Curtis Stone’s first job in Australia was at a butcher shop. So it’s no surprise that his new Hollywood restaurant Gwen includes a patio, an asador-style grill, two bars and — you guessed it — a meat market.
Ask Koreans and Korean-Americans where to find the best bulgogi in town and they’ll probably tell you: “My mom’s version is the best.” At Gwang Yang, the recipe for preparing the marinade and the meat has been carefully guarded for three generations.
The menu at Paley may sound retro but Jonathan Gold says Chef Greg Bernhardt’s take on California cuisine is decidedly contemporary. Give the Paley Plateau, gochujang beef tartare and popcorn ice cream a try.
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.
Summer is here and lucky for us, Miro Chef Gavin Mills shares this recipe for corn and tomatillo salad with crispy pig ears and green harissa. Vegetarians, this salad stands up just fine on its own without the pig ears.
It doesn’t get much more summer than corn. With and without worms! Don’t be alarmed if you find one crawling in an ear, says the chef at Miro, Gavin Mills, who is picking up some bicolor corn at the Finley Farm stand this week.