April 2012 Entries
Food Face-Off:
The oatmeal raisin cookie may seem humble, with its wholesome ingredients and after-school-snack connotations, but in truth it's an incredibly contentious snack.
The Nosh:
With the debut of the Autry Farmers' Market, we're wondering: does the famed Hollywood location have some competition?
The Nosh:
Chantry Flats, way up in the mountains, is home to one of the best pulled pork sandwiches Los Angeles County has to offer.
The Public Kitchen:
The muffaletta is one of the world's great sandwiches.
The Public Kitchen:
Centuries of Sicilian cooks know what they're doing here.
The Nosh:
The best food writing you're going to find, outside the confines of our own site that is.
The Public Kitchen:
Weekends are the perfect time to try your hand at new cooking techniques: a day off equals time to experiment.
The Nosh:
This weekend you will get your fill of cheese, farmer's markets, bacteria-ridden beverages and food trucks.
The Nosh:
Lately, everyone's bored of vegetables. Foodists are all about the meat -- especially at house parties.
The Nosh:
Pretzels aren't just salt and dough anymore.
The Nosh:
It is the job of the sommelier to play matchmaker, and it is the job of the guest to call them over for help.
Midnight Snack:
"I was here one time and I ordered a veggie burrito and they ran out of veggie stuff so they just put together a regular burrito and were like, 'Sorry.'"
The Public Kitchen:
Tommy Tang was a Thai food pioneer in the United States. Here's one of the recipes that got him there.
The Nosh:
Hippocrates said "Let food be thy medicine, and medicine be thy food." Thank Zeus he never ate in a hospital cafeteria.
Food Face-Off:
We set out to find the unicorn of bakeries: a truly excellent lemon bar.
The Nosh:
The best food writing from around the world and around the web, all in one easy-to-read place.
The Public Kitchen:
America's Test Kitchen has determined that the secret to truly excellent waffles is very, very thick batter. See their tried-and-true recipe here.
The Nosh:
While Sunday's Earth Day 2012 is this weekend's main attraction, there's plenty to do all weekend long.
Midnight Snack:
"The longer, faster rides hurt. Your whole body is in pain. It feels like your face is melting."
The Nosh:
In a bit of immediately-second-guessed investigative journalism, we go to Dodger Stadium to try out all five of their new "Extreme Loaded Dogs."
The Nosh:
There are more Italian wines out there than just Chianti and Pinot Grigio.
The Nosh:
As Los Felizians, it takes Alie and Georgia a lot to get to the Westside. Whiskey helps.
The Nosh:
Before the crowds got angry about the lines and started sending out angry tweets, the market was a revelry of Asian food and cultures, with happy people shopping and dancing and eating.
The Nosh:
Gustavo Arellano's chronicle of how multiple culinary traditions collided to create the bagged tortilla chip, the chicken fajita, and the frozen margarita.
The Nosh:
No one brunches quite like Los Angeles. And today we celebrate one of our favorite dishes on National Eggs Benedict Day.
The Nosh:
The best food writing from around the web. That isn't our own, that is.
The Nosh:
Escape the drudgery of doing taxes with these events.
The Nosh:
Today we celebrate National Licorice Day with a gallery of the most delicious variations out there.
Midnight Snack:
"Community" writer Adam Countee on burgers, Dan Harmon, and steak pie. And the blanket he keeps at work.
The Nosh:
"The apricot tree was my perfect child. The fig was my problem spawn."
The Public Kitchen:
Any vegetable you'd enjoy roasted would be great in this paella. Have fun with it!
The Nosh:
Kegged wine is as close to National Park wine as one can get: take nothing, leave nothing.
The Public Kitchen:
People across Southern California are dragging their grills out of storage this week and dusting them off in preparation for the coming grill-tastic months.
The Nosh:
Umamicatessen, the multi-restaurant-in-one concept in downtown L.A., is not a far cry from the restaurant that lived in that space from the 1940s through the 1970s: Berliner's.
The Nosh:
Here are this week's best food articles. Besides our own, of course.
The Nosh:
This weekend's double-whammy of Easter and Passover means a wide range of culinary celebrations.
The Public Kitchen:
Connie Choe-Harikul's dried kimchi won the fermented category in this year's Good Food Day LA cabbage cooking contest, and we have the recipe.
The Public Kitchen:
Kick the flavor up a bit by rehydrating the dried cherries in your favorite tipple. The better to get creative with the free-form top crust.
The Nosh:
The Little Tokyo building that Chef Bryant Ng's The Spice Table resides in is set to be demolished. What will happen when it does?
The Public Kitchen:
Unlike the other big spring holiday in the US, Easter, Passover isn't really known for its sugary delights. But kosher desserts do exist, and these happy little bites of meringue, with dots of chocolate and, if you like, peppermint, are...
The Nosh:
Stubborn idealists or agents of change? Several months after the Occupy LA camp was raided, the movement is still going strong -- and it has a gardening component.
The Public Kitchen:
This Passover brisket is cooked, rather cheekily, in the style of an Easter ham.
The Nosh:
Santa Barbara County is home to one of the most distinct and delicious examples of the Sauvignon Blanc.
The Nosh:
All this month we celebrate Pecan Month with the most amazing treats around.
The Public Kitchen:
A centerpiece-worthy Easter dessert from our own "Ciao Italia."
The Public Kitchen:
Easter is a big food holiday in Italy, so this year we're taking inspiration from The Boot and trying out some of their most beloved spring holiday dishes. Mary Ann Esposito, host of the KCET cooking show Ciao Italia, created...
socalfood.tumblr.com
KCET Food
RSS: Full KCET Feed
kcetfood@kcet.org
