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‘Daily Dish’

More slurping on Sawtelle: Miyata Menji to open Wednesday

Sawtelle is booming with another round of new restaurants, and the next anticipated opening is Japanese import Miyata Menji — the tsukemen joint that has taken over what was the former gr/eats space. A bold move with Tsujita L.A., which serves ramen and tsukemen at lunch, directly across the street?   Japanese comedian Tetsuji Miyata brings his Miyata […]

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This week’s Culinary SOS: Julienne’s double-chocolate espresso cookies

This week's Culinary SOS comes from Pat Schwanhausser in Elkin, N.C.: I am from North Carolina and recently visited Los Angeles. While there I visited Julienne in San Marino. The double-chocolate espresso walnut cookie is the best I have ever eaten. Would it be possible to get the recipe for this cookie? Julienne was happy […]

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A week of matzo brie at Jar

If you didn't grow up with it — and maybe even if you did — matzo brie is the culinary equivalent of  wet cardboard. Jar chef Suzanne Tracht is out to change that impression. In honor of Passover, Tracht is offering a week of matzo brie variations. Though it's typically eaten at breakfast, Tracht will […]

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Object of Desire: The sandwich

You are in line at Roma Deli, because that is where you go in Pasadena when you are in need of prosciutto, fresh mozzarella or pecorino di Sardo, and the woman in front of you has just ordered a sandwich. Maybe you have been to Roma a hundred times in your life, because the need […]

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Photos: Putting the L.A. Times’ king cake recipe to the test

From the looks of it, our Mardi Gras king cake recipe was a hit. Times Test Kitchen Manager Noelle Carter crafted a king cake recipe rich with butter, cream cheese, toasted pecans and apples. She said it was the perfect way to mark Mardi Gras — the end of Carnival season — before Lent begins. […]

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Test Kitchen tips: Soak your wooden skewers

Before you throw your next batch of skewers on the grill, take some time to soak the wood before threading the food. Wooden skewers, like the classic bamboo skewers pictured above, can burn easily over a hot grill. Soaking them in warm water for 10 to 20 minutes before threading will keep the skewers from […]

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Have a piece of pie for National Pi Day

Today is National Pi Day, celebrating the mathematical constant 'pi' or approximately 3.14. If you're a math geek, today probably means doodling the symbol in your notebooks or playing around with the irrational number. For foodies — or anyone with a sweet tooth — the similarity in pronunciation to a beloved dessert can mean only […]

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Taco Tuesday: The joys of barbacoa

There are few pleasures more reliable in Los Angeles than the lamb barbacoa at My Taco in Highland Park. This is not, unless I'm mistaken, the legendary barbacoa of rural Hidalgo, pit-roasted for hours in a wrapping of maguey leaves, but more of a city version: a delicate, spicy tangle of long-cooked meat crisped on […]

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Lou Amdur to sell Lou

Sad news today for regulars of Lou Amdur's Hollywood wine bar Lou. Amdur posted the following on his blog today: "Dear friends, I am selling my wine bar. I do not yet know when our last day of business will be: it may be as soon as the end of the month or perhaps a […]

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This week’s Culinary SOS: RockSugar’s festive rice

This week's Culinary SOS comes from Helga Niederhoff in Pacific Palisades: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? RockSugar was happy to share its recipe for this wonderfully fragrant […]

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