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‘Daily Dish’

Test Kitchen tips: Chilling meats before slicing

Last week, we tested a potential recipe for our Culinary SOS column. The recipe was for tuna tartare, and it called for the tuna to be cut into a brunoise (a French term for a fine dice, typically 1/8-inch cubes). Because the tuna fillet was soft, we placed it in the freezer long enough to firm […]

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Forklore: Going tropical

In the 18th century, Europeans got to know the tropical world on an unprecedented scale. In the process, they got to know tropical fruits, which had the same sort of exotic appeal for them that they have for us today, except that they were vastly more expensive. Only a few varieties had any hope of […]

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This week’s Easter egg tips from the L.A. Times Test Kitchen

This week, we've got you covered when it comes to making and decorating your Easter eggs. We'll even help you figure out how to deal with the leftover eggs when the holiday is over! Food editor Russ Parsons shares the perfect way to hard-boil an egg: Cooking hard-boiled eggs is easy; cooking them right is […]

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Planet Dailies and Mixology 101 host star-studded opening

Jennifer Lopez, Arnold Schwarzenegger and Cee Lo Green were among the stars who helped celebrate the grand opening of Planet Hollywood founder Robert Earl's newest venue Planet Dailies restaurant and Mixology 101 lounge last night at the Grove Farmers Market. The celebrity attendees, which included Cat Deeley, Joe Manganiello and Chord Overstreet,   walked a mini […]

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That’s one big bunny: Easter at Valerie Confections

Looking for a gift to tuck into an Easter basket? Or just want to satisfy your own sweet tooth?  I all but swooned when I saw Valerie Confections' large chocolate Easter bunny. Weighing in at almost 1 1/2 pounds, this big guy is solid bittersweet chocolate, packaged for Easter and tied with a pink satin […]

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Test Kitchen tips: Easter egg decorating ideas

A few years back we ran a story on dying (and creatively un-dying) Easter eggs, taking inspiration from herbs growing in spring gardens and with a little help from vinegar or bleach. Continue reading after the jump for our decorating details. And please share your decorating ideas in the comments below — we'd love to […]

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Today’s Eat Beat: Carrots with honey, lemon zest and thyme

In today's Eat Beat, Food editor Russ Parsons shows you how to dress up your spring carrots with bright lemon zest and a little fresh thyme. The whole dish comes together in about half an hour. You can find the recipe here. Catch our televised recipe demonstrations on KTLA-TV Channel 5 every Wednesday and Friday […]

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L.A. has a winner among Food & Wine’s Best New Chefs

This evening Food & Wine magazine will toast the winners of their 24th(!) annual Best New Chefs award. Every year the editors, along with food writers and restaurant critics, pick 10 promising young chefs from across the country.  This year Southern California has one winner: Bryant Ng of the Spice Table in Little Tokyo, cited […]

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Palate in Glendale closes, permanently

Last week, Palate Food + Wine in Glendale posted a sign on its door that it would be "temporarily closed for reorganization" (a photo of the sign was published on Eater LA). But on Monday came news from chef-owner Octavio Becerra that Palate, a well-received restaurant on a stretch of Glendale's Brand Boulevard otherwise populated […]

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Forklore: Knobby food

What's the connection between pattypan squash and the bagel? OK, pretty remote, but it exists. In England, there's a traditional Lenten fruitcake called a simnel, which has both a filling and a frosting of almond paste. Originally, however, the simnel was a "sodden [boiled] bread," cooked by boiling the dough awhile and then baking it, […]

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