Daily Dish
The inside scoop on food in Los Angeles
Los Angeles restaurants with special deals on wine and corkage

Wine lovers who bring wine to restaurants are usually happy to pay a reasonable corkage fee for the privilege of drinking their own special bottles. Others bring their own wine because it’s less expensive than buying off a wine list with high mark-ups.

But not everybody knows that some restaurants have certain nights when bottles from their wine list are half-off for bottles. And times when corkage is free. Here's a list of restaurants with special deals on wine, by days of the week. 


Always a quiet night for restaurants. To counter that, Monday at the contemporary Mediterranean restaurant MoMed in both Atwater Village and the original Beverly Hills locations, is “cheap eats night” with flatbreads from their wood-burning oven, normally $13.50 to $16.50, priced at $12 each — and you also get  50% off bottles of wine. 

Zov’s Bistro  in Anaheim, Tustin, Irvine and Newport Coast charges no corkage on Sundays and Mondays, with a two-bottle minimum. The menu offers a mezze plate and...

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The blood orange, one of winter's great fruits, with 12 recipes

Fruit expert David Karp loves to tell the story about a homeowner who was shocked several years ago to discover that she had a blood orange tree in her backyard. She called the cops because she was sure someone was trying to poison her.

It’s hard to imagine that kind of reaction today. Blood oranges -- whether they’re the deep crimson Moros, or the less vibrantly colored but usually tastier  Taroccos or Sanguinellis -- are one of the most sought-after fruits of winter.

Let’s not pretend that looks have nothing to do with it. Even when they have no more flavor than a run-of-the-mill navel, blood oranges lend drama to any dish. But if you get a really good one – sweet and tart in perfect balance, with a nice berry-flavored kick – you can see what the fuss is really all about.

Incidentally, the connection between deep red color and berry flavor is actually tenuous. Both blood oranges and raspberries get their color from a naturally occurring pigment called anthocyanin, but it's nearly...

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Counter Intelligence: Jonathan Gold takes you into L.A.'s restaurants
Eight great condiments of the world: A highly selective guide

Since we don't have the space or time to count, define or even (sadly) try all the condiments in the world, we thought we'd pick out eight of our favorites. Here are eight wonders of the world, as it were, each in their own small bowls. 

Fish sauce: A mother sauce (to steal a term from the French) of Southeast Asia in which lots of fish are fermented in vats of brine. Then the liquid is aged in the sun and bottled. Imagine.

Soy sauce: Another mother sauce of Asia (or maybe it's the universal condiment). Ingredients: usually soy beans, wheat and salt.

Gochujang: A pungent Korean paste made from red chiles, glutinous rice, soybeans and salt. Traditionally fermented in pots, earthenware and outdoors — for many obvious reasons.

Mayonnaise: No, we're not talking about the stark white globs you find in plastic tubs at the grocery store. Real mayo is a pale yellow color, made with egg yolks, vinegar, Dijon mustard, lemon juice, oil and salt. It will make your sandwiches taste like they are on...

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A recipe for Rose Lawrence's foie gras pop tarts (you're welcome)

Foie gras and pop tarts go together like peanut butter and jelly. If you're skeptical, just ask Los Angeles pastry chef and baker Rose Lawrence. She's the woman behind the crave-able creations from Red Bread, and she made foie gras strawberry pop tarts with black pepper icing at a recent Salted pop-up dinner.

We're still mesmerized.  

The pastry was light and crisp, and you couldn't quite pick out the foie gras in the filling, but it created the sensation of a rich, creamy, fruity jam on steroids. And the flecks of black peppercorn in the icing added a vaguely Sichuan, irresistible bite to the revamped breakfast pastry. 

She was kind enough to share her recipe for the pastries below. And if you're wondering where to buy foie gras, try Surfas in downtown Culver City. 


Makes 20-25 tarts. 

Note: Adapted from Rose Lawrence. This recipe has not been tested in the Times kitchen.


4 pounds strawberries

2 pounds raw sugar

6 ounces fresh lemon...

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Weekend project: Homemade doughnuts with 6 recipes

There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.

And, believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers – their thin, golden crusts yielding to the most delicate, lightly flavored interiors.

A few years ago, I did a piece on making your own doughnuts. I included a bunch of homemade doughnut recipes: basic cake, devil's food, yeast-risen and French crullers. If you've never tried them (and/or maybe have been a little intimidated), give them a go. They're really fun, and make a perfect weekend...

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