Christian Reynoso Christian Reynoso

recipes

Sizzled Dates with Za'atar and Feta

Olive Oil Simmered Tomatoes with Cotija

Winter Squash and Rice Soup

Pork Chops and Padron Pepper Escabeche

Asparagus Bacon Sambal Lime Vinaigrette

Creamy Meyer Lemon Pasta

Garlic Butter Rice with Jammy Eggs and Asparagus

Strawberry Pudding Cake

about

Hi, I’m Christian, I’m a Los Angeles-based cook and food writer.

I grew up in the San Francisco Bay Area, spending my earliest years in my parents’ restaurant—which might explain why food is the one thing I’ve never questioned. Later, I cooked in various kitchens, including the legendary Zuni Café, which only deepened my obsession.

These days, I have a cooking column in The San Francisco Chronicle and contribute to The New York Times Cooking section. My cooking style? Seasonal (but not religiously so), vibrant, laid-back yet adventurous—big flavors, minimal fuss.

*these three photos by Tamer Abu-Dayyeh

let's connect

for recipes text (657) 565-4913 for recipes text (657) 565-4913 for recipes text (657) 565-4913 for recipes text (657) 565-4913

works

New York Times Cooking

Bon Appétit

Epicurious

The Los Angeles Times

The San Francisco Chronicle

Taste Cooking

suggestions (to take lightly or not)