In the Philippines, kinilaw is a ceviche-style dish of raw seafood or meat. Pinoy chef Chad Valencia of LASA shares his take, which is inspired by traditional Filipino cooking techniques and seasonal California ingredients.
Few things are more satisfying than the cool, crunchy snap of a zesty pickle on a hot summer day. Little Dom’s chef and owner Brandon Boudet shares this recipe for spicy bread and butter pickles. Try it with cucumbers or with green tomatoes.
Today at the market, Chef Ted Hopson is shopping for shishito peppers for a ssamjang beef tartare dish on the menu at The Bellwether. One in every 10 shishitos will pack some heat; you’ll never know which one’s hot and which one’s not until you take a bite.