When I lived in LA, between bouts of restrictive eating, I was, like most people, utterly obsessed with the La Scala Chop. I got mine with tuna, garbanzos, tomatoes, mozzarella, and peppers. That salad was everything, including being thirty fucking dollars. I ate it as if it were my lifeline. The art of a good chopped salad isn’t complicated. It’s about balance, freshness, and knowing when to upgrade the basics. For example, nobody wants to eat iceberg lettuce unless you are my dad in the eighties. Also… tomatoes. I don’t personally love a raw tomato and rarely order them. It’s like ordering avocado toast; it’s too easy to get fucked over with something that belongs in the compost pile. NOTE TO ALL RESTAURANTERS: If an avocado is any shade other than green, it doesn’t belong on a slice of twelve-dollar gluten-free bread. WAKE UP!

I do use tomatoes when I make my salad at home, but my new trick is to roast them until they're unrecognisable. They become smokey and sweet, with just the right amount of juiciness. The chop I make at home is enormous, like the size of my youngest son, and I typically eat the entire thing without stopping to take breaths.

I love serving a giant salad for dinner because it’s something my kids can play with and modify to their liking. They aren’t true lettuce loves… yet. But there are enough toppings here to keep them entertained.

MAKE IT! YOU WILL LOVE!

INGREDIENTS

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What You’ll Need

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We made this the other night and it doesn’t disappoint. I don’t think it needed the oats, but that could just be my eating disorder talking.

HOPE YOU ENJOY!

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Ingredients:

Whipped cream I used traditional Reddi Wip

Mini marshmallows

Candy canes

Sprinkles for topping

Process:

Place the candy canes in muffin tray top with whipped cream, marshmallows and sprinkles. Freeze for at least 4 hours or overnight.

Scoop them out and throw them in a mug of hot coco!

Happy holidays!

Ingredients:

1 pack of smoked salmon

Belgian waffles

Cream cheese ( I used whipped cream cheese for that extra cloudy consistency)

1/4 cup of capers

Lemon

Bunch of fresh dill

Preparation:

Cut the waffles in one cube wide pieces. Mix the cream cheese with a squeeze of lemon and transfer into a piping bag.

you can also be less fancy and just use a knife!

But how damn cute are these! Next time I want to sub the capers out for hard boiled eggs.

Happy Saturday!

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Forget about spaghetti squash. This Indian summer is all about zucchini. If you're tired of BBQ, prepare this savory veggie main that will impress even your Italian mother-in-law. The ricotta mixed with olives, spinach, and pumpkin seeds is a filling you will want to spread on toast, chicken, salads, and even your bare hands.

Ingredients :

2 zucchini
125 g ricotta cheese

4 tbsp pumpkin seeds toasted

150 g baby spinach leaves

1/2 cup black olives chopped

2 tablespoons of olive oil

Salt and black pepper, to taste

Tomato sauce:

I used tomato sauce from the local farm.

Step 1:

Cook the spinach in a small pot with 1/2 cup of water and pinch of see salt for about 2-3 minutes until soft. Set aside.

Step 2 :

Slice the zucchini using veggie peeler.

Step 3:

Make the feeling:

Mix together ricotta cheese, chopped olives, spinach and toasted pumpkin seeds.

Step 4 :

Fold the ravioli

Put it on the the baking pan and fill up with tomato sauce.

Step 4:

Sprinkle with Parmesan cheese and bake in 425 degrees for 20-25 minutes.

So on an upcoming episode of my TBS show Dinner and a Movie, Michael Voltaggio comes to visit and makes me Rocky Road ice cream using liquid nitrogen and face yogurt. I’m not a huge ice cream person, but this was orgasmic. Since then, I've been trying to master how to recreate it. Spoiler alert: I didn’t. I couldn’t convince anyone to give me liquid nitrogen. I did, however, over the course of my obsessing, come up with a recipe that might just take the whole thing to the next level. I call it ICE CREAM SMORES.

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I have this thing that happens when I come home from a foreign country, where I basically assume the full identity of the people and culture I was just immersed in. Call it a lack of boundaries or a passion for what is new and different. Either way, I’m the same asshole white chick who now wants to tell you how to make ceviche. Let’s go!

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Often with meatballs, people fall into the trap of thinking they have to drown them in red sauce. They are relegated to a co-starring role opposite a larger than life plate of pasta. But in Scandinavia and Eastern Europe, the meatball itself is the star.

I love any meal that is heavy on the veg and these Polish babes don’t disappoint! When we first made this dish, I wasn’t sure my kids were going to go for the cabbage, and sadly, I was right. But whatever. Fuck them. It just meant more for me and my Polish babe, Sylvia.

Whether you are in red sauce rut, or just don’t want to die from too much canned tuna, this is the meal for you!

And remember, there are no small parts. Just small meatballs.

Ingredients:

For the meatballs:

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BBQ Season is here and you’re going to need some wine. Most of us receive invites to lots of parties between Memorial Day and Labor Day. Keep in mind, not every summer blowout is the same. So, it’s worth remembering that when it comes to picking wine too, one size doesn’t fit all. Here’s a look at a couple very different invites you may get this summer and some tips on how to handle the wine for each.

Typically, we’re all on the guest list for a number of classic outdoor cookouts. You know the kind where someone is manning the grill, there’s a table loaded with dips and side salads of all sorts, plus a smaller area stuffed with every conceivable condiment to outfit your burger, hot dog or sausage.

I think of these events as the summer equivalent of Thanksgiving. Let me explain; both Thanksgiving and summer barbecues tend to have a really wide range of different flavors served at the same time. Your plate might have a hot dog, or veggie burger, macaroni salad, Asian slaw, guacamole, slow cooked pork and grilled veggies all squeezed together, to name a few.

You’re outside, it’s hot, and your plate is jammed with a veritable smorgasbord of flavors. What you need is something delicious, refreshing, and in a position to pair with the gamut of flavors. I’m a huge fan of Rosé. You can find me drinking them any month of the year, but when the weather is warm, there’s always a few in my refrigerator.

Keep in mind It’s a casual BBQ in your friend or cousin’s yard; no need to break the bank here. There are so many great choices in delicious, gulpable and food friendly Rosé’s. Here are two of my go to choices that will work well with that cookout and they’re so tasty and drinkable, people will grab pictures of the bottle to remember the wines, so they can buy more later.

Côté Mas Aurore Rosé 2023 ($12.49)

This would be an excellent value for $12.50 if it was a standard 750ml bottle. But it’s not, it’s a full liter, making it a bit of a bonus value. I’ve been consistently drinking this one for years and it’s always, excellent; the current vintage included. It’s a classic blend of Grenache, Cinsault, and Syrah. Strawberry and raspberry are evident in both the aromatics and the initial sips. Wisps of stone fruit (think apricot and peach) along with zesty lemon curd show up on the finish and keep things crisp. It’sincredibly refreshing and you’re just going to keep on drinking it, by itself or alongside that glorious spread of summer cookout goodies. In addition to bringing this to that cookout, if you need a house Rosé for the summer that you want to grab a case of, this is a great bet.

Jean-Luc Colombo Cape Bleue Rosé 2023 ($16)

This one is made up of 67% Syrah and 33% Mourvèdre. It’s got bolder aromatics and fuller bodied flavors than the other Rosé. Bold cherry and raspberry aromas are evident from the first whiff you take. Red fruit flavors drive the palate as well, and they’re joined by some savory notes too. There’s an unctuousness on the finish that demands attention and further sips. If you’re looking for a Rosé to stand up to some of the more audacious flavors coming off the grill, this one will do the trick.

In addition to outdoor BBQ’s, you may have scored an invite to a posh sit-down summer dinner. Perhaps it’s even an infamous White Party, or maybe your bestie has hired a private Hibachi Chef to take over their house while feeding and delighting their friends. Either way your host has gone to a lot of trouble and expense to plan an impressive Dinner Party, you’re going to want to show up with a wine that will knock some socks off.

In these situations, there’s something about a notable bottle of red wine that will let your host know how much you appreciate the invite. Nothing against White Wine, but this moment calls for a big red. Your host splurged on the party; they’re also going to have the AC pumping to keep everyone cool, so no worries about the bold red in the summer heat.

Single Vineyard Wines hold a special place for many wine lovers. At the most basic level, the winemaker decided that a particular plot of land is special enough to bottle all by itself. These wines are often made in small quantities too, increasing their desirability due to simple supply and demand. Here are two single vineyard wines that you’ll be able to get your hands on, and impress your generous host (and his guests) with.

History 2020 History The Pines Zinfandel ($65)

The vineyard this fruit comes from was planted over 120 years ago, and 2020 also marks the last vintage for it. Making it a particularly singular vintage. Zinfandel was one of my first favorite grapes, and I still taste and drink them any chance I get. The bold flavors and spice are what first got my attention some 30 years ago when I had my first Zin. This one is special indeed. If you’re familiar with the grape you’ll expect some red and black fruit that brings jam (think of berry preserves) to mind. The Pines has that, and a host of spices in just the right amount. Strawberry and blackberry are notable. Black pepper and hints of nutmeg are present too. There’s a bit of black tea on the long finish as well. A firm vein of acid keeps things balanced. This is an extremely impressive example of Zinfandel. It’ll pair marvelously with richer foods.

Rodney Strong 2019 Brothers Cabernet Sauvignon ($90)

The Brothers Vineyard is 140 acres in Alexander Valley (Sonoma County), planted almost entirely to Cabernet Sauvignon. This is an impressive Cabernet Sauvignon from the moment you stick your nose in the glass. Black and purple fruit aromas such as plum and blackberry abound. Boysenberry and bramble flavors star along with dusty dark chocolate. The finish is long and opulent, but well proportioned. At its best right now after decanting for a couple of hours. Otherwise, it’ll age well for a dozen years. A fantastic Cabernet Sauvignon that shows off Alexander Valley in particular and Sonoma County by wider provenance.

Either of these flavorful reds will be an amazing match with that Wagyu Beef, Tomahawk steak or other impressive meats your host may serve. They’ll also impress on their own and pair with many other full-flavored foods.

More recommendations on Gabe’s substack, gabesasso.com

But if you’re partying with me, this is what your getting…

What you’ll need:

• 4 peaches

• 2 tablespoons chopped pistachios

• Olive olive ( I used spicy)

• Honey to drizzle

• Jennifer fisher universal salt

• Labane or Greek yogurt

• Bunch of fresh mint diced

Cut the peaches into slices and line them up into two layers composition. Drizzle with olive oil, honey and sprinkle with salt, fresh mint, chopped pistachios and voilà! Serve with Labneh or Greek yogurt.

Happy Summer!

I’d say that I’m not picky about salads I find in the wild, but that would be a total lie. The truth is, I’m extremely particular bordering on psychotic when it comes to salads I’m not building at home. Hence, why I jumped at the opportunity to collaborate with Bonberi on a Jenny Mollen Experience. (Note: a true Jenny experience needs about 3lbs more lettuce, but this is a great jumping off point.)

This salad is based on my time in Syros, Greece. It was there that I became obsessed with fava, a yellow split pea dip that tastes like a more delicate version of hummus. The grain-free grape leaves were Nicole’s suggestion and they are unreal. But my favorite part of this salad is the simple yet decadent dressing. AKA NECTAR OF THE GODS. I could bathe in the stuff.

Stop by today for a taste. You can eat it off my body. If not, make it at home and enjoy!

INGREDIENTS

• Velvety Fava Puree

• Dilled Cauliflower Rice Dolmades

• Moroccan Olives

• Shaved carrots, radish and cabbage

• Sliced tomatoes and peppers

• Nectar of the Gods of lemon, olive oil and garlic

• Chopped romaine

HOW TO MAKE THE FAVA PUREE

The Best Friend Experience with Jenny Mollen is a reader-supported totally unhinged publication. To receive new posts, early access to vintage drops, free gifts, city guides, recipes, Jason’s social security number, weekly interviews from ALL THE FAILS, and more, consider becoming a free or paid subscriber. Like, for real. CONSIDER IT! ONE WOMAN GOT HER FIRST CHANEL DOUBLE FLAP THIS WAY!

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This week, Bonberi Mart on 11th is offering The Jenny Mollen Experience salad, but what about next week and the week after that!!!?? WHAT ARE WE SUPPOSED TO DO? Cook?!

Here is a list to help you navigate the GMO jungle.

Coqodaq

Village Taverna - Greek grill, uses EVOO

Morgenstern's NYC - Ice cream; The integrity of his ingredients are never compromised with additives or processed stabilizing.

Millie Nonnie - Italian, Inside Essex Market

Three of Cups - Focus on farm to table specialities

Charlie Bird - The menu comes from New York’s farmer's markets. Avoid the dishes from the fryer which include; the tuscan fried chicken, hand cut French fries, & the squash.

Mangia NYC - Breakfast, lunch & dinner. I’m actually shocked by this one and want to do more research.

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Back in Los Angeles in 2013, there used to be this cute little Italian joint on West Third, just before Robertson called, Cafe Angelino. I’m not sure if it’s still in operation. I have this narcissistic tendency to think an entire city doesn't exist just because I don't live there anymore. But this place was amazing. They served rustic Italian with no pomp or pretense. They weren’t above offering takeout or occasional panini to the lunch crowd. Their menu was vast and diverse while still remaining simple and approachable.

My favorite thing to order was an appetiser called the eggplant Mezzaluna. I have no idea what that means, as I don't speak Italian, and for me personally, Mezzaluna only harkens back to a summer spent starring at the OJ Simpson trial on TV. Even though they only offered the Mezzaluna as the first course, I consistently ordered two helpings and enjoyed it as my main course.

The Cafe Angelino version calls for mozzerella, which I sometimes use if I get my hands on a super fresh batch from Eataly. But most of the time, I use the almond or cashew feta from Bonberi.

This is a wonderful dish to make for the vegetarian in your life who doesn’t want a dinner full of tofu or portobello mushrooms.

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Red Pepper Romanesco

I love this dip because it’s such a departure from the usually suspects on a crudite platter. It’s smokey and tangy without being heavy and overwhelming. I love the splash of color it adds to the lineup. Especially when my other offerings are either yogurt or tahini based. Try making it the base to your roasted Cauliflower or lathering it all over some grilled white fish.

(

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(This pic is giving Hemingway and I’m obsessed! )

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Oregon’s Wine Country is most well known for Pinot Noir. The area, particularly the Willamette Valley is a treasure trove for those who love authentic expressions of the beloved grape. But, there’s a lot more that Oregon’s Willamette Valley does a really great job with.  

Chehalem, which is part of the larger Stoller Wine Group family of brands is a vineyard first winery. They employ sustainable practices across every aspect of their business. In 1990 they harvested their first vintage of Pinot Noir from their Ridgecrest Vineyard. It’s one of four vineyards they farm today. Then in 2018 Chehalem became the sixth Oregon winery to reach B Corp status. The process evaluates companies to ascertain that they meet high standards across social, environmental performance, legal accountability, and public transparency.

As with Willamette Valley at large, Chehalem is most known for Pinot Noir, specifically single-vineyard Pinot Noirs. Still, in somewhat recent times, wine lovers are starting to realize that a number of white grapes can, and do thrive in Willamette Valley too. Chehalem is one of the producers that is pushing the envelope, growing and bottling a considered selection of whites that stand proudly alongside their justifiably highly regarded Pinot Noir.

Here are two wines I suggest you try now.

Chehalem 2022 Estate Vineyard Pinot Blanc ($35)

This grape is a genetic mutation of Pinot Noir and can be somewhat unstable in the field. It can be grown and harvested to make dry or sweet wines. Chehalem’s is dry and lovely with tart flavors. Lemon zest is the star here along with some stone fruit, nectarine in this case, as well as additional citrus. The finish is long and sustained with a bit of white pepper making an appearance too. It’s absolutely delightful sipped all by itself but absolutely crushes paired alongside nearly anything featuring good quality Feta Cheese. Certainly, Spanakopita would be a great match, but don’t stop there. A grain salad laced with Feta would pair beautifully too.

Chehalem 2021 Estate Pinot Noir ($50)

Simply put, an exquisite example of Willamette Valley Pinot Noir. To start, the aromatics are simply off the charts. Aromas of black cherry and raspberry nearly leap out of the glass. Tart cranberry leads the deeply layered flavors; bits of plum emerge too. The finish is long with bits of Earl Grey Tea. Firm acid lends to the refreshing nature of this wine. Well crafted Pinot Noir is notoriously food friendly with a gamut of great cuisine choices. My personal go to match here is a wood fired pizza generously topped with Porcini mushrooms.

These are both well made, delicious, and fairly priced, I strongly recommend them, and the Chehalem portfolio at large.

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For more Gabe go here: GabesView.com

THANKS GABE!

Oh, if you want to listen to the Sissy/Gabe love story, which only took ten fucking years to manifest, click here:

I am always trying to ply my kids with protein before school, but it is a thankless task fraught with high pitched shrieks of refusal and soul crushing rejection. What I’ve found easier than explaining why they need to eat PB on their toast or eggs with their fruit salad is just to just present something that looks and smells sinful, but is in fact, packed with protein and nutrients. COME AT ME BRAH! Like I always say, “If you can’t beat them, lie to them” Follow me for more parenting tips! In the meantime, TRY THESE MUFFINS!

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As some of you may recall, back in September of last year, my friend Jess and I went to Syros, Greece. There is a long story about this trip that includes Jenna Lyon’s congratulating Jess and me on our engagement, a hairless parrot, an Eyes Wide Shut party, and a thirty-year-old ice cream shop guy who wanted to have sex with me. Had I known that the world was about to change one month later, on October 7th, I might have forced Jess to stay a few days longer and bask in the utter simplicity and absurdity of our lives at that moment.

It was also on this trip that I fell in love with fava. The most peculiar aspect of this delectable spread is its absence of fava beans. I learned on this trip that when the Greeks talk about fava, they actually mean yellow split peas. And when they ask if you want chocolate or vanilla, they actually mean, “Are you trying to bang me?”

Yellow split peas are a protein packed starch that are a satisfying alternative to grains or potatoes. Fava is sort of like hummus, but lighter in taste. It’s filling, yet delicate and you can never eat just one bite.

Enjoy it as a dip with crudite or salad or eat it as a side dish with your steak, Branzino, or imaginary Greek boyfriend.

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To this day, I’ve never seen someone cut a mango like Elvie. I wouldn’t even call what she did cutting. She skillfully carved it, leaving behind a bowl filled with vibrant, sticky goodness. Elvie got me hooked on homemade papusas, vinegary cabbage salads, and, of course, her irresistibly delicate coconut rice.

Elvie served her rice with chicken or black beans, but I’ve always argued that this fragrant dish, filled with cardamom and cinnamon, makes an insane morning porridge. (I’d add almonds and dried currents.)

Rice on its own can be such an unfortunate blood sugar bomb. This adds a bit of fat to help slow things down.

When I did my cookbook, Dictator Lunches, I tested every coconut rice recipe I could find. For me, Elvie’s still reigned supreme. 

It’s creamy and comforting, with just the right amount of spice. It’s a dish that I hope my kids will pass down to their children.

There are so many women whose work goes unseen—who have given up everything so that their children may know a life free from abuse, suffering, and poverty. This rice, on its own, speaks for itself. But what it represents for me is survival, perseverance, and the ability to maintain softness and vulnerability even after the world has tried to make you hard.

Serve it with salmon, chicken, beans, or just a side of guacamole and hot sauce, and enjoy!

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Shirtataki is not a grain. These Japanese noodles are actually made from the corm of the konjac plant. They are, get this, 97% water! And 3% konjac, a type of yam that contains glucomannan, a water-soluble dietary fiber known to reduce blood sugar.

Glucomannan has also been shown to reduce LDL cholesterol levels and help with constipation. They are extremely low in calories, and contain NO digestible carbs!!! LIKE WHERE WERE THESE MY ENTIRE COLLEGE CAREER?! While I was busy trying to stuff my face with cauliflower mash, I could have been dining on shiritataki and actually enjoying my life.

I based this recipe off the Erewhon version and added shrimp. If you are in NYC, you can also buy a pre-made version at Happier Grocery on Canal. Feel free to add a zillion veggies to your sauté if you are doing this at home. Just think of this recipe as the base to get you started.

Ingredients

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My girlfriend is going through a breakup. And my best advice is advice that took me over forty years to understand….

It goes like this, “Sometimes the greatest gift you can give another person is to just let them hate you.”

I think so many of us get caught up in the narrative of how a relationship ends. We want to feel as though the problem wasn’t us, that our side of the street is clean, that we brought our most authentic selves- And even if that is true, even if you did make every right move, you can still leave someone disappointed. That is just life.

Where so many of us get stuck is in this needing to look like the good guy. Nobody wants to walk away from something feeling shame, blame and guilt. We all tell ourselves our own stories in order to avoid feeling these feelings. But what I’ve learned is that, sometimes in order for another person to feel all good, they need to make you all bad. This doesn’t mean you are. Their reality isn’t yours. And you have no control over how they choose to see the world.

But what does it really take away from you to let them think whatever the hell they want? NOTHING.

If that doesn’t help, there is always chocolate.

Ingredients:

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