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

These Beers Will Keep Even LA Cool

Summer 2013 was a relatively mild one in Southern California, but already you get the sense that the upcoming season will be a scorcher. Tuesday almost reached into the triple digits in DTLA, giving us all the perfect reason to start planning for summer brews. It’s time to replace the porters, stouts, and ball-bustin’ triple IPAs with something easier on the palate. READ MORE

Southeast Asian Fried Shallots Are So Very Awesome

All of us have pantry staples, things with a long shelf life we tend to think of as indispensable. Most of them stay the same our whole lives—cereals, grains, canned and dried beans—but every so often something new comes along that makes us consider reshuffling the lineup. My latest item is fried shallots, thin pieces in big plastic jars you find in Asian supermarkets. READ MORE

It’s Taco Tuesday! Make These Pan-Fried Tilapia Tacos

Tuesdays: not as good as Thursdays, when you can drink and no one judges, but definitely better than Mondays. Tacos are a fine way to celebrate this less-than-worst day of the week, so from here on out, we will. Say hello to Taco Tuesday, CHOW style. READ MORE

Slow Cooker Chipotle Chicken Chili

Welcome to Slow Cooker Sunday! Plug in and chill out on what’s supposed be the laziest day of the week.

This rich, smoky chili is a family-pleaser for the Sunday evening when no one’s coming over, and there are leftovers for the week. With very few ingredients, it tastes more complicated than it is. The smoked paprika and chipotle exaggerate the richness of the chicken and make your taste buds sing. Sprinkle some cheese on top and a handful of crushed saltines. Close the curtains, turn on the projector, grab your chili—it’s movie night. READ MORE

Oyster Loaf, Bunny Bread

For the past three years I've been making my way out to New Orleans for Jazz Fest. I stay in a duplex in an area called Mid-City, a 10-minute stroll along the Bayou St. John to the festival grounds. It's much more residential, than, say, the French Quarter. Across the bayou from where I stayed is Studio3, a warehouse operated by my friend Jonathan Bertuccelli, who makes parade floats for festivals like Mardi Gras. It was Jonathan who told me I was in luck: I was walking distance from Parkway Bakery & Tavern, famous for po' boy sandwiches, crisp baguettes with soft insides, loaded with fried seafood, roast beef, or alligator sausage, to name a few of the many possible options. READ MORE

LA Is a Great Place for Doing Bowls

When I first met my editor, John Birdsall, he admitted to eating lots of sandwiches. "It's my shame." I only bring it up because we see eye to eye on sandwiches. I like them all: deli counter, Southern fried, Vietnamese funky. Like Old Yeller, sandwiches are dependable: They hit you the right way every time. Lately I've been trying to shed my sandwich goggles and break the lull of my afternoon meals. READ MORE

Make Slow Cooker Chocolate Cake with Your Kid

My mom's slow cooker chocolate cake is a straightforward recipe that's a great way to introduce little ones to cooking. I measured out all of the ingredients, and then had my daughter Beatrix do all the mixing. READ MORE

Take Me Out to the Bunker: Gorging on Dodger Stadium’s A-List Eats

Last week I went to Dodger Stadium and saw how LA’s upper crust studies the finer mechanics of a baseball game: safe inside an underground tunnel called the Lexus Dugout Club, lining up for hand-carved turkey while watching the game on television. They have it down to a science. READ MORE

Pine & Crane, Taiwanese with California Flavor in Silver Lake

Asian food with a Chez Panisse approach? We've seen this in Oakland, where Ramen Shop is rotating bowls of ramen nightly with produce and raw materials distinct to Northern California. In Los Angeles, Silver Lake's month-old Pine & Crane—a noodle and tea house serving seasonal Taiwanese and Chinese dishes—is the latest testing ground. READ MORE

Adoboloco Hot Sauce Is Our Favorite Burrito Blaster

A few years back, Tim and Summer Parsons of Maui started homeschooling their three kids. Their edible education curriculum called for expanding the garden on their half-acre plot. “Everybody chose what they wanted to grow, and one of the things was jalapeños,” Tim Parsons says. They grew really well, those jalapeños—insanely well. The Parsonses had so many they began turning them into hot sauce. READ MORE