Newsletter: Big plate chicken

The top food stories from this week at the Los Angeles Times:

Dolan’s Uyghur Cuisine highlights the unique crossroads cooking from the Xinjiang province in northwest China.

(Mariah Tauger / Los Angeles Times)

UYGHUR COOKING

Bill Addison gets the “big plate chicken,” among other dishes at Dolan’s Uyghur Cuisine in Alhambra.

Cochinita pibil, 11-hour red oak smoked pork shoulder at Chaak.

(Mariah Tauger / Los Angeles Times)

AN ODE TO THE YUCATAN

Patricia Escárcega heads to Chaak, a Yucatecan restaurant in Tustin from chef Gabbi Patrick.

MORE MODERN MEXICAN

Peter Meehan reports on the two new Mexican restaurants from chefs Enrique Olvera and Daniela Soto-Innes, going into the L.A. Arts District by the fall.

Zoe Nathan bakes her lemon-pistachio cake.

(Mariah Tauger / Los Angeles Times)

BAKING WITH ZOE

Gillian Ferguson remembers learning how to bake at Huckleberry with baker Zoe Nathan, including best baking practices.

Toasted ground pistachios and toasted chopped pistachios for making nut flour.

(Mariah Tauger / Los Angeles Times)

NUT FLOUR HOW-TO

Ben Mims says that making nut flours at home is an easy alternative to buying the stuff in stores.

Food Bowl 2019 is coming. Our annual monthlong food festival is happening again this May. We hope you’ll join us for #31daysoffood. If you’d like to hold an event at your bar, café, hotel or restaurant; have breakfast in a kitchen garden or cocktails on a rooftop; host a charity bake sale or market tour, let us know at lafoodbowl.com.

Our 101 Restaurants We Love list for 2018 is out. The list incorporates restaurants and trucks from around Los Angeles and Orange County, in alphabetical order (no rankings this year). Plus this year there’s a bonus list of 10 classic restaurants.

Check us out on Instagram at @latimesfood.

And don’t forget the thousands of recipes in our California Cookbook recipe database.

Feedback? We’d love to hear from you. Email us at food@latimes.com.