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
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
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
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
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
I’m not a multitasker. Ordinarily, I never attempt more than two recipes at a time, because structure and planning just aren’t my strong suits. I spent last year cooking my way through most of Jamie Oliver’s 30-Minute Meals—almost all of them took me 1 1/2 hours. The only exception to my two-recipe rule is salsas. I have three go-to recipes, all different: avocado pico de gallo, mango salsa, and tomatillo guacamole. I make all three at the same time, production-line style—it’s as organized as I ever get in the kitchen. READ MORE
Greater LA offers up so many burgers you could eat a different one every day for three-plus years and still not manage to plow through every one.
With such an endless roster, it can be overwhelming to choose a burger binge spot. Luckily, this Chowhound discussion has made the hunt more manageable by narrowing the search to just the Westside. The list ranges from “classic hamburger stands” to “nouveau” and “restaurant” burgers. READ MORE