@alexisdeboschnek - Alexis deBoschnek

Senior Test Kitchen Manager @buzzfeedtasty. Always hungry.
https://bit.ly/2JhHTFy
Advertisement
Spring color story
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
6

Spring color story

Griffith Observatory
I’ve said it once, and I’ll say it again. The best fried chicken in LA, and maybe the world, is @howlinrays
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
96

I’ve said it once, and I’ll say it again. The best fried chicken in LA, and maybe the world, is @howlinrays

Howlin' Ray's
Comments

@brunchboys 🙌🙌🙌🙌🙌

This spring-inspired pasta has my ideal ricotta to everything else ratio, and came together from assorted leftover groceries from work. There’s no real recipe, and you can tweak it a hundred ways. Want to add another vegetable? I’m sure it’ll still be good. Don’t eat meat? Leave the kielbasa out. Hate peas? Not a problem. •
•
•
•
•
Cook pasta - I used spaghetti - three minutes shy of al dente. Add as many as peas as you see fit. I used half a bag of frozen peas. Fresh are great too. Reserve 1/2 cup pasta water. Cook sliced kielbasa until browned. Remove and add sliced asparagus. Cook until just starting to soften. Add the garlic and stir for one minute. I added pepper flakes, salt, and pepper here. Add the kielbasa back and stir. Add in a handful of basil, cooked pasta and peas, along with a good splash of the reserved pasta water and stir to combine. To serve, top with a heap of ricotta (i had goat milk ricotta that was made for a shoot yesterday), drizzle with good olive oil (i like @wearebrightland), and sprinkle with flaky salt (like @jacobsensaltco or @maldonsalt).
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
38

This spring-inspired pasta has my ideal ricotta to everything else ratio, and came together from assorted leftover groceries from work. There’s no real recipe, and you can tweak it a hundred ways. Want to add another vegetable? I’m sure it’ll still b

Los Angeles, California
Comments

@brunchboys Looks amazing!!

Dreaming of summer in the Catskills and bowls full of mismatched eggs from our own chickens.
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
12

Dreaming of summer in the Catskills and bowls full of mismatched eggs from our own chickens.

Catskills Mountains
Be warned, when you make beignets everyone around you will stare wistfully in the distance and sigh, “it’s almost like we’re back in New Orleans.” Every. Single. One. Recipe below, and you can watch a step by step of the process in my highlights! •
•
•
•
•
Makes 30 beignets 
¾ cup water, warm to the touch
3½ teaspoons active dry yeast (1½ packets)
2 eggs
½ cup whole milk
3 tablespoons unsalted butter, melted
6 tablespoons sugar
4 cups bread flour, plus extra for dusting
½ teaspoon kosher salt
8 cups canola oil, to fry
Powdered sugar, to serve

In a large glass measuring cup or medium bowl, add the water and sprinkle the yeast over top. Let bloom for 5 minutes. 
Add the eggs, milk, butter, and sugar, and whisk to combine. 
In a large bowl, add the flour and salt and whisk to combine.
Pour the liquid ingredients over the flour and use a rubber spatula to combine a shaggy dough forms. Use your hands to knead the dough for 2 minutes, until it comes together in a smooth ball.
Transfer the dough to a greased bowl and cover with plastic wrap. Let rise in a warm spot for 1 hour, or until doubled in size.
Punch the dough down using your fist, and turn out onto a lightly floured, clean surface. 
Roll the dough into a 14 x 18-inch rectangle, about ¼-inch thick . Cut the dough into 2x2-inch squares using a knife, and transfer to a parchment paper-lined baking sheet. Reroll remaining dough and repeat until all the dough is used. 
Heat the oil in a large pot to 350˚F (180˚C).
Add the beignets, 3-4 at a time. As soon as the beignets puff up, use tongs or a spider to gently flip the beignets over. Fry for 2-3 minutes, flipping occasionally, until golden brown. 
Transfer the beignets to a wire rack to drain. 
Dust with powdered sugar to serve.
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
68

Be warned, when you make beignets everyone around you will stare wistfully in the distance and sigh, “it’s almost like we’re back in New Orleans.” Every. Single. One. Recipe below, and you can watch a step by step of the process in my highlights! • •

Los Angeles, California
Advertisement
Coconut shrimp, but make it elevated. •
•
•
•
•
1 pound shrimp, peeled and deveined
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika 
1½ cups all-purpose flour
3 eggs, beaten
1½ cups panko
1¾ cups unsweetened shredded coconut flakes
Oil, to fry
Juice of 4 limes
Zest of 2 limes
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons Sriracha
1 pound rice noodles, cooked according to package instructions
1 large carrot, sliced into ribbons
1 avocado, thinly sliced
1 Persian cucumber, thinly sliced
1 bunch cilantro, leaves roughly torn
1 bunch mint, leaves roughly torn
1 bunch basil, leaves roughly torn
1 bunch scallions, thinly sliced on the bias
2 tablespoons black sesame seeds, optional
Sriracha Mayo, to serve 
On a cutting board, pat the shrimp dry with paper towels. 
In a small bowl, add the salt, pepper, garlic powder, and paprika and whisk to combine. Season the shrimp on both sides with the spice mixture. 
Place the flour in one bowl and eggs in two separate bowls. In a third bowl, add the panko and coconut flakes and stir to combine.
Dip the shrimp into the flour, shaking off any excess. Dip the floured shrimp into the egg until fully coated, and lastly, dip the shrimp into the panko and coconut flake mixture until fully coated. Place coated shrimp onto a baking sheet until ready to fry.
Heat 3 inches of oil in a heavy-bottomed pot to 350˚F (180˚C). Add the shrimp to the oil and fry in batches until golden brown on both sides, 2-3 minutes. 
Transfer the shrimp to a wire rack to drain.
In a large bowl, add the lime juice, lime zest, sesame oil, brown sugar, and Sriracha and whisk to combine. 
Toss the rice noodles in the sauce until fully coated. 
Top rice noodles with coconut shrimp, carrot ribbons, avocado,cilantro, mint, basil, and scallions. Sprinkle with black sesame seeds. 
Serve with sriracha mayo.
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
51

Coconut shrimp, but make it elevated. • • • • • 1 pound shrimp, peeled and deveined 2 teaspoons kosher salt, plus more to taste ½ teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika 1½ cups all-purpose flour 3 eggs, beat

Los Angeles, California
I’ll never say no to pepperoni, but I’m really an equal opportunity pizza lover. What’s your favorite topping? 
•
•
•
•
•
Pizza dough recipe from @claire.s.king on Tasty 101 (recipe on Tasty.co).
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
87

I’ll never say no to pepperoni, but I’m really an equal opportunity pizza lover. What’s your favorite topping? • • • • • Pizza dough recipe from @claire.s.king on Tasty 101 (recipe on Tasty.co).

Los Angeles, California
Advertisement
Made my dream brunch spread thanks to a bevy of smoked fish + caviar from @petrossiannyc. Swipe right to see the whole thing!  @jackglascott
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
110

Made my dream brunch spread thanks to a bevy of smoked fish + caviar from @petrossiannyc. Swipe right to see the whole thing! @jackglascott

Los Angeles, California
Comments

@notenoughangers Loooooovvvveeee

@brunchboys Wow

@heleenheyning is already dreaming about her next meal @mariscosjalisco
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
6

@heleenheyning is already dreaming about her next meal @mariscosjalisco

Mariscos Jalisco
@heleenheyning admiring the weird, wonderful world of Lotusland. If you’re ever in Santa Barbara, do yourself a favor and book a ticket. It’s regarded as one of the top ten best gardens in the world, and for good reason.
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
23

@heleenheyning admiring the weird, wonderful world of Lotusland. If you’re ever in Santa Barbara, do yourself a favor and book a ticket. It’s regarded as one of the top ten best gardens in the world, and for good reason.

Ganna Walska Lotusland
People often ask me what my favorite thing to cook is, and I usually fumble with a subpar answer. Everything? Does that work? I just like to cook? I spent a few hours at work yesterday rolling out supple sheets of pasta, tossing tagliatelle in semolina, and twirling them into nests and I thought, I’ve got an answer! Pasta is my favorite thing to make, hands down. There’s a great, foolproof recipe on Tasty.co from @claire.s.king. Happy pasta making!
Alexis deBoschnek - @alexisdeboschnek Instagram Profile - inst4gram.com
alexisdeboschnek
48

People often ask me what my favorite thing to cook is, and I usually fumble with a subpar answer. Everything? Does that work? I just like to cook? I spent a few hours at work yesterday rolling out supple sheets of pasta, tossing tagliatelle in semoli

Los Angeles, California