In the movie "Swingers," Jon Favreau's character famously observes that all the cool places in L.A. don't have signs, so that telling someone you've been to one is like bragging that you were able to find it. But that wasn't always the case.
"Back then the recipes in cooking magazines were more complicated than what you might find today," Nancy says. "They were longer, had more steps and more elaborate techniques, but for the most part they were worth the effort."
For the novice cook, the right combinations of flavors can be confusing or intimidating. If you've ever felt stumped with those last little sprigs left in your fridge, check out this handy infographic for mixing and matching complementary flavors in the kitchen.
KCET Food editor Katherine Spiers tried the grasshopper (or chapuline) offerings at Monte Alban in the West L.A./Westwood area. Watch the video to find our how they're sourced and cooked ... and how they taste.
One arrangement was tossed on a plate like a typical salad. Another had all the ingredients laid out separately and neatly. And the last salad was styled to look like artist Wassily Kandinsky's famous "Painting Number 201."
"We had very adventurous chefs, farmers, and ranchers, mostly self-taught, who didn't have any rules to follow so they could be quite independent in their work. California seems very tolerant of innovation and experimentation."
Gardening seminars, canning workshops, special dinners and more.
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