David LeFevre is the chef at the new restaurant Manhattan Beach Post (1142 North Manhattan Ave., Manhattan Beach). He is grilling peaches and poaching apricots right now. Grill the peaches with some olive oil and rosemary then use in a salad. He poaches the apricots in white wine and serves them over a lemon cheesecake. The recipe for the Grilled Peach Salad is here.
Fitz Kelly is back at the Santa Monica Farmers Market with his stone fruit. Right now he has yellow peaches and nectarines and some apriums.
Gustavo Arellano is the food editor of the OC Weekly, where he also writes the Ask a Mexican column. For the best breakfast burrito in Orange County, Gustavo heads to Athenian Burgers #3 in Buena Park.
Athenian Burgers #3
8511 La Palma Ave.
Buena Park, CA
All of Gustavo's restaurant recommendations are on the Good Food Restaurant Map.
Lesley Bargar Suter is the Dine editor for Los Angeles magazine. She looks into inexpensive meals in L.A.:
Bill Barich is the author of A Pint of Plain: Tradition, Change and the Fate of the Irish Pub.
The Irish Pub concept has gone global, thanks to the Irish Pub Company, which helps people build authentic Irish Pubs around the world. Despite the global boom, pubs are closing at a rapid rate in Ireland. Sales ofGuinness, the iconic Irish stout, have dropped significantly in Ireland in the last seven years. Instead, it's gaining popularity elsewhere. In fact, Nigeria now sells more Guinness than Ireland!
Jay Brewer is a fast food connoisseur who loves to experiment. He combines meals from different fast food restaurants to create new taste sensations. Having several fast food chains next to each other is important to his mission. Some of Jay's culinary creations are the Froke -- Frosty and Coke (see above), Surf 'n Turf and the fry braid. To discover more fast food cuisine, visit his Fast Food Fever blog.
Find the locations of Eddie's other dining experiences on the Good Food Restaurant Map (Eddie's picks are in red).
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More