What does it take to run a successful restaurant in a major metropolitan area like Los Angeles? Chefs, managers and owners weigh in.
Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”
For the Japanese, New Year’s is a holiday steeped in tradition. Chef David Schlosser marks the occasion with ozōni and handmade soba at his restaurant, Shibumi, in Downtown LA. Learn how he makes his buckwheat noodles and go behind-the-scenes with our digital producer, Camellia Tse, to the annual mochi-making celebration at Chino Farms.