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‘Daily Dish’

3 events: Bistronomics, Taste of Burbank, Day of the Dead cooking class

B:13 at Breadbar: Chefs Jet Tila and Alex Ageneau present another series of Bistronomics at BreadBar named Lucky 13. The pop-up restaurant starts cooking Sunday and runs on consecutive weekends throughout the month. The menu combines Asian flavors and French cooking techniques. Menu offerings include foie gras torchon with confit quince and toasted brioche; oxtail banh mi; […]

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Seeds of greatness? We’ll see

For fans of losing sports teams, the chant is "Wait until next year." We Southern California gardeners don’t have to have any such delay. A couple of weekends ago, I pulled the last remnants of my sorry, bedraggled summer vegetable garden to prepare the beds for the next season. This weekend, I planted them. Hope […]

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From the L.A. Times recipe archive: Candied fruit and citrus peel

Loretta sent me the following urgent request: Please help — I bake about 3 times a week for family, friends and neighbors. I especially enjoy using chopped candied orange, lemon and citron citrus peels and yet stores that used to carry these don't anymore. The markets say: Wait for Christmas! There definitely seems to be […]

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Test Kitchen tips: Measuring butter (without a wrapper)

You have a recipe that calls for 4 tablespoons of butter, but you're out of those nice sticks with the measure on the wrapper, and have only unmarked ends hanging out in the back of the fridge. What do you do? Not to worry. Fill a measuring cup part-way with cold water, and drop in […]

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This week’s Culinary SOS: Palomino’s tomato and feta relish

This week's Culinary SOS comes to us from Leslie Di Mattia in Sherman Oaks: Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread. Could you wrangle the recipe? I have searched and Googled repeatedly. Palomino was happy to share its recipe with us. The relish, made with crushed tomatoes, garlic, olives, diced red onion, fresh […]

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Meringues to the rescue

I’ve never made a meringue in my life. But hard-pressed for a dessert for a dinner party, I remembered the nine egg whites languishing in the fridge. Perfect opportunity to try Yotam Ottolenghi’s recipe for the giant meringues he sells at his restaurant Ottolenghi in London.  The recipe comes from his first book, “Ottolenghi: The […]

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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 […]

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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 […]

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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 […]

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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 […]

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