|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||5674|
|Posts / Week:||20.9|
|Archived Since:||March 9, 2008|
5 Questions for Thi Tran of Starry Kitchen in downtown L.A.
The nonprofit organization that runs the Hollywood farmers market and six others, Sustainable Economic Enterprises of Los Angeles, has hired a new executive director.
YELP, DRAMATIZED A video series of professional actors reading Yelp reviews. It's moving. (Gawker) WHITE RUSKIES Momofuku's cereal milk meets White Russian: the recipe. (Leite’s Culinaria) MEATLESS MONDAY FLAP The beef industry isn't pleased when a USDA staffer suggests "Meatless...
There really is no such thing as a bad time for a brownie. Bad breakup? Eat an entire pan. Need a snack? Indulge in a single square. Housewarming? Bake a batch. The excuses for eating a brownie are endless and apparently our #weekendeats family couldn't agree more or resist over the weekend. Show More Summary
Daily Dish will be switching to a new location Tuesday afternoon. We'll still have the same great content, but with a slightly different look. And with a new address: www.latimes.com/features/food/dailydish. If you've got us on your RSS feed (you do,...
Bread recipes often call for some sort of "wash" or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results:
This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- simply change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. Show More Summary
Food FYI: On the menu -- rat meat
Every knife geek I know has their own special method of testing their knives' sharpness. Some shave a little bit of arm hair. Others feel the edge with their fingers (Yikes! I know!). My personal favorite is to nick my...
Cedd Moses' downtown drinking den The Varnish took the title of Best American Cocktail Bar at the Spirited Awards at Tales of the Cocktail on Saturday night. It was a big win for Los Angeles, which was well represented in...
5 Questions for Sam Choy
Have you ever wondered how pastry chefs and doughnut shops are able to pipe those perfectly puffed eclairs and plump jelly doughnuts with their glorious fillings? It takes a very long piping tip.
In an old-time Western, the good cowboy never ordered anything at a saloon but "sasparilla." The bad guys would snicker, because it was like bellying up to the bar and demanding a root beer. In fact, sarsaparilla is one of...
Pate-a-choux is the stuff of magic in the kitchen. Maybe you've never heard of it, but you've no doubt savored pate-a-choux at one time or another. Also known as cream puff dough, it's the magic behind crisp éclair shells and towering cream puff pastries, savory profiteroles and cheesy gougères. Even better? Pate-a-choux is really simple to make.
Once a rarity, white nectarines have become popular in the last 15 years or so. But most modern varieties are what plant breeders call sub-acid -- they taste simply sweet. But get an old-fashioned farmers market variety like a Snow....
The Moroccan chicken soup at Cayenne Restaurant on Beverly Boulevard is absolutely delicious and unlike any other chicken soup I've ever had. It is so good that I find it takes great effort for me to order anything else from the menu. Can you get the recipe?
Bedside wine reading: A Carafe of Red from Gerald Asher
Homestyle Vietnamese fried chicken: chicken marinated with a vibrant marinade of garlic and ginger, fish sauce, Vietnamese coriander and onion, then pan-fried and tossed with fresh mint and coriander.
Food FYI: Fallout for Chick-fil-A franchise owners; cow's milk; blue cheese; earthworms
The Luckyrice Festival, a celebration of Asian food, is set to hit Los Angeles on Aug. 4, hosted by chef Sang Yoon of Father's Office and Lukshon.