From a new cocktail bar in the Theater District to a new Greek restaurant in Beverly Hills, here’s what’s happening in the Los Angeles food and drink world: Thai town sweets: Pastry chef Justin Chao, who trained at the Michelin-rated Le Meurice in France, has made a name for himself supplying guests… April 24, 2018April...
Love shrimp? We understand. Which is why we’ve compiled , including options for grilled shrimp, barbecue shrimp, shrimp salads, stir-fries, tacos and more. And, no, we didn’t forget bacon-wrapped shrimp. April 24, 2018April 24, 2018Read More
A Q&A with Jim Denevan, founder of the Outstanding in the Field pop-up dinners that often take place at unique locations around the world. April 23, 2018April 23, 2018Read More
So what does brown butter improve? We have covering everything from cookies to mashed potatoes, asparagus to salmon and more…. April 23, 2018April 23, 2018Read More
Happy Saturday and welcome to the weekend. If you’re one of the many people who celebrated 4/20 yesterday (a day designated to celebrate cannabis), you might be interested in Test Kitchen director Noelle Carter’s , seeing as butter is the base for most delicious things… April 21, 2018April 21, 2018Read More
If you want to understand why Narisawa is often considered to be among the best restaurants in the world, you might have a look at Satoyama Scenery, a kind of seven square inches of edible forest floor that is constructed from sprigs of mountain herbs, a scattering of cherry blossoms, rough cylinders… April 20, 2018April...
Happy 4/20. Have you planned your munchies yet? Now that California has officially entered the land of legal pot, it’s high time we know what to do with it. And while smoking is a time-honored tradition, what about those of us who prefer to nibble our way to bliss? Because butter is the foundation… April...
In honor of 4/20, a local chef breaks down the joys of cooking high, and what he likes to make and eat while he’s stoned. April 20, 2018April 20, 2018Read More
What’s in season: If you’ve never prepared an artichoke before, the process can be a bit intimidating. Artichokes are edible thistles with tough, thorny exteriors that require time and patience to prepare. But the results are worth it — there’s a reason why they’ve been prized since Roman times… April 20, 2018April 20, 2018Read More
A Q&A with Laura Avery, the woman behind the Santa Monica farmers markets. April 20, 2018April 20, 2018Read More