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KELSEY’S KITCHEN 🦄

@kelschini

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favorite eats & sips in Milan, Rome, and Polignano.

@freniefrizioni - I came here 3 nights in a row while in Rome. Fantastic drinks with the friendliest crew. Also loved the apretivo hour vegetarian buffet.

favorite eats & sips in Milan, Rome, and Polignano.

Rovello 18 - if I have to, have to, pick a favorite meal on this trip, this would be it. Pictured here are the vitello tonnato and a grilled octopus with spring fava beans, but everything we ordered (including 3 pastas) was 10/10.

favorite eats & sips in Milan, Rome, and Polignano.

I made it my mission to eat at least one pistachio gelato a day, and while some were better than others, every single one made me very happy :)

favorite eats & sips in Milan, Rome, and Polignano.

@pizzerialelementare - still dreaming about this anchovy pizza. and suppli.

favorite eats & sips in Milan, Rome, and Polignano.

@camparinoingalleria - THE Campari bar. Negroni is my favorite cocktail and this was one of the best I’ve ever had.

favorite eats & sips in Milan, Rome, and Polignano.

Also ate almost one maritozzo a day. No regrets.

favorite eats & sips in Milan, Rome, and Polignano.

@fuorinorma2017 THE best Italian sandwiches I’ve ever had in my life.

favorite eats & sips in Milan and Rome.

@latteria_trastevere - Anchovy & butter plate of my dreams. With a glass of funky natural wine!

favorite eats & sips in Milan, Rome, and Polignano.

I drank at least 2 macchiatos everyday (rip no iced lattes), but on some days we got shakeratos which were such a treat. I loved it when they served them up in martini glasses haha.

favorite eats & sips in Milan, Rome, and Polignano.

@osteria_del_binari - Best risotto ever.

favorite eats & sips in Milan, Rome, and Polignano.

@frumefocacceria - This made me question if I’ve ever truly had focaccia lol. The texture contrast and flavors were so so good.

favorite eats & sips in Milan, Rome, and Polignano.

@pescariaofficial - Came for their famous octopus sandwich (delish!) but stayed for this shrimp & pistachio pesto spaghettone.

favorite eats & sips in Milan, Rome, and Polignano.

@50kalo - Classic, good, pizza. Glad we were able to try 4 different pies and loved seeing the h taken in Italy by @kelschini

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4 months ago

best bites of 2025!! what a great year of yummy new discoveries:

- inspired by the kong-guksu I had in Seoul, the best thing I made this year was this bowl of corn-guksu noodles. recipe by chef @choibites
- favorite meal from a week of many good eats in Seoul: garlic kimchi and soy milk noodles (kong-guksu) from @myeongdong_kyoja
- also in Seoul, I found my favorite bar of all time: @zest.seoul faves were: sikhye milk punch, Z&T, and caprese
- spicy spread in Chongqing! my favorite Chinese food will always be Sichuan <3
- grilled prawns from @micompachava - perhaps the best grilled seafood I’ve ever tasted
- @mirate.losangeles drinks, pork shoulder, yucca fries. sad they changed up the food menu soon after we visited but their drinks are still my absolute favorite in LA
- fresh poke from @foodlandhi will always be a top 5 food of all time for me
- @foundoyster scallop tostada!!!!
- @thunderboltla fu wwaa falsetto… such a unique blend of flavors including bitter melon!
- chicken liver mousse from @gwenla made me go WOW out loud
- another truly amazing bar moment: @handshake_bar Faves were orange wine, matcha yuzu, and once upon a time in Oaxaca
- @bebrightcoffee favorite coffee shop in LA atm. Island latte 10/10 but also all their seasonal stuff.
- I simply love @joesfalafel
- @oclaurestaurant SCALLOPS!!!
- 生煎包Shanghai pan fried buns from @auntieqiukitchen were VERY comparable to ones in Shanghai I was shocked
- @sincerely_syria best chicken shawarma wrap I’ve had this year!
- @spicylaokitchen nam khao slapped so hard: fragrant, deeply savory, so much texture
- best pho ever: @pho79_
- handmade dumplings from mom, obviously ♥️ by @kelschini

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9 months ago

October recap is hereeeeee

- double baked potatoes with lots of dill
- pepper lunch at home
- rib eye with tomatoes and salsa macha
- shroom n’ shrimp pasta
- mapo beef tripe
- baked feta tomato pasta
- uni salmon bowl
- cuttlefish toast with brussel cae sal
- mala cream udon
- you po shin ramen

(yes the last 2 dishes were heavily inspired by culinary class wars hahaha) by @kelschini

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2 years ago

On Saturday we hosted a dinner party to celebrate my birthday (today). We did a Mediterranean inspired menu and had so much fun cooking almost everything from scratch. Here are some of the things we made:

- brown butter spiced salmon
- saffron marinated chicken shish kebabs
- beef louleh
- cucumber walnut pickle salad with feta (@mollybaz)
- spicy tomato marinated feta (@alisoneroman)
- fancy olives (@alisoneroman)
- baba ganoush
- muhammara
- hummus
- tzatziki

Annnnd I have the best friends in the entire world! They know me so well that they all brought me literal food or food-related things as gifts bahahahhha ♥️ by @kelschini

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2 years ago

august sipped away like a bottle of wine ☁️

- garlic finger ribs & spicy chicken skewers, with herby zucchini’s
- tinned fish party!
- pickled roasted mushrooms with garlic labneh
- kimchi potato salad
- chicken skewers, with Greek cucumber salad
- unagi don with quick pickled cucumbers
- sweet & spicy roasted carrots with labneh
- blini, smoked trout roe, crème fraîche
- grilling all summer long by @kelschini

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2 years ago

July recap:
• breakfast sandwich
• summer salad- grilled peaches, tomatoes, mozzarella, mint, balsamic
• spicy brown butter salmon
• seared halloumi with hot honey and pistachios
• very spicy veggie hot pot
• Campari spritz
• tuna confit
• grilled pork jowl and zucchini by @kelschini

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2 years ago

what i made in june :) by @kelschini

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2 years ago

Kimchi day 2024 part 1
Largest kimchi day we’ve hosted so far. @kelgggg13 @erinjyong @jackieraechen stayed over the night before to help with all the prep. We made Napa kimchi, chonggak pony tail kimchi and chives kimchi while J made kakdukki with his home grown Korean radishes (he claims it’s the best one he’s made so far) by @kelschini

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2 years ago

🌶️ 𝗗𝗮𝗻 𝗗𝗮𝗻 𝗙𝗲𝘁𝘁𝘂𝗰𝗰𝗶𝗻𝗲 🌶️

If you don’t know what Dan Dan Noodles are, well, be ready to have your life changed for the better today. It’s savory, fragrant, has a kick but not too much… it’s everything! Anyways, I was craving these delicious noodles the other day only to find out I was out of my favorite Chinese noodles. The craving was so strong that I was DETERMINED to make them anyways. Welp, what can I say, innovations come from desperation. I had half a box of Fettuccine left, and I made them work. It took some extra thoughts, but wow the results were SO GOOD. In fact, I think these Italian noodles actually worked BETTER than my usual Chinese ones. Hot take, I know. But hey, if this means that I can use basic PANTRY INGREDIENTS for a delicious bowl of noods, I’m all for it.

Ingredients
1 head of garlic, minced
1 heaping tbsp of chili crisp with oil
2 tbsp of Korean chili powder (or any other kind, but adjust measurements based on spice level)
1 heaping tbsp of peanut butter (tahini or almond butter would work great too)
1 tbsp sugar
3 tbsp soy sauce
1 tsp black vinegar
1 tbsp sesame oil
2 tbsp neutral oil
8-10 oz fettuccine

How to make
1. Cook fettuccine following package instructions, plus 3 minutes. Season the water heavily with salt. The pasta should still have some chew, but feel much softer than al dente.
2. While the pasta cooks, heat up neutral oil in a skillet. Add garlic to hot oil and fry until it’s fragrant. Then, add in chili crisp and chili powder to toast until fragrant.
3. To the same skillet, add in soy sauce, vinegar, sugar, and peanut butter. Mix until a paste is formed.
4. Your pasta should be ready now. If it’s not, take the skillet off the heat and wait. When your pasta is ready, add them into the skillet, in low-medium heat, along with 1/2 cup of pasta cooking water.
5. Stir vigorously so each strand of noodle is coated with sauce. Add more pasta cooking water as needed. This should take about a minute.
6. Turn off the heat. Stir in sesame oil. Serve with some cilantro and scallions on top (optional). Enjoy! taken in Los Angeles, California by @kelschini

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5 years ago

🥔𝗕𝗮𝗻𝗴 𝗕𝗮𝗻𝗴 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀🥔

Ok after a VERY long break, and right before my 1 year foodiegram anniversary (Sept 1st!), I am here with a new recipe! This is by far my favorite air fryer recipe (yes I finally got one lol) and it’s got boooomb flavors, hence the name. I know I’ve shared my ultra crispy potatoes recipe before, and you can definitely use that as the base for this recipe as well. However, the air fryer makes it 10x easier as it’s a set-and-forget, one-step process.

Ingredients
1 lb potatoes, cut into bite-sized pieces
1/3 cup textured vegetable protein (TVP)
1/2 bunch cilantro, minced
2 green onions, minced
-Potato Seasonings-
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tsp salt
2 tbsp oil
-Bang Bang Sauce-
1 tbsp balsamic vinegar
2 tbsp soy sauce
2 tsp fish sauce
1 tbsp sugar (I use monk fruit, maple syrup should work too!)

How to make
1. In a bowl, mix together all dry seasonings. Season potatoes with oil and dry seasoning mix.
2. At 400F, air fry the potatoes for 15 minutes. Then, shake and flip them, air fry for another 10-15 minutes until they’re golden brown and crispy.
3. Prepare TVP by rehydrating it with warm water for 10 minutes, then squeeze out as much water as possible. Set aside.
4. (Start when the potatoes are almost ready) In a non-stick skillet over medium-high heat, pour in the wet seasonings for the sauce. The liquid should immediately bubble.
5. Stir for 1-2min, or until the sauce is slightly thickened. Then, add in TVP.
6. When the TVP is cooked and seasoned, about 1 minute, add in potatoes and stir until everything is thoroughly combined.
7. Take the skillet off heat, add in cilantro and green onions, and stir again. Serve while it’s hot, enjoy! taken in Los Angeles, California by @kelschini

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5 years ago

🦐 𝗦𝗵𝗿𝗶𝗺𝗽 𝗣𝗮𝗲𝗹𝗹𝗮 🦐

Let me preface this one by saying this is not going to be the most traditional paella recipe. The idea came from one day when I was craving for tomato-y paella, but didn’t have any tomatoes or tomato paste. But what I did have in the pantry was a can of tomato bisque…...Since then, I’ve made this recipe a few times and have made many tweaks. I even made a version with diced tomatoes and tomato paste, but it just wasn’t as good. This is definitely more of a weekend recipe than a weeknight one, but I think it’s still manageable because most of the time is spent waiting on the rice to cook. The sugar and cream in a canned tomato bisque just works so well with the shrimp and rice, it’s so strange but totally awesome at the same time!

Ingredients
8 oz shrimp, peeled
4 oz mushrooms, diced
6 mini sweet peppers (or 1 bell pepper), diced
1 medium onion, diced
1 can tomato bisque
1/2 c short grain rice
1/4 c parsley, chopped
4 cloves of garlic, minced
1 tbsp balsamic vinegar
A pinch of saffron threads

How to make
1. In a bowl, mix together parsley and vinegar, along with some S&P and chili flakes to taste.
2. Then, in a cast iron pan over medium-high heat, sear the shrimp with some olive oil. Quickly take them out into the prepared bowl after they turn just pink but not cooked through, about 45 seconds. Mix the shrimp with the seasoning mixture and set aside.
3. In the same pan, add in onions and saute until they’re soft and slightly browned. Then add in garlic, peppers, and mushrooms. Saute everything until they’re soft and fragrant. Season with S&P.
4. Add in the can of tomato bisque along with rice. Add enough water to cover the rice, about 2 cups.
5. Cover loosely with lid and let it simmer for 30 minute, checking in between to make sure nothing is stuck or burnt on the bottom.
6. When the rice is done, mix in the shrimp mixture and take the pan off of heat. Let it sit for 10 min as the residual heat continues to cook the shrimp and creates a thin layer of crust on the bottom of the pan.
7. Serve with more parsley and/or some lemon wedges. Enjoy! taken in Los Angeles, California by @kelschini

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6 years ago

🧂 𝟱-𝗠𝗶𝗻𝘂𝘁𝗲 𝗩𝗲𝗴𝗮𝗻 𝗢𝗮𝘁 𝗠𝗶𝗹𝗸 𝗔𝗹𝗳𝗿𝗲𝗱𝗼 🧂

Back to our regularly scheduled programming, homemade recipes! Today I’m sharing a super duper easy vegan alfredo sauce that is insanely flavorful and creamy. I’ve fooled more than a handful of meat-lover friends by now, and everyone said it was unbelievable that this was dairy-free and vegan. Similar to my vegan bolognese (which btw is still my absolute favorite vegan recipe of mine), I can pretty much eat this everyday and not get tired of it. However, unlike that recipe, this one takes literally 5 min to whip up and is perfect for a weeknight dinner, even on a super busy night! If you have some extra time, you can also saute some mushrooms, sun-dried tomatoes, or spinach to add more textures and nutrition to the dish. Not gonna lie though, most of the time I just eat this by itself. It really is that good!

Ingredients
1 c oat milk (I find that @nutpods work exceptionally well here too thanks to @castironandcoconut ‘s rec 😉)
1/4 c pasta cooking water
2 tbsp nutritional yeast
2 tsp tapioca starch
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp liquid smoke (can be replaced with 1 tsp smoked paprika if you don’t have liquid smoke)
S&P to taste

How to make
1. Cook your pasta according to package instructions, minus 3 minutes.
2. While the pasta is cooking, add milk and seasonings into a saucepan over medium heat. Gradually stir in tapioca starch to avoid lumps.
3. Keep stirring the mixture over medium low heat and remove the pan from heat when the sauce is bubbling and slightly thickened. Season with S&P to taste.
4. Your pasta should be just about ready by now. Add pasta along with about 1/4 cup of pasta water to the saucepan and stir vigorously to emulsify the sauce.
5. Garnish with herbs or some vegan parm. Enjoy! taken in Los Angeles, California by @kelschini

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6 years ago