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).
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More