The top food stories from this week at the Los Angeles Times:
Bill Addison gets the “big plate chicken,” among other dishes at Dolan’s Uyghur Cuisine in Alhambra.
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.
BAKING WITH ZOE
Gillian Ferguson remembers learning how to bake at Huckleberry with baker Zoe Nathan, including best baking practices.
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.
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And don’t forget the thousands of recipes in our California Cookbook recipe database.