Botanica
200 grams extra-virgin olive oil, plus more for blending; 64 grams garlic, thinly sliced; 240 grams raw pistachios; 200 grams preserved Meyer lemons, finely chopped
Botanica
500 grams AP flour; 158 grams spelt flour; 50 grams buckwheat flour; 30 grams baking powder; 12 grams cane sugar ; 10 grams kosher salt ; 455 grams butter, cold and cubed
Botanica
12 ounces (3 sticks) butter; 28 ounces brown sugar; 4 eggs; 12 ounces tahini, plus more for garnish (we love Soom) 20 ounces spelt flour; 12 ounces oats, toasted at 350F until golden, …
Botanica
Preheat the oven to 200°F. In a bowl; combine the olive oil; shallot; citrus zests and juices; herbs; honey (warmed; if it needs to be thinned); salt and pepper; stir well to combine.Place the …
Botanica
Bring a pot of water to a boil; then reduce it to a simmer and add the eggs. Set your timer for 7 minutes and set aside a bowl of ice water. When your eggs are ready; remove them from the …
Botanica Restaurant
Botanica Restaurant & Market in Silver Lake, Los Angeles, home to farmers market cuisine, natural wine & cocktails.
Botanica
2 firm-but-flavorful peaches (or nectarines), quartered; Olive oil; Sea salt & freshly ground black pepper; 3 ripe apricots, sliced; 2 cups tiny tomatoes (sungolds, sweet 100s or the like), halved
Botanica
Soak the cashews in water for at least 5 hours (or overnight). Strain; rinse; and place in a blender. Add the dates; vanilla bean; sea salt and cinnamon (if using) and cover with 3 cups of filtered …
Botanica
½ roasted spaghetti squash (approx. 1½ cups when cooked) 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 tablespoons olive oil; 1 large garlic clove, smashed and minced
Botanica
Make the vinaigrette: In a small bowl; combine the orange and lemon juices and zests; spices and garlic and stir well.Slowly stream in the olive oil until emulsified and glossy. Season with salt to …