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Blogs
February 16, 2012
Cafe Livre Update: Dinner Starts Tomorrow
Executive chef Farid Zadi had no plans to open Café Livre's seafood tagine for dinner. But he's eating humble pie (probably French, Algerian or Spanish, because that is the sort of food he cooks). And the café holds its first dinner this Friday, Feb. 17. From then on, he'll serve dinner Fridays an ... More >>
Blogs
January 24, 2012
Cafe Livre Opens Its Tea and Coffee Garden
Don't wear your lacy picture hat, and don't even think about elegantly extending your pinkie as you hold a cup of tea at Café Livre. "We want to make tea service more casual and fun, take it out of the parlor," says Susan Park, director of operations at the cafe, which has just opened its Siptea ... More >>
Blogs
January 9, 2012
Eat, and Learn to Make, Couscous and Tagines at Cafe Livre
Barbara HansenA combo tagine with lamb and vegetablesNow you taste it, now you don't. That's what happens to the tagines that come with couscous at Café Livre in Culver City. The seasonings change as often as executive chef Farid Zadi gets a new idea, usually every week. The other day the b ... More >>
Blogs
September 29, 2011
Couscous Festival 2011: Start Your Couscouseries
It's time to get out your couscouserie again. Or rather, time to let Farid Zadi get out his. Zadi and his wife and business partner Susan Park are hosting their second annual Couscous Festival, Sunday October 23 from noon to 6 p.m. Last year's festival, you may recall, took place in Pasadena, comple ... More >>
Blogs
September 16, 2011
Top 5 Weekend Food Events: Oktoberfest, Taste of Taiwan, GOOD Food Festival, KCRW Pie Contest, Pig Parts and Beer
Guzzle & NoshIt's always a party when you bring out the pig's head. Farid Zadi's 2nd annual couscous festival, originally scheduled for Sunday, was cancelled (of cous, it was) as the chef is in the process of opening his first restaurant, but you can still head out to Arcadia for the Greek F ... More >>
Blogs
August 1, 2011
A July Roundup of Restaurant Openings and Closures
C. SoudryMr. C There's wine, and there's $16-a-glass house wine served in a baby-sized glass. Mr. C Beverly Hills, which opened on the brink of Beverly Hills and the Pico/Robertson area of town, is many things, but not heavy-handed with the vino. The hotel, opened last month on Beverwil Drive ... More >>
Blogs
July 19, 2011
No-Cook Recipe: Chilled Momotaro Tomato Salad California Olive Oil
Susan ParkMomotaro Tomatoes from Yatsutomi Farms We're not wild about most tomato varieties. We find them either too bland and hard, or too acidic for our tastes. This has been an enduring issue since childhood. But last weekend we bought half a dozen Momotaro tomatoes from Yatsutomi Farms at ... More >>
Blogs
July 15, 2011
Ten Things to Cook During Carmageddon
Susan ParkBibimbap Plating by Lisa Gilliam You either planned ahead or you didn't for feeding yourself during carmageddon. If you're a planner, this weekend is perfect for making dishes that take all day or even two days. If you're not a planner, well, clean out your pantry and refrigerator t ... More >>
Blogs
July 8, 2011
Recipes for Tartines: Open-Faced Sandwiches Wine Pairings
Susan Parktartines and salad It's hot. So hot, that we can't bare to turn on the oven and we're more in the mood for shopping than cooking. We went to the Hollywood Farmers Market on Sunday to buy Japanese Momotaro tomatoes from Yasutomi farms and salad greens from Living Lettuce Farms for a ... More >>
Blogs
July 6, 2011
Recipe for Foie Gras Fingerling Potato Chips: Or, More Fun with Potatoes and Animal Fat Wine Pairing
Susan ParkFoie Gras Fat Fingerling Potato Chips If you imagine that Test Kitchen has a full pantry of ingredients from all over the world, including luxury products like foie gras, you would be correct. We happen to have half a case of IQF frozen foie gras in our freezer. We use them to make ... More >>
Blogs
July 5, 2011
Le Cordon Bleu Changes Curriculum, Reduces Tuition: But is it a Good Deal?
Changes are on the horizon for the curriculum at Le Cordon Bleu culinary school. Come the end of this month, LCB will offer students the option to enroll in a 12-month culinary certificate program, foregoing the associates degree that was previously required. According to an email from Mark ... More >>
Blogs
July 5, 2011
Robuchon's $18 Algerian Egg Roll Two Easy Recipes
Chong B. OoiRobuchon's Langoustine Wrapped in Brick Pastry Paula Wolfert introduced North African pastry leaves to Americans using the Moroccan name for them: warka. Over the years we've received a lot of emails from people who had trouble finding warka pastry leaves in the U.S. However, most ... More >>
Blogs
July 1, 2011
A Recipe from Clifford Wright: Gomser Cholera
Clifford A. WrightGomser Cholera, a Swiss potato and cheese pie Clifford Wright is a James Beard award winning author and culinary instructor at Venice Cooking School with New York Times columnist Martha Rose Shulman. He's been widely hailed as the foremost English speaking expert on Medit ... More >>
Blogs
June 17, 2011
A Recipe for Father's Day: Grilled Côte de Boeuf Wine Pairings
Farid ZadiRib Steak or Côte de Boeuf Suggesting a hunk of grilled meat for Father's Day seems predictable. But the weather is perfect just about this time of year and bonding with dad outdoors over an open fire seems like an almost universal pastime. Besides, grilled steak tastes better tha ... More >>
Blogs
June 6, 2011
In Season Recipes: Pasta with Morels Cherry Frangipane Galette
Pascal from Flickr Morels When we think of morels, we think of Fricassée de volaille de Bresse aux Morilles. We grew up just ten miles north of Paul Bocuse's restaurant, near the Pont de Collonges, a place that is world renowned for Bresse chicken in cream sauce with morels. Bocuse is the gr ... More >>
Blogs
June 1, 2011
A Recipe From the Chef: Kristin Ferguson's Strawberry Galette
Eugene Ahn of Forage Restaurant in Silver LakeChef Kristin Ferguson's Strawberry Galette A traditional French fruit galette is a free-form tart made with a basic pâte brisée dough. The galette shell is rolled out into a disk, topped with fresh berries or fruit and the edges folded over by h ... More >>
Blogs
May 26, 2011
Gather 'Round the Induction Stove Campfire: 7 Summer Cooking Classes for Kids
J. Ritz Art, soccer, drama and the like are all edifying pursuits that help young people find their passions and build character. But you can't eat them for dinner. Cooking classes for kids are fun, educational, and let's face it, useful. Come summertime in Los Angeles -- and it's just around ... More >>
Blogs
May 25, 2011
Farid Zadi: The Couscous Coach
Kevin ScanlonFarid Zadi Farid Zadi likes to tell the story of how, when he was 14, he got a job as a dishwasher at a local castle to make some extra money. That would be a real castle, not one where the waitstaff dress like courtesans to bring you faux-medieval chicken legs while you watch fa ... More >>
LA Life
May 19, 2011
Farid Zadi: The Couscous Coach
Kevin ScanlonFarid Zadi Farid Zadi likes to tell the story of how, when he was 14, he got a job as a dishwasher at a local castle to make some extra money. That would be a real castle, not one where the waitstaff dress like courtesans to bring you faux-medieval chicken legs while you watch fa ... More >>
Blogs
May 13, 2011
Test Kitchen: Horse Fat? The New Perfect French Fries
Farid ZadiNew Perfect French Fries No one knows who invented French fries, although most food experts agree that deep fried potato strips were almost certainly invented in Belgium or France. There is a popular internet meme about a Belgian journalist who allegedly documented the existence of ... More >>
Blogs
May 6, 2011
A Recipe for Pâte Sucrée Mother's Day Kitchen SOS
Patricia EscusaFrench Fruit Tart Prepared by Patrica Escusa, Test Kitchen Assistant Every year, during elementary school, we made something for Mother's Day as a class project. If your mother really did you love you, she probably still has a stash of butterfly and heart shaped cards as reminders ... More >>
Blogs
May 4, 2011
Tacos de Cabeza: More Fun with Goat Heads Test Kitchen Experiments
Farid ZadiRoasted Goat Head Triptych Last Friday we invited Charles Perry, beer of the month columnist for the Los Angeles Times, and seven other guests, for a Royal Wedding viewing and tacos de cabeza recipe testing party at Ecole de Cuisine, a fully equipped culinary school and test kitchen. Th ... More >>
Blogs
January 7, 2011
Charcuterie and Meat Fabrication with Farid Zadi: Or, More Fun With Forcemeat
N. GalutenFariz Zadi's pâté maison, freshly slicedAs it turns out, if you take high quality ingredients, and apply extremely well-honed French techniques, you can make some very good food. And while that may seem like a fairly obvious truth, it's still a lot of fun to double-check from time ... More >>
Blogs
November 1, 2010
Your Farid Zadi Update: Test Kitchen His New Restaurant Plans
A. ScattergoodFarid Zadi at the Ecole de Cuisine kitchen If you didn't make it to Test Kitchen over the weekend, where chef and culinary school instructor Farid Zadi was cooking dinner on Sunday, you may not quite know what to expect when Zadi opens his new restaurant, plans for which are no ... More >>
Blogs
October 14, 2010
Couscous Festival This Weekend: Start Your Tagines...
A. ScattergoodSpicy Beef Cheek Tagine A reminder that you will have plenty of couscous -- and poulet frit, or Algerian fried chicken; and rabbit tagine with figs and almonds; and Merguez sliders with harissa; and shrimp brik; and oh, one could go on and on -- to eat this weekend, as the Cousc ... More >>
Blogs
September 17, 2010
Short Attention Span Dinner Theater: Your Week in Food, 9/13-9/17
In which we highlight the past week in food, either at home or abroad. "Ovine: It means sheeplike. Food writers don't use that one nearly enough." Top 10 Food Words We Love. "A professional knife sharpener is a beautifully atavistic profession, not unlike being a cobbler or a Shaker chairmake ... More >>
Blogs
September 15, 2010
Ecole De Cuisine Pasadena: Farid Zadi's New Cooking School A Moules à la Moutarde Recipe
A. ScattergoodChef Farid Zadi, at Ecole de Cuisine Pasadena Those of us who have followed Farid Zadi's career -- at the Le Cordon Bleu School in Pasadena, where he was a chef instructor for the last six years, or via his blog chefzadi, or through Charles Perry's excellent 2007 profile of the ... More >>
Blogs
May 21, 2010
The Couscous Festival Extends to a Second Day
Farid Zadicouscous The Couscous Festival, coming to Pasadena this October, has now been extended to a second day. Which tells you how much interest has already been generated, five months before the event. The now two-day festival, which is organized by chef Farid Zadi, will incorporate cooki ... More >>
Blogs
May 7, 2010
Couscous Festival Comes to Pasadena: Paula Wolfert Will Make You Couscous
Farid Zadithe stages of couscous Do you know what you're doing Saturday, October 16th? Well, you do now -- or at least you should, if you're anywhere near Pasadena on that day and have any interest in Middle Eastern cooking whatsoever. Yes, we know five months is long advance notice, but it' ... More >>

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