The top food stories from this week at the Los Angeles Times:
Genevieve Ko explores the joy of burnt Basque cheesecake with Dialogue chef Dave Beran, and yes, there’s a recipe.
A PICO HUMMUSIYA
Patricia Escárcega reviews Hasiba, the hummusiya (great word, that) on Pico from the Lodge Bread Co. folks.
CALIFORNIA SOUL FOOD
Bill Addison pulls up a chair at Alta Adams, chef Keith Corbin’s West Adams soul food restaurant.
A GARAGE FULL OF RYE
Amy Scattergood heads to Orange County to find an artisanal bakery in a converted Tustin garage.
IN PRAISE OF MENUDO
Hadley Tomicki checks out Mr. Menudo Oficial, a pop-up menudo stand in Compton.
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, cafe, 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.
Check us out on Instagram at @latimesfood.
And don’t forget the thousands of recipes in our California Cookbook recipe database.