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...
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 ...
(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...
(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. Greensb...
(Gerry Furth-Sides) Abhiruchi is already arguably part the best family of Indian restaurants in Los Angeles. It is the same team behind Annapurna (vegetarian) down the street on Venice Boulevard and in Pasadena are behind it. The name “Abhiruchi” translated into “delicious.” It reminds us of the awa...
(Gerry Furth-Sides) “old Traditions from New Russia” is the motto of Premier Restaurant & Bar Banquet Hall – the old being the gorgeous, bountiful banquet tables and flowing “wodka” with new, refined Russian/French/middle easter fusion cuisine leading to a jam-packed evening of dining, music, da...
(Gerry Furth-Sides) We’ve had Adam Fleishman’s business card filed almost since Umami burst onto the scene, as a reminder of his personal invite to Umami Burger and an interview. We didn’t realize at the time that this enthusiastic, approachable guy was the owner-creator. Thank you, Umami Burger’s R...
(Gerry Furth-Sides) Mark your calendars for October 9 and Moldy Cheese Day. While the idea of mold on most types of food is not a pleasing one, five fast facts about mold on more complex cheeses can help change your mind, including those with wonderfully wrinkly rinds such as the one below. What could be better […]...
(Gerry Furth-Sides) “Georgia on my Mind” – this Georgia being the small country in the Caucasus region known for being the first winemakers in the world and where producers still use ancient “qvevri” (meaning underground) clay pots that make them the most exciting recent find of wine experts everywh...
(Gerry Furth-Sides) Gourmet Basil & Pomegranate Natural Lollipops, not Tootsie Pop suckers, first come to mind when I think, “candy on a stick.” This .75 ounce, sweet and savory, foresty beauties vary slightly from one another because they are hand-poured into molds. Bits of the fruit and herb extended crea...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 