The smoked bucatini carbonara is one of the most popular dishes at Superba Snack Bar, where they make and smoke their own pasta. Smoked pastas are much more subtle than they sound and paired with a creamy carbonara sauce and a runny slow poached egg, it’s no wonder why this dish is never coming off the menu at Superba. And this isn’t just any poached egg. A slow poached egg has yolk that is so velvety and sexy that you (like me) will find yourself justifying the purchase of an immersion circulator. Lucky for us, Chef Neroni is sharing this amazing recipe with HonestlyYUM, but without the smoking process. Here’s a behind-the-scenes look at how it’s all done.
After months of hearing the buzz about Superba Snack Bar, I finally had the opportunity to check it out after they were kind enough to invite me for a tasting and a behind-the-scenes look at this popular eatery. Opened by Paul Hibler and Chef Jason Neroni, Superba Snack Bar fits perfectly into the laid-back beach vibe of Venice’s Rose Avenue community in Los Angeles. The restaurant has an unpretentious, casual and intimate feel (sitting at the bar you have a view of the entire kitchen), but its food is anything but casual. Centered on the concept of small “snack” plates, Chef Neroni’s dishes are seasonal and innovative and the pastas are a perfect example of how it all comes together so beautifully at Superba. I mean who thinks of making spaghettini out of wakame seaweed and then smothering it in a rich uni and miso butter sauce? Yeah, honestly genius.
Superba smokes their own bacon for this bacon ramen with pork shoulder, pickled daikon and sambal.
Named after one of the most historic bars in Havana, Cuba, this classic cocktail features crisp, vibrant flavors. I often describe it as a more sophisticated Cosmopolitan. For this version I used a homemade grenadine that I made by stirring together equal parts pomegranate juice and fine baker’s sugar until the sugar dissolved. Familiar notes of pomegranate and lime intermingle with more subtle hints of vermouth and cacao to produce a perfect spring happy hour offering.
I’ve been collecting colorful washi tape for awhile, never with a specific project in mind but simply because it’s just so delightfully pretty. So when I decided to make a cake (and pancake stack) topper out of some of my pastel-colored tape, I knew it was just the beginning of a plethora of washi tape projects to come. I bet you, too, will find it irresistibly addicting. Grab some of this incredibly versatile tape for yourself and let’s get bunting!
- a variety of washi tape
- 1″ x 10″ white card stock
- 2 wooden skewers
- butcher’s twine
I’ve been on a coconut kick lately. I’m hooked on coconut water and obsessed with coconut jam. Naturally, I love coconut cake. This recipe is an adapted version of Ina Garten’s coconut cake recipe, which of course is amazing. I’ve made it many times and it’s always a hit. As much as I love coconut, I actually don’t really like the texture of sweetened shredded coconut so I’ve omitted it from the batter and instead brushed the layers of cake with a reduced coconut glaze. And lastly, this recipe calls for a cream cheese frosting, which is my absolute favorite.
I can’t exactly remember my first tamarind experience. Possibly as a child at the local taqueria, sipping a syrupy sweet tamarind soda. Maybe it was on the playground hopped up on sticky tamarind candy. However, it wasn’t until a few years ago that I tasted what tamarinds truly had to offer. The pulp from this pod-like fruit is widely used in food and drink around the globe. Its sweet and sour flavor tastes like a delicious combination of separate ingredients, yet is remarkably just one. For my first tequila recipe I knew tamarind was a must. I wanted something simple so the delicate floral and citrus notes of Patrón Tequila would shine, while also still being unique and festive. To add a hint more complexity I used serrano chiles, which give just a slight bite to the finish. Feel free to omit the chile if you’re not a fan of spice, but either way, you won’t be disappointed. This cocktail has it all: sweet, sour, spice and of course . . . tequila!