, soup is the ultimate comfort food. This incredible soup/juice cleanse program was founded in Los Angeles by Angela Ressler. It's a godsend when I am trying to eat clean and don’t want to feel like I am starving myself.
I think we can both agree that Asian, especially Japanese, is our favorite. If we would have to agree on a favorite restaurant in the world, it would definitely be Nobu in Malibu. Not only is the food outstanding, but the location is truly breathtaking as it is situated right on the ocean.
When I travel, one of the main ways I connect with the local culture is through food. The ingredients, cooking methods, eating rituals, eating spaces, all reveal so much about the collective identity of a place. So when I arrived to Cartagena five years ago and found an absence of any food-related tourism, I was propelled on a course that has seen me create street food tours, market tours, cooking classes, rum tastings, coffee tastings and all the other food experiences I was looking for when I first touched down.
I also love any recipe by Jamie Oliver. He’s English and everything he does is amazing. He basically made school dinners in England become edible. He has the best roast chicken recipe in the whole world.
This Little Goat is one of my newest projects. After so many guests at Girl & the Goat asked how we make our signature green bean dish, we decided to put the sauce in the bottle so people could make it at home. We’ve expanded the line from there and all of the products are inspired by different global flavors found on the menus in the restaurants.
I also feel so lucky in that I live close to Tulum, which has not only become the best destination in Mexico, but it's also becoming more and more of a culinary destination. The chef of Noma, Rene Redzepi, just opened his first pop up restaurant Noma Mexico in Tulum which really means Tulum has arrived. We also have permanent amazing restaurants like Arca and Hartwood in Tulum.
Their approach to food and family and the ceremony of cooking and eating together jives exactly with how I like to eat at home, and their tableware is really beautifully curated. I recently created a beautiful gold tablecloth with them for a limited edition project.
My kitchen secret is that my fridge is always ready so I can prepare impromptu meals for at least 6 people at any time. But really, anything goes – people come for the company, not for my cooking skills
Living in Paris, I have access to some of the best restaurants out there. One of my favorites is Brasserie Lipp (151 Boulevard Saint-Germain, 75006, +33 1 45 48 72 93) a classic French cafe located in the heart of the Saint-Germain-des-Prés neighborhood. It's an institution here in Paris, and the food is pretty great too!
I always suggest that food should be the simplest part of the equation. An easy way to entertain is to buy great cheeses and do just one fantastic tray of different options with fresh figs, apples and pears and serve it with an excellent wine.
This book is awesome for those of you who might be intimidated in the kitchen. It really helped me get comfortable with cooking, gave me great, simple ideas and made me feel like I was actually kind of decent at cooking.
Again, it’s impossible to pick just one restaurant in Los Angeles, especially because there are ten different cities within one. The different media outlets all seem to rave about the same spots, so I decided to start my own website, intheloup.la, to share my favorite restaurants