Phnom Penh chicken wings

The one and only. Coated in the signature sweet black pepper garlic honey sauce. It's actually impossible not to love these.

Even more amazing, though, is Chef Seng "Sam" Ong. A Cambodian refugee whose hometown fell to the Khmer Rouge when he was only 20 years old, Sam overcame unimaginable hardship and loss, ultimately becoming one of the  icons of the Seattle International District community. We got to spend a truly special evening with him, thanks to Ben and Emily.

Check out his memoir, I Survived the Killing Fields: The True Life Story of a Cambodian Refugee.

Corn zucchini fritter

Light and crispy, savory with little bursts of sweetness from each corn kernel, and just a touch of spice. Totally balanced goodness.

Lots of basil

Garden getting a bit wild. Time to make pesto.

Almond croissant

Too often, almond croissants can be crushingly disappointing... Far too sweet, way too much almond paste, and not enough crisp to the exterior (these are baked a second time for a reason). Great almond croissants are about simplicity and restraint. Here is a fantastic version from Proof Bakery in Atwater Village down in L.A., one of the better almond croissants I can remember. Just the right amount of almond paste for an aura of sweet almond flavor. Just enough time back in the oven so that your first bite sends a little cascade of croissant shards all over the table. And finished with an appropriate dusting (rather than dumping) of powdered sugar. Perfect with a cup of Cognoscenti coffee.

Brioche doughnuts

Decadent, airy pillows of goodness. Madagascar vanilla whipped cream unnecessary. From LAMILL in Silver Lake.

bibim naeng myeon (비빔 냉면)

Hard to think of anything better to have for lunch on a 95 degree summer day in Los Angeles. At Yu Chun on Olympic Blvd.

Figs

An abundant supply of ripe, juicy, delicious figs from the front yard of C+P's house in Silver Lake. Sometimes, the best things in life are free.

great coffee

Nicaraguan beans. Intelligentsia roast. Chemex brewed. Super clean, balanced flavor.

arctic char

In Chicago celebrating our anniversary. A nicely composed dish by the team at Goosefoot: arctic char, maitake, English pea, espelette. Perfectly cooked. Had a chance to chat with Chris and Nina Nugent... Two of the nicest people you'll meet. This place is a very personal labor of love. A super young team with lots of potential for great things in their future.