The Public Kitchen
Recipes from chefs, farmers and market vendors.
SoCal Spirits:
Have some sparkly drinks up your sleeve this season.
The Public Kitchen:
Serve this flavorful dish on its own, or with rice pilaf for a more substantial meal.
The Public Kitchen:
Contrary to what the year-round egg supply at supermarkets might lead us to believe, eggs do have a season.
The Public Kitchen:
Homemade is worth the effort with this one.
The Public Kitchen:
The glorious but brief cherry-picking season lasts for little more than one month.
The Public Kitchen:
These tacos straddle the line between savory and sweet for a simple, light meal or colorful appetizer.
The Public Kitchen:
Mediterranean flavors abound.
The Public Kitchen:
I'm not saying this is, like, a healthy update to the BLT, but it is certainly a delightful new twist.
The Public Kitchen:
Depending on the variety of cherimoya, the creamy interior can smell like any combination of banana, pineapple, mango, papaya, peach, and raspberry.
The Public Kitchen:
This is the perfect hot day dinner.
The Public Kitchen:
The season's first cherry tomatoes, spicy arugula, chickpeas, olives and feta combine with warm, tender farro for a satisfying meal.
The Public Kitchen:
So much flavor from such simple ingredients.
The Public Kitchen:
Since it's National Burger Month, it's our duty to eat as many as possible.
The Public Kitchen:
Someone has decided it's National Burger Month, and who are we to argue with deliciousness?
The Public Kitchen:
The ubiquitous dandelion is usually thought to be just a pesky weed, but the plant is edible, highly nutritious, and downright tasty.
The Public Kitchen:
Time to continue our Spanish theme today with this delicious dish.
The Public Kitchen:
Gazpacho isn't just liquid salsa anymore.
The Public Kitchen:
Not exactly traditional, but hey: no mashing required!
The Public Kitchen:
This classic Mexican pork dish ... well, it's a classic for a reason.
The Public Kitchen:
Make truly delicious margaritas this Cinco de Mayo.
