Chef Ali Hooke

Monday the 31st from 5-9 I’ll be grillin up some delicious stuff with Chef Ally Raél at jim + james and Rose Wilde is bringing an amazing cake made with ingredients straight from my husband’s home state in India.

Savory food will be à la carte but cake is pre order so comment CAKE and I’ll send you the link!

Can’t wait to see you all ♥️

When I think about recipes for my 1 ingredient, 3 meals series for you I think about cost effect recipes that I actually like to make at home.

Making one of the recipes from my latest drop - soy braised chicken thighs. If you want all three recipes from this drop plus the grocery list comment SOY and I’ll send ya a link!

This is how I learned I say “oo” after every sip of w**e I like at a tasting which adds absolutely nothing to the conversation.

A little behind the scenes of tasting some amazing w**es yesterday jim + james for our grilling pop up coming up
Monday.

Pop up Is Monday the 31 trom 5-9! Savory tood is a la carte but Rose Wilde is making a stunning cake & it’s only available preorder. One ticket is good for a fat slice layer cake! Olive oil chiffon, pinapple jam, curry leaf mousseline, salty honey buttercream, sugared pistachios. Comment CAKE and I’II DM you a link!

Do we like the behind the scenes content? Do you wanna see behind the scenes menu planning and what goes into it?

**epairing

Used my corn scraps (cobs) to make some corn & porcini dashi (shoutout DANIELLE ZASLAVSKAYA MATZON Marky’s for some great dried porcini). It’s so good I already braised chicken with it and tonight we’re having a dashi udon soup with chicken meatballs.

Comment DASHI and I’ll send you the written up recipe details

A show was filming right next to our house and the crew shared their craft services tacos with us - I feel like we have been initiated into LA. Tacos so good it made the lack of street parking worth it

There’s a lot of great coffee in LA making it impossible to pick a favorite but if I had to it would probably be LOQUAT COFFEE new location in Silverlake. Usually we grab coffee to go but every time we come here we’ve sat in the front to enjoy it. It’s so peaceful with the energy of Silverlake just outside the wall

The only way I make slaw at home is to use a peeler. Lock up your knives and mandolines and get yourself a y peeler for your cabbage

homemade dashi in two ingredients
kombu + bonito flakes is the classic; dried shiitake mushrooms make a beautiful vegetarian version instead of the bonito (dried skipjack)
it’s the backbone of so much good Japanese cooking but I use it as the backbone of so much of my cooking beyond Japanese. That smoky flavor? Definitely belongs in my Indian gravies. Particularly eggplant.

Save this one if you’ve never made it, now’s the time.

Japanese taco rice: the dish invented near a US military base in Okinawa to be quick, filling, cheap and delicious that has since exploded in popularity.

It’s also the dish that since I created I had to ask my husband just how many times a month I can make it before he gets sick of it because I am addicted to it and it comes together cheaply and in under ten minutes.

I just dropped the story of how it came to be and my recipe for it on my Substack. Comment RICE and I’ll send you a DM for the link!