Diverse LA Fare

February 24, 2010

With such eclectic dishes as Moroccan chicken with carrot puree, noodles with fried scallions, and Creole-style fried fish, SAVEUR magazine brings you the ethnic diversity of Los Angeles.

These elegant appetizers come from Spago. See the recipe for Beet and Goat Cheese Napoleons »Penny De Los Santos

Creole-Style Fried Fish — This recipe was given to us by Lonnee Hamilton, who recommends spooning some bacon grease into the frying oil to give the fish a smokier flavor.Todd Coleman

** Eggplant Spread** Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan. See this RecipeJames Oseland

Crispy Duck with Udon Noodles — Browning the duck, braising it, and then re-frying the pieces makes for super crispy skin and tender meat, perfectly complemented by a flavorful chile, ginger, and sugar-spiked sauce. Get the recipe for Crispy Duck with Udon Noodles »Landon Nordeman

Keppler's Special — This breakfast dish is popular at the Sugar Shack, in Huntington beach.Landon Nordeman

Lemon and Rosemary Chicken (Pollo Arrosto) — Garlic, lemon, and rosemary enhance simple, juicy roast chicken.André Baranowski

Noodles with Fried Scallions Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California. See this RecipeAndre Baranowski

Moroccan Chicken with Carrot Puree A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from chef Suzanne Goin. See this RecipePenny De Los Santos

Huevos Rancheros — This recipe for huevos rancheros comes from La Abeja, a restaurant on LA's east side.Penny De Los Santos

Masa Cakes with Spicy Slaw These stuffed corn-masa cakes are the national dish of El Salvador. See this RecipePenny De Los Santos

Persian Zucchini Frittata (Kuku Kadoo) — Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric.André Baranowski

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