Good Food on the Road, Restaurants »

Jonathan Gold Reviews Odys + Penelope

Posted May 22, 2015 by | 0 Comments | ]
Photo: Dylan + Jeni

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he takes us to Odys & Penelope, the newest restaurant from husband and wife team Quinn and Karen Hatfield. He is fond of the meats cooked over live fire, but a porridge of millet and cauliflower and a slice of chocolate pie steal the show.

Recipes »

Recipe: Whiskey Walnuts (For Your Next Ice Cream Sundae)

Posted May 22, 2015 by | 0 Comments | ]
Whiskey Walnuts

Unlike most ice cream “cookbooks,” Big Gay Ice Cream: Saucy Stories and Frozen Treats: Going All the Way with Ice Cream, starts with the toppings, like this one for Whiskey Walnuts. Toss a handful of these over your favorite vanilla ice cream and you’ve got a semi-homemade grown up sundae.

Audio, Good Food on the Road »

Jonathan Gold’s Favorite Cocktails in LA

Posted May 15, 2015 by | 1 Comment | ]
Screen Shot 2015-05-15 at 7.20.36 PM

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. Instead of a restaurant review, this week we are highlighting his LA Times coverage on the city’s best cocktails.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Asanebo in Studio City

Posted May 8, 2015 by | Comments Off | ]
Screen Shot 2015-05-07 at 3.53.02 PM

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he revisits Asanebo in Studio City where he’s pleased to find seasonal Japanese delicacies like hairy crab from Hokkaido. He says the knifework alone makes the hairy crab an impressive dish, and the flavor is sweet and more subtle than the dungeness crab we find here.

Recipes »

Recipe: Salad of Chicken, Cherries, and Watercress with Creamy Tarragon Dressing

Posted May 7, 2015 by | 1 Comment | ]
Bird_Day_460

Southern California farmers’ markets are overflowing with cherries this spring. If you can resist the temptation to eat them straight from the bag, this seasonal salad from Diana Henry’s book, A Bird in the Hand, is a fun way to bring cherries into a savory dish.

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Empress Pavilion in Chinatown

Posted May 1, 2015 by | 2 Comments | ]
empress pavilion

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he returns to the rekindled Empress Pavilion in Chinatown. When the restaurant first opened in the late 1980′s customers waited 2 hours for dim sum. Today the lines have moved to the San Gabriel Valley, but Jonathan says the dim sum at the newly renovated Empress Pavilion remains a solid (line-free) option.

Beverages, Recipes »

Cocktail Recipe: Sangrita Verde

Posted May 1, 2015 by | Comments Off | ]
Photo: Dylan + Jeni

At B.S. Taqueria in Downtown LA, beverage director Michael Lay serves a green riff on sangrita blending juices like celery, tomatillo, cucumber and jicama with citrus and a hit of spice.

Beverages, Drink, Recipes »

Cocktail Recipe: B.S. Taqueria’s Hoja Santa Margarita

Posted May 1, 2015 by | Comments Off | ]
Photo: Dylan + Jeni

The Hoja Santa at B.S. Taqueria in Downtown LA is a riff on a margarita, but the addition of the Mexican herb hoja santa and cucumber make this cocktail extra refreshing (and perfect for washing down one of chef Ray Garcia’s clam and lardo tacos.)

Good Food on the Road, Restaurants »

Jonathan Gold Reviews Cadet in Santa Monica

Posted April 24, 2015 by | 1 Comment | ]
IMG_7538

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he visits Cadet, the solo project from chef Kris Tominaga (formerly of Hart & the Hunter). While he’s intrigued by the concept, Jonathan is less impressed with the execution of the large plates which are served with an assortment of house-made side dishes. However, he suggests that it’s a solid watering hole with an interesting bar program and satisfying snacks.

Uncategorized »

Recipe: Marc Vetri’s Spaghetti with Pepper Ragù

Posted April 23, 2015 by | Comments Off | ]
Mastering Pasta_Spaghetti Pepper Ragu_Photo Credit Ed Anderson

This recipe for Spaghetti with Pepper Ragù is from chef Marc Vetri’s new book Mastering Pasta. He says, “This is a simple dish, but the mix of peppers makes it special. If you use only one kind of pepper, the ragù won’t have the same complexity.”

BROUGHT TO YOU BY