Audio, Drink, Holiday Food, Recipes »
Put down the carton, real eggnog is made from scratch. For the best results, some say to age your eggnog for at least three weeks or up to a year before drinking.
The Coachella lineup that festivalgoers eagerly anticipate each year is not usually the list of food vendors who make it out to Indio’s polo field. But this year the festival has revved up their food offerings by recruiting prominent L.A. chefs and by bringing in Outstanding in the Field.
Jeff Miller of Thrillist who has been to Coachella almost every year of the festival’s existence …
Look no further for your inspiration to throw a tiki party.
Drink, Recent Shows, Recipes, Restaurants »
This week on Good Food, Evan deconstructs The Pinkerton – the creation of Christiaan Rollich, who manages the bar programs of Suzanne Goin and Carolyn Styne’s Lucques, A.O.C. and Tavern.
Commentary, Drink, Eating »
From cronut-knockoffs, to no-show reservation Twitter shaming, it’s been quite a year for L.A.’s eaters.
Books, Culinary Mentors, Drink, Memoir »
Some food books aren’t cookbooks. They can be reference works or omnibus volumes or inspirational books that straddle the line between cookbook, history and personal voyage. There were so many great ones this year, which is terrific for we readers, so I apologize if I’ve left out your favorite. My absolute favorite culinary read of the year were Bill Buford’s essays found in the giant …
Audio, Drink, Recent Shows »
Absinthe, vermouth, genever – these all fall under the category of spirits that used to be medicine. This history-rich sector of booze began as the work of alchemists and today have become prized ingredients on the mixology playground; but Silverlake Wine co-owner George Cossette says some of these spirits don’t need cocktails to shine. In fact, he prefers them neat.
Drink, Farmers Market, Recipes, Thanksgiving »
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. His bar arsenal includes bottles of stinging nettle infused Pisco, tequila infused with seaweed and guavas and mushroom scented bourbon. This Thanksgiving, he suggests a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth. The preparation is simple – but the ingredients need a week to infuse, so start now!
Drink, Food Politics »
In commemoration of the L.A. Aqueduct’s Centennial, KCRW’s Madeline Brand and Saul Gonzalez hosted a one hour audio documentary dedicated to a thing near and dear to us all: water– or specifically the story behind L.A.’s water.