jennygoycochea When @specialtyproduce sends you gorgeous spring ingredients to play with! 🏻 2d

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jennygoycochea When it's 90 degrees in San Diego, you make coffee and chocolate chunk ice cream with cafe du monde. 🌞 3d

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jennygoycochea Winter salad: arugula, frisée, Dijon-tarragon vinaigrette, Bartlett pear, roasted butternut squash, herb goat cheese, pepitas. 2mon

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jennygoycochea Mushroom bourguignon over creamy Parmesan risotto with caramelized shallot and chive.
Christmas vibes.
2mon

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jennygoycochea When @thebruery calls you to cater, you answer.
Korean short rib | cucumber salad | Fresno chili | spicy sesame | micro cilantro.
2mon

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jennygoycochea My holiday comfort food: homemade Panang curry with potatoes, butternut squash, broccoli, snap peas, carrot, pepper and onion. 🏻 3mon

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jennygoycochea When life gives you leftover risotto you say fuck it, put on sweats, fry it with extra cheese and smother with romesco sauce.
Oh wait. I'm at work.
3mon

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jennygoycochea Cranberry ricotta cake. Happy early Thanksgiving! 3mon

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jennygoycochea Sometimes, I spatchcock a chicken, smear it with butter and BBQ-coffee rub and throw it straight onto the grill. 7mon

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jennygoycochea I love eggs so much that I have one tattooed on me now. 7mon

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jennygoycochea Meatless Monday: sweet potato, black bean, onion and cheese enchiladas with @loveandlemons chile sauce, shredded lettuce and scallions. 7mon

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jennygoycochea When you clean out your fridge, stuff it in a zucchini, smother it in cheese and call it dinner. 7mon

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jennygoycochea Chilaquiles: tortilla chips from Mexican market, adapted @loveandlemons chile sauce, fresh pico de gallo, avocado, sliced jalapeño and scallions, Cotija, lime and fried egg. 7mon

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jennygoycochea I made some @loveandlemons chile sauce for chilaquiles tomorrow with my own couple of tweaks: I used chile de arbol, ancho chile and guajillo chile with fresh roasted tomatoes, charred onion, garlic, a little lime juice and salt. Brunch is gonna be gooood tomorrow. 7mon

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jennygoycochea When it's summer, I like to steam artichokes, marinate them in roasted garlic, champagne vinegar, lemon, and olive oil and then grill them, smother with spicy chimichurri butter, flakey salt and lime. Don't judge me. 7mon

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