Matisse

@aimeleondore opened their flagship LA store and I got to make some Greek/Mediterranean inspired bites for the opening party. I could not have done it without my badass team @hotdotlena @quantities_perfect @cupid__deluxe @isamgmt -pan seared scallops + chili butter + finger limes + herb oil -za’atar ahi tuna gilda + pepperoncini + sungold + avocado cream -spanakopita arancini + preserved lemon aioli -gyro meatballs + zucchini tzatziki

Strawberries & Cream Cake 🍓🍰Gluten Free vanilla white cake with strawberry cream cheese frosting and strawberry jam + fresh strawberry filling

🍌Roasted Banana Pudding with Brule Nanas I made for a private dinner🍌 was giving banana bread energy. Also, found a new love for blow torch.

I LOVE COAN 🌽 meet Corn Tomato Miso pasta. Luckily in LA we still have some delicious end of summer produce and I need to devour any and all corn I can get my paws on. #easyrecipes #ilovecorn #homemade #homecooking

Lemon Turmeric Braised Butter Chicken w/ sautéed greens 💛🔆📒 A piece of chicken really hates to see me coming… let me know if you want the recipe #easyrecipes #homecooking #cookwithme #craving

When in France we cook steak au poivre. If I could cover my body in au poivre sauce, I would. Cooking abroad in different kitchens can be rewarding when you get it right or deeply humbling as a perfectionist. Problem solving food without sacrificing quality is a challenge I accept without hesitation. That being said, should I open a bone broth biz in France? Team broth or cube? Dress: @lpa #homecooking #easyrecipes #cookwithme #steakaupoivre

CELERY DATE SALAD WITH MISO YUZU VINAIGRETTE topped with WHITE CHEDDAR Measure with your heart 💕 Sweater is @orseund_iris

Stuffed Squash Blossoms filled with shrimp, zucchini and ricotta with yuzu aioli. No squash blossom is safe around me. If I see these at the farmers market they’re coming home. I adore a classic stuffed squash blossom but was craving a shrimp wonton so thought a squash blossom would be a perfect vehicle. #homecooking #shrimp

Scallop pasta in the style of Vongole (sub clams for buttery scallops) 🤝

Guess I’m the carrot cake lady now. A Gluten Free version for @myfriendpaige Substack event last night. 🥕🍰😌 #homecooking #fyp #carrotcake

I was craving chicken pho so I made chicken pho. It’s still overcast and cold in LA so make this soup before it’s 100 degrees outside. Regardless, I’ll be eating it 365. #easyrecipes #soupgirl #chickensoup #homecooking

I’ve made this carrot cake three times in the past 2 weeks because I’m adult and I make rules. @matissecraves Carrot Cake: 2-3 cups shredded carrots 8 oz crushed pineapple 4 eggs room temp 1 cup neutral oil 1 cup brown sugar 1/2 cup white sugar 2 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon cardamom 1/2 teaspoon nutmeg 1 teaspoon salt Frosting: 1 stick of butter melted and browned and set to room temp 8 oz of cream cheese room temp 1 teaspoon vanilla Heavy Pinch of salt 3 cups of powdered sugar Preheat oven to 350 and grease and line two cake pans of your choosing with parchment paper. In a large bowl whisk oil and sugar until combined and then add one egg at a time. Then add in the dry ingredients and mix until well combined. Then add carrots and pineapple and stir until all is incorporated nicely. Pour into your cake pans and bake for 40-45 min (depends on your oven, use a toothpick and if it comes out clean they’re ready) Melt butter on medium heat and stir until you start to see brown flakes at the bottom of the pan and you notice a nutty aroma. Pour into a freezer safe container and cool in the freezer until room temperature about 5-8 min. Add cream cheese and brown butter to standing mixer and beat until fluffy about 5 min on medium high. Add in vanilla, salt and powdered sugar (1 cup at a time) to combine on a low speed (so the sugar doesn’t spray everywhere) and once all the powdered sugar is combined increase back to medium high for 2 more min. Cake assembly: Let cakes cool completely in the fridge for a few hours or make them the day before and freeze them. Put the first cake on a plate or cake stand and spread the frosting on top. This will be your middle frosting layer. I use a piping bag but you can do whatever makes you happy. Then add the second cake ontop and frost the top and sides of the cake with the rest of the frosting. Adding whatever toppings make you happy. I’ve been decorating mine with pea shoots for a unhinged spring garden vibe.