Blog Profile / Daily Dish


URL :http://latimesblogs.latimes.com/dailydish/
Filed Under:Lifestyle / Food & Drink
Posts on Regator:4376
Posts / Week:8.4
Archived Since:March 9, 2008

Blog Post Archive

Everything you need to know about (and eat!) at the Eataly in Century City, open Nov. 3

It seems like the Los Angeles food world has been waiting for Eataly to open for, well, forever. If you’ve visited the locations in New York City, Chicago, Boston or Italy, you’ll understand why. The large-scale Italian marketplaces, which include restaurants, cafés and markets, are like Disneyland...

Who knew England was a great region for sparkling wine?

It is still odd to think of England as a wine region; it’s too cold, too foggy, too wet, too outlying to be anything more than marginal as a place to make wine. But a confluence of circumstances — advances in viticulture, climate change, accidents of geography and, perhaps most of all, an insatiable...

Whole Foods will offer vegan 'sushi' with the first-ever raw tuna substitute. We tried it.

On a 2004 trip to Japan, chef James Corwell visited Tsukiji fish market, the largest fish market in the world. While strolling the market in the early morning, he came across two football field-sized warehouses full of tuna. By mid-morning, the rooms were empty, the tuna sold and on its way to...

Where to get tacos and more great Mexican food from Jonathan Gold's 101 Best Restaurants

Of the many terrific places to eat on Jonathan Gold's 101 Best Restaurants list, where can you go for a great taco or a tlayuda, a bowl of fideo and a michelada, maybe a sheet pan loaded with pescado zarandeado? Here are the 11 Mexican restaurants on this year’s 101 — or rather, 10 Mexican restaurants...

Jitlada's Tui Sungkamee helped popularize the idea of regional cooking

Even before Tui and Jazz, Jitlada was one of the most respected Thai restaurants in Los Angeles. Opened in the 1970s — a cozy Hollywood dining room known for well-made seafood, gentle curries and carved-vegetable garnishes that alluded to royal court cuisine — it was the restaurant Thai friends...

Burnt milk ice cream, grasshopper sorbet and other great recipes from Fany Gerson's latest cookbook

First let us point out that in Los Angeles, October can often feel like the hottest month of the year (blame the Santa Anas), so unlike in some areas of this country, it is actually peak ice cream season here. Which means that now is a perfect time to consider “Mexican Ice Cream: Beloved Recipes...

Pears are in season. We have recipes.

What’s in season: Did you know that the Bartlett is the most common pear grown in California? California, Oregon and Washington state are responsible for most of the pears grown in the U.S., with a season that extends from late summer through the end of fall. In addition to Bartletts, other varieties...

How to make the Filipino dessert halo-halo like a world-class pastry chef

In the hands of a gifted chef, a dish can operate rather like an object lesson, the pattern of sauce and arrangement of ingredients demonstrating her relationship to a cuisine, a memory, a culture. Consider Margarita Manzke’s halo-halo, a dish she grew up eating as a kid in the Philippines, learned...

8 recipes for the ultimate hummus fan

Love hummus? We’ve compiled 8 of our favorite recipes for this delicious dip, from classic chickpea, to variations flavored with roasted garlic, as well as recipes using black beans, even edamame. Enjoy. noelle.carter@latimes.com @noellecarter

Mixing up the ultimate mocktails (no alcohol!) with Gabriella Mlynarczyk

“I wonder if you’re allowed to eat this,” says bartender Gabriella Mlynarczyk, before she shoves a slice of Buddah’s Hand in her mouth. She’s standing behind the well at the Accomplice, a modest, new bar in Mar Vista, just off Venice Boulevard, attempting to work through the logistics of a new...

Sweet and savory: 14 delicious crepe recipes

Crepe fan? French for "pancake," these delicate creations are made using a very thin batter carefully cooked in a shallow pan. And while they’re a natural breakfast option, they also work well for lunch or dinner, stuffed with crab and shrimp, wild mushrooms, and more. Here are 14 great recipes...

Four food events you should know about, including a cheese festival called Oozefest

From a festival completely devoted to cheese to a star chef event in Orange County, here are four food events you should put on your calendar, now. More cheese please: Most of us only dream of a day full of eating mac and cheese, grilled cheese and pizza. But there’s an actual festival where you...

Perfect for breakfast, lunch or dinner: 9 great quiche recipes

From the classic quiche Lorraine, to options flavored with bacon, Roquefort and more, here are our 9 of our favorite quiche recipes, perfect for breakfast, lunch or dinner! noelle.carter@latimes.com @noellecarter

Chorizo with pulled pork; brisket with frijoles: Check out L.A.'s Latino barbecue spots

It smells like smoke in Rampart Village, the amorphous area east of L.A.’s Koreatown best identified by the Public Storage tower. This smoke isn’t from a wildfire, cigarettes or weed; it’s barbecue smoke, and a crowd has formed a lumpy line in the front yard of a small apartment building to bask...

Pomegranates are in season. We have recipes

What’s in season: If you’ve ever tried to tackle a fresh pomegranate, it’s a project trying to extract the juicy red arils — the pulp-like covering around the seeds — from the leathery flesh and pulp. But the results are well worth it for the sweet-tart flavor they provide. The fruit originated...

A new style of rustic Chilean wines is gaining traction

If you’re an oenophile with a love for imported wine, you’d be forgiven for not paying heed to Chile. Despite a long and respected winemaking history, with traditions as old as those of North America — by which I mean the agricultural enclaves of Spanish missionaries, established in the 17th century...

15 ways to make a great pizza at home

Sure, you can get an excellent pizza at many places around town. But what do you do when you want to make your own? We’ve compiled 15 of our favorite recipes, from a classic Margherita to roasted potato, even smoked salmon. We also include a simple dough recipe you can make from scratch. noelle.carter@latimes.com...

Vegetable tops don't have to go in the trash. Here's how to use them

Many years ago, I ran into Alain Giraud, one of the best French chefs in Los Angeles, rummaging through crates of discarded vegetable greens at the Wednesday Santa Monica farmers market. This was a good decade before food waste became the sort of thing people talked about on high profile panels...

Sweet! 8 recipes for crème brûlée

Tranlasted as “burnt cream,” crème brûlée is a classic custard topped with a burnt sugar crust. We’ve compiled 8 of our favorite recipes, from the traditional to flavored variations including caramel and pistachio. Because you can never have too much of a good thing. noelle.carter@latimes.com @noellecarte...

Chefs react angrily as federal appeals court upholds California ban on foie gras

California may once again scrape foie gras off restaurant plates, after judges ruled in favor of a ban on the delicacy made by force feeding ducks and geese. The decision Friday by a three-judge panel of the 9th U.S. Circuit Court of Appeals removes a roadblock to enforcing a 2004 ban that has...

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