Los Angeles Area rss

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

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

This LA Sandwich Is Like a Vegan McGriddle, Sir Nasty–Style Optional

You ask what’s my favorite sandwich, I say it's the Baaadasss Breakfast Sandwich from a health-food boutique called Locali (locations in Hollywood, Venice, and as Localita, in DTLA). It tastes like what you hoped the McGriddle would’ve lived up to except it's vegan. I’m just as surprised as you are. READ MORE

Our 4/20 Q&A with Nguyen Tran, LA’s Weed-Cuisine Pioneer

Nguyen Tran, an ambassador of the underground dining scene in LA, held two cannabis pop-up dinners back in 2012 along with renegade chef Laurent Quenioux. The restaurant Starry Kitchen, which he runs with his wife, Thi Tran, started illegally in an apartment. READ MORE

It’s Slow Cooker Sunday! Make This Spicy Pulled Pork.

This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatan. It's one of my favorites for Slow Cooker Sunday. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. READ MORE

Chefs and 420: A Taste of Weed Culture from America’s Cooks

You know we’ve already turned some corner as a society when “haute” shows up as a word to describe stoner cuisine in the nation's paper of record. Mixing different types of cereal in one bowl won’t cut it anymore. It’s gone beyond late-night tacos from the lonchera. (Though both are still plenty fine.) Braised beef, pork belly, and bacon have made their way into the conversation, and with the growth of dispensaries (at one point they outnumbered Starbucks in Los Angeles), we’ve seen an influx of cannabis edibles that put first-time pot brownies to shame. READ MORE

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