The nonprofit public art initiative known as Los Angeles Nomadic Division (LAND) was founded in 2009 to curate site- and situation-specific contemporary art projects in L.A. and farther afield. The organization has featured "Nomadic Nights," an ongoing series of events, in various locations throughout L.A. that reflect the diverse ways in which contemporary artists engage [...]
January 25, 2012 | Posted in
Daily Dish |
Read More »
Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad — rancid nuts tend to have a sharp, bitter flavor, and can ruin a recipe. When buying nuts, shop at a store that has a rapid turnover — odds are, the nuts [...]
January 24, 2012 | Posted in
Daily Dish |
Read More »
Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad — rancid nuts tend to have a sharp, bitter flavor, and can ruin a recipe. When buying nuts, shop at a store that has a rapid turnover — odds are, the nuts [...]
January 24, 2012 | Posted in
Daily Dish |
Read More »
Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad — rancid nuts tend to have a sharp, bitter flavor, and can ruin a recipe. When buying nuts, shop at a store that has a rapid turnover — odds are, the nuts [...]
January 24, 2012 | Posted in
Daily Dish |
Read More »
Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad — rancid nuts tend to have a sharp, bitter flavor, and can ruin a recipe. When buying nuts, shop at a store that has a rapid turnover — odds are, the nuts [...]
January 24, 2012 | Posted in
Daily Dish |
Read More »
When shopping for citrus, choose fruit that are heavy for their size — they'll be the juiciest. And look for fruit with nice, tight skins. Avoid fruit that are wrinkled or spotted, or feel lightweight. You can generally tell the ripeness of the fruit by the thickness of the rind — the thinner the [...]
January 23, 2012 | Posted in
Daily Dish |
Read More »
This week, Food writer Jenn Garbee explores chefs who bridge the gap with their suppliers by spending some quality time on the farm: It's ironic, in a rosemary-infused sort of way, that in today's farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to [...]
January 22, 2012 | Posted in
Daily Dish |
Read More »
I saw Ruth Reichl the other day. I seriously don't think I need to explain who she is, but for anybody who doesn't know, she's a former Los Angeles Times food editor, former New York Times restaurant critic, former editor in chief of Gourmet magazine and now an author, editor, and editorial advisor to the [...]
January 21, 2012 | Posted in
Daily Dish |
Read More »
I saw Ruth Reichl the other day. I seriously don't think I need to explain who she is, but for anybody who doesn't know, she's a former Los Angeles Times food editor, former New York Times restaurant critic, former editor in chief of Gourmet magazine and now an author, editor, and editorial advisor to the [...]
January 21, 2012 | Posted in
Daily Dish |
Read More »
Looking for an easy entertaining dish? In today's Eat Beat, Test Kitchen manager Noelle Carter shows how to prepare grilled shrimp skewers with charmoula (a North African spice blend combining bright fresh flavors including lemon, garlic, ginger, cilantro, paprika and a little olive oil). You can find the recipe here. Catch our televised recipe demonstrations [...]
January 20, 2012 | Posted in
Daily Dish |
Read More »
RSS Feed
Become a Fan
Follow Us
