Sara Kramer and Sarah Hymanson, the innovative chefs and co-owners of the Kismet restaurant chain, are gearing up to launch their eagerly awaited cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes,” this May. Known affectionately as the vegetable whisperers, their culinary genius has made them beloved figures in Los Angeles, where they’ve expanded the Kismet Rotisserie to three locations. Their upcoming cookbook promises to be a celebration of vegetables, showcasing the unique flavors that have made their dishes famous.
Culinary Mastery from New York to Los Angeles
The journey of Hymanson and Kramer has been marked by their inventive approach to cooking, turning simple ingredients into extraordinary dishes. Their story began in New York and flourished in Los Angeles, where they’ve been celebrated for their exceptional skill and dedication to enhancing the flavors of everyday produce. Their culinary style combines informality with meticulous precision, making sophisticated dishes feel accessible and unpretentious.
A Signature Dish That Captures Their Philosophy
One of their standout creations, spice-roasted tomatoes with grapefruit and marinated feta, topped with fresh tarragon or huacatay, epitomizes their ability to marry diverse flavors in perfect harmony. Moreover, they apply their innovative approach to other vegetables, like broccoli, which they skillfully blanch and sear to unlock its flavor and texture. This method highlights their focus on simplicity, allowing the natural flavors to shine through enhanced seasoning and perfect cooking techniques.
Kramer and Hymanson’s recipes reflect a fusion of Middle Eastern and Mediterranean influences, utilizing an array of spices, fresh herbs, and unexpected additions like raw garlic to elevate each dish. Their commitment to freshness and innovation is evident in every recipe, from the pairing of grapefruit with tomatoes to the use of chamomile-infused honey in salad dressings.
As they continue to inspire with their vibrant dishes and fresh takes on vegetable cooking, Kramer and Hymanson are not just chefs but pioneers in the culinary world. Their cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes,” is set to inspire food enthusiasts to explore new flavors and embrace the art of vegetable cooking. Join them at the Los Angeles Times Festival this April to dive deeper into their vegetable-centric culinary philosophy.