“Everything should be made as simple as possible, but not simpler.” Albert Einstein Take our cassoulet, for example, you simply need to nestle some of our confit duck legs, Peads and Barnetts’ butifarra sausages, and Nueske bacon into our cassoulet beans (slow-cooked flageolets in a rich bean broth), then top with breadcrumbs and bake it until it’s bubbling...
The secret is out, but nonetheless, we want to introduce you to a small, family-run Glendale gem. Mini Kabob, was one of three LA restaurants included in the New York Times Restaurant List of 2021, among “The 50 places in America we’re most excited about right now.” Armen Martirosyan and his parents cook stellar...
This week we have handmade vegetable and pork xiao long bao (soup) dumplings from Hui Tou Xiang dumpling workshop in San Gabriel. Xiao long bao, also known as soup dumplings, have molten pork broth concealed inside. The vegetable dumplings are stuffed with napa cabbage, mushrooms, bean curd, carrots, and glass noodles and can be steamed or...
We felt it was time to bring back some Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd. We’ve got Delmy’s frozen pupusas; classic bean and cheese pupusas in the familiar white masa, as well as my favorite, loroco and cheese...
We felt it was time to bring back some Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd. We’ve got Delmy’s frozen pupusas; classic bean and cheese pupusas in the familiar white masa, as well as my favorite, loroco and cheese...
Our international house of spatchcock is marinating organic, free-range chickens in a cajun spice blend. We promise they won’t be too spicy for the kids… More finger-licking than lip stinging. Jason Kim of Forage is making us a batch of his creamy macaroni and cheese with breadcrumb topping in packaging ready to go in...
Are you ready to try your hand at something new? The dosa kit is back. This meal in the making comes from Jordan Maseng, a Chez Panisse alum and devoted student of world cuisines. His curiosity has led to extensive traveling and tinkering. The resulting dosa project is one of our favorite...
We are kicking off the new year with an Italian-inspired menu that’s pure Silverlake. Let’s start with some authentic Italian from Ceci’s Gastronomia, Silverlake’s new spot for prepared, handmade food. Everything in this little storefront is created and served by a husband and wife team, Francesco and Francesca, with a side of...
