Blog Profile / Daily Dish


URL :http://latimesblogs.latimes.com/dailydish/
Filed Under:Lifestyle / Food & Drink
Posts on Regator:4189
Posts / Week:9.2
Archived Since:March 9, 2008

Blog Post Archive

Farmers market report: Pears are in season. We have recipes

What’s in season: Most of the pear crop grown in the United States is concentrated in California, Oregon and Washington. With a season that generally extends from August through late October, Bartletts are the most prevalent pear grown in California. In addition to Bartletts, other varieties you’ll...

Try these salmon skewers with tamarind sauce from Marcus Samuelsson

When you want to add a little extra zing to your dish, tamarind, a fruit pod native to Asia and northern Africa, is the perfect ingredient. The flavor, used in a number of cuisines, adds an assertive sour note to recipes, enhancing other flavors and making for extra depth to a dish. These salmon...

Roy Choi and Daniel Patterson's Locol is 'bringing Watts to the rest of L.A.' in new food truck

In a move that should surprise no one, chefs Roy Choi and Daniel Patterson have taken their “fast food” restaurant Locol, which they opened in Watts in January, and put it on wheels. The Locol food truck opened for service this morning.  When asked why a food truck, Patterson, who was sitting on...

Blinking Owl, Orange County's first distillery, opens this week

Southern California can add another craft distillery to its growing roster of booze businesses. Blinking Owl Distillery, which takes its name from the midcentury bar of the same name on Birch and 3rd streets in Santa Ana, will open to the public on Sept. 24. Co-owned by husband and wife Brian and...

Clifton's gets a tiki bar, more Halal Guys, Mud Hen Tavern closing

From new Taiwanese street food in Chinatown to bottles of liquid goo in downtown, here’s what’s happening in the Los Angeles food and drink world this week:  Clifton’s goes tiki: The cafeteria, which reopened last year after a long hiatus and is known for its lemon meringue pie and taxidermy, will...

How to make the ultimate Caesar salad

It’s hard not to love a great Caesar salad. You have the light, bright tang of a creamy dressing, maybe some shredded Parmigiano cheese, and those crispy croutons that tie it all together. This version, which we received a number of years ago from Vincenti Ristorante in Brentwood, is still a favorite....

At Cento, the pasta bar downtown, your carb dreams come true

Down 6th Street in downtown L.A., past the aroma of French dip sandwiches at Cole’s, inside the tiny French wine bar Mignon, Avner Lavi furiously stirs a pan of bright fuchsia sauce. The former Bestia and Sotto pasta cook turns from one pan to the next, each heating on portable cooktops. He adds...

Start your week off the right way with this chocolate sandwich cookie recipe

Chocolate sandwich cookie fans, meet the recipe of your dreams: rich, dense chocolate cookies enveloping a sugary-sweet whipped butter filling. The recipe, adapted from the Farm in Beverly Hills, makes more than two dozen sandwich cookies, but you might as well double it — these cookies disappear...

4 restaurants and 32 miles with L.A. restaurateur Jeremy Fall

At all of 26 years old, Jeremy Fall is trying to take over the hospitality industry in Los Angeles. The owner of Nighthawk Breakfast Bar, a breakfast-only restaurant and bar in Venice, has spent the last six months rolling out four new projects, including a burger joint, a liquor store with a hidden...

Meet your new favorite meatball recipe (and tips for roasting your own garlic)

Meatballs are perfect in that comfort food sort of way. Kind of like miniature meatloaves you can enjoy in almost any way — stuffed in a sandwich, with pasta, in soups — or simply on their own. Of course, you can get great meatballs at a variety of places, but there’s nothing like homemade. And...

Make this ranch and blue cheese dip for your next tailgate or football party

Wondering what to make for your next tailgate or football party? The festivities aren’t complete without a dip of some sort. You know, something rich and creamy to compliment the hot wings, offset the salty potato chips and show some love to the vegetable platter. We combined a couple of our favorites...

Casey Lane heads Hotel Figueroa culinary revamp, Dean & DeLuca in Malibu, Gino Angelini's new café

From fancy hotel restaurants to eating in plush gardens, here’s what’s happening this week in food:  Downtown hotel gets a culinary face-lift: You’ve probably heard of Hotel Figueroa, even if you’ve never stayed there. Located across from L.A. Live, you may have walked by the boutique hotel on...

Get to know grisette - a saison-like beer built to quench a miner's thirst

Innovative craft brewers are always looking for new avenues to explore with their beer, from interesting ingredients to off-the-beaten path styles nearly forgotten. One style that’s started to get attention in the craft beer world is the grisette — a relative of Belgian saisons that feels like...

Learn how to hold a chef's knife the right way, then use your skills to make this vegetable salad

The chef’s knife is one of the most common tools in the kitchen, but not everyone knows how to hold the knife the right way. Where and how you hold your blade determines your level of control. To maximize control, “choke up” on the knife. Bring your hand up the handle of the knife so that it straddles...

How to make a smoky black bean stew, plus tips for working with dried chiles

One taste of this rich stew and you might never guess it’s made from just a handful of ingredients. But patience can yield a lot of flavor, and this smoky black bean stew is no exception. Simmer dried black beans with dried morita or chipotle chiles, onion, garlic, a bay leaf and a touch of seasoning,...

Four peach beers to toast the end of summer

Summer in Los Angeles has a tendency to slip by all too quickly. Recapture some of the spirit of summer’s potential with a glass of beer infused with the essence the most summer-y of fruit: peaches. Fruit in beer, in America at least, has long been ridiculed, ridiculously branded as “girly” or...

Farmers market report: Apples are in season (with recipes)

What’s in season: A sure sign fall is just around the corner, a variety of apples are dominating many stands at farmers markets around Los Angeles. With a season that generally runs from late August through November, we’ve spotted a wide assortment of the fruit, varieties including Fuji, Honeycrisp,...

How to make the best pie dough ever, and use it to make this strawberry pie

Here’s a quick pro tip when it comes to pie dough: Use a food processor. Add the dry ingredients in the bowl of a food processor and pulse a few times to combine. Then add cold chunks of fat and give the processor a couple whirs to incorporate, then pulse in the liquid ingredients just to combine....

Cookbook of the week: With 'Simple,' Diana Henry proves again that simple is often best

With all the cookbooks that come out each year, repeating volumes filled with market-driven dishes prettily photographed in vintage cookwear on hardwood tabletops, it’s easy to overlook some of the best examples of the genre. This would be a shame, not least because in the rush for more exotic...

How to make your own yogurt, plus a recipe for grilled watermelon with yogurt

Have you ever wanted to make your own yogurt, but thought the process was too hard? Maybe you need special equipment, or worse, an advanced degree in chemistry? Lucky for you, you don’t. Cookbook legend Marion Cunningham shared a simple technique for homemade yogurt a number of years ago in a story...

Copyright © 2015 Regator, LLC