Blogs
February 22, 2012A. ScattergoodJitlada's tom yum soup5. Denial:
In which you refuse to read news blogs and Twitter feeds, and instead have lunch at Jitlada, preferring the comfort of ghost chiles to anything looming on the horizon. Windstorms. Sigalerts. More Republican debates. You feel fine. You like anesth ... More >>
Blogs
February 14, 2012This LA Weekly Flickr pool photo, taken by photographer Cooking On The Weekends, manages to combine most of the key elements of Valentine's Day into one shot -- and one recipe. You've got the hearts, the chocolate, the pretty colors. You even have Nutella, which is what some of us plan to eat for di ... More >>
Blogs
February 10, 2012If you've frequented Chinese restaurants in the San Gabriel Valley, you've perhaps noticed a menu item intriguingly translated as Spicy on Spicy or Spicy With Spicy. Maybe you've wondered exactly what it is.
The dish is made up of ground pork seasoned with pepper, which is then topped with a vari ... More >>
Eat+Drink
February 9, 2012If you've frequented Chinese restaurants in the San Gabriel Valley, you've perhaps noticed a menu item intriguingly translated as Spicy on Spicy or Spicy With Spicy. Maybe you've wondered exactly what it is.
The dish is made up of ground pork seasoned with pepper, which is then topped with a vari ... More >>
Blogs
February 8, 2012amazonOn first read, we didn't believe it ourselves when we decided to include a hybrid cookbook/anthology from an academic publisher, The World in a Skillet, and what boils down to a promotional cookbook from a cast-iron skillet maker, The Lodge Cast Iron Cookbook, in the same post. But give ... More >>
Eat+Drink
December 29, 2011amazonOn first read, we didn't believe it ourselves when we decided to include a hybrid cookbook/anthology from an academic publisher, The World in a Skillet, and what boils down to a promotional cookbook from a cast-iron skillet maker, The Lodge Cast Iron Cookbook, in the same post. But give ... More >>
Eat+Drink
November 24, 2011David LeFevre brings Manhattan Beach up to speed on L.A. restaurant trends
Eat+Drink
November 10, 2011David LeFevre brings Manhattan Beach up to speed on L.A. restaurant trends
Blogs
July 22, 2011D. GonzalezDive into the deep: Cioppino at Colori Kitchen
If there's such a thing as a seasonal protein, during summer, seafood is it. After all, it's during summer that we are most aware that we live in a coastal region. Hand in hand with that urge to play along the shore, comes that desi ... More >>
Eat+Drink
June 16, 2011D. GonzalezDive into the deep: Cioppino at Colori Kitchen
If there's such a thing as a seasonal protein, during summer, seafood is it. After all, it's during summer that we are most aware that we live in a coastal region. Hand in hand with that urge to play along the shore, comes that desi ... More >>
Blogs
June 15, 2011F. FriesemaJonagold apples
The storefront that houses Lao Bian Dumpling has had many faces over the last few years, including Noodle Island, a favorite for its Hainan chicken rice. Its transformation into Lao Bian Dumpling was pretty recent.
But even with the rapid turnover, it was surprisin ... More >>
Eat+Drink
April 21, 2011F. FriesemaJonagold apples
The storefront that houses Lao Bian Dumpling has had many faces over the last few years, including Noodle Island, a favorite for its Hainan chicken rice. Its transformation into Lao Bian Dumpling was pretty recent.
But even with the rapid turnover, it was surprisin ... More >>
Eat+Drink
March 24, 2011F. FriesemaJonagold apples
The storefront that houses Lao Bian Dumpling has had many faces over the last few years, including Noodle Island, a favorite for its Hainan chicken rice. Its transformation into Lao Bian Dumpling was pretty recent.
But even with the rapid turnover, it was surprisin ... More >>
Eat+Drink
March 10, 2011A Sichuan staple resurfaces
Blogs
February 7, 2011Jim ThurmanYu Pin replaces Bamboodles
With literally hundreds of restaurants in a relatively few square miles of the western part of the San Gabriel Valley, nearly constant openings and closings are guaranteed. And for every door that closes, a new one opens.
That's the case with Bamboodles ... More >>
Blogs
February 3, 2011With today marking the beginning of Chinese New Year, and 2011 being The Year of the Rabbit, we thought it only appropriate to sample a variety of dishes featuring the honored animal.
While Americans generally consign rabbit to the mantle of "exotic meats," the use of rabbit is not uncommon in som ... More >>
Blogs
December 23, 2010Jim ThurmanSteamed pork belly with mixed flour at Shu Feng Garden in San Gabriel.An already dreary December day became downright bleak for lovers of Sichuan cuisine with the news, tweeted by food blogger Sinosoul, that Shu Feng Garden had closed their San Gabriel location.
Just 14 months ago ... More >>
Blogs
December 2, 2010Jim ThurmanSlice of konjac
Last month Squid Ink told you about Skinny Noodles, a brand of shirataki noodles made from konjac or konnyaku, and it's remarkable claims - zero calorie, low carb, high fiber, low sodium and gluten free. Today, we take a look at the use of konjac in Chinese cuisine ... More >>
Eat+Drink
November 11, 2010The modern L.A. restaurant, unleashed
Eat+Drink
November 4, 2010Say it again: Dan dan mian, at Chuan Yu Noodle Town
Blogs
June 3, 2010LA Weekly flickr pool/djjewelzpigs' ears at the Lazy Ox
Pigs' ear is this year's most fashionable meat, a staple not just in Sichuan cold cases but in Thai restaurants and French bistros, meaty taverns and chic wine bars. If you are planning on opening a modern gastropub without pigs' ear on ... More >>
Eat+Drink
December 31, 2009Pig's ears and cocktails and tacos that tweet
Eat+Drink
December 3, 2009Boiled Fish à la San Gabriel Valley
Blogs
October 30, 2009 In which we highlight the past week in food, either at home or abroad.
"It was horrible. Even a shot of sake and a glass of beer didn' remove the taste."
Blogs
October 28, 2009Growing up, I remember the prevailing opinion that tofu was not a desirable food. To the average person, tofu was a mere meat substitute, something to be manipulated, molded and seasoned so as to resemble a hot dog, a turkey or a hamburger. The idea that there could be food out there that included b ... More >>
Eat+Drink
October 8, 2009Knife-shaved pasta, the next generation
Blogs
July 22, 2009Given the triple-digit temperatures wilting much of Los Angeles and vicinity at the moment, the best thing to make for dinner is a dish that requires little time and less cooking. Preferably none. A salad, perhaps: either a riot of greens tossed into a bowl or an artful composition of ingredients. W ... More >>
Blogs
May 2, 2009Anne FishbeinProof that they do exist: The elusive Sichuan spare ribs at Chung King
Dear Mr. Gold:
Where can you get really good Chinese barbecued spareribs? I'm in Silver Lake, but I'm willing to travel.
--Susanna, Silver Lake
Eat+Drink
September 11, 2008Chengdu hits rock the palate with peppercorn
Eat+Drink
September 27, 2007Eat+Drink
March 15, 2007Newport Seafood’s spicy lobster
Eat+Drink
December 21, 2006Eat+Drink
August 3, 2006Eat+Drink
July 13, 2006The second coming of Chung King
Eat+Drink
March 2, 2006The second coming of Chung King
Eat+Drink
December 22, 2005The second coming of Chung King
Calendar
November 24, 2005The second coming of Chung King
Eat+Drink
October 27, 2005The second coming of Chung King
Calendar
July 7, 2005The second coming of Chung King
Calendar
June 23, 2005The second coming of Chung King
Eat+Drink
May 26, 2005The second coming of Chung King
Eat+Drink
April 21, 2005The second coming of Chung King
Eat+Drink
February 26, 2004The second coming of Chung King
Eat+Drink
January 22, 2004The second coming of Chung King
Eat+Drink
June 27, 2002The second coming of Chung King
Eat+Drink
December 13, 2001The second coming of Chung King
Eat+Drink
February 15, 2001Rich flavors from the old country
Eat+Drink
February 18, 1999Sampling L.A.’s newest restaurants
Eat+Drink
January 21, 1999The slow sweet burn of Sichuan hot pot
Eat+Drink
October 29, 1998Incendiary Sichuan in Pasadena
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