Food

Jonathan Gold

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  • Taco Tuesday: Kosher birria tacos

    Taco Tuesday: Kosher birria tacos

    We have been hearing about Katsuji Tanabe for so long, including his pop-ups, omnipresence at food festivals, and runs on “Chopped,” “Top Chef” and “Top Chef Mexico,” that it is sometimes easy to lose track of his actual restaurant, which is a modest taqueria in the Pico-Robertson neighborhood...

  • At Hip Hot in Monterey Park, the crab is stir-fried with ungodly amounts of chiles

    At Hip Hot in Monterey Park, the crab is stir-fried with ungodly amounts of chiles

    The Dungeness crab at Hip Hot, Tiantian Qiu’s Monterey Park Sichuan seafood restaurant, is stir-fried with ungodly amounts of chiles and Sichuan peppercorn, tossed with potatoes and vegetables, and served in a gleaming heap. It has been expertly dismembered – you won’t need special tools to get...

  • 5 great places to (legally) drink beer outside, in and around L.A.

    5 great places to (legally) drink beer outside, in and around L.A.

    Beer just seems to taste better under a clear blue sky. But despite more than five dozen independent breweries operating in Los Angeles County, spaces for outdoor beer drinking are few and far between. As the June gloom dissipates into the heart of summer, here are some new spots, plus a classic...

Lunchtime Chats

Dining Out

The Daily Meal

thedailymeal.com
A Tex-Mex chain makes its way to Colorado

A Tex-Mex chain makes its way to Colorado

Chuy's, the Austin-based Tex-Mex chain, has finally expanded to the Rocky Mountain region, opening its first Colorado restaurant. With flavors drawn from South Texas, New Mexico, and Mexico border towns, this beloved chain has earned top marks on TripAdvisor. Although Tex-Mex is not a new phenomenon,...

Home Cooking

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Recipes

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Beer, Wine and Cocktails

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Summer’s here, time to drink yellow beer

Summer’s here, time to drink yellow beer

It wasn’t so long ago that straw yellow beer was considered the enemy of the craft beer movement. Light lager represented the unimaginative hegemony of the giant breweries, while pungent pale ales and inky stouts were deemed more flavorful, genuine expressions of the brewer’s trade. But recently,...

MORE FROM FOOD

  • 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.

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