The trick to keeping these ribs juicy and flavorful is to brine them overnight. Use a combination of garlic, orange zest, fresh bay leaves, rosemary, thyme, black peppercorns, coriander seeds, fennel and cayenne to give them a slight kick.
Anya Fernald worked with dairy farms and artisanal producers in Europe before launching Slow Food Nation and building Belcampo Meat Co.’s vertically integrated meat empire from the ground up. Fernald has also just published a new cookbook, “Home Cooked,” in which she shares recipes and the story of how Belcampo was born.
After returning to Los Angeles from a revelatory trip in the Philippines, Isa Fabro started making desserts that pay homage to her Pinay roots. Watch this driven, funny 39-year-old Filipino-American chef make her signature isamadas for KCRW’s video team at Unit 120 in Chinatown’s Far East Plaza.
A growing group of second generation Filipino-Americans are reintroducing Los Angeles to the flavors of their culture and cuisine, including Chad and Chase Valencia. Their weekly pop-up at Alvin Cailan’s culinary incubator space Unit 120 in Chinatown’s Far East Plaza is called LASA. The restaurant features a “Pinoy-California” menu that Jonathan Gold says is all its own.