Crab - Avocado "Ravioli"


I will confess that I can get oversaturated with sea foams, spherifications, and other culinary trickery that often comes out of French kitchens.  Sometimes I crave the simplicity some French chefs utilize by letting the best ingredients shine with little manipulation.  When I’m in my own kitchen, I will most often reach for French recipes that feature the latest seasonal ingredient, prepared with minimal fuss.  CO2 is not something I like to put on my grocery list.
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Kelly Page

I'm a food fanatic who makes healthy whole food recipes, reviews the latest Los Angeles restaurants, appreciates fine wine and cocktails, and travels to experience different cultures and cuisines.