Your search results for: “Jane Coxwell”


¡Happy Cinco de Mayo!

Jane Coxwell’s cookbook, Fresh Happy Tasty, was aptly named; her recipes (Diane’s favorites!) are always bursting with fresh, green herbs. So when we turned to her for a last-minute Cinco de Mayo (or Derby weekend) cocktail, it’s no surprise she mixed beautiful greenery with champagne to make one very potent punch!

Tequila, Lime and Jalapeño Cocktail

Serves 1
This is one festive drink. These measurements are for one serving but this is cocktail is definitely for sharing so just multiply according to your guests.

1 shot of ice cold tequila (I used Patron)
1 teaspoon of freshly squeezed lime juice
1 teaspoon of agave nectar
1 tablespoon of roughly chopped cilantro
A couple of slices of jalapeño chili
1 cup of good quality sparkling wine

Mix the tequila, lime juice, agave nectar, chili, and cilantro in a glass and stir vigorously. If you have a cocktail shaker, shake with some ice and pour into a glass. Then add the sparkling wine.

Put your glasses in the freezer for a few minutes before using to keep the drink really cold and fresh.


Now Open:
Santa Monica

Our new shop at Santa Monica Place opens today and in celebration we have gathered a few of our favorite hot spots nearby! Be sure to check them out and don’t forget to stop in for a wrap dress or three.

Hotel Shangri-La
This boutique hotel and bar is a fine example of Streamline Moderne architecture. We love the views of the Pacific Ocean and the effortless Hollywood Glamour. The iconic rooftop bar and lounge, Suite 700, perched atop the hotel, is the perfect place to relax after a day of shopping!

Santa Monica Mountains
Diane loves to hike wherever she goes and the Santa Monica Mountains are no exception. From Escondido Falls in Malibu to Red Rock Canyon Park off of Old Topanga Canyon Road, there is plenty of nature to inspire.

Lo/Cal Coffee and Market
This cozy little coffee shop is the ideal spot for an afternoon pick-me-up. Coffee drinkers will appreciate the Stumptown cold brew on tap and the relaxed and effortless feel will please everyone.

Santa Monica Farmers’ Markets
With three different locations, we love how easy it is to find the best produce in Santa Monica. Pick up some fresh ingredients on a Saturday morning and try a recipe from our favorite Chef Jane Coxwell’s cookbook, Fresh, Happy, Tasty: An Adventure in 100 Recipes.

Blue Plate Oysterette
This casual little restaurant is ideal for delicious oysters and a chic beachy vibe. And of course we love any place that has the good sense to add avocado to a lobster roll.

This tried and tested hot spot is equally suited for dinner with the girls or a casual business lunch. Go for the pizza and stay for the ambiance.



The Cocktail:
Mother’s Day Brunch

From dresses to cocktails, this Mother’s Day we are thinking short and sweet! Jane Coxwell’s latest cocktail is one part indulgent (it is a celebration), two parts bright and fresh, with a classic pairing of Sprite and Pimm’s, plus fresh berries and mint. So read on, and get ready to raise your glass.

Serves 1-2

1 shot Pimm’s
1 shot Hendrick’s gin
2 cups roughly chopped strawberries
2 splashes Sprite or sparkling lemonade
Lots of mint leaves

Put the Pimm’s, gin, and strawberries in a blender and blend until smooth, then pour into a chilled glass. Top up with a splash of Sprite in each glass and there you go.

Jane’s tip: I like to leave the mint leaves on the stem. The sprig will flavor the drink without having the huge leaves in your mouth. See how I’ve put them in the glass? You can taste the mint as you drink it.

Need more brunch inspiration? Check out Jane’s Avocado and Smoked Salmon Toast.


Keep Cozy:
Chef Jane’s Lentil Soup

We’ve been looking forward to fresh florals for Spring, and dreaming of warm-weather getaways. But in the meantime, we’re doing our best to keep cozy! For a perfect night in, we asked Diane’s chef, Jane Coxwell, for a bit of advice and she shared one of Diane’s go-to winter dinners: the perfect lentil soup. Oh, and if you’re resolving to be healthier and happier this year, check out Jane’s book for year-round inspiration!

There are lots of variations of lentil soup out there. This is DVF’s favorite. It’s incredibly healthy, hearty and tasty. The mushrooms add a good depth of flavor, and the addition of lemon at the end finishes it off well.

1/4 red onion, finely chopped
1/2 Serrano chili, seeded and chopped
1 large clove garlic, minced or microplaned
1/4 cup carrot, finely chopped
1/4 cup celery stalks, finely chopped
1 cup button mushroom, finely chopped
1 heaped teaspoon cumin
1 heaped teaspoon coriander
1 tomato, chopped
3/4 cup lentils, washed and picked
Agave nectar
Sea salt
Freshly ground pepper
Olive oil
Cilantro (optional)

In a pot over a low to medium heat, add a good lug of olive oil along with the onion, garlic, chili, carrot, celery and mushroom, and sweat down for about 5 minutes.

Add the spices and stir around for a couple of minutes. Turn the heat up slightly, so that they toast and release all of their flavor.  Then add the tomato and cook for a further couple of minutes.

Add the lentils along with 4 cups of water or vegetable broth. Bring to a simmer, add a pinch of salt, and let it cook for about 40 minutes. You’ll probably have to top it up with water once or twice. That’s okay, but be careful not to put too much liquid—just enough so that everything is floating nicely and nothing will catch on the bottom. You can always add liquid at the end, but you can’t really take away.

After 40 minutes the lentils should be really tender. Pour half of the mixture into a blender and pulse until it’s nearly smooth, but not too smooth. This step is really up to you and how you prefer the texture to be. The way I like it is to blend half until almost smooth and add it back into the pot with the non-pureed lentils. This gives it a lovely full texture. You may want to blend all of it until very smooth or not blend any at all. Whatever makes you happy.

To finish the soup off, add the juice of 1 lemon, some salt, and a good twist of black pepper. Also a squeeze of agave nectar to balance it out. Check the seasoning and add more lemon, agave, and salt as necessary. Snip over a small handful of fresh cilantro to finish off, or serve as is.



Cheers to a New Year!

Jane Coxwell’s cookbook, Fresh Happy Tasty, was aptly named; her recipes (Diane’s favorites!) are always bursting with fresh, green herbs. So when we asked her to share a New Year’s cocktail, it’s no surprise she mixed beautiful greenery into this very potent punch.

Tequila, Lime and Jalapeno Cocktail

Serves 1
This is one festive drink.  These measurements are for one serving but this is cocktail is definitely for sharing so just multiply according to your guests.

1 shot of ice cold tequila (I used Patron)
1 teaspoon of freshly squeezed lime juice
1 teaspoon of agave nectar
1 tablespoon of roughly chopped cilantro
A couple of slices of jalapeno chili
1 cup of good quality sparkling wine

Mix the tequila, lime juice, agave nectar, chili, and cilantro in a glass and stir vigorously. If you have a cocktail shaker, shake with some ice and pour into a glass. Then add the sparkling wine.

Put your glasses in the freezer for a few minutes before using to keep the drink really cold and fresh.


A Taste Of Rome

No reverie on Rome (just one of the cities that inspired our Spring Collection) would be complete without a delicious meal—and Diane’s amazing chef, world traveler, and cookbook author Jane Coxwell has created a recipe to help us channel the Eternal City from the comfort of our own kitchens. Perfect for an intimate dinner party, this Fresh Herb and Lemon Zest Gnocchi with a Baby Fennel, Artichoke and Pecorino Salad will satisfy your guests’ palettes–and their wanderlust.

Fresh Herb and Lemon Zest Gnocchi

(Serves 4)


3 large Russet potatoes

1 teaspoon plus 1 tablespoon olive oil

3/4 cup all-purpose flour

1 small egg yolk

Zest from 1 lemon

A small handful basil, finely chopped

A small handful parsley, finely chopped

Maldon or other flaky salt

Freshly ground black pepper

Grated Parmesan, for serving


1. Preheat the oven to 400 degrees F.

2. Use a fork to prick a few holes in each potato and rub each potato with a little olive oil. Place the potatoes on a baking sheet and bake them for just over an hour, or until the skin is crispy and the inside is soft.

3. Scoop the flesh from each potato and pass it through a sieve over a large bowl. This is called “ricing”—some people use a ricer, but a sieve will work just fine (by the way, if you want to impress people with light, smooth mashed potatoes, this is how to do it).

4. Add the flour, egg yolk, lemon zest, herbs, salt, and pepper to the potatoes and combine. Taste the mixture to test the seasoning. It may be a little lemony, but that’ll calm down when it’s cooked—you’re only testing for seasoning at this point.

5. Use your hands to work the mixture together—the best gnocchi are light, so don’t over work it, but it is important that it’s all evenly incorporated, so knead it for about a minute.   You’ll know when it’s done when you have a mixture that holds together when you make a ball out of it. Test a piece on your clean counter top—if it sticks or falls apart, add just a little flour.

6. Take a handful of the mixture and roll it into a sausage shape on your counter. When it is about as wide as an average thumb, use a knife to cut it into about 1-inch pieces. Then, using a fork, make little indentations in the top. (This helps the gnocchi pick up any sauce or olive oil it’s served with, and it’ll make you look like pro.) Repeat with the rest of the mixture.

7. Dust a baking sheet with flour and spread the gnocchi on it. Place the gnocchi on the tray and refrigerate for about 5 minutes to chill and firm.

8. Bring a large pot of salted water to a boil. Drop the gnocchi in the water. They will take about 2 minutes to cook; they’ll tell you when they’re done because they’ll pop to the surface.

9. Heat a sauté pan with 1 tablespoon extra virgin olive oil. Drain the gnocchi and add them to a hot sauté pan. Carefully toss around in the hot oil for about 30 seconds and serve immediately, topped with a little grated Parmesan.


Baby Artichoke, Fennel, and Pecorino Salad

(Serves 2-4)


Handful of pine nuts

4-5 Baby Artichokes

½ Bulb of Fennel (reserve the tops)

1 Portobello Mushroom

Small handful of basil leaves, roughly chopped

Small handful of Italian parsley leaves, roughly chopped

½ Lemon

Agave Nectar

Maldon Salt

Freshly ground black pepper

1 ½ Tablespoon of extra virgin olive oil

Best quality Pecorino cheese, for shaving


1. To toast the pine nuts, move them around in a dry skillet over a medium— low heat for about 3-4 minutes, or until they are golden brown, and set aside.

2. To prep the baby artichokes: using a knife, remove the stem at the base of the artichoke and about 1/3 of the top of the artichoke. Then peel off the outer, hard leaves, until you reach the softer inner leaves with no color. Quarter the artichokes and place in a hot skillet with half a teaspoon of extra virgin olive oil, and a pinch of salt. Toss these around in the frying pan for about 4 minutes, or until nicely browned and tender, and set aside to cool.

3. To prep the mushroom: remove the stem, and then using a spoon, scoop out the dark brown under side of the mushroom called the gills, and discard. Slice the mushroom as thin as you can, and then place in a bowl.

4. Slice the fennel as fine as you can, or you could use a mandolin. Use only the bulb and not the stalky upper parts. Add the sliced fennel to the bowl with the mushrooms along with a small handful of the leaves of the fennel.

5. Using a vegetable peeler, shave about a handful of the pecorino cheese into the bowl.

6. Then add the fennel and mushrooms, the chopped herbs, the pine nuts and the artichokes, along with the juice of half a lemon, a tablespoon of extra virgin olive oil, a small squeeze of agave nectar and salt and pepper. Toss very gently with your hands and serve almost immediately.

Photos: Katie Osgood


Meet Chef Jane

Between prepping for the release of her new book, Fresh Happy Tasty: An Adventure in 100 Recipes, and creating Culinary Travel videos for Saveur Magazine’s Video Festival, Diane’s chef extraordinaire, Jane Coxwell, has graciously offered to create a few recipes inspired by the destinations along this season’s jet set journey.  We recently caught up with the travel savvy chef and—before we get to the main course—we wanted to introduce her and her delightful approach to food. Enjoy!

Where are you from? And tell us about a few of the places you have lived!

I’m a South African, born in Zimbabwe to Rhodesian/ English parents. I grew up in beautiful Cape Town, and left home at 18 to move to London with a few friends for about 3 years. After that, I based myself in a little town in the South of France for a couple of years and travelled around the Mediterranean and Adriatic, which was just so wonderful. I lived in San Francisco and Napa, California for about 2 years, and then for the rest of the time, I’ve been around the world on a boat!

Where does your gypsy spirit come from?

I’m not too sure, although my happiest memories as a child were traveling. My Dad was so eager to show the world to my mother, brother and I, so I started going to interesting places from a young age.

What is your favorite place you’ve ever been?

One of the best things about traveling for the past 11 or so years has been that I’ve had the opportunity to fall in love with so many different places, for so many different reasons: the people, the incomprehensible beauty, the distinct flavors— I’ve been so lucky, and I don’t actually think I could choose a favorite…

If you could travel anywhere?

You know, the world is so diverse and inspiring that each new destination provides incomparable experiences. I’ll go anywhere! I’m pretty much in love with the world.

When did you know you would become a chef?

My first day at culinary school. I’d never made much more than toast before that, but as soon as I started, it all fell into place.

How do your travels influence your approach to food?

I think it’s made me a bit more relaxed about food preparation— in that, I think a lot of the time, eating is more about the experience than about the actual food. And there are so many different ways to do things which has been interesting. I just like to cook what I like to eat, and try and make sure that people are happy. Sometimes, I’ve had to make do in some very small kitchens, with very limited ingredients and other times, I’ve been in the most beautiful kitchens with the best ingredients at my finger tips…and the funny thing is, the food still somehow feels the same.

I think the traveling has almost simplified my food in that I don’t feel the need to impress with anything over the top, because what I’ve seen from all different people from all over the world is that people just like to eat good food that tastes great and nourishes. It makes us happy. So my main objective with everything is: make it taste good and be good for the person I’m feeding. It’s become that simple. I make everyday food.

Do you have any mantras you live by or any words of wisdom when it comes to food?

Hmm…wisdom…maybe check in with me again in 40 years time…but what I would say is that I think that it’s important for people to feel relaxed and happy when it comes to making food. Sometimes we over think, and with food (like a lot of things), often times the most simple is the most satisfying. One thing I know for sure, is that when there’s love in food, it tastes 100% better. I say: be happy, love food.

We couldn’t agree more. Check here for a Rome-inspired recipe from Jane!

And here for a taste of the Mediterranean!



Back to top