Photo: Troy Masters
Photo: Troy Masters
Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook and a frequent guest on Good Food. With the arrival of cherries at the farmers market, Amelia is making berry crisp. She makes her crisp topping ahead and freezes it. When using fruit from the market, Amelia suggests cutting down the amount of sugar called for in most recipes. Her recipe for berry crisp is here.
Murray Family Farms grows 27 varieties of cherries on their farm south of Bakersfield. Right now they have the Brooks and the Sequoias. They'll have new varieties every two weeks or so.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Noodle Guy, a Vietnamese noodle restaurant in Alhambra. Along with the restaurant's signature Kobe beef pho, Jonathan liked the fried spring rolls, ban hoi, shredded pork skin with rice powder, and the broken rice plates.
1257 E. Valley Blvd. Alhambra, CA 91801
All of Jonathan's suggestions are on the Good Food Restaurant Map.
Alex Reznik is the chef at La Seine in Beverly Hills (14 N. La Cienega), a Kosher restaurant. He has a rabbi that works in his kitchen as a line cook and who monitors their adherence to Kashrut laws. Alex shares a recipe here.
Because bugs are not Kosher, certain produce is not permitted and all of it has to be thoroughly washed. Asparagus tips must be discarded and Brussels sprouts are not on the menu.
Gustavo Arellano is the Managing Editor of the OC Weekly where he writes the popular Ask a Mexican column and reviews restaurants. This week he heads to Laguna Hills, an unlikely place in Orange County to find Colombian food. The restaurant is Mitzi's Kountry Kitchen, which serves Colombian food during lunch and dinner. The best dishes include bandeja paisa, which some consider to be Colombia's national dish. They also have sancocho, which is a soup with chicken, whole corn cobs and potatoes. Gustavo's review is here.
Colombia Cuisine at Mitzi's Kountry Kitchen
25381 Alicia Pkwy., Ste. C
Laguna Hills, CA
All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.
Willy Blackmore is the Los Angeles editor of Tasting Table, and email newsletter. He highlighted the following chain-restaurant imports:
1091 Broxton Ave.
Westfield Century City Shopping Center, Upper Level
10250 Santa Monica Blvd.
6 W. 32nd St.
3760 South Centinela Avenue
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