Over the past few months, you've watched us catalog our 100 Favorite Dishes. Catalog being a lovely term meaning eating our way across this town, well, even more than usual. And because we thought you might want a better way to access these, we've collected all one hundred into one piece, a menu if ... More >>
Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes.
75: Porcetto at Sotto.
Porchetta is one of those dishes that, once you've tried it, tends to feature prominently in recurrent dreams. The same genre of dream a ... More >>
It was at the thirty year anniversary of Chez Pannisse where Nancy Silverton first met Dario Cecchini. At the time, Silverton only knew him as the famed Dante-reciting butcher of Chianti, but since then an international culinary friendship has been forged. Every year when Silverton visits Italy, she ... More >>
The Associated Press via the Washington Post: A new farm and food bill is in the works, but it faces an uphill battle.
Gilt Taste: More chefs learn to cook without gluten.
Daily Dish: A recap of Dario Cecchini's visit to Valentino last night. Loud and meaty.
If you have read Bill Buford's terrific book Heat, in which the New Yorker writer plays out his very creative mid-life crisis at Mario Batali's pasta station at Babbo, you of course know all about Dario Cecchini, the most famous butcher in the world. You may know about Cecchini anyway, as well you s ... More >>
Anne Fishbeinthe invisible restaurant critic
Dear Mr. Gold:
I know you have had a lot of wonderfully great meals. But when you don't get a memorable meal, what condiment(s) do you reach for first to spruce it up a bit, besides the old S&P, of course?
--OhmarGo, via Facebook
According to an article this past weekend in The Independent, butchery is on the rise. That would be the traditional trade of meat-cutting, not anything more macabre. "Butchers, farmers and catering schools are all increasing the number and variety of courses they offer, to cater for a spike in inte ... More >>
In which we highlight the past week in food, either at home or abroad.
"If one's national bard writes a poem to a dish consisting of chopped-up offal cooked in a sheep's stomach together with oatmeal and spices and secured with a curious pin, then that dish must be authentically national." Keep Y ... More >>