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‘Daily Dish’

Colored cutlery: Laguiole steak knives

Summer always seems to bring about either all white — or bright and bold colored — kitchenware. If you're veering on the color spectrum side of dinnerware, these steak knives by Laguiole might just find a home as cutlery on your dining — or outdoor patio — table this season. Made in France, each blade [...]

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Free Santa Maria Valley vineyard walks

Headed toward the Central Coast? Instead of just stopping to taste, why not get out into the vineyards, fit in some exercise,  and learn something at the same time? The grapes are coming on and it's beautiful out there. Santa Maria Valley Wines is sponsoring  three free vineyard walks in the coming months. The first [...]

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5 Questions for Roberto Berrelleza

Chef Roberto Berrelleza is chef-owner of Babita in San Gabriel. Once a manager maitre’d for the Hollywood Brown Derby, Berrelleza had been cooking up basic Mexican food — tacos, burritos, menudo and posole — for some time until he answered an internal culinary calling to feed Angelenos cuisine found in eateries around Mexico City. Leaving former [...]

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Test Kitchen tips: Convection and conventional oven conversions

Unlike conventional home ovens that radiate heat from a "still" source (generally the bottom and/or top of the chamber), convection ovens are equipped with fans to move hot air evenly around the oven chamber. The constant air circulation works to keep the temperature more consistent throughout the oven, eliminating hot spots, and can actually speed [...]

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This week’s Culinary S.O.S.: Pete’s Cafe’s bread pudding

Sometimes nothing beats a warm serving of bread pudding for dessert — that is, unless you top it with a drizzle of rich caramel and crème anglaise! This week's Culinary SOS comes to us from Kim in Culver City, who writes: "Dear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar [...]

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Test Kitchen tips: Cleaning tamarind pulp

Today's really fun Master Class article on ketchup (hold the tomatoes!) by Sang Yoon includes a great recipe for fig and tamarind ketchup. I love the tart, bright flavors of tamarind. Found in cuisines throughout the world, it's a perfect ingredient when you want to add a fresh "zing" to a dish, giving it a [...]

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Your new caffeine fix: Cookies

It might be painful, but just for a second, imagine skipping your morning coffee. Gasp! For some, having that morning cup of coffee is not only a ritual, it’s a godsend. And when time is short, sometimes adding a bite to eat is out of the question.  Esther Kang, the owner of Batch from Scratch, [...]

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Perch opens high above Pershing Square

Downtown got a doozy of a new rooftop restaurant and bar when former Must Wine Bar owners Coly Den Haan and Rachel Thomas opened Perch last week. Located on the 15th floor of the historic Pershing Square Building on Hill Street, Perch reflects downtown's sleek new leanings with a ritzy, Parisian-themed dining room and a [...]

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3 Events: Food Porn Lab; French Laundry pop-up; gyoza bonanza

Food photo workshop: Visual Communications' Food Porn Lab takes place on Thursday, Aug. 11: It's a photography tutorial and food-styling workshop, a photo competition and potluck. Photographers from the Los Angeles Times — Kirk McKoy and Ken Kwok — will lead the tutorial, teaching the techniques of food photography and styling, including basics for beginners, [...]

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5 Questions for Mirko Paderno

Mirko Paderno is the executive chef of Oliverio. Paderno earned his diploma from the Cesare Ritz school in Merano, Italy; worked at the Four Seasons in Milan under chef Sergio Mei; and has alighted at many of L.A.'s top Italian restaurants — Piero Selvaggio's Primi and Valentino, Celestino Drago, Dolce, All' Angelo and Cecconi's. At Oliverio, [...]

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