No stranger to the Jungalow fam, head designer at Casablanca Design – Erick Millan is sharing his Dia De Los Muertos inspired tablescape with us and we’re living for it. Based in Guadalajara, Mexico, Erick studied architecture and interior design all around the world. Focusing on elegance and functionality, Erick’s goal is to increase the…
Eat
Watermelon Agua Fresca With A Twist
We don’t wanna be seasonists, but Spring is secretly our favorite season here at Jungalow. The flowers are in full bloom, the days are longer, and we get to dine al fresco again. We recently had a picnic in the park just a few blocks from our studio (even our intern, Dolly Parton Doodle, joined us!)…
Jungalow Eats: Cooking Up Trouble
Summer is here and with it comes camping, picnics, barbeques, and dining alfresco with the ladies, as well as ripe berries and stone fruit so juicy they drip down your chin. Oddly enough, this year seeing those peaches at the market triggered a vivid memory of this past winter. Just a little over six months…
Tigress Mama Lunch
Whether it’s driving from Hollywood, Shadow Hills and Pasadena or walking from a couple of streets over – commuting to the studio is a quiet time of reflection that often yields creative inspiration. Most of the citrus blossoms have all faded and fallen, but we have started noticing another blooming flower along our commute that…
Meal to Room
Inspiration can truly come from anywhere, in this case, it came from Team Jungalow lunch cooked up by Bethany — a delicious salad medley served on some of our fun Moroccan dishware that I scooped up at the Hotel Figueroa liquidation sale last year. After making horchata the other day, we were left wondering to…
Spring at the Studio Horchata
Inspired by the jasmine and citrus blossom breeze that comes in thru our window at the studio, this variation of horchata is a lovely afternoon treat. Add cold brew if you need an extra pick me up! 1.5 cups uncooked rice (we used California wild rice) .5 cups almonds ½ cup pitted dates…
Fractals and Farmers Markets: Romanesco Soup and toast recipe
It’s no secret that we love succulents and one of the quirky things we love about them are their often hypnotizing fractal patterns. Last Sunday while shopping for lunch ingredients we spied some similar patterns at the Hollywood Farmers Market – crates of Romanesco!!! Also known as Roman cauliflower, it’s basically what you get if broccoli and cauliflower…
Jungalow Eats – Citrus-y Salad 2 Ways
Change is in the air!!! We added to our plant family here at the studio (50 and counting!), christened the new outdoor seating area for a recent monthly team meeting, and made a new commitment to cook more for our work lunches instead of always ordering in — added bonus? The delicious recipes that we…
Jungalow Eats – Sweet, Sweet Bagel breakfast
Today we had a our first all-hands-on-deck creative meeting of the year: catching up with everyone post-holiday, introducing a new Jungalista to the team and brainstorming ideas for 2017. Now a Jungalow meeting isn’t a meeting unless there is colorful tasty food to follow, and today was no exception… When Justina was a little girl, her…
Pomegranate Party: Roasted Carrots and Porridge with Pomegranate Molasses
Try these two deliciously festive recipes featuring yummy pomegranate molasses. Roasted Carrots (side dish for 2-3, anytime of day) 3 small bunches of assorted carrots (McGrath Farms) Maldon Salt, to taste Pomegranate Molasses 1 cup glazed red walnuts ½ cup pomegranate arils Preheat oven Wash and trim carrots (we like to leave a bit of…
Two holiday recipes to make with your leftovers
Several years back, out of a desire to make use of the flowers and leaves from a shoot in some fun and and jungalicious way, #FaceTheFoliage was born (example pictured above, left)–we used the leftovers to make ephemeral portraits from leaves and flowers. Well, after cleaning up from a recent photoshoot (pictured above right), a…
Danae’s Stone Fruit & Burrata Salad
Stone fruit season might be my favorite time of the year for produce. Nectarines especially are my weakness- I love their versatility. Last week we had tuna cakes with arugula and nectarines- it was so good I think I’m going to make it again this week. Nectarines on ricotta toast or waffles for breakfast, in ice…
Danae’s Spicy & Sweet Apple Grilled Cheese
Full disclosure-I can’t take credit for the inception of this recipe. In my former life, I ran a rad coffee shop in Seattle and this sandwich was my absolute favorite from our tiny menu. I’ve since made it my own, and because everyone I make it for loves it, I figured I’d share it with you!…
Crazy for Coconuts with AVEENO®
I’ve been wildly obsessed with coconuts lately. My fridge is constantly stocked with coconut water. Coconut oil is an essential component to my beauty routine (and I cook with it too). So when AVEENO® asked me if I wanted to share some of my healthy winter skin tips I was so excited to learn that coconut is an active…
Danae’s Friendsgiving Yam Kebabs
I love Thanksgiving- it involves so many of my favorite things: time with friends & family, lots of cooking, a pretty table, and it’s even during my favorite season. This year I was a little sad to learn that several of our good friends would be out of town on Thanksgiving so I used this…
A Boho-ho holiday party with Pier 1
It’s that time of year again, even in L.A. I’m all bundled up, the string lights across the street are already twinkling, the holidays are just around the corner. So today we’re sharing a few ideas and DIYs for how to put together a boho-ho holiday party with the help of Pier 1. First, let’s…
Danae’s Creamy Butternut Polenta
This time of year, despite the 90 degree days we’re still having in LA, my cravings for warm, satisfying, comfort food start to take over, and all I can think about is pasta in rich sauces, creamy soups, and warm baked goods. Thankfully, this butternut squash polenta sates that comfort food craze, while still being…
Danae’s Grilled Shishitos with Cilantro Dipping Sauce
Shishito peppers hit my radar a few years ago when I had them at a restaurant. I loved them, but had never seen them at my farmer’s markets or grocery stores so I hadn’t ever prepared them at home. A few months back I discovered Trader Joe’s was carrying them so I bought a bag and…
Danae’s Sweet Potato Nachos
I’m a huge nacho fan. From gourmet nachos to so-bad-they’re-good ballpark nachos, I love them all. Justina, however, is a much cleaner eater than I am, so when the idea for these ‘nachos’ came to me, while not total health food, I knew they’d still be a hit at her Jungalow. Swapping out tortilla chips…
Citrus Styling
Last week, we celebrated citrus with three recipes. Today, we’re taking those yummies from the California citrus coopertive, Sunkist Growers and doing a whole citrus shindig! I love the idea of using citrus in styling because it tantalizes the senses–such pretty colors, smells and tastes. Here are some ideas to adopt: Create a citrus centerpiece using citrus…