In this issue
Issue #127
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
These stuffed corn-masa cakes are the national dish of El Salvador. Continue...
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.
These Greek pastries unite a buttery crust with bright-tasting fennel and feta. Continue...
Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Dark or white rum may be substituted for any of the rums in this recipe from LA's Tiki-Ti bar.
Continue...
Noura Samimi, a home cook in Manhattan Beach, California, serves this flavorful Iranian dish with rice. The Los Angeles area, of which Manhattan Beach is a part, is home to one of the world's largest Iranian émigré populations. Continue...
Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Continue...
This breakfast dish is popular at the Sugar Shack, a well-known hangout for surfers in Huntington Beach, California. Continue...
Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in "Best Breakfast in Town," about La Abeja, a café in the Highland Park neighborhood of Los Angeles.
These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Continue...
