Recipes Don’t cook ripe figs. Eat them fresh with this easy almond pancakeLos Angeles Times - Genevieve KoRipe figs give me the same deep joy I get when holding a newborn. They feel so soft and fuzzy and have a delicate, sweet scent that smells like nothing else in the world. A few long inhales and everything
Los Angeles, CA Fanning the retro flames at Pico Rivera’s Dal RaeLos Angeles Times - Bill Addison“Wait for it,” said Mary Melton, as we stood underneath the space-age sign of the Dal Rae in Pico Rivera. It was just dusk. As we watched, the words “Dining” and “Cocktails” illuminated and the restaurant’s
Farmers Market L.A. Farmers Market Guide: Heirloom apple pickingLos Angeles Times - Amy ScattergoodRegardless of the actual temperature — September and October can be the hottest months of the year in Los Angeles, thanks to the Santa Ana winds— come fall we want apples as much as we want a triumphant
Nani ‘Nduja: Calabria’s prized spicy salumiLos Angeles Times - Nani Sahra WalkerThe origins of ’nduja — a spreadable, spicy salumi served with bread, in pastas and on pizzas, and one of Calabria’s most notable exports — are hazy. The word, pronounced en-DOO-yah, seems to come from
Recipes Somni chef Aitor Zabala shares his secrets to Spain’s best shrimp dishLos Angeles Times - Genevieve KoThere are countless versions of gambas al ajillo throughout Spain, but all combine shrimp, garlic and olive oil. Chef Aitor Zabala adds sherry to round out the flavors and finishes with lots of parsley
Tapas Master Class with Aitor Zabala on Spain’s best tapasLos Angeles Times - Genevieve KoAitor Zabala is the hands-on chef at Somni, the 10-seat tasting-menu-only José Andrés restaurant in the SLS Hotel Beverly Hills. “At Somni, the cooking is not simple. It’s painful, it’s hard, but the of
Recipes Chef Aitor Zabala of Somni makes perfect pan con tomate. You can tooLos Angeles Times - Genevieve KoThere are endless variations on pan con tomate; here’s how Aitor Zabala makes it: 1. The bread: Zabala says,“The most important thing is good bread. After that, it’s up to you.” What he means is that quality
Baking This is the L.A. restaurant our critic recommends more than any otherLos Angeles Times - Bill AddisonA tall, tiered metal rack stands inconspicuously in the pearly light of République’s castle-like dining room during the day. Rows of peaches — some pale, some blushing, a few so ready to be devoured they’ve
Los Angeles, CA Flood closes Musso & Frank Grill ahead of its 100th birthday celebrationLos Angeles Times - Bill AddisonIt’s the sort of news that needs no dressing up: St. John is opening its first outside-of-England restaurant. This collection of our delicious Mexican recipes — from tacos, tamales and enchiladas to pozole
Los Angeles, CA Iconic British restaurant St. John is opening in Los AngelesLos Angeles Times - Peter MeehanIt’s the sort of news that needs no dressing up: St. John, the restaurant that, 25 years ago, helped restore the glories of pork belly, sweetbreads and bone marrow to fancy restaurant cooking, is opening
Mexican Food 15 delicious Mexican recipes from our archivesLos Angeles Times - Genevieve KoThis week, Gustavo Arellano wrote a great story about The Times’ coverage of Mexican food through the years. It had me drooling for those dishes, so I dug up some Mexican recipes from our archives. Here’s
Recipes The best Emmy Awards party food? A homemade TV dinner, of courseLos Angeles Times - Genevieve KoIf you’re watching the Emmy Awards on Sunday, you and your friends are going to need something to eat. Obviously, it should be a TV dinner. Not one from the freezer aisle, but one made from scratch in
Pasadena The secret ingredient in these salty caramels? Fish sauce.Los Angeles Times - Amy ScattergoodThe sea salt caramels from Little Flower Candy Co. in Pasadena have long seemed to have the kind of currency salt itself once had, for sale in little bags at various shops, including the Little Flower
Mexican Food For over 137 years, no newspaper has covered Mexican food better than the L.A. TimesLos Angeles Times - Gustavo ArellanoTaco editor? No need here. It’s self-serving and haughty to assert that no American news service has championed Mexican food better than the Los Angeles Times, but it’s the truth. Take it from the guy
David Chang David Chang’s Fuku fried chicken is (almost) here, L.A.Los Angeles TimesFuku, the fast-casual fried chicken chain from chef David Chang, will open on Sept. 25 at Gallery Food Hall on the Third Street Promenade in Santa Monica. Expect spicy fried chicken sandwiches and fried
El Salvador This sorbet from El Salvador is ‘without rival’Los Angeles TimesFor years, every time Joseph Bernal landed at El Salvador International Airport, he’d drop his luggage off, gather his family and make a beeline to the mercado for three scoops of sorbete, Salvadoran His
Recipes A new take on tomato basil saladLos Angeles Times - Genevieve KoTomatoes take time to hit their peak, when they’re so juicy they feel like water balloons and taste like they’ve been sugared. Once there, they demand to be eaten. Right now. Uncooked. Their tangy sweetness
Seasonal Food Newsletter: The best thing our restaurant critic ate this summerLos Angeles Times - Patricia EscárcegaNext week, Sept. 23 to be exact, marks the end of summer in the northern hemisphere. All summer long my fellow critic, Bill Addison, has been telling us where to find the best pizza in Los Angeles; exploring
Vegan This DTLA bodega is hip, healthy and millennial-friendly. The twist? It’s also affordableLos Angeles TimesInside LaRayia’s Bodega, a vegan cafe and shop wedged between a panadería and a hair salon, the vibe is hip and millennial-friendly. Glass bottles hold cardamom-scented almond milk coffee drinks and freshly
Jalapeño L.A. Farmers Market Guide: Cherry Bomb peppers aren’t as explosive as you’d thinkLos Angeles Times - Amy ScattergoodMid-September at Southern California farmers markets is time for some flamboyant scarlet and orange produce juggling. Apples and pumpkins are flooding the stands and late-season chile peppers are piled
Brunch 6 easy, sweet brunch recipes to make at homeLos Angeles Times - Genevieve KoWeekend brunch means so many sweets I love: waffles, pancakes, French toast, scones, muffins. What I don’t love is waiting in line to eat them at a restaurant. I prefer leisurely cooking in my pajamas
Recipes Go overboard with lemon for the best grown-up cakeLos Angeles Times - Ben MimsThis cake, inspired by the great baker Maida Heatter’s recipe, gets hits of lemon three times: zest and juice in the cake, a clear soaking syrup that seeps into the cake and, finally, a creamy, thick that
Recipes Cover your cake in candy bars and whipped cream for the best frostingLos Angeles Times - Ben MimsFor some grown-ups, conventional candy bars can be too sweet and concentrated in sugar on their own. But chopped and sprinkled over unsweetened whipped cream, they make an idea topping for a simple white
Recipes The only 4 cakes you’ll ever need for entertainingLos Angeles Times - Ben MimsSomeone asks you to bring a dessert to a block party, birthday or barbecue. Or you’re heading out of town for a weekend getaway. Or you just need something to keep all the kids happy on a Saturday night.
Recipes The best chocolate cake recipe is an old-school classicLos Angeles Times - Ben MimsThis chocolate cake is a descendant from the famous chocolate cake made popular by advice columnist Abigail Van Buren (real name, Pauline Phillips) of the long-running “Dear Abby.” Where as hers was a
Recipes Frost your cake while it’s hot for best resultsLos Angeles Times - Ben MimsThere are times when you want a fluffy frosting on your cake to swipe through with your fork at the end of a meal. This is not one of those times or cakes. My grandmother made me a birthday cake every
Tacos Everything you need to know about the Tito’s Tacos x Tito’s Vodka event in Culver CityLos Angeles Times - Jenn HarrisSome food and drink pairings simply mesh: a burger and a Coke, cookies and ice-cold milk, Tito’s Tacos and Tito’s Vodka. The vodka brand is hosting its second Tito’s Fiesta Mexicana at Tito’s Tacos in
Seafood Hidden in the Beverly Center lies a mysterious luxury seafood restaurant. Is it worth the hunt?Los Angeles Times - Bill AddisonA server in a fitted jacket stands at our table at Angler, a 3-month-old luxury seafood restaurant in the Beverly Center, leaning over a small wooden cart. His object of focus is a palm-sized banana pancake
Seafood Angler at the Beverly Center is luxury seafood with a David Lynch aestheticLos Angeles TimesThere is no pleasure quite like beautifully presented seafood. At Angler, the kitchen yields success after success. Caviar with banana pancake is assembled tableside at Angler, a new luxury seafood restaurant
