Daily Dish

Daily Dish The inside scoop on food in Los Angeles
Farmers market report: Grapes are in season, and some recipes

What’s in season: The Southern California grape season is here, typically starting in July and extending a few months into October, with stands featuring a wide variety of the fruit, from early-maturing Black Emerald and sweet Japanese Kyoho, to crisp Summer Royal, plump seedless Flame and seedless Thompson table grapes.

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A secret deli and more from the guy who brought you Nighthawk breakfast bar

Jeremy Fall, the 25-year-old L.A. native behind the breakfast-only restaurant Nighthawk Breakfast Bar — it recently shuttered in Hollywood and is now expanding elsewhere — may be the busiest man in Los Angeles. Really. For the past six months, he’s been plotting a takeover of Los Angeles hospitality. 

Well, not exactly a takeover.

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How to make a quick and easy zucchini slaw

Crisp, bright and refreshing, slaw might as well be the official side dish of summer. Many use just a handful of ingredients and can be assembled in minutes. Think beyond cabbage — and broccoli or carrot — and consider using some of the great summer produce to be found in the markets right now. We’ve compiled a dozen of our favorite slaw recipes for easy inspiration.

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Cookbook of the week: 'The Wurst of Lucky Peach,' plus your Lucky Peach book club update

If you, like many food-minded people, spend an inordinate amount of time reading the quarterly food journal Lucky Peach, the devoutly on-trend publication launched in 2011 by Momofuku’s David Chang, Peter Meehan and Chris Ying, then you probably know about the cookbooks that the editors of that journal began giving us last year.

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Live discussion: It’s lunchtime with Jonathan Gold
This L.A. restaurant will charge different prices for the same meal, based on the neighborhood

In a small storefront on Union Avenue and West 23rd Street in South Los Angeles sits Everytable, a new grab-and-go restaurant that opens July 30.

Inside, dozens of meals prepared by chef Craig Hopson — who a few years ago was cooking at the lauded New York City restaurant Le Cirque — fill the shelves, waiting to be microwaved.

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