Food

Jonathan Gold thinks of Osawa as an izakaya-plus

Have you tried battera sushi? You really should. It’s a brick-shaped thing, vinegared sushi rice pressed into a mold over lightly pickled mackerel and a transparent slip of seaweed, and it’s usually served sliced like bread. The oil of the saba, the tartness of the rice and the silent umami boost...

Jonathan Gold

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The Daily Meal

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Beer, Wine and Cocktails

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More six packs of local craft beers are coming to store shelves

More six packs of local craft beers are coming to store shelves

When it comes to buying craft beer, picking a few of the 22-ounce “bomber” bottles used to be the best way to try out new brews. But consumer demand is shifting away from the large-format bottles, and the six pack is an important tool for brewers looking to capture more of the casual beer drinker...

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  • Beets are in season. We have recipes

    Beets are in season. We have recipes

    What’s in season: Stroll your farmers market stands, and you’ll find varieties of beets that go far beyond the red supermarket staple. Shades of the root vegetable, which are typically in season from fall through the late winter months, vary from deep garnet to brilliant gold, with white sugar...

  • Lima beans are in season. We have recipes

    Lima beans are in season. We have recipes

    What’s in season: One of the oldest beans to come out of the New World, lima beans have a buttery, almost meaty texture with a plump, kidney-like shape. The beans, named after Lima, Peru, range from large, pale green Fordhook to vivid burgundy-and-white Christmas, and are generally in season through...

  • Pie crust 101: Tips and tricks for taking your crust to the next level

    Pie crust 101: Tips and tricks for taking your crust to the next level

    When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, golden and with the most delicate layers. And don’t get me started on my...

  • Pears are in season. We have 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...

  • Cookbook of the week: From the pages of a fave magazine come Cherry Bombe recipes by Padma Lakshmi, Jessica Koslow and more

    Cookbook of the week: From the pages of a fave magazine come Cherry Bombe recipes by Padma Lakshmi, Jessica Koslow and more

    If you are one of those old-school folks who frequents newsstands and still loves thumbing through glossy magazines for good stories and captivating photography, then you likely have had the magazine Cherry Bombe on your radar since it began in 2013. Published twice a year by Kerry Diamond and...

  • Pomegranates are in season. We have recipes

    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...

  • Tomatillos are in season. We have recipes

    Tomatillos are in season. We have recipes

    What’s in season: Peel back their paper-like husks, and tomatillos look almost like a vibrant green tomato. A cousin of the tomato and the Cape gooseberry, tomatillos are known by a variety of names, including husk tomatoes, jam berries and Mexican green tomatoes. Underneath the outer skin, the...

  • Apples are in season. We have recipes

    Apples are in season. We have recipes

    What’s in season: Apples are dominating many stands at farmers markets around Los Angeles, a sure sign fall is just around the corner. New varieties will continue to show up during a season which typically runs from late summer through the end of fall. Recent varieties spotted include early season...

  • Asian pears are in season. We have recipes

    Asian pears are in season. We have recipes

    What’s in season: Sometimes referred to as an “apple pear” or “sand pear,” Asian pears come in more than 100 varieties. They’re a type native to East Asia, and many of the original California plantings were started by Japanese immigrants a century or more ago. Often much larger and juicier than...

  • Breakfast tailgating: Delicious recipes to help you plan ahead and keep it simple

    Breakfast tailgating: Delicious recipes to help you plan ahead and keep it simple

    Breakfast chili, bacon bloody Marys, French toast bites and more ways to score big at an early tailgate.

  • How to make the best brownies ever, plus a recipe

    How to make the best brownies ever, plus a recipe

    Over the last few weeks, I tested close to a dozen brownie recipes from a variety of sources both old and new. Here's the chemistry behind a great brownie recipe.

  • How one teenager combines school with student council, improv club — and working in a professional kitchen

    How one teenager combines school with student council, improv club — and working in a professional kitchen

    It’s almost noon in the kitchen at the Wallace restaurant in Culver City and profanity is exploding around the stoves like sparks at a summer barbecue. And at the eye of this curse storm is 16-year-old Holden Dahlerbruch, his shoulders back in perfect posture, his eyes focused on a pan in front...

  • Corn is in season. We have recipes

    Corn is in season. We have recipes

    What’s in season: A summer favorite, mounds of corn are piling up at market stands. Corn’s season typically runs from the hot summer months through early fall. Fans of white and yellow varieties are welcome to debate which is sweeter and more flavorful, though there really isn’t much of a difference...

  • Culinary SOS: Jitlada's Thai tea

    Culinary SOS: Jitlada's Thai tea

    Sarintip "Jazz" Singsanong is standing over a pot of tea, watching the water take on a burnt ocher color as the mixture gently simmers. “Careful you don’t overcook,” she says, “or the tea will be bitter.” The owner of Jitlada, the beloved Hollywood southern Thai restaurant and a mainstay on Jonathan...

  • Bell peppers are in season. We have recipes

    Bell peppers are in season. We have recipes

    What’s in season: When it comes to sheer variety of colors, bell peppers are the amazing Technicolor fruit of the produce world. The unripe fruit starts out green, but as it matures it can range through shades of red, orange, yellow, purple and even chocolate. Regardless of color, bell peppers...

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