This hip bar at Commissary in the Line Hotel can serve whatever you want. Instead of a cocktail, I had a tasting flight of whiskeys from Cedar Ridge Distillery in Swisher, Iowa. They are, from left, bourbon, rye and a single malt whiskey. Each is based on a different grain–corn, rye or barley–yielding different taste...
It was hot outside but really cool inside Melissa’s Produce in Vernon, not just the chilly temperature but what was going on there. A team from Special Olympics Southern California (at the top) had come to promote their cause, including Special Olympians who spoke and circulated as greeters....
Wonderful food is coming out of my kitchen these days. The person responsible is Carolynn Carreño, whose recipes I can’t resist. They’re in her new book, “Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals.”...
It’s amazing–beef bone broth that’s as white as milk. But there’s no milk in it, no cream, no creamer, nothing but pure beef essence. The only place to get it is Master Ha Korean Restaurant in Koreatown. There, owner/chef Jason Ha (above) cooks the broth down for 50 hours, transferring it from one giant p...
Simple things can be the best, like what Andrea Barbato calls the “original” Neapolitan pizza (above). It’s colorful and crisp, with almost no toppings compared to pizzas loaded with meats, sausages, cheeses, vegetables and more....
What a privilege to watch a career spiral from zero to world-class fame, and to have played a tiny, tiny part in it. I’m talking about celebrity chef Jet Tila, who today is all over the Food Network, who in 2011 almost beat Masaharu Morimoto on Iron Chef America (he was only two points behind), […]...
I’ll never be vegan, yet I’m thrilled to have the biggest vegan cookbook I’ve ever seen. It’s “Vegan–The Cookbook” by Jean-Christian Jury, a French chef who turned to a plant-based diet after suffering two heart attacks....
Who wouldn’t stand in line for icy, creamy sea salt coffee paired with a slice of sea salt coffee brûlée? Even if the line lasted an hour, or more? That’s the way it was this morning, when 85°C Bakery Cafe opened in Koreatown....
This may be the best Indian cauliflower I’ve ever made. And I’ve cooked many versions of that dish over the years. Green beans join cauliflower in the rich-tasting, subtly spiced and creamy sauce. This is real Indian comfort food, from Bengal....
Taboulie, the bulgur wheat and parsley salad, gets a new look from Julie Taboulie. In her newly released cookbook, “Julie Taboulie’s Lebanese Kitchen,” she gives the conventional bulgur version but suggests quinoa as an alternative. And when she appeared at Melissa’s Produce to present the book along with...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 