December 2011 Entries
The Nosh:
All that sparkles ... is not Champagne.
The Nosh:
Go local with your Valentine's Day gifts this year: here is our favorite chocolate made and sold in Los Angeles.
The Public Kitchen:
Citrus trees at the peak of ripeness can be found practically every few yards this time of year in L.A. Celebrate the bounty with these recipes incorporating fresh orange juice!
Midnight Snack:
Satirist and fourth meal enthusiast Alex Blagg holds forth on social media, being a grown-up, and getting sauce all over your face.
The Nosh:
From Italian pannettone to Swedish Lucia buns, here are five of our seasonal favorites.
The Nosh:
"The details are key. What's the music in the dining room? What is the temperature of the dining room? I now think about every aspect of the dining experience, right down to the napkins."
The Nosh:
A meritage puts grapes with wildly different personalities into close quarters. Kind of like a family dinner, but with smoother results.
The Nosh:
The jelly donuts known as sufganiyot are arguably the most popular Hanukkah dessert.
The Nosh:
New Zealand kiwi season is in our summer, but California kiwis are at their peak of ripeness now, in the winter. And we've got new ideas for enjoying them!
The Public Kitchen:
Two classic winter ingredients become one savory dish.
The Nosh:
"I realized that just because people are losing their jobs, that doesn't mean their skills go out the window. No matter what the volatility of the economy, we all have a skill set and knowledge base that can be put to use."
Midnight Snack:
Comedian and actor T.J. Miller has a lot of late nights out after a set. A man of varied tastes, for dinner he either gets pepperoni pizza or oysters.
The Public Kitchen:
Gussy up this classic recipe with easy homemade stock, plenty of fresh herbs, and a few apricots.
The Nosh:
Kosher wine doesn't begin and end with Manischewitz -- and there's a local option, too.
The Public Kitchen:
The local celebrity chef shares Hanukkah memories as well as her recipe for latkes with savory applesauce.
The Nosh:
We're so lucky to have a slew of talented local artisans making hand-crafted, unique and delicious products that anyone will appreciate, especially the foodie love of your life.
How To:
Welcome to How To! In this video series Ale Gomez of Providence and Kevin Van of both Providence and The Dining Society will guide us through simple, delicious at-home recipes.
The Nosh:
It has happened: cupcakes are the new cupcakes.
The Public Kitchen:
The famous bakery's cookie recipes are so simple and so delicious.
The Nosh:
"In southern California, it's not that we don't have access [to ingredients], it's that we don't have access to how to make them."
The Nosh:
Debbie Lee has gone from truck to kiosk with her pub grub-style Korean food. She took us to the market for vegetables, chilis, and a lesson in kimchi history.
The Nosh:
Felix Barron's semi-roving restaurant has hit its stride with a movable Downtown brunch.
Midnight Snack:
If you want to be in a band, your nights aren't ending before midnight. Just goes with the territory. Such is the life of guitarist/bassist/singer/songwriter/ramen fan Adam Kurtz.
The Nosh:
What to do with the red wine drinker who's eating something that calls for white wine?
The Nosh:
SoCal Connected found the Housing Authority of the City of Los Angeles' dining receipts. Man, those city officials can eat.
The Nosh:
Today is Repeal Day, the anniversary of the end of Prohibition in 1933. Celebrate with some of L.A's best cocktails, both vintage and newfangled.
The Public Kitchen:
One of the highlights of Neroni's menu is the carbonara. It's a simple dish easily elevated to higher planes, with the right technique and ingredients.
The Public Kitchen:
But beets do lend themselves to warm salads, making them perfect for adding a little color to your winter table.
The Nosh:
Andrew Wilder got interested in health and food just a few years ago, but has already turned it into a business helping others slim down ... and start blogs, while they're at it.
socalfood.tumblr.com
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