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).
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