Advertisement

Food
Food

Advertisement
Top Headlines
Jonathan Gold remembered in (mostly) his own words.
Tito’s Tacos has become a staple for many in Los Angeles and serves multiple generations of loyal customers.
Editor’s note: This article was originally published in Slake in February 2011 Visitors to the Norton Simon Museum, the collections jimmied into the corpse of the former Pasadena Art Museum, come to admire the handsome Frank Gehry garden, the shimmering tiles by Edith Heath, and what is probably the most impressive group of Rembrandt paintings on the West Coast.
Though he was most famous for his writing and his eating, Jonathan Gold was more than just the belly of Los Angeles.
Recent Videos
Jonathan Gold on the beauty of Donut Man’s strawberry doughnuts On Now
Jonathan Gold on the beauty of Donut Man's strawberry doughnuts
4:15
How Milk Bar develops new cakes On Now
How Milk Bar develops new cakes
5:15
At Tokyo’s Kimura, sushi is aged up to 60 days On Now
At Tokyo's Kimura, sushi is aged up to 60 days
4:02
Michelin-starred n/naka chefs make onigiri, Japanese comfort food On Now
Michelin-starred n/naka chefs make onigiri, Japanese comfort food
5:04
Most Read
Advertisement
Power Rankings
Key lime pie is typically a collection of supermarket convenience foods: canned condensed milk, bottled lime juice, pre-made graham cracker crust.
I hate cluttering my kitchen with specialty tools, but I’ll make space for OXO’s cherry pitter.
A burger patty made with some proportion of dry-aged steak is so aromatic, you dare not dress it up with anything more than a little cheese and mayo, according to Katie Flannery of Flannery Beef in the Bay Area.
Chef Vartan Abgaryan of Yours Truly in Venice serves Flannery’s Jorge steak with a floral herb and citrus gremolata, teeming with sweet poached garlic cloves, and a side of grilled broccolini dressed in a tart balsamic vinaigrette.
Chef Brandon Kida of Hinoki & the Bird in Century City utilizes the intense beefy flavor of prime hanger steak as a backdrop to flavor with loads of red chiles and Sichuan peppercorns.
If you think there’s nothing new to learn about steaks, think again.
More stories
Advertisement
Advertisement