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  • Exploring Turkish Regional Cuisines

    Even if you never go to Turkey, you can still taste its wonderful food through the book “Istanbul and Beyond” by Robyn Eckhardt, with photographs by David Hagerman, her husband. The subtitle of the book is “Exploring the Diverse Cuisines of Turkey,” which they did by getting off the beaten track, dropping...

  • A Love Letter to ISTANBUL AND BEYOND in a Cookbook

    Award-winning, widely-published and highly respected food writer, Robyn Eckhardt, with photographer-husband David Hagerman’s location photography, brings “her personal vision of regional Turkish cuisine” in the new cookbook-travelogue, ISTANBUL AND BEYOND. Robyn’s s far-ranging exploration takes readers on t...

  • How My Dad Mastered Italian Cooking in the 10th Mountain Division

    (Gerry Furth-Sides) Admittedly my dad’s short-lived career with Italian cuisine catering was more ” front of the house” than chef.  And Lee  (Zoli) Furth’s  inspiration was to keep himself himself in his beloved Tenth Mountain division,  the best of both worlds after his escape from Europe:   reven...

  • Kura Sushi’s New Traditional Yōshoku Katsu Sandwich Pop-up

    Our stamp of approval goes to Chef Daniel Son’s sharing his usual 4 perfect versions of  KATSU SANDO” “cutlet sandwiches” at Kura Sushi Sunset Sunday evenings only, from 6 PM until the food is sold out.  Chef Daniel became obsessed with the historic street food, Yōshoku translating into a Japanese twist on European ...

  • Nona Lim On-The-Go Global Bone Broth Soups

    (Gerry Furth-Sides) What I wouldn’t have done for Nona Lim on-the-go soups when I was a researcher for the LA Board of Education, both in the field and in their downtown office!  They provide a nutritious, tasty meal of bone broth and other flavors in a cup – no bowl needed — filled with Asian flavors [&helli...

  • American Greensbury Market Beef: Paleo and Pocketbook Perfect

    (Gerry Furth-Sides) Greensbury beef, prepared simply in a skillet or broiled is so delicious and beautiful that this is the story.  The beef has the wondrously “clean taste” of grass-fed animals raised in a pasture.  This is because the cows are not fattened up by feeding them food they can’t digest well. Greens...

  • Abhiruchi Grill–New in Culver City

    Even plain tomato soup stands out at Abhiruchi Grill. That’s how good this new South Indian restaurant is. Although just opened, there’s plenty of experience behind it, because Abhiruchi is part of the Annapurna group of restaurants. The original, Annapurna Cuisine, is a few blocks east on Venice Boulevard in Culver ...

  • Abhiruchi Grill in LA: “Delicious” in Indian (or any language)

    (Gerry Furth-Sides) Think of this unusual name as “delicious” because this is what the name, “Abhiruchi”, the new Culver City southern Indian restaurant,  means in Indian.   It puts us in mind of Lum-Ka-Naad  (“delicious in Northern Thai dialect”) in Northridge which we first wrote about a ...

  • Slow-Cooked Chicken Tikka Masala

    This may not look like any chicken tikka masala you’ve eaten in Indian restaurants. But it’s not supposed to. It’s one cook’s clever way of introducing Indian food to a family not interested in the spicy flavors she enjoys. Even better, it’s as fast and easy as you can get with Indian food, because ...

  • Pan de Muerto, Ghoulish and Good

    This bread is as good as it is ghoulish. It’s pan de muerto (bread of the dead), which is a must to eat on the Day of the Dead November 2. Mexican custom is to place the bread on an ofrenda, an altar laden with food, drink, candies, photos and other offerings that will please […]...

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