This week’s recipes from the L.A. Times Test Kitchen
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This week, Jessica Gelt explores some local up-and-coming food bloggers-turned-cookbook writers:
Irreverence is key to why the Hot Knives boys, both 29, got a cookbook deal in the first place. Rather than going the safe and sane route of banking on an established chef for its first full-length cookbook, Mark Batty, the publisher, placed his bets on Hot Knives’ underground following — as cultivated by their edgy video blog — of DIY punk rockers, scrappy beer lovers and hard-core farmers market foodies. And he’s not alone, two other publishers have steered a similar course this fall using young, nontraditional, up-and-coming Los Angeles talent. The first is a vegan cookbook from Spork Foods called ‘Spork-Fed,’ featuring sisters Jenny Engel, 30, and Heather Goldberg, 33, who, in contrast with Hot Knives’ urban edge, have made a name for themselves through their wholesome, girl-next-door approach to vegan cooking classes and an online cooking show. The second is called ‘Party Like a Culinista,’ featuring fun and healthful party recipes by Jill Donenfeld, 27, who founded a personal chef and catering service called the Culinistas. The book is co-written by one of her company’s New York City-based chefs, Josetth Gordon, 31.
This week’s recipes include:
- Savory rolls
- Miso caper glazed salmon
- Cashew cream fettuccine Alfredo
- Veggie burgers from North Park Brewing Co.
When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo onto the ‘Our recipes, your kitchen’ gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter