In Los Angeles, Sarah Hymanson and Sara Kramer, the chefs behind Kismet restaurant in Los Feliz and the expanding Kismet Rotisserie takeout shops, are earning a reputation as vegetable whisperers. Their upcoming vegetable-forward cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes,” showcases their talent for creating simple yet flavorful dishes.
Hymanson and Kramer’s culinary approach appears effortless, but it’s actually meticulous and precise. “I think we’re not very fussy people,” says Kramer, speaking from her kitchen in Echo Park. “And our food—though fussy on the back end because we are very specific—I think we’ve conveyed in a way that’s also not very fussy.”
Their focus is on maximizing flavor and efficiency. For instance, they elevate humble vegetables like broccoli by blanching them to tenderize and then quickly charring them in a hot cast-iron skillet. It’s all about achieving the best results with minimal fuss.
In Los Angeles, Sarah Hymanson and Sara Kramer, the chefs behind Kismet restaurant in Los Feliz and the expanding Kismet Rotisserie takeout shops, are earning a reputation as vegetable whisperers. Their upcoming vegetable-forward cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes,” showcases their talent for creating simple yet flavorful dishes.
Hymanson and Kramer’s culinary approach appears effortless, but it’s actually meticulous and precise. “I think we’re not very fussy people,” says Kramer, speaking from her kitchen in Echo Park. “And our food—though fussy on the back end because we are very specific—I think we’ve conveyed in a way that’s also not very fussy.”
Their focus is on maximizing flavor and efficiency. For instance, they elevate humble vegetables like broccoli by blanching them to tenderize and then quickly charring them in a hot cast-iron skillet. It’s all about achieving the best results with minimal fuss.
In their cookbook, they introduce playful and flavorful dressings, like the “jazz,” which combines pumpkin seeds, olive oil, grated garlic, salt, and Aleppo pepper, along with fresh mint and pomegranate seeds. This blend of Middle Eastern and Mediterranean flavors reflects the influences behind Kismet’s cuisine.
While they draw inspiration from various cuisines, including Asian, Middle Eastern, and Mediterranean, Hymanson and Kramer emphasize the importance of freshness and simplicity in their dishes. They believe in using fresh components to add life and depth to their food, and they often experiment with unexpected ingredient pairings, such as grapefruit with tomatoes or apple with kohlrabi.
Their cooking philosophy is rooted in their love for small, snack-style dishes that celebrate the abundance of seasonal vegetables. They aim to create visually appealing, delicious meals that are also quick and enjoyable to prepare.
Ultimately, for Hymanson and Kramer, cooking is about making food that is both delicious and fun, reflecting their passion for culinary creativity and exploration.
