This soufflé recipe from Greg Patent is a classic, and it’s the perfect recipe for a cozy night in.
Cauliflower is in season, and it is more popular than ever. So why not make this recipe for roasted cauliflower?
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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 …
Looking for a challenging and unique Super Bowl snack menu? We have the recipes for you.
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Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …
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Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko Sakai, who works under the umbrella organization Common Grains, has made it her mission to deepen Americans understanding of Japanese cuisine and culture. She shares her tips for making dashi …
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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 …
If you have ever been tasked with separating pomegranate arils from their white pithy interior, you will sympathize with chef Einat Admony who as a child would spend days cracking and separating a case of pomegranates for her mother’s famous marmalade. This recipe for Chicken with Pomegranate and Walnut (inspired by Admony’s mother) requires sorting 10 cups of pomegranate seeds. “If, for some crazy reason, …
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Have years of an ailing economy in Cuba caused Cuban cuisine to disappear in its birthplace?
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The current food scene in LA has two parts – one that you the diner participate in and get to see. But the other is more mysterious and happens for the most part behind closed doors. This is the world of chefs kicking back after a night on the line. A world where friendships are made, where people talk shit, and every once in …