penalolza Friends, Romans, restaurant lovers: get Bestaurant and follow @getbestaurant! Finally there's an app where I can share my list of favorite restaurants all over the world with you and can see which restaurants you would recommend to me when I'm in your hood! Created by my cousin Dominic, no less. On Instagram, @getbestaurant has the buzz on new restaurant openings & crazy good food discoveries in the world's top cities. Bon appetit! 2w

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penalolza Country kitchen 3w

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penalolza Miss Zhao's country kitchen 3w

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penalolza Ms Zhao's kitchen; what to do with all those onions pulled up from the ground... Make scallion flatbreads (葱油饼) 3w

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penalolza Miss Zhao of Shan Ba, our country escape at the foothills of a crumbling part of the Great Wall. It's springtime, which means chives and onions in full bloom with flower buds! 3w

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penalolza Palms L.A. Kitchen gets my vote for Beijing's best Korean-Mexican grub. That's a category right? #kidsthesedays This is the must-have baked bibimbap with kimchi-fried rice, bulgogi, fried egg, nori and cheese, lots of glorious cheese. @getbestaurant 1mon

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penalolza My fave Green Salad: shaved fennel bulb, Granny Smith apple, fresh mint, fresh parsley, alfalfa or baby watercress, and a fresh-squeezed lime juice + olive oil + sea salt dressing 2mon

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2mon penalolza
Normal Jamie Penaloza
penalolza My kinda-Cobb salad with romaine lettuce, baby watercress, diced chicken breast, quail eggs, bacon crumbs, avocado, cherry tomatoes, feta cheese, and a basil-chive-mint-yogurt dressing 2mon

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2mon penalolza
Normal Jamie Penaloza
penalolza French Bean salad with green beans, beetroot, quail eggs, red onion, cherry tomatoes and Dijon olive oil & lemon zest dressing 2mon
  •   ullll Chef that quail's egg is bit over... lol 2mon

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2mon penalolza
Normal Jamie Penaloza
  •   penalolza Spring Forest salad with pearl barley, blanched kale, sautéed mushrooms, radish, asparagus, Japanese soya dressing, lemon zest and toasted hazelnuts 2mon

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penalolza Backyard barbie in Byron Bay, beaches. Inspired by the fresh Australian produce: sweet butternut squash with chili, garlic, cumin, coriander, cloves and fresh parsley; grilled halloumi with mint. Squeeze over with charcoal-grilled lime halves. Easy as the ocean breeze. 2mon
  •   pena007 Oh Byron Bay - got time to check out the farmer's market? Look out for the finger limes. We had a great degustation meal in Bangalow - somewhere called Town? Amazing dessert that looked like an egg 2mon
  •   penalolza Oh we heard about The Town! Ok with your seal of approval we will check it out 2mon

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penalolza THIS FOOD CRAY. Bill's cauliflower fritters in sweet+mild yellow curry, silky tofu, coriander salad with crispy shallots. Served with steamed brown rice and a pot of grated fresh coconut + green apple and nigella seeds. This food cray. 3mon

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penalolza A clatter of cute dishes on a wooden table just makes food taste better. Abandoned breakfast table snapped on Oxford Street, Sydney. 3mon

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penalolza The chicken schnitzel that all chicken schnitzels want to be when they grow up. Put through finishing school at the one and only Bill's, Australia. Lemony parsley-crusted chicken with creamed sweet corn, a bit of red pepper & coriander-fennel "slaw". 3mon

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penalolza Who can resist a perfectly made pavlova; especially at Bill's? Brown sugar meringue (crispy outise chewy nougat within), yogurt whipped cream, passion fruit and pistachios, waiting to be smashed up and shared. 3mon

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penalolza Sydney: restaurant graphic & interior design capital of the world. That's a nice-looking menu and coasters. 3mon

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penalolza Bistrot B's Saturday Plat du Jour: Truffle & Pistachio Sausage, a roughly mashed potatoes, butter lettuce and Dijon swimming in a treacle-thick reduction. Plus salad (oh hey) 4mon

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penalolza THE pot de crème au chocolat; the baked-in-a-water-bath, silkier-than-babies'-cheeks type of chocolate custard. So chocolate. À Bistrot B. 4mon

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penalolza Crème, crème, crème, chocolat, more crème, apples, crème... I haven't enjoyed desserts this much in a while. Thank you Bistrot B for finally existing in Beijing, and making the richest pot de crème au chocolat, Oolong tea crème brûlée and a tarte tatin with tender apples so swollen with caramel reduction their girth was matched only by our waistlines. 4mon

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penalolza Who loves baby carrots? Moroccanish quinoa salad with grilled chicken, fresh apricot, roasted baby carrots and cilantro tossed in a hot Moroccan-spiced olive oil and good ol' lemon juice. I love how aromatic it is while staying super light. Spiced oil: combine in a metal bowl 1/2 tsp each of coriander powder and ginger powder. Add 1/4 tsp each of coarse black pepper, cumin and cinnamon. Pour 4 Tbsp of sizzling hot olive oil (heat in pan) into the spices. Hop on magic carpet to Marrakesh. 4mon
  •   lolaboatwright If only we had food like this in Marrakech. I'm pretty sure I'm one of a dozen households with quinoa in the pantry. 4mon
  •   lolaboatwright I might actually try this... 谢谢 @penalolza 4mon
  •   penalolza @lolaboatwright are you still there? And yes the spice oil is so easy to add to anything, just remember +salt. You'll have leftovers (don't feel obligated to tip the whole 4 Tbsp into one rather greasy salad/thing). 4mon
  •   lolaboatwright Yes, here until August. I'll let you know how it goes with the recipe! @penalolza 4mon

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