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Food

Watch Mary Sue Milliken ‘Chef That!’ Fennel and Herb Grilled Rib Rack

Milliken ups the herbs and spices for maximum-flavor grilled ribs.

By Laurie Ochoa
, Betty Hallock, Stephanie Breijo and Mark E. Potts
Chef Mary Sue Milliken, who with Susan Feniger runs Socalo in Santa Monica, Alice B. in Palm Springs and BBQ Mexicana and Border Grill in Las Vegas, ups the herbs and spices for maximum-flavor grilled ribs. Find the “Chef That!” recipe at this L.A. Times Food link.

More “Chef That!”
— Chef Tips! With Mary Sue Milliken!
— ‘Chef That!’ Or how chefs cook — and think — different than the rest of us
— Anajak Thai’s Justin Pichetrungsi makes a Thai Ice Cream Sundae!
— Chef Tips! With Anajak Thai’s Justin Pichetrungsi!
Food
Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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