I love fresh pasta. I also love anything that promote beach vibes... which is why when FourSquare asked me to chat with Chef Tim Meyer's of NYC's newest hot spot, Out East, I put on my Hampton chic outfit and headed east. 

Today on the Lady Lair LIVE Podcast, my lady friend Ali Rosen and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life. 

I love spur-of-the-moment recipes. What's great about this is that it's a fast lunch or dinner that feels fancy... because, who ever makes eggplant on-the-fly (that's a restaurant term :)). You do, lady friend. 

I'm going to call this the LA version of Avocado Toast - a little more Asian inspired and without the carbs. This is the ideal lunch or dinner for #MeatlessMonday or a great way to fancify leftover takeout rice. 

You’re gonna love me. My mission has been and always will be that cooking dinner can happen in 15 minutes and use one pan… especially for Lady Lair LIVE. Want to save even more time? Skip the store bought pizza dough (although, come on it’s pretty easy) and use naan or pita bread. Don’t want to make labneh, that’s cool, use a high quality ricotta cheese. Best part, dress your own to show your true sense of style. You got this girl.

This. Is. The. Easiest. Salad. EVER. When I just started freelancing I worked for an Israeli chef who taught me the easiest and most surefire way to make cous cous. There are a lot of theories out there on how to cook grains but here’s the tip on cous cous. Empty as much as you want into a bowl, boil water, season as you would pasta and pour 1” over the cous cous. I add frozen vegetables to the bowl (easy, peasy) and it’s a one bowl dish in less than 10 minutes.