Blog Profile / LA Times: Food


URL :http://www.latimes.com/food/
Filed Under:Lifestyle / Food & Drink
Posts on Regator:605
Posts / Week:8
Archived Since:September 14, 2016

Blog Post Archive

Jonathan Gold ponders what new Cronut-like trend might come out of 189 by Dominique Ansel

The new Cronut — could it be the “avocado toast” at the new Dominique Ansel bakery, a trompe l’oeil confection of avocado ice cream, frozen ricotta and shortbread that looks more like the real thing than the actual avocado toast on offer? The ice cream-stuffed marshmallow blow-torched to order...

This new distillery is making gin, beer, brandy and whiskey in Mammoth Lakes

Sporting a portfolio of spirits resonant of the Eastern Sierra, Shelter Distilling, the first distillery to open in Mammoth Lakes, Calif, launched in mid-December. The small batch craft distillery and brewery is located in the heart of the Village at Mammoth — just steps from the main square and...

Chicken, salmon, gratins and more great recipes using green garlic, now in season

What’s in season: Similar to scallions or spring onions, green garlic is actually an immature version of garlic bulbs, and can range in size from slender plants to thick stalks where the bulbs are just beginning to fill out. Green garlic, generally in season through the spring months, started out...

Roy Choi's mom, 'Mommy Choi,' teaches us how to make tteokbokki (spicy Korean rice cakes)

“Roy’s never been here?” Jai Nam Choi asks, surprised, as she walks into the L.A. Times Test Kitchen. “Oh, I have to look around.” She breaks into the widest smile. By Roy, she means Roy Choi, her son, the Los Angeles chef and restaurateur whose restaurants include A-Frame, Chego, Pot at the Line...

The bather: A journey by water, with porridge and barley tea, through 9 Koreatown spas

The landscape of the Koreatown neighborhood of Los Angeles, a concrete universe of slightly less than three square miles in Mid-City, is a bilingual-signed jigsaw of strip malls and squat high-rises, barbecue restaurants and porridge joints. It’s about as far away from John Cheever’s Westchester...

Tool Dept.: A Hanaro portable gas stove, good for dumplings, camping trips or earthquakes

Walk into many big Korean grocery stores and you’ll find, among the rows of produce, the bags of rice and aisles of kimchi and the seafood counters that often have more tanks of live fish than some aquariums: a stack of portable gas stoves. These little stoves come in black plastic carrying cases...

75 Chinese New Year recipes for a celebratory feast

Have you planned your Chinese New Year meal yet? We’ve compiled 75 recipes, including dumplings, whole fish, longevity noodles, pork, beef, rice balls, New Year's cake and more delicious ways to celebrate the Year of the Dog, which begins Friday, Feb. 16. noelle.carter@latimes.com @noellecarter

48 Valentine's Day recipes that are perfect for two

Wondering what to fix for Valentine’s Day? Whether this is your first time cooking for someone new, or you've celebrated with the same person for years, we have 48 recipes — from starters to mains to dessert ideas — to make this dinner special. noelle.carter@latimes.com @noellecarter

King cake and more great recipes to celebrate Mardi Gras

Let the good times roll! We've compiled 17 great recipes, from king cake to gumbo, to help you celebrate Fat Tuesday. noelle.carter@latimes.com @noellecarter

How to spike your cooking game with hard liquor

It’s no secret that the proper libation can elevate an elegant meal. But have you ever considered incorporating liquor into something other than a cocktail glass? Properly used, alcohol works wonders in food as well. Maybe you’ve added wine to a sauce or braise, or added beer to a batch of chili...

This year it's legal (in California) to give your sweetheart cannabis-infused chocolate

Step off See’s Candies and move over Russell Stover. Now that adult-use cannabis is legal in the Golden State, this Valentine’s Day presents a gift-giving alternative to those with a pot-loving beloved: luxury-level edibles that combine chocolate and THC (tetrahydrocannabinol, the chemical compound...

Grill your greens: 27 great vegetable, salad and fruit recipes

Get outdoors tonight and show your grill a little love. We’ve compiled 27 great recipes — everything from grilled vegetables to salads to fruit dishes — perfect for dinner tonight. noelle.carter@latimes.com @noellecarter

Where to eat out for Valentine's Day dinner

Whether Valentine’s Day for you means a romantic dinner for two or a gathering of gal pals and/or bromance buddies, local restaurants have drafted their menus and are setting their tables to mark the occasion. Here are some restaurants around Los Angeles offering specials. 1 Pico at Shutters on...

Jonathan Gold is intrigued by the cross-cultural flavors at the Exchange, a restaurant inspired by Israel

Amba is a fermented mango condiment associated with the Iraqi Jewish community, a Middle Eastern chutney with a pleasant muskiness and a pronounced chile bite. Amba used to be pretty rare in the U.S. — an acquaintance once picked a fight with me when I mentioned tasting it in a part of Brooklyn...

The Hearth & Hound, April Bloomfield's new Los Angeles restaurant, is nothing like a gastropub

The first time I visited the Hearth & Hound in Hollywood, not long after the restaurant opened in December, I was happy to find icy oysters zapped with sorrel, whole roasted beets smeared with creamy blue cheese, Moroccan-ish roast lamb with carrots and black lime, and possibly the best chicharrones...

Salads, soups and more great recipes for radishes, now in season

What’s in season: Generally in season from late winter through the spring months, radishes come in a wide variety of shapes and sizes, from massive white daikon to smaller, sweet icicle roots, peppery black radishes (dark-skinned with white interiors) to mild French breakfast radishes (crimson...

How does that gingerbread pinecone get made? Take a look inside Dominique Ansel's new L.A. bakery

“This is hard to make,” says chef Dominique Ansel of his kouign-amann, a deeply addictive Breton pastry made of caramelized laminated dough, as he lightly rubs a sheet of dough with sugar. “It’s like the omelet of pastry. The dough is going to absorb the sugar and it can easily turn into a syrup...

David Chang's L.A. restaurant Majordomo opens for dinner tonight in Chinatown

Of the many new restaurants we’ve been hungering for — actually, metaphorically — in this town, prominent among them is the first Los Angeles restaurant from chef David Chang, founder of the Momofuku Restaurant Group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar and the Michelin-starred...

Jonathan Gold rides the waves of dim sum at Longo Seafood Restaurant in Rosemead

Dim sum at its best is a total-immersion experience — the quest for a number, the long wait in the restaurant lobby and then the explosion into the dining room itself, likely to be the largest enclosed space you have stepped into that month — an ocean of voices that overwhelms you long before you...

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