July 2011 Entries
The Public Kitchen:
It's no secret that Suzanne Goin knows her way around a summer menu. At Lucques, dishes change with each season--each week--depending on what she and her chefs find at the farmers' markets.
The Public Kitchen:
While you can get a bowl of tabouli and great shawarma at West Hollywood's new Mezze, chef Micah Wexler is quick to point out that his isn't a Middle Eastern restaurant.
The Public Kitchen:
In order to accommodate everyone at the table, she is reframing the entire conversation around our tables by reworking how she prepares dinner itself. "If you start from the dominant way of thinking about cooking in our culture, the meat-centric way, you're immediately substituting or taking things away."
The Public Kitchen:
As a Chicago native, she likes to think of the event as Los Angeles' version of a snow day and hopes people take advantage of the freeway closure by staying home, inviting friends and neighbors over for backyard barbecues and discovering what's in walking distance around their own communities.
The Public Kitchen:
If you've driven through Santa Barbara wine country, or at least saw the movie Sideways, there's a good chance you've heard of Hitching Post II in Buellton. The restaurant, owned by chef Frank Ostini since 1986 (the original opened in Casmalia in 1952), is a must-stop for grilled specialties, from Angus steaks to ostrich, quail and vegetables, and great wine.
The Public Kitchen:
Motivated by a desire to break down food barriers between Indian food and American palates and celebrate their mother's traditional northern Indian-style food, the brothers decided on mobility (lower cost of entry) over a brick and mortar (higher overhead)
The Public Kitchen:
We're like you: We can't help but buy that entire flat of beautiful bright-red strawberries at the farmers' market, but when we get home, we can't find enough uses for them.
The Public Kitchen:
Since July is National Blueberry Month, a holiday we're more than happy to honor, we've been on the hunt for some of the best blueberry desserts in town.
The Public Kitchen:
Their suction cups, camouflaging abilities, and keen mind make these eight legged creatures intimidating to me. I've never eaten octopus, but with the help of readers I hope to overcome any difficulties that might come along the way! (I think...)
The Public Kitchen:
With the arrival of stone fruit season, Hopson set his sights on a classic summer ingredient, the peach. Rather than heading towards predictable sweet and syrupy desserts, he pickles them.
The Public Kitchen:
At some point this holiday weekend--and this summer--you will be around a grill, and a burger will be thrust at you. So why not make things a little interesting: Try a lamb burger.
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