Food

This small Altadena press is publishing some terrific L.A. cookbooks

In 2009, during the financial crisis, the tiny Altadena-based independent publishing house Prospect Park Books put out the cookbook “Celebrating with Julienne.” It was written by Susan Campoy, the beloved local chef-owner of Julienne, a French-inspired bistro on Mission Street in nearby San Marino,...

Jonathan Gold

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Lunchtime Chats

Dining Out

Home Cooking

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The Daily Meal

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Chipotle isn't fast food - at least not in New Orleans

Chipotle isn't fast food - at least not in New Orleans

City planners in New Orleans have granted Chipotle's request that the chain be considered a "standard restaurant" as opposed to a fast-food outlet, according to Uptown Messenger. This ruling comes before the October hearing date for a proposal to turn a closed Radio Shack into the first-ever New...

Recipes

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Beer, Wine and Cocktails

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Your summer beer party guide, plus how to select the perfect keg

Your summer beer party guide, plus how to select the perfect keg

Somehow it’s almost the end of summer in L.A., but there’s still time to throw some backyard barbecues and pool parties. You’re going to need beer, but the once simple beer run is now fraught. Sure, you could just grab some Coronas and call it a day, but with so many craft brewed options in every...

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  • Grapes are in season. We have recipes

    Grapes are in season. We have recipes

    What’s in season: Southern California grape season is here, typically starting during the hot months of summer and extending into early fall, with stands featuring a wide variety of the fruit, from early-maturing Black Emerald to crisp Summer Royal, plump seedless Flame and seedless Thompson grapes....

  • Green beans are in season. We have recipes

    Green beans are in season. We have recipes

    What’s in season: Summer beans, ranging in color from green to yellow to vibrant shades of purple and red, are available by the mound at markets, and should be in season through the end of the hot summer months. Beans can generally be divided into two groups: round beans are more delicate and cook...

  • Culinary SOS: Brown Sugar Kitchen's waffle recipe

    Culinary SOS: Brown Sugar Kitchen's waffle recipe

    The best waffles commercially available, I am prepared to state, come from Brown Sugar Kitchen, a small, fragrant breakfast diner on Mandela Parkway in West Oakland. The waffles, Tanya Holland’s cornmeal-enhanced riff on Marion Cunningham’s famous yeasted waffles, are crisp, light and so violently...

  • Eggplant is in season. We have recipes

    Eggplant is in season. We have recipes

    What’s in season: It’s easy to think of eggplant as a vegetable because we find it in so many savory dishes, but eggplant, also called aubergine, is actually a tropical fruit. Available from early summer through fall, varieties range from the familiar dark globe and slender Japanese varieties to...

  • Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

    Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

    Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines. I have talked to people who make it with linen...

  • Tomatoes are in season. We have recipes.

    Tomatoes are in season. We have recipes.

    What’s in season: Varieties of heirloom and other tomatoes are showing up at a number of markets. Though the quality of supermarket tomatoes continues to improve, it’s still hard to beat the flavor offered by local farmers at various stands, with colorful fruit in all shapes and sizes, and names...

  • Figs are in season. We have recipes

    Figs are in season. We have recipes

    What’s in season: Fig season is short, appearing for just a few weeks during the hot summer months. While there are many varieties of figs, the fruit — actually, a fig is an inverted flower — can be divided into two classes: green and black. Here in California, black figs, including smaller Mission...

  • How to grill seafood bruschetta like an Italian

    How to grill seafood bruschetta like an Italian

    When Americans think about the grill, we tend to think of steak and burgers. When Italians think about the grill — la griglia — they may think of steak too, but more often sausages or, in summer, fish and seafood. That country, after all, is a giant peninsula surrounded by seas and dotted with...

  • In a Sawtelle mini-mall, Jonathan Gold finds a restaurant that feels like a living Instagram photo

    In a Sawtelle mini-mall, Jonathan Gold finds a restaurant that feels like a living Instagram photo

    Is there a restaurant more of 2017 than Kato? Could such a thing exist? Because from the moment you find your way to the tiny place, hidden at the back of a mini-mall, it feels as if you have wandered into a living Instagram photo, where the walls are pale, the food is bright and the people in...

  • Zucchini and other summer squash are in season. We have recipes

    Zucchini and other summer squash are in season. We have recipes

    What’s in season: One of the quintessential vegetables of summer, zucchini, and other summer squash are now filling market stands. There are a number of varieties of the summer squash beyond classic green zucchini: from softball-sized, white-green Eight Ball and stout Mexican zucchini, to yellow...

  • Jonathan Gold willingly waits in line for hours at Pizzana, where Neapolitan pizza goes L.A.

    Jonathan Gold willingly waits in line for hours at Pizzana, where Neapolitan pizza goes L.A.

    Pizza, as every New Yorker is fond of telling you, is the food of the people; cheap, tasty sustenance sold by the slice. But in Los Angeles, pizza has another dimension, as anyone who has ever considered dropping six grand on a custom pizza oven can attest — in certain circles a wood-burning Italian-made...

  • Plums are in season. We have recipes

    Plums are in season. We have recipes

    What’s in season: The Santa Rosa plum, lightly fragrant and boasting a sweet-tart flavor, is often considered the gold standard when it comes to plums. Originally introduced to the public in 1906 by Luther Burbank, it’s just one of the more than 100 types of plums we can credit to the legendary...

  • Apricots are in season. We have recipes

    Apricots are in season. We have recipes

    What’s in season: Apricots and other stone fruit are a common sight at market stands this time of year, but the flavorful fruit are really starting to come into season. Apricots, including sweet, plump Helena apricots, large Robadas, cult-favorite Blenheims and fragrant Poppy apricots, as well...

  • Why you should be grilling with mayonnaise

    Why you should be grilling with mayonnaise

    You can – and should – grill almost everything using mayonnaise. Here's why, plus some tips, tricks and recipe ideas.

  • Michael's in Santa Monica still looks like 1979, but it tastes very 2017

    Michael's in Santa Monica still looks like 1979, but it tastes very 2017

    Have you been to Michael’s lately? Because the Stellas are still on the walls, the Charles Garabedian drawings are still kind of naughty, and the guys at the front bar are still drinking complicated things that involve whiskey more expensive than you can afford. It’s all very disco-era until you...

  • Okra is in season. We have recipes

    Okra is in season. We have recipes

    What’s in season: Though okra is found in a number of cuisines throughout the world — including African (from which the pods were introduced to the American South), Thai and Indian — the member of the mallow family is often a challenge to cook, even for fans, because of its rather gelatinous texture....

  • How this ninth-generation Californian got his start in organic farming

    How this ninth-generation Californian got his start in organic farming

    Amigo Bob Cantisano has farmed in California since the mid-1970s — an array that includes tree fruits and nuts, berries, vegetables and olives, plus flowers and nursery stock. The 65-year-old farmer is on hiatus from working the land as he fights cancer, but he’s still tending his most important...

  • Peaches and nectarines are in season. We have recipes

    Peaches and nectarines are in season. We have recipes

    What’s in season: Peaches and nectarines are among the highlights of the summer stone fruits, and there’s not much distinguishing the two aside from the outer texture of the fruit — fuzzy versus smooth — as the two are so closely related. Though tasted side by side, the fruits have subtle differences...

  • British chef Fergus Henderson talks about nose-to-tail cooking, plus a recipe for deviled kidneys

    British chef Fergus Henderson talks about nose-to-tail cooking, plus a recipe for deviled kidneys

    Chef Fergus Henderson visits the Los Angeles Times Test Kitchen to talk about nose-to-tail cooking

  • New potatoes are in season. We have recipes

    New potatoes are in season. We have recipes

    What’s in season: New potatoes, those spuds that are freshly dug and sold before curing, are in season, with colorful varieties available from a number of farmers. Unlike thick-skinned, cured potatoes, new potatoes are known for a papery-thin skin that rubs off easily, and their flavor is more...

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