Recipe | Cheese Board Inspired Potato Pizza


When my husband and I went to Berkeley to visit friends a couple of years ago, I remember they welcomed us to their home with a huge box of pizza from The Cheese Board. Known for their thin-crust, vegetarian pizzas, Cheese Board only makes one kind of pizza for the day and this time it was topped with roasted potatoes, chile pasilla, onions, feta cheese, mozzarella, cilantro, key limes, and garlic olive oil. It was packed with flavor from the oil, full of starchy goodness, and quality cheese that you would only expect from a respectable cheese shop. All the richness is balanced out with a sprinkle of fresh cilantro and generous amounts of fresh key lime juice. It’s delicious.


Since then, I’ve been making a version of Cheese Board’s delicious potato pizza that my husband and I can have at home. While it takes more time to make than our usual pepperoni or mushroom pizza, we get pretty excited about making this because we know it’s going to be good and extra special.

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On throwing away food…


The other night, I had to throw away a failed mound of mushy pie dough when I realized that I only added 215 grams of flour instead of 315 grams (geez, is it time to print in a larger font?). It was too late to save it and it broke my heart that I just wasted two sticks of butter. On the plus side, I have been better about not giving myself a hard time. After all, failing is a part of the learning process and it’s not always going to go perfectly.

Still, I get annoyed when I have to throw out a bag of wilted salad, or the old wine that my husband and I neglected to finish, or the moldy bread on the counter that I forgot to throw in the freezer. Then there are the leftovers from eating out or worse, food that someone gave you! Oh, the guilt. I eventually get over it and move on but I sure feel bad every time. Does it bother you when food goes to waste?

(Above: shriveling lemons and limes nearing their end; and my sad face.)

A food lover’s hat


How cool is this hat? It’s called the “Dinner” hat and that makes me love it even more. The shape alone is super stylish, but the fork and knife is perfect for any food lover. Unfortunately, I’d have to fly out to Japan to get one so I will just continue to admire it here.

(Image via GO OUT online)

Recipe | My favorite roasted potatoes


One of my favorite things in the world are potatoes. Whether it’s french fries, gratins, tater tots, or mashed potatoes, I’ll happily eat it all. As far as roasted potatoes go, this recipe from Cook’s Illustrated magazine is one of the best and you’ll be fooled by it’s plain and simple appearance. It has a perfect balance of texture – it’s crisp on the outside and creamy on the inside with just the right amount of salt.

The secret to these potatoes is tossing them with olive oil and salt after they’ve been boiled to create a starchy, kind of fuzzy texture. I have to admit, for a roasted potato recipe it takes a little more time and effort, but I promise you it will all be worth it once you take that first bite.





Crispy Roasted Potatoes
(Adapted from Cook’s Illustrated magazine)
Serves 4-6

2-1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed
and cut into 1/2-inch-thick slices
Kosher salt
5 tablespoons olive oil
Ground black pepper

1. Adjust oven rack to the lowest position, placed a rimmed baking sheet on the rack, and heat oven to 450 degrees. Place the potatoes and 1 tablespoon salt in a large pot or Dutch oven; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce the heat to a simmer until the exterior of a potato has softened, but the center offers resistance when pierced with a paring knife, about 5 minutes.

2. Drain the potatoes and transfer to a large bowl. Drizzle 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt; using a rubber spatula, toss to combine. Drizzle with 2 tablespoons more oil and 1/2 teaspoon salt; continue to toss until the exterior of the potato slices are coated with a starchy paste.

3. Working quickly, remove the baking sheet from the oven and drizzle the remaining 1 tablespoon oil over the surface. Carefully transfer the potatoes to the baking sheet and spread them into an even layer (skin side up for the end pieces). Bake until the bottom of the potatoes are golden brown and crisp, 15-25 minutes, rotating the baking sheet after 10 minutes.

4. Remove the baking sheet from the oven and carefully flip each potato slice. Continue to roast until the second side is golden and crisp, 10-20 minutes. Season with pepper to taste and serve immediately.

Over the weekend…


How was your weekend? We celebrated my cousin’s birthday at Honey Pig where we feasted on delicious Korean bbq. My family raved about their kimchi but the best part was that we got to take home these amazing pig lighters. The flame comes out of its nose! And guess where you fill it with butane? Hilarious.


My husband and I made a quick trip to the farmer’s market before lunch and I was excited to find craspedia (or billy buttons). I’ve been seeing it a lot on wedding blogs lately and this was the first time I got to see it in person. Did you know they are a genus of daisies? They are much cooler than daisies.


Hope you had a fantastic weekend too!

Nature’s colors

anemones english-peas

I know I’m really lucky to be living in sunny Los Angeles where Spring actually feels like Spring. This is usually the time where I start going to the farmer’s market more often and I get really excited about the abundance of fruits and vegetables available. Nothing wakes me up more on an early Sunday morning than the smells and colors of nature.

I really scored on my last trip because I was able to get two of my most favorite things: anemones and English peas. I didn’t get to have anemones at my wedding since they weren’t available and having them in my home to admire more than made up for it. I mean, how beautiful are those bursts of red against the white petals! My husband and I made a simple salad with our English peas and I’m still amazed by its subtle sweetness. As someone who didn’t care for peas before, these made a convert out of me.

A good weekend…


It was a one of those weekends where I somehow managed to be really productive and yet still had time for fun. It always feels so satisfying to get a lot done especially when there is a room for a nap somewhere in between. On Friday, I went to Old Navy to return a couple of things but of course you just end up browsing. I could tell they were channeling J.Crew which meant a lot of cute stuff! I bought a couple of striped shirts and I couldn’t resist the print on these pajama pants.


On Saturday morning, we made our favorite french toast recipe (except we use milk instead of half and half) with the sweetest, fresh-squeezed orange juice.



I finally went to the Rose Bowl flea market for the first time on Sunday and now I understand why everyone loves it. The amount of stuff to look at was overwhelming at first, but I got the hang of it and I started to like the thrill of hunting around. I’m really happy with my new coral and I got this really cool recipe converter for $5. Now that I’ve had my flea market primer, I will definitely be coming back.

Hope you had a good weekend, too!


The layers of Copenhagen Pastry

Don’t you love places that make you feel you’ve been transported somewhere else the minute you walk in? On a rainy, Saturday morning I stopped by Copenhagen Pastry in Culver City and it really felt like I was in a small town neighborhood bakery. With its charming and minimalist Scandinavian-designed space, the light and flakey pastries really stand out, some filled with my favorites like almond paste and custard. It was so hard to choose but the friendly staff offered samples of their best sellers and patiently explained what’s in everything. My favorites are now spandauer and kringle piece!

When I saw this behind the scenes video of Copenhagen Pastry, it reminded me of the warmth you feel walking into their bakery. It’s nice to see people who love and care for their work and you can really feel and taste it in their pastries.