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‘Daily Dish’

Test Kitchen video tips: Storing oils

  I'm often asked by new Test Kitchen interns why we keep our oils in the refrigerator. Essentially, we refrigerate our oils to keep them fresh and from going bad. Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed to light. Refrigerating them extends their shelf [...]

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Golden Road Brewing is open for growler fills

Those who want to enjoy the first two offerings from the new-on-the-scene Golden Road Brewing at home won't have to wait for the outfit to start offering cans, which won't be available until late November or early December. This weekend the brewery will open one of its three warehouses to start selling 32-oz. growlers for $10 apiece. The [...]

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‘Bought, Borrowed & Stolen': 20 years of Allegra McEvedy’s secrets

Allegra McEvedy has been cooking professionally for more than 20 years, working her way through a batch of restaurants in London, most notably the River Café and the Cow, in addition to stints at American eateries Rubicon (now closed) and Jardinière in San Francisco, and New York's Tribeca Grill. The Cordon Bleu alumnus was chef-in-residence [...]

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’13 Days of Halloween’ at Village Bakery

"The 13 Days of Halloween" start on Wednesday at Village Bakery & Cafe in Atwater Village. On each of the 13 days leading up to Halloween, the neighborhood bakery offers a different scary treat. By Halloween Day, all 13 will be available. It's sort of like an Advent calendar for Halloween rendered in baked goods [...]

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The quince: Queen of the fall fruits

Everyone has their favorite fall fruit. For some, it's persimmons; others love apples or pears. For me, it's the quince, oddball fruit that it is. When I spotted the first ones of the year at the Long Beach farmers market Sunday, I felt like running up and down hollering, "The quince are here! The quince [...]

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5 Questions for Amelia Posada and Erika Nakamura

Amelia Posada and Erika Nakamura are owners and operators of Lindy & Grundy Meats, a new old-fashioned butcher shop on Fairfax Avenue. Pasadena native Amelia met Erika, who's from Tokyo, while in New York. Soon after, a romantic relationship developed and their culinary adventures began. After attending the French Culinary Institute, Erika worked at an [...]

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Coveted: Laguiole pizza server from Matali Crasset

Now that all you home cooks are busily trying to replicate Pizzeria Mozza’s pies from just-published “The Mozza Cookbook,” you’re wishing you had a pizza server, am I right? For those who just don’t want to pick up a slice of pizza and heave it onto a plate, enter this sleek pizza server made in Laguiole, [...]

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Take a peek: Corina Weibel’s home kitchen

So what does the home kitchen of your favorite chef really look like? Is it really some stainless-steel streamlined laboratory, complete with all the expected electronic bells and whistles? You might be surprised. The kitchen at the house of Corina Weibel, chef and owner of Atwater Village favorite Canele, is just as homey as can [...]

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Cookbook keeps it all in the El Bulli family

Did you ever wonder what staff meals were like at El Bulli, Ferran Adria's late, great monument to experimental cooking? It wasn't all spherical olives and foam, that's for sure. At least, not judging by Adria's newest book, "The Family Meal." It's a big, handsome tome that offers a lot of interesting, if sometimes curious, [...]

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Caitlin Williams Freeman and SFMOMA’s latest edible art offering

Caitlin Williams Freeman is the in-house pastry chef at the San Francisco Museum of Modern Art's rooftop cafe. The former UC Santa Cruz photography student co-founded Miette. Then in 2001, in what she thought would be a temporary stint, she started making pastries for her husband James Freeman's Blue Bottle Coffee locations. When his company landed [...]

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