What’s in season: Generally in season from the winter months well into spring, broccoli gets its name from the Italian word for “cabbage sprout,” and it is related to Brussels sprouts, cauliflower and other members of the cabbage family.Read more
The night before the election, and two days after it, visiting chef Tunde Wey cooked the food of his native Nigeria in two L.A. restaurants as part of his traveling Blackness in America dinner series. If you missed the dinners, which were curated both for food and for open discussion, Wey has more planned, albeit in North Carolina and Minneapolis rather than here in Southern California.Read more
Beer and buffalo jerky may not be the first tools that come to mind for confronting the environmental crisis. But when you consider that agriculture — from the way we manage soil to the cultivation of livestock — is a major source of carbon emissions and a leading cause of biodiversity degradation, it makes sense that one California company is working to overhaul the food system from the ground up.Read more
Chili is one of those dishes we don’t normally think of as “fast food.” A great pot of chili has to take its time cooking, a medley of flavors slowly simmered to bring out the best in each ingredient. Given what a project chili can be to make, you might never guess how quickly this recipe comes together.Read more
San Diego’s Karl Strauss Brewing Company has opened a brewhouse in downtown Los Angeles. This is the 10th brewpub for the company, which was awarded the Mid-Size Brewing Company of the Year honors at the Great American Beer Festival in October.
The 12,000-square-foot downtown L.A. space features an on-site 7-barrel brewhouse that shares a head brewer with the newly-opened Anaheim brewpub.Read more