Spotlight Feature: Erin O'Brien
with an exclusive spring recipe and the LA restaurant recs you need
the first thing that comes to mind when I think of Erin is: sunshine. she is one of the sweetest, most sunshine-y people I’ve had the pleasure of meeting in this industry. we first met in person to film a collab recipe ahead of Tahini Baby’s release, and it was SUCH a fun time.
I am so happy to be chatting with her today about all the things, including her debut cookbook, DIG IN! plus, Erin is sharing an EXCLUSIVE recipe from the book with us – Broccoli Orecchiette with Garlicky Anchovy-Toasted Breadcrumbs. YUM!
Erin is based in Southern California, and she has built an audience of 1M+ who love her approach to cooking – accessible, delicious, and inspired by her upbringing. Erin’s love of cooking started in the kitchen with her mom and grandma, so it’s no wonder that cooking became her love language!
if there’s one thing Erin and I will always agree on, it’s that cooking is always better with the right playlist and a glass of wine in your hand ;)
Here’s Erin’s go-to playlist:
let’s get into it!
xo,
e
Q&A
Eden: Your debut cookbook, Dig In, is coming out next week – congratulations!! I know how much time and energy goes into recipe developing, writing, and shooting a cookbook (it’s basically a 3-year process!). How did you approach developing these recipes, and which are you most excited for people to get their hands on?-
Erin: Thank you so much!! This book has been such a labor of love. I approached developing these recipes the same way I cook at home—starting with flavors I’m craving and building from there, always making sure they’re approachable, repeatable, and actually fit into real life.
I come from a long line of women who never measured a thing, so even though these recipes are tested and dialed in, I wanted them to still feel intuitive and flexible.
I’m especially excited for people to get their hands on the recipes that really capture that balance of comforting but bright, and simple but full of flavor. The ones you’ll come back to again and again, like my Sheet Pan Veggie Orzo Bowls with Miso Maple Vinaigrette, Zesty Fattoush with Lemony Feta Vinaigrette, and my favorite Roast Chicken slathered with basil butter and roasted with cherry tomatoes and potatoes.
Eden: Those all sound AMAZING. There are so many recipes in here tied to family, and I know your grandma owned a Mexican restaurant in La Jolla. What are your most memorable food memories from childhood? Is there an experience or dish that feels like where your journey in food really started?!
Erin: My grandma’s restaurant was before my time, but her story has always been a huge part of my relationship with food. She was a single mom who immigrated from Mexico to San Diego and opened Lupita’s La Jolla to support her family, and I grew up hearing those stories and feeling so proud of what she built.
My own childhood food memories are more rooted in the way the women in my family cooked at home — never really measuring, making something delicious out of whatever they had, and feeding people as a way of showing love. My mom was especially the queen of getting dinner on the table fast and making it feel effortless.
I think that’s where my journey in food really started: watching food be used as love, creativity, resilience, and celebration all rolled into one.
Eden: Is there a recipe in the book that feels the most authentically, deeply YOU — like if someone made it, they’d really understand who you are?
Erin: I have two answers. If we’re talking about me and my family history, it has to be my Family Favorite Albondigas, a Mexican meatball soup that really brings me back to my roots. It’s been tweaked, loved, and perfected across three generations, which to me is one of the most beautiful things about food.
But if we’re talking about a dish that represents my go-to cooking style, I’d say the Tagliatelle Bolognese. It’s cozy, a little indulgent, layered with flavor, inspired by travel, and the kind of dish I make for the people I love. I think those two recipes really tell the story of who I am in the kitchen.
Eden: This conversation is making me so hungry lol My husband is the best recipe tester. Did Andrew have a big influence on the recipes in this book? Which ones are his fave?
Erin: I love this! Andrew definitely had an influence. He’s my built-in taste tester and he’s very honest, which is exactly what you want when you’re developing recipes. He gravitates toward anything comforting and flavor-packed—pastas, rich sauces, anything with lots of flavor. His favorites are the Italian Smash Burger, Tagliatelle Bolognese (our cover girl!), and Key Lime Pie with Pecan Graham Cracker Crust.
Eden: My husband is obsessed with Bolognese, too. You’ve built an incredible community of over 1.5M across socials – how did they influence how this book came together?
Erin: They influenced everything, and this book wouldn’t exist without them! I’m constantly listening to what people are cooking, what they’re craving, what they need help with. I really wanted this book to feel like a true extension of that. That’s where the idea of the WTF To Make For Dinner chapter of my book came from! Recipes that are exciting and answer the question that’s always on our minds, yet remain easy, approachable, and realistic. At the end of the day, it’s about helping people feel more confident in the kitchen and actually enjoy cooking.
Eden: I love that philosophy. What’s a cooking “rule” that you never follow?
Erin: Cleaning as I go. I wish I were that person, but I’m absolutely not. I like to think the bigger the mess, the more fun was had. I also don’t believe there’s only one “right” way to do something. I love and deeply respect tradition, but cooking shouldn’t feel rigid or intimidating. You don’t need to follow the rules to make something delicious, it’s all about trusting your intuition and having fun.
Eden: OK, I need to know. What are your fave restaurants in LA right now – and where are we going next time I visit?
Erin: LA has SO many incredible spots and I can’t wait for our next date! it really just depends on what you’re in the mood for! I always love somewhere with great pasta and wine or somewhere that feels lively and shareable. Mother Wolf might be my favorite restaurant in town, and Angelini Osteria is such a classic. Pizzeria Bianco is my favorite spot for pizza (their Rosa with pistachios and red onion is out of this world!) and delicious farm-to-table salads and sides. But there are also a few more under-the-radar places I absolutely love, like La Casita Mexicana and my favorite local Thai spot in Pasadena, Daisy Mint. And speaking of Thai, Anajak and Night + Market have to be up there too!
Next time you’re in town, I want to take you to Betsy in Altadena. It’s a special restaurant with a seasonal menu built around local produce and with most of the food cooked over an open flame. It’s cozy, delicious, and just the best!
Eden: I’m so excited that you’re sharing an exclusive seasonal recipe with our readers! Tell us about the recipe you selected and why.
Erin: I chose this Broccoli Orecchiette because it really captures how I cook and it’s one that I would LOVE to be cooking up in the kitchen with you. It uses simple ingredients, packs lots of flavor, and is something that feels both comforting and fresh. It’s especially perfect for late spring. The broccoli is at its best, and the lemon, garlic, and olive oil keep everything bright, while the anchovy-toasted breadcrumbs add this deep, savory layer that makes it feel special. It’s the kind of recipe that looks and tastes impressive but is actually very doable—exactly what I wanted DIG IN! to be about!
Broccoli Orecchiette with Garlicky Anchovy-Toasted Breadcrumbs
Serves 6 | Total Time 45 Minutes
For the Anchovy-Toasted Breadcrumbs
1½ cups cubed stale white or sourdough bread (from about 3 slices, see Hot Tips)
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 anchovy fillets
½ teaspoon kosher salt
½ teaspoon crushed red pepper
2 garlic cloves, finely chopped
1 teaspoon grated lemon zest (about ½ lemon)
For the Broccoli Orecchiette
2 tablespoons kosher salt for the pasta water
16 ounces dried orecchiette (see Hot Tips)
2 tablespoons extra-virgin olive oil, plus more for serving
2 garlic cloves, finely chopped
1 large head of broccoli, thick stems removed (or 12-ounce bag broccoli florets), chopped into ¼-inch pieces
1 cup fresh, finely grated Pecorino Romano cheese
½ stick (4 tablespoons) unsalted butter
1 tablespoon fresh lemon juice (about ½ lemon)
Kosher salt and freshly ground black pepper
Directions
Make the Anchovy-Toasted Breadcrumbs: In a food processor or a blender, add the stale bread and blend until the texture is coarse sand, about 1 minute.
In a large skillet over medium heat, add the oil, butter, and anchovies and cook, stirring constantly, until the anchovies completely dissolve into the oil and butter, about 2 minutes. Add the breadcrumbs, salt, and crushed red pepper and cook, stirring occasionally, just until the breadcrumbs turn a light golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant and the breadcrumbs turn a deep golden brown, 1 to 2 minutes.
Off heat, stir in the lemon zest until combined. Transfer the breadcrumbs to a plate and set aside. Wipe out the skillet with a paper towel.
Make the Broccoli Orecchiette: Bring a large pot of water with the salt to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of the pasta water. Using a colander, drain the pasta and set aside.
Heat the oil in the same skillet over medium-high heat. Once shimmering, add the garlic and cook, stirring constantly, until fragrant but not brown, about 1 minute. Add the broccoli and the salt, stir to combine, and cook until the broccoli turns a vibrant green, 2 to 3 minutes. Add ¾ cup of the reserved pasta water and stir until combined. Cover, reduce the heat to medium-low, and cook, undisturbed, until the broccoli is fork-tender, 3 to 4 minutes. Add the pasta and stir to combine.
Off heat, add the Pecorino Romano, the remaining ¼ cup of reserved pasta water, butter, and lemon juice. Vigorously stir to combine until the butter is melted, a slightly thickened sauce begins to form, and the broccoli disintegrates further, 1 to 2 minutes. Season with salt and a few twists of black pepper.
Immediately, divide among six bowls and top with an extra drizzle of olive oil and the anchovy-toasted breadcrumbs.
Hot Tips
If you don’t have stale bread on hand or want a shortcut, use 1 cup of store-bought panko breadcrumbs, and follow the same method (minus blending the breadcrumbs).
While orecchiette is typically used in this dish, it also works well with conchiglie or cavatelli.
Perfect Pairing
An herby Grüner Veltliner or a New World Chardonnay from the US, Australia, or New Zealand.
Where can you keep up with Erin?
Instagam: https://www.instagram.com/erinnobrienn/
TikTok: https://www.tiktok.com/@erinnobrienn
Website: https://erinobrien.life/
Substack: WTF To Make For Dinner