C. Pete Lee

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  • 6 months ago | Vegan

    “E-24. Egg replacer 24. G-5. Gluten-free 5. Did someone say 'vegan'? I think we have a winner!” On the third Sunday of every month, you’ll see and hear Ai Kusuhara, founder and co-high priestess of the Church of Seitan, presiding over “Vegan ...

  • 10 months ago | Japanese Cuisine

    Unless you grew up in a Japanese or Japanese-American household, or knew someone who did, the only experience you may have had of Obon was Daniel-san's final fight scene in The Karate Kid, Part 2. Often called the Japanese Day of the Dead, Obon is...

  • 2 years ago | Bakeries

    When Little Flower Candy Company's pastry chef Cecilia Leung was eleven years old, she participated in a school bake sale and bought her very first box of Betty Crocker cake mix. Fast forward a few years -- and time spent in the pastry kitchens of...

  • 2 years ago | Vietnamese Cuisine

    Leading up to this year's Best of L.A. issue (due out Oct. 3), we'll be bringing you periodic lists of some of the best things we've found to eat and drink around town. Ice cream sandwiches and bowls of tsukemen, fish tacos and dan dan mien, cups ...

  • 2 years ago | Bakeries

    You may have met Rose Lawrence already, at her bread stand at the Santa Monica Farmers Market, at her jam-making classes at Jessica Koslow's Sqirl, or at her recent meat-curing class at Surfas. Master food preserver, educator and chef, Lawrence is...

  • 2 years ago | Poultry

    Chicken wings -- whether fried or drenched in sauces savory, sweet, goopy, or blue-cheesy -- are always a crowd favorite. An almost perfect finger food, with bones you can creatively dispose of. (Even vegans love their gluten-free soy-based mini-d...