Chef Tuê Nguyen loves a good food court. With an array of culinary flavors in a single space, it’s easy for everyone in a group to find something they love.

So, when DoorDash alums Jon Goldsmith and Andrew Munday invited Nguyen to be part of Local Kitchens, a small-scale, multi-brand food hall out of San Francisco, she was intrigued. Instead of chain stalls selling pretzels and corn dogs, Local Kitchens highlights renowned chefs and the bold flavors and diverse regional dishes they’re most proud to serve. Nguyen joined the team. Today, Local Kitchens boasts 13 locations in the Bay Area, and its first SoCal shop is opening doors in Studio City this summer.

Nguyen is one of five inaugural chef partners at the Studio City location, where her menu items will include riffs on the classic Vietnamese street food dish com tam, or broken rice. Diners will also be able to peruse menus curated by Alvin Cailan, Einat Admony, Rick Martinez, Ari Fiengold and Max Cohen — a group of chefs from around the U.S. with more combined accolades and awards than Studio City has sushi spots.

“The Local Kitchens team is very selective about the chefs they work with,” Nguyen told me over Zoom in late May. “We are creating some really good food, yes, but we also want dishes that are rich in culture — and rich in stories.”

Nguyen, who is perhaps better known by her online handle, Tway Da Bae, has her own stories to tell. She spent her early childhood years in Vietnam, then lived with her family in Oxnard until going to culinary school in North Hollywood. When a staging role (or internship) at Spago in Beverly Hills proved uninspiring, Nguyen turned to social media, making how-to videos and sharing recipes for home cooks of any skill level to try.

“That was where I found the most success,” she said. “I encouraged people to either just cook, or to cook something that they might not be familiar with, like Vietnamese food.”

Her online presence and sphere of influence swiftly rocketed skyward. She has nearly 700,000 followers on TikTok, more than 500,000 on Instagram and more than 600 videos on her YouTube channel. Within her content portfolio is a wide range of casual tutorials: She’ll teach you how to make from-scratch strawberry matcha one day, then garlic yu choy (a green leafy veggie in the bok choy family) the next. She also provides videos on foundational kitchen skills, such as how to best store produce and stock a pantry. Throughout all of it, Nguyen is approachable, funny and coolly charming — a winning trifecta for a culinary influencer.

After a series of successful foodie pop-ups around Los Angeles, Nguyen partnered up with The h.wood Group (an L.A.-based hospitality company) to open Di Di in 2023. The upscale Vietnamese restaurant is on La Cienega Boulevard in West Hollywood and serves dinner daily. Nguyen’s creations here include shrimp toast, coconut crepe tacos, garlic crab noodles and sweet-and-sour duck.

“When Di Di opened, I didn’t think that I was ready, but are you ever really ready to open a restaurant?” Nguyen asked. “It was just a why-not moment, and I’m so glad that I took it.”

Social media certainly has a dark side, but for Nguyen, it was a platform from which to show the world what she could do and a way to forge her own path when the traditional road to becoming a chef proved too rigid.

“I thought that was the only way, but I was just cooking other people’s food,” Nguyen said. “Instead, I can actually have my voice heard and use this community that I built to not only cook, but to cook the food that I like.”

Other ways to get to know the food Nguyen likes? Pick up a copy of her cookbook “Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking with TwayDaBae,” which came out last September, or cook her tried-and-true broken rice dish with her recipe here.

Fragrant Broken Rice by Chef Tuê Nguyen

(Serves 5-10 people)

Step 1: Ginger Garlic Mix

Prep time: 30 minutes

3 cups canola oil
2¼ cups garlic, minced
¾ cup ginger puree

Heat a stock pot over medium-high heat. Add canola oil, minced garlic and ginger puree. Stir well with a silicone spatula.

Cook for 25 minutes, stirring every 5 minutes until fragrant and slightly golden. Reduce heat to low.

Cook for 5 more minutes, scraping the pan to loosen any caramelized bits.

Transfer to a separate pan to cool completely. Once cooled, proceed to broken rice.

Step 2: Fragrant Broken Rice

Prep time: 20 minutes

3 fluid ounces ginger garlic mix (above)
1 quart (4 cups) washed broken rice (See note below)
1 teaspoon kosher salt
1 tablespoon chicken bouillon powder
5 cups cold water

Measure all ingredients, then add ginger garlic mix and washed broken rice to a clean rice cooker. Stir well. Add salt, bouillon powder and cold water. Stir again to mix.

Cover and let rice cook (about 17-20 minutes). Fluff the rice, close the lid and let sit for 10 minutes. Serve.

Notes: Broken rice is literally broken rice grains. It can be found in select grocery stores. Though historically peasant food (broken rice grains were considered inferior to whole ones and were therefore cheaper), it is now a common and beloved street food dish. 

Vietnamese broken rice is often topped with grilled pork or beef, steamed egg-and-pork meatloaf or a fried egg. Fresh veggies (cucumbers, tomatoes and/or pickled vegetables) are usually added to the plate, too.

The post Local Kitchens Lands in Studio City appeared first on L.A. Parent.

Last June, Jared Meisler, Ben Shenassafar and Kate Burr joined forces to open The Benjamin in Hollywood, and the accolades came as fast as spring temperatures change here in L.A.

Guests loved the restaurant’s burger, the Parker House rolls, crab beignets, deviled eggs, cocktail choices and more, but they also adored the hustle and bustle of the intimate space, which seats about 65 diners across deep mohair booths, a beautiful oak bar and two- and four-top tables. There are no windows, but the golden light cast from chandeliers hits the caramel oak wall panels just right, creating an ever-present, sunset-like glow.

“We wanted to create this little world unto itself,” Meisler says. “It’s so nice to sink into a place and forget everything that’s happening in the world — even if for just a couple hours.”

On any given night, it’s highly likely that The Benjamin’s leading trio are presiding over the room. They might seat a just-arrived party, deliver a cocktail or check in on a group mid-meal.

Shenassafar and Meisler are both dads, and their “work day” often begins after having dinner with their families. Meisler, who exudes a seemingly interminable calmness, is taking it all in. After decades in hospitality (he also helms L.A. bars The Roger Room, Bar Lubitsch, The Little Friend and more), his passion for the work hasn’t waned.

“I particularly love the inception or coming up with an idea and then actually bringing it to life,” he says. “Building something like The Benjamin, which feels like an old Hollywood classic — with chilled martinis and giant burgers and big platters of fish and steak — is exactly what I want to do.”

Getting a table at The Benjamin requires alarms and quick hands. Reservations are released via Resy at 9 a.m. every morning for the following week. Seats get snapped up within minutes.

Is the hype real? Meisler thinks so and credits the patience and persistence of his team for keeping the restaurant on top since opening day.

For example, Meisler says that Shenassafar and Burr tried different blends of beef for months in order to perfect the house burger. Then, they sampled burger buns from bakeries all around Los Angeles. When none sufficed, they plotted to bake their own at the restaurant — daily. Pickles are pickled in house and the hickory sauce is made from scratch. For cheese, they went with fellow L.A. restaurateur Eric Greenspan’s New School American cheese.

But Meisler is a barman at heart, and he’s happy to report that the cocktails are as much of a draw as the fare. And in some ways, the bar at The Benjamin is Meisler’s mid-life magnum opus. He opened Bar Lubitsch in West Hollywood nearly 20 years ago, and now, some of his early fans from that bar are posting up at The Benjamin for hours, chatting over the Wolves Manhattan (Meisler’s favorite cocktail on the menu, made with Wolves 5-Year Single Malt Whiskey, sweet vermouth, bitters and orange) or the aforementioned martini, which comes with a generous and crowd-pleasing sidecar.

Despite pleasing crowds since opening, running a restaurant has never been easy, especially not after the pandemic, the recent L.A. County fires and the downturn in the local economy.

“The cards are stacked against us — actually, the cards are stacked against everybody these days,” Meisler says. “So, we feel very fortunate to have created this beautiful little bubble. It’s really easy to get lost here.”

A Night In

Can’t make it out to The Benjamin? Meisler shares how to bring the bar to you.

Yuzu Spritz Cocktail

4 ounces Prosecco (or non-alcoholic sparkling wine)
1 ounce yuzu juice
½ ounce lemon
1 ounce simple syrup
Small pinch salt
Handful of mint sprigs

Build the ingredients in a large wine glass with ice.

Pineapple Fix Mocktail

2 ounces pineapple gomme
1 ounce lemon
Muddled mint
Muddled serrano pepper
Crushed ice

Shake the ingredients in a shaker, then pour over additional crushed ice and add a mint sprig.

The post Step into The Benjamin: Where Classic Elegance Meets Modern Comfort appeared first on L.A. Parent.

Having to evacuate from the Sunset fire in January caught me off guard and exposed the gaps in my emergency food preparedness. As a wellness coach with a passion for healthy eating and a poet who appreciates the beauty of efficiently curated words, my unpreparedness inspired me to create a more thoughtful go-bag packing list.

While I had packed some healthy snacks for the evacuation, once I was safe from the fires, I realized my snacks were not sufficient for more than one full meal. Once I was able to return home, I spent several days visiting a variety of stores, trying new foods and prioritizing sale items to build a collection of emergency foods that align with both my health priorities and aesthetic sensibilities.

Recognizing that food preferences vary, I’ve developed seven key questions to help you create your own personalized list of healthy emergency food options. If you are planning for multiple household members, take into account individual preferences, allergies and dietary requirements. While some people don’t consider themselves emotional eaters, we should take note that in times of acute stress, we could all use a little comfort food.

1. What foods make a quick and complete meal?

A friend of mine loves her peanut butter and jelly sandwiches, which are easy and don’t require refrigeration. That’s her happy complete lunch, but I need hot meals, so I look for things that heat up easily. Adding hot water to rice ramen gives me a meal base where I can add leftovers, veggies or an egg or turkey jerky for protein. Keep a stash of hard-boiled eggs. These travel well and can offer quick protein in a pinch.

2. What cultural foods give you a boost, a little delight or a sense of self-care?

Asian food markets have plenty of options for dried fish and other tasty meat jerky. Look for mushroom jerky in health food stores. During college, I was introduced to Indian fare that I could buy on a budget: Tasty Bite packages of vegetable korma, split pea curry, lentils and more. Food with lots of flavor can go on top of salad or rice so you can get by without carrying a bottle of salad dressing. Keep take-out packets of sauces and spices in a zipped bag organized for go time.

3. What shelf-stable foods don’t require a kitchen?

During my evacuation, I was staying at a friend’s house and didn’t want to use too much space in his full fridge. It’s good to have food that you can keep in your personal area so that you don’t have to venture into an unfamiliar kitchen. My “meal combo” was a trio of veggie chips, dried fish and rice crackers. These are also great not-too-messy foods to have ready when you need to eat in your car or at your desk.

4. What foods will help you cope with stress?

Look for nutrient-dense foods to help you survive stressful times. I like chips, but healthier and sturdier options are veggie snacks such as lotus root, beet chips and dehydrated mushrooms. Freeze-dried fruits have the crunch factor without added sugar. Canned oysters have a vitamin profile to help cope with depression. Clams are high in iron and support menstruating bodies. Consider “eating the rainbow” and avoid additional stress from the high pesticide load of  “the dirty dozen” by choosing organic fruits and veggies when possible. Prunes and other fiber foods keep you regular, especially during times of stress.

5. What can be swapped out for a lightweight version?

Cans of tuna or jars of olives are heavy, so swap them out with envelope packets or vacuum-sealed bags. Choose freeze-dried figs instead of the heavier dried figs. Keep broth powder packets stocked.

6. What foods can do double duty?

If you have a pet, choose the tuna or chicken in unsalted water (instead of oil) so you can offer that as a topper or treat. Sardines can be added to pasta or spread on bread like the Portuguese do. Dehydrated fruits can top a salad or granola. Choose protein sources such as quinoa pasta.

7. What are the non-meal kitchen items that would help you feel more “normal” or strong while being in unusual circumstances?

This can include teas to help you sleep well and boost your immune system, as well as stress-relief tea packets to help you cope and honey to soothe any sore throats. My vitamins go in a cooler bag to protect them from getting damaged in a sunny car.

If you start your week off answering one of these questions each day, you’ll have your emergency food list ready by the end of the week. Alternatively, if you want to discover while you shop, focus on items or go to health food stores and see if new foods meet your needs. In the absence of emergencies, these tips will improve your office drawer of snacks and your daily nutrition.

Jen Cheng is the poet laureate of West Hollywood. She is also a wellness coach, piano teacher and former dog mom of her beloved poodle-mix, Potato, who loved stinky fish treats. Connect with her on JenCvoice.com.

The post 7 Ways to Craft a Nutritious (and Delicious) Emergency Go-Bag appeared first on L.A. Parent.

When you move away from home, you begin to realize that the only way to feel at home is to recreate that sense of belonging wherever you are in the world. 

For many of us, that feeling happens to be the comfort foods of our culture or a special family recipe. Something a parent or grandparent whipped up lovingly at every family gathering or that has been passed down for generations, requiring all members of the family to participate in the complex process of preparing it. And you yearn for a whiff of that aroma of all those ingredients being assembled, or a glimpse into your old kitchen buzzing with activity as the stove burns overtime to bring this recipe to life.  

Moving away from home in my early 20s to a place where my social circle initially was limited to a grand number of one (my husband), my yearning for home was deep-rooted. Wanting to feel closer to home and Mom (who was on a different continent), I embarked on the journey of trying to concoct some of the recipes Mom would always make that I loved, including the one I share here: “egg sweet,” an Indian dessert. My kitchen turned into a chemistry lab of sorts as I repeatedly tried to replicate the flavors that I watched my mother easily ace each time like a perfected formula.  

Sometimes, the ingredients weren’t readily available, or the seasoning wasn’t just right, so scouting a regional substitute was the only solution. The pursuit of evasive produce or herbs found me wandering into farmers’ markets, neighborhood marts, and ethnic aisles of local stores, claiming new-to-me ingredients as the most suitable pairing for any recipe I was attempting that day. Some worked wonders, others not as much, but this detour into other cultures and cuisines, and sometimes a happy amalgamation of mine with another’s, was an exciting time.  

I’d never experienced such a degree of exposure to multiple cuisines in one place. Growing up in the ‘90s in South India and Oman, my knowledge of international food culture or heritage was limited to the few communities around us. Getting adventurous with our taste buds wasn’t exactly encouraged, let alone contemplated, back then. Imagine my delight when, as an adult, I could indulge in a culinary escapade of my own — in the very city I now called home. 

Even then, the skeptic in me proceeded with measured caution. A few new vegetables one day. A couple of products with labels in languages I couldn’t read for another week. Several restaurants featured menu items I couldn’t pronounce for the next few months. Slowly, but surely, I braved unknown territory, and I was thrilled each time with the results. Well, mostly. Some textures and flavor profiles were more of an acquired taste over time.  

With a steady pace, I learned to enjoy the nourishment each culture offered me, the introduction to a place and people that it afforded me, and the encouragement that gave me in creating my version of home and comfort where I was.  

A city like Los Angeles, which so many cultures and communities call home, gifts us the opportunity to embrace each experience in our unique way, blending them with our own background and life experiences. This beauty of diversity is truly a privilege to behold and trying to encompass that in the few pages of a book is but a modest effort at paying homage to the place I now call home.  

In writing “Around the World in Los Angeles,” I’ve attempted to flaunt some of the city’s many cultural offerings and community experiences, cuisine included, but also extending to celebrations, arts and crafts, museums and attractions, and much more in the hope that you will enjoy a little bit of my home as much as I’ve cherished it becoming mine.  

Egg Sweet a.k.a ‘Flannish’ 

Author’s note: This is a fitting name for a dessert recipe that has about half a dozen eggs in it. A relative taught Mom how to make this dessert, which eventually became a household favorite. Before long, I learned to make it rather well. We never learned the name of the recipe, though, so we innovatively christened it “egg sweet.” When sharing with friends, someone remarked how much like flan this tasted, though the texture was nothing like it, and so it was dubbed “Flannish.” It goes well with a cup of coffee after a meal or to start the day. Or, try it with some vanilla ice cream. 

Ingredients 

5-6 eggs of any size (the more eggs, the less sweetness) 

1 can sweetened condensed milk 

2 tablespoons butter or ghee 

Saffron/nuts to garnish 

In a bowl, beat the eggs together well. Slowly fold in the sweetened condensed milk until the mixture is well blended. Melt butter and add to the mix, stirring well. 

In a saucepan, pour this mixture and cook on medium flame. Stir continuously until the mixture thickens to look like scrambled eggs and cleanly comes off the pan. Stir well to not burn the mixture as it cooks.  

In a greased baking dish, pour this egg batter of sorts, level the top and bake in an oven on 350 F for 15 minutes. The mixture should bake like a cake, such that a fork or knife dipped in comes out clean. 

The cook time might vary based on oven type, but this can also be prepared in a microwave oven if needed, adjusting for cook time based on power. 

Take out the baking dish and cool for 10 minutes, slice as you would slice a cake, garnish with some saffron strands or slivered almonds and serve!  

The post Finding Home through Food: A Journey of Comfort and Connection   appeared first on L.A. Parent.

California natives and parents Cayley and Brandon Jenner advocate for a sustainable lifestyle in their new TV series, “At Home With the Jenners,” now streaming on UnchainedTV. A national PBS broadcast is scheduled for spring.

“This show represents everything we believe in — sustainable living, family togetherness, and showing people how delicious and approachable plant-based cooking can be,” says Brandon Jenner. “As our family grows and evolves, we’re excited to share these moments and meals with our viewers.”

Each episode features plant-based dishes created from their Malibu garden, from roasted butternut squash soup to mushroom and Swiss chard pasta, and this protein-packed breakfast scramble from episode 3, “Beans & Beginnings.” Add other ingredients to the scramble, like avocado or salsa to add variety.

Tofu Scramble with Cauliflower

Ingredients

• Tofu
• Olive oil
• Shallot
• Garlic
• Tumeric
• Garlic powder
• Coriander
• Salt and pepper
• Coconut aminos
• Tortillas

Instructions

Press tofu well to remove excess moisture.

Heat olive oil in pan over medium heat.

Add diced shallot, cook until softened.

Add finely chopped cauliflower.

Add minced garlic.

Crumble tofu into pan.

Season with a generous amount of turmeric, garlic powder, small amount of cumin, ground coriander, salt and pepper and coconut aminos.

Cook until heated through and lightly browned.

Serve in warm tortillas with toppings.

Notes

Best served with homemade black beans prepared by soaking dried beans overnight and cooking with onions and garlic.

The post Jenner’s Tofu Scramble with Cauliflower appeared first on L.A. Parent.

James Beard-nominated chef and acclaimed restaurateur José Salazar is a culinary visionary celebrated for his innovative fusion of Latin American and modern American cuisine. 

Salazar is currently embarking on an exciting new chapter with two major ventures: a new location for his acclaimed restaurant, Salazar, set to open in spring 2025, and the recent debut of his Moroccan-inspired Safi Wine Bar. Alongside these, his celebrated restaurants Mita’s and Daylily Deli continue to elevate the local dining scene. Salazar’s culinary vision and influence make him a key figure in the modern culinary world.

For this holiday season, the chef shares one of his inventive recipes — scallops with quinoa and pomegranate molasses — and some expert tips perfect for your festive gathering.

“I think this dish is perfect for a holiday celebration,” Salazar says. “It’s impressive and a little fancy, but super simple to shop for and execute.

“I picked red quinoa because it reminds me of Christmas time, but any quinoa or even couscous can be substituted. While this dish would likely appeal more to the adults and bigger kids in the family, I think some more adventurous little ones would also enjoy it. Another great thing about this dish is how fulfilling it is while also being very healthy. At a time when cookies and cupcakes are tempting you at every turn, it’s nice to have a dish like this in your repertoire.”

Scallops with Quinoa and Pomegranate Molasses 

(Serves 4-6 as a main course)

 Ingredients

30, 10/20 scallops 

2 cups red quinoa 

7 cups water 

3 navel oranges 

1/4 cup pomegranate mollases (available in Mediterranean or specialty markets)

3 + 2 tablespoons extra virgin olive oil 

2 tablespoons vegetable oil 

1 large or 2 small cloves of garlic, minced 

1/4 of a small yellow onion, minced 

1 teaspoon ground cumin 

1/4 cup loose chopped cilantro, plus some leaves for garnish 

Kosher salt and fresh ground pepper to taste 

Instructions

Place the quinoa in a medium saucepan with the water and a generous pinch of kosher salt and ground black pepper. 

Bring to a boil, turn down to a simmer and cook for about 15 minutes or until the quinoa kernels are opening. If the water has fully evaporated before it is cooked, add another cup of water at a time. Once cooked, turn off the heat and cover for 10 minutes. 

Note: If there is still a bit of water in the quinoa, strain the water out and place back into the saucepan. 

Meanwhile, prepare the oranges. Start by cutting the ends of the oranges, then stand them upright. With your knife, peel away the skin and pith. Cut the orange down the middle and then down the middle again. You’ll have 4 pieces. Then proceed to cut them lengthwise — into triangles. Place them aside in a small container and sprinkle with salt to taste.

Season the scallops on both sides with the cumin and salt to taste. 

Place two large sauté pans over high heat. Split the vegetable oil between the two pans. Once the oil is hot, cook the scallops for 2 to 3 minutes on each side. (If you only have one sauté pan, cook the scallops in batches. Do not overcrowd the pan or the scallops will not get caramelized) 

While the scallops are cooking, stir the onions and garlic and 2 tablespoons olive oil into the quinoa and place over low heat to warm it through. Once warm, add the chopped cilantro and adjust the seasoning with salt and fresh black pepper. 

Place the quinoa in the center of the plate. Top each plate with 5 scallops. Add 5 or 6 slices of orange segment to each plate. 

Drizzle the plates with the pomegranate molasses and the remaining 3 tablespoons of olive oil. Garnish with cilantro leaves and serve.

The post Holiday Recipe from Acclaimed Chef Jose Salazar appeared first on L.A. Parent.

With a new year on the horizon, self-reflection is also on the rise. Trisha Cole, an L.A.-based marketing professional and mom of two, has just the tool to aid families in deepening their reflections — and even to wrap them in a bit of joy and deliciousness. Cole’s family guidebook, “Life at the Dumpling,” offers us a chance to remember where we were in March of 2020 when life suddenly came to a halt during the COVID-19 pandemic.

And as we approach the fifth anniversary of the pandemic this March, “Life at the Dumpling” is a reminder that joy and togetherness are critical ingredients in times of uncertainty.  

The 168-page book is filled with black-and-white pen-and-ink illustrations begging to be colored and 46 color photographs. The book is a potpourri: a remembrance of an historic time in our collective recent history, a family cookbook, creative family projects, a manual of how-to’s on topics ranging from car camping to throwing a party, poetry, games, inspirational quotes and more.

Pandemic Reflections

When the shutdown happened, Cole immediately saw it as opportunity. “I went back to work when each of my girls were four months old, so being told we got to be home together when they were 10 and 13 was very much a pinch-me moment for me,” she says. “It was as if this beautiful gift of time was suddenly dropped in my lap, and I wasn’t about to squander a minute of it.”

She began writing and designing (by hand) newsletters for friends and colleagues. The newsletters she wrote from March 2020 to March 2023 make up the heart of “Life at the Dumpling.” The name “Dumpling” is in honor of what Cole and her family call their small house that sits on a hill in Northeast L.A. 

It takes a certain kind of personality to be able to adapt quickly in such an intense time and find a way to make it work in one’s favor. “The newsletter was about finding the joy in everyday living and listening and observing all that was happening around us,” Cole says. “Instead of focusing on the ways we were suffering, the newsletter was a way to focus on the ways we were thriving and a way to encourage others to look at how they were thriving, too.”

Bonding with Family and Community

Yet what sparked the interest in wanting to create the newsletter was something that so many were seeking at the time — connection. “That first week home, I immediately felt compelled to find a way to connect with people,” she says. “I wanted to write a letter to our neighbor who had moved away, and I realized that there might be others out there who would like to get something in the mail.

After letting her husband in on her vision, Cole got to work on making it a reality. “I announced to my husband Bruce that I was going to create a newsletter, and while I was slightly nervous about what that would mean or look like, I decided I’d share some of the ways we were living our lives and the things we were learning as a family while being home,” Cole says.

Recipients say they looked forward to Cole’s newsletters arriving in their mailboxes. And Cole hopes the book version of “Life at the Dumpling” gives new readers that same rush of anticipation and connection. 

The post L.A. Mom’s Pandemic Newsletter Becomes Inspiring Family Guidebook appeared first on L.A. Parent.

You’ve done your holiday shopping and decorated your home. Now, it’s time to start planning your holiday menu and requisite potluck contributions to the many parties you’re sure to attend. If you’re like us and have enough to worry about (our family is chock full of Capricorns) and want to minimize any squabbling in the kitchen, we vote for leaving the baking to someone else.

Instead, consider this list of our go-to bakeries across L.A. with classic pastries and seasonal treats representing or inspired by cultures around the world to add international flair to your next gathering. My 12-year-old daughter, Dominie, and I curated this delightful gathering of sweets, which includes legacy businesses that are older than the two of us combined and a new pâtisserie you’ll want to visit any time of year.

Crème Caramel

14849 Burbank Blvd., Sherman Oaks
cremecaramella.com

Seriously, there’s joy to be had in every bite of a Crème Caramel creation. If you’re lucky enough to meet co-founder Kristine de la Cruz, whose recipes are inspired by her ninang (godmother) and ninong (godfather) and use traditional Filipino flavors, you’ll understand why. Her cheery demeanor comes through in every offering, from their leche flan to empanadas. Our family especially appreciates their wide selection of small custards and cheesecakes: ube-upside down pie for me, buko pandan for my parents, maja blanca for my titas and Manila mango custard for Dominie. Everyone gets what they want, and the vibrant colors add a welcomed pop to any spread. This season, we’re also looking forward to their ube coconut yule log — something we can all agree on. A smaller selection of custards is available via food delivery apps for other Southland neighborhoods. Just search on the app for “Creme Caramel LA.” –Teena

Phoenix Bakery

969 N. Broadway, L.A.
phoenixbakeryinc.com

When I found out I had the chance to write about international bakeries in Los Angeles, I knew I had to add Phoenix Bakery in Chinatown. My family has been ordering the bakery’s famous strawberry cake for parties for generations — long before I was born. Phoenix has many desserts, from quick snacks like almond cookies and sweet butterfly wontons to wedding cakes! My parents had the classic strawberry and chocolate mousse cakes for their wedding. Everything about this place is a definite green flag. The employees are really friendly, and I absolutely love how colorfully the bakery is painted outside. I love it, and I hope you’ll love it, too. Just be prepared for a potential line out the door. Their desserts are that good! Make a friend in line like my lola (grandmother) and mom always do. –Dominie

Eagle Rock Italian Bakery & Deli

1726 Colorado Blvd., L.A.
eribdeli.com

When I asked one of my best friends, Anne, what her favorite bakery is during the holidays, there was not a second of hesitation when she answered, “Eagle Rock Italian Bakery.” (Her husband is from Ferrara, and he concurs.) They love the bakery’s cookie selection, which includes cuccidati (fig), pignoli (pine nut) and wedding cookies, to name just a few. Friendly co-owner Anthony Cafarchia, whose parents owned the business for some 50 years before he and his brother, Vito, took over, says they’ll have a selection of prepackaged cookie trays for the holiday season. Also look for their popular struffoli (deep-fried dough balls) with walnuts, almonds and candied orange peel rolled in honey — and cherries and orange marmalade —plus sprinkles on top. Of course, the always-in-demand cannoli also await. Go classic or opt for chocolate or pistachio. You can’t go wrong. –Teena

India Sweets & Spices

3126 Los Feliz Blvd., L.A.
indiasweetsandspices.us

An international bakery I love is India Sweets and Spices in Atwater Village. I especially like visiting because its display cases are packed with hundreds of sweets. I wanted to try them all — and I am a very picky eater! Just ask someone behind the counter for help, and they’ll give you a lowdown on each item and what they’re made of. A variety of treats with cashews filled nearly two shelves, while others had bite-size sweets made with cheese or milk flour. You’ll find delights like the very sweet gulab jamun (fried dough balls) and the soft and spongy rasgulla (dumplings). They also have savory snacks to take home, like aloo tikki and samosas. And the adjoining market is bigger than you would expect. –Dominie

Guatemalteca Bakery and Restaurant

4770 Santa Monica Blvd., L.A.
With additional locations
guatemaltecabakeryinc.com

Tamales — making and eating them — is how thousands of families across the Southland will be celebrating Christmastime. Stop by Gautemalteca for puerco (pork), pache (potato with chicken), chiplin (vegetable) and elote (corn) tamales. And during the holidays, they add a sweet option: tamale dulce, which is made with chocolate, raisins and either pork or chicken. You may also want to take home rellenitos, mashed plantains you can have sweet (cream filling with sugar topping) or savory (refried bean and sour cream) and the seasonal ponche. Served hot, the drink is a treat in textures and flavors, with pieces of papaya, apples and coconut.

–Teena

Cool Bites Pâtisserie

932 N. Brand Blvd., Glendale
coolbitescatering.com

If you love super-sweet desserts, this bakery is for you. It has the most beautiful creations. We found this place while walking around town, and it was very welcoming. I love the lighting there, and the people working there were really nice. I tried the seasonal passion fruit pastry, and it was delicious. You could tell a lot of work was put into the dessert. —Dominie

Walking into Cool Bites is akin to visiting an artisan jewelry store or contemporary art gallery. The first word that came out of my mouth when I saw their display cases was, “Wow.” Each perfectly lined-up pastry — the tarts, éclairs, Paris-Brest — is so stunning and colorful in their composition, you’ll want to take each one home. Yet just looking at them makes you smile. Bestsellers include the éclairs and the dessert that my husband and I both enjoyed (a rarity!): the pistachio tart. Filled with pistachio crème, whipped ganache and paste, the tart is topped with gold flakes and rose petals, making any occasion extra special. –Teena

The post Multicultural Treats For Your Holiday Dessert Spread appeared first on L.A. Parent.

Local Japanese home-cooking expert, owner and founder of West Hollywood shop TOIRO and author of “Donabe,” Naoko Takei Moore shares her Yose-Nabe recipe from “A Very Asian Guide to Japanese Food,” one of the next additions to L.A.-based children’s book publishing company Gloo Books‘ award-winning “Very Asian Guide” series.

Just in time for your holiday cooking needs, learn to make this “anything goes” hot pot dish, a comforting meal the whole family will enjoy. Traditionally prepared in a donabe (a clay pot) on a portable stove on the dining table, you can also cook it in the kitchen and bring the pot to the table when it’s ready to be served.

If you are in the L.A. area on Saturday, Nov. 2, you can attend the book launch event at TOIRO, featuring live cooking demonstrations, delicious food and more.

Yose-Nabe

Broth ingredients:

• 1 quart dashi (Japanese soup stock—you can make from scratch or use a quick tea bag kind)
• 1/4 cup mirin
• 1/4 cup soy sauce

Ingredients to cook in broth:

• 5-6 leaves napa cabbage, cut into bite-size strips
• 8 ounces chicken thighs (boneless and skinless), cut into large bite-size pieces
• 8 medium shrimp
• 1 package (14 ounces) soft or medium-firm tofu, cut into cubes
• 8 medium shitake mushrooms
• 1 1/2 ounces carrot, cut crosswise into 1/8 inch-thick slices
• 3 ounces mizuna or baby spinach

Directions:

Combine the dashi, mirin, and soy sauce in a large donabe or other kind of pot (at least 2.5 liters/ 2.5 quarts is best). Set over medium-high heat and bring to a high simmer.

Add the napa cabbage and chicken thighs. Continue to simmer.

When the chicken is almost cooked through, add the fish, shrimp, tofu, shiitake, and carrot. Continue to cook.

Once everything is cooked through, add the mizuna and let it wilt.

Serve into individual bowls to enjoy!

The post Yose-Nabe: ‘Anything Goes’ Hot Pot Recipe appeared first on L.A. Parent.

One of our favorite cakes to make at our café, Hello, You’re Welcome in Pasadena, and eatery, EAT Marketplace in Temecula, is also fun to bake with your kids. The bright citrus flavor, combined with the nutty almond texture and fragrant olive oil, make it a delicious and healthy treat. I love doing this with littles in small cake shapes (cupcake size) as well, so they can decorate and make them their own. With endless ways to decorate or eat, as is, with a little powdered sugar or jam smeared on top, as a breakfast cake or after school treat, this healthy olive oil cake is sure to please the whole family.

Healthy Olive Oil Cake

Ingredients

Wet ingredients:

Organic spray or coconut oil (room temp) for the pan
½ cup olive oil*
½ cup and ¼ cup organic granulated sugar (divided use)
Finely zest 1 small-medium organic lemon or orange
¼ cup strained fresh lemon or orange juice
4 large organic egg yolks

* We use Temecula Olive Oil Company’s Fresh Blood Orange or Lemon Olive oil. If this isn’t available, no worries, there are so many good alternatives local to you!

Dry ingredients

2 cups blanched almond flour
¼ cup tapioca flour
1 teaspoon baking powder
½ teaspoon cream of tartar
½ teaspoon good salt (if flakes, break them up before adding)
4 large organic egg whites

Instructions

1. Prepare the pan: Preheat your oven to 325°F. Rub the bottom and sides of a 9-inch cake pan or cast-iron pan with (non-stick spray) or oil. Line the bottom with parchment paper, and rub the parchment with oil as well.
2. Mix the dry ingredients: In a large bowl, combine the almond flour, tapioca flour, baking powder and salt. Mix well, then sift before combing with wet ingredients.
3. Whisk the wet ingredients: In a separate bowl, whisk together the olive oil, ½ cup sugar, lemon zest and juice, and egg yolks.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and ending with dry.
5. Whip the egg whites: In a clean bowl, whip the egg whites and cream of tartar until stiff peaks form. Gradually add the remaining ¼ cup sugar and continue to whip until the egg whites are shiny and hold their peaks.
6. Fold in the egg whites: Fold the whipped egg whites into the batter until just combined and no streaks remain.
7. Pour the batter into the pan: Pour the batter into the prepared pan and smooth the top.
8. Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing and serving.

Tips for kids:

• Let kids measure the ingredients and crack the eggs.
• Have them help with the mixing and folding.
• Decorate the cake with lemon zest, powdered sugar or fresh berries.

Enjoy this delicious and fun-to-make healthy olive oil cake with your family!

Nutrition

Calories: 411kcal Carbohydrates: 29g Protein: 9g Fat: 31gSaturated Fat: 5gCholesterol: 98mgSodium: 176mg Potassium: 124mg Fiber: 3g Sugar: 20g Vitamin A: 130IU Vitamin C: 3mg Calcium: 92mg Iron: 1mg

Visit EAT Marketplace at 28410 Old Town Front St. in Temecula, and Hello, You’re Welcome at 445 East Colorado Blvd. Pasadena. Open daily.

The post Delicious, Healthy Olive Oil Cake: A Kid-Friendly Baking Adventure appeared first on L.A. Parent.