Getting Fresh with Salt & Straw’s Tyler Malek
Market Report producer Joseph Stone caught up with Salt & Straw’s Tyler Malek at the Santa Monica Farmer’s Market to talk about the wonderful world of ice cream.
Getting Fresh with Chef Nick Erven
Market Report producer Joseph Stone caught up with Rappahannock Oyster Bar’s Nick Erven at the Santa Monica Farmer’s Market to learn a bit more about the eclectic chef.
A California desert-inspired cactus confit
At Truss & Twine in Palm Springs, chef Michael Beckman serves a hyper-local cheese plate of cactus confit and Drake Farms goat cheese dusted in bougainvillea powder.
Spatchcock those spring chickens, says chef Danny Ye
At Terra Cotta in Koreatown, chef Danny Ye spatchcocks his organic, free-range birds before roasting them to perfection on a searing hot cast-iron skillet.
What do we want? A ‘Good Food’ tote bag!
Stacy Michelson has been drawing since she was a little kid. But it was a trip to Japan in her teens that got Michelson doodling food caricatures with big personalities. She…
Marinated octopus with celtuce purée, blood orange and olives
If you’ve never had celtuce before, you’re not alone. Chef Zak Walters, chef and co-owner of Salt’s Cure, tells us what’s not to love about this versatile yet often overlooked stem lettuce.
Sundays at the Hollywood Farmers’ Market
Contributor Scarlett Robertson teamed up with our digital producer Camellia Tse to introduce us to the people who bring us our local produce, milk, mushrooms, eggs and seafood at the Hollywood Farmers Market.
Chef Mark Peel’s leek tart
Winter is peak season for green, stalky leeks. Chef Mark Peel of Bombo at Grand Central Market in Downtown LA shares his favorite leek tart recipe.
‘The King’ of Baldoria
At Baldoria in Little Tokyo, David King works Marrakech limonettes into a Darjeeling tea-infused vodka cocktail inspired by Arnold “The King” Palmer.
Little Fatty’s zhajiang mian
Chef David Kuo’s spin on zhajiang mian at Little Fatty in Mar Vista combines Korean black bean paste with Taiwanese tian mian jiang in one highly addictive dish.
