The brainchild of Waylynn Lucas, former pastry chef at The Bazaar by José Andrés, Fonuts sells an unexpectedly delicious item: the baked doughnut. uhockey was wary at first since uhockey’s own experiments with baking doughnuts yielded dry, muffinlike creations. But Fonuts uses a special technique involving high humidity, pressure, and heat to yield doughnut magic. [...]
The brainchild of Waylynn Lucas, former pastry chef at The Bazaar by José Andrés, Fonuts sells an unexpectedly delicious item: the baked doughnut. uhockey was wary at first since uhockey’s own experiments with baking doughnuts yielded dry, muffinlike creations. But Fonuts uses a special technique involving high humidity, pressure, and heat to yield doughnut magic. [...]
The brainchild of Waylynn Lucas, former pastry chef at The Bazaar by José Andrés, Fonuts sells an unexpectedly delicious item: the baked doughnut. uhockey was wary at first since uhockey’s own experiments with baking doughnuts yielded dry, muffinlike creations. But Fonuts uses a special technique involving high humidity, pressure, and heat to yield doughnut magic. [...]
Brewed Awakening Since we’re pressured to make New Year’s resolutions, shouldn’t the world also commit to end-of-the-year indulgences? Our’s breaks down to a commitment to “drink more beer.” Next week, beer geek Joshua M. Bernstein will be in L.A. to lend a hand while touring behind his new book, Brewed Awakening: Behind the Beers and [...]
I love this stuff. The other day I was making a soup out of some kale from the garden, some leftover chickpeas and a few odd potatoes (along with a bay leaf, some garlic and fresh thyme). But it needed something. Found in the fridge: an almost used-up tube of Mutti tomato paste. I squeezed [...]
Anne Fishbeinthe invisible restaurant criticDear Mr. Gold: The most authentic borscht in L.A. — other than at Grandma’s kitchen? –Devin Saez, via Facebook
WHY South of France—inspired dining morning, noon or night in a pretty Côte d’Azur setting. WHAT Hollywood’s glitzy W Hotel may seem an improbable place to find a bright brasserie seemingly transplanted from Cannes, but this bustling, white-tiled, marble-floored spot is good for business meetings, visitors touring Hollywood and post-clubbing late meals. The menu is [...]
“So it looks like I was wrong back three or four years ago, along with many other hounds, in thinking that the Asian Cajun fad in the [San Gabriel Valley] would die out and the imitators jumping on the Boiling Crab/Crabulous bandwagon would fall by the wayside. But in fact there are quite a few [...]
“So it looks like I was wrong back three or four years ago, along with many other hounds, in thinking that the Asian Cajun fad in the [San Gabriel Valley] would die out and the imitators jumping on the Boiling Crab/Crabulous bandwagon would fall by the wayside. But in fact there are quite a few [...]
“So it looks like I was wrong back three or four years ago, along with many other hounds, in thinking that the Asian Cajun fad in the [San Gabriel Valley] would die out and the imitators jumping on the Boiling Crab/Crabulous bandwagon would fall by the wayside. But in fact there are quite a few [...]
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