Gaby's sunny personality and effortless cooking would have you believe she's been a California girl her whole life, but she wasn't always sure she wanted to live here. The creator of What's Gaby Cooking shows us her One Perfect Day in Santa Monica – from spinning to juices and cocktails – proof she is right at home in her adopted city.
A plant-based recipe for curry noodles made with avocado, green curry, coconut, and cashew.
Chicken noodle soup is the ultimate comfort food, but it can be a bit boring. This twist on the classic is made with miso paste, bok choy, shitake mushrooms, and noodles and now Chicken Miso Soup is our go-to soup!
So, we’ve got a thing for eggs around here. As in, we could eat them for any meal, at any time, and any number of ways.
There’s a culinary urban legend that the number of pleats in a traditional chef’s hat (aka a toque) reflect all the ways to cook eggs. While we’ve never found concrete evidence...
This is my go-to smoothie whenever I need a quick snack or an easy, healthy breakfast. The almond milk, kale, mango combination is a great smoothie base so feel free to riff on it and change it to your liking with an addition like strawberries or pumpkin pure
I was going to call this the “Ladies Who Lunch” salad but that seemed way too chichi for these parts.
Why the name? Because I don’t get to do lunch with friends nearly enough but a few weeks ago I had a lunch date with Catherine McCord (yes, the lady behind the wonderful Weelicious) and like the ...
A simple plant based puff pastry appetizer made with carmelized pears and blue cheese!
An easy recipe for a flatbread topped with roasted chicken, blue cheese, caramelized onions, and a drizzle of balsamic vinegar.
This season we're hedging our holiday feast bets on this Roast Pork Loin with Caramelized Persimmons and Onions and we think you should too. It's easier to put together than a crown roast, more interesting than another turkey, and puts the spotlight on one of our all-time favorite fall flavors: persimmons!
A spiked hot chocolate recipe made with cinnamon and tequila for a Mexican-inspired twist!
It's hard to improve upon classic popcorn but this recipe does just that. Made with ground cinnamon, chipotle powder, sugar, and salt, it's sweet, salty, and spiced, and totally crave-worthy.
This salad can be made ahead as it only gets tastier the longer it sits — just combine the kale with the vinegar and salt, let sit (refrigerated) up to 24 hours and toss with remaining ingredients just before serving. Also, you’ll end up with more honey-spiced nuts than you need, so save the rest for a snack or a quick happy hour nibble.
