Featured, Fish, Holiday Food, Meats, Recipes, Veg »

Recipes: Good Food Passover

Matzo Lasagna for Passover

Over the years I’ve written a number of recipes for Passover that have found their way onto various sites.  Here’s the complete list along with Passover recipes from friends that we’ve posted on this blog in the past.
Angeli Sephardi Haroset
Pesce in Carpione (Gefülte Fish substitute)
Italian Chopped Liver + More
Vegan Matzo Balls
Matzo Brei (Two Ways)
Evan’s (used to be Bittman’s) Pot Roast 
Angeli Matzo Lasagna
Spring Vegetable Saute
Artichokes …

Books, Events »

Event: David Tanis Comes to Town

Posted March 29, 2014 by | Comments Off | ]
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David Tanis, former Chez Panisse Chef, current City Kitchen Columnist for the NY Times and noted cookbook author, is coming to town and many doors are being flung open to welcome him.

Cookbooks, Featured »

Our Latest Cookbook Club Pick is Down South by Donald Link

Posted March 26, 2014 by | Comments Off | ]
Down South

After tasting Chef Donald Link’s deceptively simple plate of crab pasta at last year’s Alex’s Lemonade Food Tasting benefit I became obsessed with learning more about his food. His book is our latest Cookbook Club pick.

Audio, Eating While Traveling, Featured, Recent Shows, Restaurants »

Joël Robuchon: My Introduction to the Refined World of Luxury Fine Dining

Posted March 17, 2014 by | Comments Off | ]
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Every since I saw the shocked look on Mr Gold’s face as I sat on the purple velvet sofa at Joël Robuchon at the MGM Grand and confessed I had never eaten at a super refined palace of fine dining I’ve been thinking about why. Why had I avoided the uber refined dining experience for so long?

Beverages, Recipes »

Recipe: Atole + Chocolate = Champurrado

Posted March 1, 2014 by | Comments Off | ]
Recipe for making Atole and Champurrado

It’s raining or still snowing or just plain cold. Time for a comforting warm beverage.  Chances are if you live in SoCal you’ve had atole or champurrado from a taco truck.  You’ve probably noticed that there is a great variability in the two drinks.  They can be thin or thick, chocolately or cinnamony. Maybe there’s hint of corny masa in the drink or perhaps …

Events, Restaurants »

Event: Sustainable Seafood Extravaganza

Posted February 26, 2014 by | Comments Off | ]
Sustainable Seafood Panel in Los Angeles

What:  The Fish in Your Dish.  Is it Sustainable?      When:  Thursday, February 27 6pm-9pm
Where:   Loyola Marymount University    Cost: $10 per person

 

Events, Featured »

Event: Good Fish vs Bad Fish – The Sustainable Seafood Dilemma

Posted February 18, 2014 by | Comments Off | ]
Sustainable Seafood Panel in Los Angeles

Are you concerned about seafood sustainability? A panel discussion and sustainable seafood tasting next Thursday will address the issue.

Celebrity Chefs, Cooking, DIY, Recipes, Veg »

Chef CJ Jacobsen’s Forest Floor Pear

Posted January 31, 2014 by | Comments Off | ]
Chef CJ's Forest Floor Pear

This is not a regular pear.  It’s not just that it’s an especially tasty variety (which it is), it’s that it smells just like hiking through a SoCal mountain trail.  It’s so aromatic that my truck cab was infused with the smell for days after transporting the pear from KCRW to my house.
How CJ did it:
Chef CJ Jacobson of Girasol in Studio City is …

Cookbooks, Featured, Recent Shows »

Ivan Ramen’s Shio Ramen: A 41-Page Recipe Challenge

Posted January 10, 2014 by | Comments Off | ]
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When I first started reading Ivan Orkin’s memoir-cookbook Ivan Ramen I was immediately engaged with his story. He shares the arc of his life thus far, how Japan works its magic on him, he falls in love (twice) has children and forges a life in Tokyo. It’s dramatic, sad, life affirming and unusual. His voice leaps from the page.
Then I arrived at the cookbook. …

Cooking, Eating While Traveling, Farmers Market, Featured, Italian, Markets, Produce Explainer, Vegan, Vegetarian »

Vegetable Spotlight: Puntarelle

Posted December 18, 2013 by | Comments Off | ]
Puntarelle from plant to plate

Puntarelle – Chicory elevated
If you’ve ever spent time walking the markets of Rome chances are you’ve seen thin curled slices of a celadon to white hued vegetable piled high or floating in a bowl of water.  Hopefully you had a salad of the puntarelle, a labor-intensive gift of fresh crunch with a hint of bitterness, often napped with a powerful anchovy garlic dressing. It’s …

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