Photo by Marisa Chioini
The big cheese, a chef and perfumer pen a book, goat testicle soup
From this Episode:
'The Art of Flavor'
Daniel Patterson , the chef behind Coi in San Francisco, worked with Roy Choi to open Locol in Watts and Oakland. Now Patterson’s teamed up with perfumer Mandy Aftel on a...
Last month, we devoted an entire hour to the challenges of keeping a restaurant open and thriving in Los Angeles. Ari Taymor, the wunderkind behind Alma restaurant,...
Jonathan Gold reviews Hip Hot
This week, LA Times food critic Jonathan Gold dines at Hip Hot , Tiantian Qiu’s Sichuan seafood restaurant in Monterey Park. Find out the dishes Jonathan recommends and...
Bringing native foods back to the table
We talked to Sean Sherman last fall about his efforts to bring back the indigenous cuisine of the Dakota and Minnesota territories. The Sioux Chef shares an update on...
The Big Cheese
Next we travel to Colorado to talk cheese. Americans eat roughly 37 pounds of it every year. The American Cheese Society , which represents cheese and butter makers,...