Newsletter: In the kitchen: Winter comfort food
When the weather dips below 80 degrees, it’s time to break out the scarves and bundle up. Welcome to wintertime as we know it in Southern California. Granted, we may not need to break out the ice shovels or preheat the car before heading in to work in the morning, but the cooler weather gives us an excuse to find the long sleeves and knitted headwear, even if they’re more for fashion than function. It’s also time for our favorite comfort food recipes. Because nothing warms a body up like a warm bowl of soup. Or mac ’n’ cheese.
60 YEARS OF CASA VEGA
When it comes to historic Los Angeles restaurants, Casa Vega easily makes the list. The Sherman Oaks institution, which opened in 1956, has hosted everyone from from Marlon Brando to Gwen Stefani, Cary Grant to Michael Jackson, serving up both Mexican food and a cozy atmosphere. If it’s been a while since you’ve eaten there, brush up on your Casa Vega history and check out recipes for a few of the restaurant’s most famous dishes. Chicken enchiladas, anyone?
NIGERIAN COMFORT FOOD
Chef Tunde Wey has been cooking the food of his native Nigeria as part of his traveling Blackness in America dinner series, the meals curated as much for open discussion as for food. Food editor Amy Scattergood caught up with Wey to talk about the series, and was able to snag his recipe for frejon, a sweet Nigerian black bean dish flavored with garlic, cloves and coconut milk.
MASHED POTATOES 101
Noelle Carter, Los Angeles Times Test Kitchen director, demonstrates how to whip up mashed potatoes.
MEET YOUR NEW FAVORITE MAC ’N’ CHEESE RECIPE
For many of us, mac ’n’ cheese is the ultimate comfort food: You have cooked pasta and plenty of melted cheese under a crisp topping that usually includes more cheese. If you’re a smoked Gouda fan, you’re bound to love this recipe, combining smoked Gouda with pasta, onion, a touch of hard cider and a crusty panko topping that includes still more Gouda. You’re welcome.
WHAT TO DO WITH ALL THE BROCCOLI IN SEASON NOW
Is broccoli a comfort food? It’s all in the way you prepare it. Generally in season from the winter months well into spring, there are countless ways to show this vegetable a little love. Roast it, sauté it or shred it and serve raw as a quick salad or slaw. Or get creative and deep-fry it, then toss it with a quick dressing of malt vinegar, soy sauce, sugar and chile flakes for a touch of heat. We compiled some of our favorite recipes. (And no, we didn’t forget the broccoli casserole.)
Love cooking as much as I do? Follow me @noellecarter
Check us out on Instagram @latimesfood
Counter Intelligence: Sign up for Jonathan Gold’s weekly newsletter
Check out the thousands of recipes in our Recipe Database.
Feedback? We’d love to hear from you. Email us at food@latimes.com.
