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Issue #127[all previous issues]
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Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
This recipe was given to us by the writer Lonnée Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles.
Julian Cox, a bartender at the Los Angeles restaurant Rivera, gave us the recipe for this colorful cocktail, which takes its smoky flavor from puréed chipotle chiles in adobo and its sweetness from ginger syrup.