Tabasco Pepper Sauce

5 Restaurant Picks From The Bazaar's Joshua Whigham

Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, The Bazaar's Chef de Cuisine Joshua Whigham gives us five spots he eats when he's not in the kitchen. 5. Hollywood Thai: "This is one of my regular spots with one of my go ... More >>

Bhanu's: Indian Cuisine in the SGV, a Grocery Store Where to Find Ghost Chiles

Walk into Bhanu's Grocery and Cuisine in San Gabriel and you'll see a grocery store that's slowly being consumed by a restaurant. "We started off with five tables," Richard Harrison, a server at the restaurant said. Now, there are more than a dozen. Owned by Mr. Bedi and Bhanu, a brother and siste ... More >>

Bamboo, an iPad-Equipped Izakaya, Coming to Santa Monica

Here's some news for fans of Santa Monica's Ozumo: Early next year, the sushi bar will be relocating from its space in Santa Monica Place to a beachside sort just east of the Pier, where it will "evolve" in a new Izakaya restaurant called Bamboo, run by much of the same management team and staff beh ... More >>

An All-Star Bar at Art Beyond the Glass: Bartenders, Booze Kentucky Bubble Bath

It's a good day when the first meaningful thing that's put in your hands is a drink: a good drink, a weird drink, a purple drink, one so chock-full of fruit it almost tastes like it'll boost your immune system, the rye expertly disguised in blood orange juice and an indigo robe of cassis, girded by ... More >>

98: Chichen Itza's Cochinita Pibil

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. 98: Chichen Itza's Cochinita Pibil. You know the drill. Wind your way down the 110, past the concrete universe of downtown L.A., LA Live and USC, and into the ... More >>

The Thursday Edition: A Roundup of Newspaper Food Stories

You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. F ... More >>

The Fried Dill Pickle Chips at Short Order: Secret Pickles, Ranch Dressing A Bottle of Tabasco

What is a fried dill pickle chip supposed to taste like? If you have been to The Penguin Drive-In, a circa 1950's roadhouse in the Plaza-Midwood district in Charlotte, NC, you know that there are four steps that elevate this crispy Southern-style snack food with zero nutritional value to total great ... More >>

What's in Pepper Spray?

In California, the toxin TCE

Cookbook Of The Week: The Art of Living According to Joe Beef's Testicle Pizza Theory A Vienna Sausage (!) Martini Recipe

When we first flipped through The Art of Living According to Joe Beef by Frédéric Morin, David McMillan and Meredith Erickson, we thought it was yet another pretty but also pretty lackluster restaurant cookbook (Joe Beef is Montreal's restaurant du jour). There's even the requisite foreword by a w ... More >>

Drinkify: We Get Drunk To See If It Actually Works

We at West Coast Sound love little more than good tunes and good booze. So, when Drinkify dropped earlier this month -- an Internet app that suggests cocktails to sip while listening to your artist of choice -- we were intrigued. So much so that we bought a whole shopping bag of elixirs and got to d ... More >>

Drink Your Veggies: Farm-Fresh Cocktails

A ArmstrongMichael's Mix​4 out of 5 doctors agree*: One should eat at least nine servings of fruits and vegetables every day. Most everyone else* agrees: That seems ambitious. Let us toast to the health of our local publicans, the men and women who scour the weekly farmers markets to source fr ... More >>

A Recipe From Nickel Diner: Monica May's Pan Roast Pork Chop with Succotash and Pepper Jam

A. FrougNickel Diner's Pan Roast Pork Chop with Sweet Potato Tater Tots, Succotash, Fried Onions and Pepper Jam​In parts one and two of our interview with Nickel Diner's chef Monica May and general manager Kristen Trattner, they explained how they want you to feel like you're sitting on Trattn ... More >>

The Change-Up Review

Jonathan Gold Reviews Son of a Gun

Q & A With Sang Yoon: Lukshon's Test Kitchen, Issues of Heat Ghetto Fish Sauce

A. ScattergoodSang Yoon outside Lukshon​ Sang Yoon is not an easy man to pin down. He moves quickly. He doesn't like interviews, or at least so it's always seemed to us. But when he actually sits down and starts talking, he often doesn't stop. Which is very cool, since he's got a lot of intere ... More >>

Food News Roundup: Tabasco Reports, Tips Reflect Breast Size Mad Men Cocktails

-- Matt Armendariz reports from Avery Island and the center of the Tabasco universe. [Matt Bites] -- The larger the breasts, the bigger the gratuity. (This is not a surprise, is it?) [LA Observed] -- America's Weirdest Restaurants. [CNBC] -- Ricardo Zarate fights hunger in his native Peru via ... More >>

SOME LIKE IT SRIRACHA

Cookbook Review: The Sriracha Cookbook, Released Today, For Your Red Rooster Fix

​Sriracha fans, if you measure your favorite condiment's success according to its cookbook credits, your Tabasco moment is finally here. The Sriracha Cookbook: 50 Rooster Sauce Recipes That Pack A Punch by Randy Clemens, released today, is the first cookbook dedicated entirely to the garlicky ... More >>

The Boiling Crab Opens Today in Koreatown

e*starLACajun critters at The Boiling Crab.​Hip, hip, hooray! Angelenos no longer have to drive to Alhambra or Garden Grove to get their fix of cheap seafood. Today at 3 p.m., The Boiling Crab opens its first location in Koreatown (in the Brown Derby Plaza, to be precise). That's very close to ... More >>

There's Got To Be A Morning After: Lou Amdur's Bloody Mary Recipe

Flickr user kthreadA Bloody Mary​If you read our interview with Lou Amdur (Part 1, Part 2), owner of the wine bar, LOU, you know that if you present him with a simple question, like, "What should we drink on New Year's Eve?" he will give you an answer that is equal parts invention and knowledg ... More >>

Q&A With Patricia Tsai: The Oaxaca Fiasco, IMing With Her Grower, and Chocovivo's Future (Part 2)

J.KoslowChocovivo assembly line​ In the first part of our interview, Chocovivo's Patricia Tsai discusses her trajectory from CPA to chocolatier and the decision she made to opt for flavor thereby leaving her chocolate untempered. In this second part, Tsai shares her mind-boggling and almost f ... More >>

Drink This Now: Bloody Mary at Vü Restaurant in Marina Del Rey

Bartenders, to say nothing of hungover home mixologists, have as many ways to make a Bloody Mary as Los Angeles has luxe loncheros. The drink's ubiquity typically translates to a glass of V8 spiked with vodka, maybe a dash of pepper or a hit of Worcestershire, if it's fancy. More doesn't necessari ... More >>

Korean Spaghetti Bolognese Fight: Not Literally, But Still Bizarre

While having lunch at Ma Dang Gook Soo the other day -- the small Korean restaurant known for its hand-made noodles -- we noticed, toward the bottom of the menu, spaghetti with meat sauce. It is the only Italian (or really, non-Korean) dish on the menu. Surprisingly, we've noticed this before at a f ... More >>

Meat in a Glass: The Carnivore Cocktail

Rivera The Donaji ​Lately, mixologists have taken to using protein as an ingredient, and we're not talking about the shrimp cocktail. Whether they're made with crickets, bacon-infused bourbon or pickled octopus, carnivore cocktails have been making the rounds in bars and restaurants across the ... More >>

Web Surfing: A Roundup of News from L.A. Food Blogs & Beyond

-- What to do if there's a fly in your soup? [Bon Appetit] -- Indo Kitchen: Eat, Pray, Meh. [Eating L.A.] -- The mysterious case of the Ikea Tabasco thieves. [Stick A Fork In It] -- The Hottest Restaurant in Paris. [David Lebovitz] -- "We're all out of cookies. Sorry." And other lies parents co ... More >>

ROUX THE DAY!

Cookbook Review: Cider Beans, Wild Greens, and Dandelion Jelly (And Wine)

​Reading the introduction to the just-released Cider Beans, Wild Greens, and Dandelion Jelly, you might think this is going to be one of those spiral-bound potluck affairs with Xeroxed photos and hundreds of recipe contributors. And that author Joan E. Aller is surely a culinary historian or l ... More >>

Cookbook Review: Ham, An Obsession With The Hindquarter A Spicy Deviled Egg Recipe

​It's hardly surprising that a cookbook that begins with a pig slaughter and ends with trying to sneak a whole ham past airport security (TSA officer: "Is this human?") had us hooked from the word "ham." Ham, An Obsession with the Hindquarter by the culinary duo Bruce Weinstein and Mark Scar ... More >>

Best of L.A.: Nightlife

Having Tomato Issues? Anne Willan Has a Soup Recipe To Perk Them Right Up

Jenn GarbeeTo Sauce or Soup?​Until last week, you could have gotten away with blaming the cool weather, rather than your potager skills, for your lifeless Beefsteaks and Green Zebras. This week, there's the heat wave to hold accountable for par-baking whatever produce manages to make it to the ... More >>

From the Food Science Lab: The Periodic Table of Condiments

Leave it to a piano playing mathematician to give us the musical theater version of the Periodic Table of the Elements. And a couple of calende ... More >>

Movie Reviews: Heavy Metal in Baghdad, Postal, War, Inc.

Also, The Cool School, Refusenik and more

Where to Eat Now: New to the List

Red Scare at Boiling Crab

Shell games

What Really Happened at Fire Station 5?

A dog-food prank gone bad wrecks careers and morale as Tennie Pierce demands millions

It's Personal

All over the world, Leni Stern is the instrument

Head Games

Zizou’s noggin and Mexico’s recount

Free Beer Alert!!! Free Beer Alert!!!

The Ground You Fall Through

Environmental and social neglect left New Orleans on dangerous footing

Alligator on a Stick, San Pedro Punks and Luchadors

Gobbing On Empires

Punk’s Best Responses to the Bush Regime

A Few Good Eggs

Sí, Se Puede!

L.A.’s new Freedom Riders take their quest for immigrant equality on the road

The Small Plate

How the little things make a meal

The Sinner Behind the Saint

Juan Diego got his halo with help from the worldly and shrewd Bishop Cepeda

When in Venice . . .

War Against Oblivion

Zapatistas storm Mexico City — again

Tyro Mania

The teen dreams of Popular, Freaks and Geeks and Roswell

Breaking Ranks

A Mexican officer defects, seeks asylum in U.S.

Seeing Red

When your lunch absolutely, positively has to match the color of your tie. . .