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‘Daily Dish’

Happy National Coffee Day!

For many of us, the day begins with a steaming cup of joe. It's how we wake up, and sometimes how we survive throughout the day. We are addicted to the strong aroma, robust flavor — and, of course, the caffeine can help. Today is National Coffee Day, and although coffee is mostly made for [...]


Speculoos slowly spreading through L.A.

Some say Speculoos is the new Nutella. It looks like peanut butter but tastes like the gingerbread, cinnamon-flavored cookie it's made from, known as biscoff. (You may know the flavor from those cookies handed out on Delta airlines.) The popular Belgian cookie via paste is making its way over the Atlantic and now it's coming [...]


No ordinary peeler: Meet the micro-serrated peeler from Oxo

I love this peeler, which, despite its looks, is no ordinary peeler. This one has a micro-serrated blade, the better to whip the velvety skins off peaches for peach cobbler. No more blanching the peaches for a few seconds to get the skins to slip off more easily. Just work the blade of the Oxo [...]


5 Questions for Jeff Mahin

Jeff Mahin is chef-partner of Stella Rossa Pizza Bar in Santa Monica. As the son of a scientist and engineer, the 27-year-old followed in his family's footsteps by studying science and math at UC Berkeley before landing a job as a laboratory assistant at Heston Blumenthal's Fat Duck in England. He now works with Lettuce Entertain You Enterprises, the [...]


This week’s Culinary SOS: Hot cheesecake from Mount Zion Hotel

This week’s Culinary SOS comes from Nadine Steinberg in San Clemente: My husband and I just returned from a trip to Israel to attend the wedding of one of his former students. We stayed at the beautiful Mount Zion hotel in Jerusalem, which served an incredible Israeli breakfast. In addition to a wide array of [...]


Behind the scenes for this week’s Food cover shoot

For this week's cover story, restaurant critic S. Irene Virbila explores the wonderful twilight ritual of aperitifs: As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner apéritif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and [...]


Rosh Hashanah recipes from the Test Kitchen

In this week's Food section, cookbook author Phyllis Glazer writes about Rosh Hashanah: It doesn't matter whether you were born in Brooklyn or Borneo — if you're Jewish you'll probably include honey on your shopping list for Rosh Hashanah, the Jewish New Year, which begins on the evening of Sept. 28. But think beyond the [...]


‘Top Chef’ is gonna be big in Texas

The next edition of "Top Chef" might be held in Texas, but Southern California will be well-represented, with five Los Angeles-area chefs competing, including probably the biggest surprise of the season: 51-year-old Laurent Quenioux, late of Bistro LQ, now popping up at various places including Vertical Wine Bistro. Also representing for the Southland are Nyesha [...]


Spice Table expands lunch, adds rice bowls and cheeseburger

Spice Table chef-owner Bryant Ng, who serves banh mi at lunch at his downtown Singaporean-Vietnamese restaurant, says that because so many people have requested dinner items for their noontime meal, he's fired up the grill and added his cheeseburger to the menu. The Spice Table cheeseburger is ground prime short rib, curried pickled cucumbers, sambal, [...]


Good Food festival links cooks, growers, workers

The idea of "good food" means many things, depending on your perspective. It could be delicious food, or food that's good for your health. The term has been adopted by policymakers to mean food that's good for the economy, or good for the workers who grow or process it. All those definitions were on the table [...]


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