Mud Creek Ranch has loads of citrus coming into the market, says farmer Robin Smith. The started their season with tangerines and coming in are the grapefruits and oranges.
Russ Parsons is the editor of the Los Angeles Times' food section. He and Evan agree that the most notable food trend of 2010 is the food truck and the new restaurant genres (food trucks, pop-ups). Russ' favorite book is As Always Julia: The Letters of Julia Child and Avis DeVoto.
Chef Joachim Splichal of The Patina Group and Patina restaurant, celebrates this season with black truffles from France. He shaves black truffles on a salad or in a risotto. They are hosting two dinners on January 11 & 12 at Patina featuring the black truffle. Recipes from Patina for the black truffle are here.
Deborah Krasner is the author of Good Meat:The Complete Guide to Sourcing and Cooking Sustainable Meat
Read his review and see pictures at the L.A. Weekly website.
3551 Wilshire Blvd., L.A.
3064 8th St., L.A.
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More