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Restaurant recommendations, new openings, and highlights from the LA Chowhound community.

Where to Buy Amazing Flour Online

It’s a brave new world for the home baker. In the now-distant past (as late as a year ago, actually), if you were serious about making bread at home the only decision about flour you had to make was which unbleached white flour gave the best lift and the chewiest crumb. But a revolution in grains, driven by a revival of heirloom grain production and stone milling, has made the options way more interesting. Where to score this amazing bounty online? Read on: READ MORE

Kosher Soul: Michael W. Twitty on Freedom, Diversity, and the Passover Table

Passover is a Jewish holiday celebrating a journey of emancipation, symbolized by food on the Seder plate. That’s fertile ground for a culinary historian who also happens to teach Judaic Studies. Talking with writer, historian, and chef Michael W. Twitty is to pivot around several simultaneous conversations: Judaism, blackness, history, activism. Twitty susses these things out on his food blog, Afroculinaria. The site is dedicated to preserving and reconstructing the diaspora cooking traditions of the antebellum South, and looks into identity matters of being both black and Jewish (or what he calls “Kosher/Soul”). Pesach, the Hebrew word for Passover, translates as “mouth speak.” We thought it was the perfect moment to ask Twitty to mouth-speak his own thoughts on his favorite holiday, and what he plans to cook for Passover this year. READ MORE

Crispy Baked Asparagus Fries

Community-sourced goodness: On our General Topics board, in a discussion about current food obsessions, AngelalD posted this recipe for panko-coated asparagus “fries” good enough for kids and other veggie skeptics (“Husband loved them!” AngelalD notes) to become, um ... obsessed. READ MORE

Making Matzo Ball Soup for Passover with the Wise Sons Deli Guys

Leo Beckerman and Evan Bloom opened Wise Sons Jewish Delicatessen in San Francisco’s Mission District in 2012 after carving out space in the city’s pop-up food scene, and last year launched a second location at SF’s Contemporary Jewish Museum. Bloom and Beckerman make things like pastrami and rye and babka like chefs, by hand, merging 20th-century-deli tradition with 21st-century craft. With Passover around the corner (it starts April 14), we asked the guys to Kitchen Coach us through their version of matzo ball soup, which is light, full of flavor, and would not make anyone’s grandma roll her eyes about kids these days. READ MORE

LA’s Cheese Shop Sandwiches Are Amazing

Like sommeliers discussing '95 Petrus, cheesemongers weigh in on Appenzeller with a deep level of flavor knowledge, an authority that translates to sandwiches. That’s why LA cheese shops have become my new sandwich temples. A good cheese shop puts thought into which protein, spread, or vegetable pairs well with any given cheese on a sandwich, even a strong blue (think Asian pear and honey). "Our whole point is to complement the cheese," says Maggie Ehler, one of the cheesemongers and managers of The Cheese Store of Silverlake. READ MORE

Roy Choi’s POT Is Essential to Understanding LA Right Now

Only Roy Choi could spin floral cotton bibs as OG status at his new K-Town place, POT. The restaurant is Choi’s unabashed take on Korean food, more straightforward than his previous fusion projects, Kogi and Chego. Tying on a bib is the least we can do for Choi, someone who's given so much to LA dining and culture. Besides, you'll need one, sitting down for a meal of bold, deep flavors from boiling cauldrons of Korean stews. READ MORE

Make Your Own Free-Form Herb Crackers

I have a confession to make: I spend a lot of time on the King Arthur Flour blog. I’ve found some fantastic recipes there; this one for Gourmet Soda Crackers, by PJ Hamel, was a springboard for both the recipe here, Free-Form Herb Crackers, and for Nacho Cheese Crackers. I designed the herb crackers to serve with cheese; the nacho cheese crackers were the result of a fantasy about merging Cheez-Its with jalapeño rings—sort of a high-low thing. I only wish all my obsessions made me as happy as they do. Here’s part one: READ MORE

We Checked Out Song, Night + Market’s Spin-Off in Silver Lake

Located in a Necco-pink building in the heart of Silver Lake, Song ("two" in Thai) is the latest venture from Chef Kris Yenbamroong of Night + Market in West Hollywood. Food & Wine recently nominated Yenbamroong for People’s Best New Chef for California. He’s been the visionary behind LA's hottest Thai restaurant, praised by the likes of David Chang and René Redzepi. Hottest in the literal sense, too: The 31-year-old chef isn't afraid to bring the heat, especially in nam priks, relishes thick with chiles (even water bugs, if you happen to order the specialty nam prik maengda). READ MORE

Fifty Seven’s David Nayfeld on LA’s Best Low-Cost Eats

It’s no secret that downtown Los Angeles has evolved into a fine-dining hub, with restaurants Alma and Bestia as anchors. Tomorrow, March 27, the Arts District adds Fifty Seven, an upscale newcomer. Located in an old Heinz loading dock, the restaurant takes an unorthodox approach: short-term stints by a roster of chefs. The opening round features Bay Area native David Nayfeld, former senior sous-chef in New York at Michelin-rated Eleven Madison Park.In light of LA Weekly’s recent 99 Essential Restaurants 2014, I asked Chef Nayfeld to share his own short list of affordable LA essentials. READ MORE

LA Is Butter Town. Who Knew?

If you live in the City of Angels and butter is your vice of choice, listen up. CHOW readers have uncovered the top spots, from farmers’ markets to grocery stores to restaurants, to score a taste of high-quality butter in LA. READ MORE