Author: Bernadett Vanek
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That carrot taco
I love vegetables. They carry beauty, substance and endless possibilities when it comes to cooking. I am challenged and inspired by them in ways I never thought possible. Somehow they make my brain work all the time and I cannot seem to get enough of them. I did a pretty long stage at Rustic Canyon…
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Fermented pickles
I know almost all of us love pickles. Right? Especially the fermented ones. Because there is a difference when you get a pickle with fermentation. Ordinary pickle has vinegar to achieve the sour taste. Vinegar by default blocks fermentation. Which means, using vinegar you will have sour pickle without the benefits and flavor of fermentation.…
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A glimpse into the life at Otium LA
Otium in Downtown LA is a contemporary restaurant with gorgeous space inside and outside next to the art museum, The Broad. “It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize…
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Floral and herbal vinegar
There is not really a complex recipe for making floral or herbal vinegar. You will need to follow only a few steps to make sure you get the most out of your chosen flowers or herbs. For best results always pick flowers that are fully blossomed and not yet started to fade. You can use…
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Spring time fava and garbanzo scotch egg
Scotch egg was absolutely one of my favorites when we lived in England. I have been thinking about making a vegetarian version of it for a while now, and asparagus season seemed to be the best time for this experiment. Because we all know it. Asparagus, egg and breadcrumb go hand in hand in perfect…
born under the sun 