Latest Stories

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  Looking for a Labor Day Cookout Recipe? Try This Grilled Corn

  September 2 at 6:30 a.m.

  Labor Day weekend means cookouts! And if you're firing up the grill, might as well put all the side dishes on it too.  Try this coconut lime grilled corn from Assembly Line, and tell us what you think! Coconut Lime Grilled Corn Ingredients 6 ears of shucked fresh corn 1...

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  A History of Fried Green Tomatoes in L.A. (and a Recipe!)

  October 13 at 6:27 a.m.

  When I asked Kim Finholt, chef of the Whistle Stop in Long Beach, why she decided to serve fried green tomatoes at her new-revival burger shack, she laughed. "The movie, of course!" She's talking about Fried Green Tomatoes (1991), which chronicles the tear-jerk journey of two Southern women in the...

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  The Fat Radish Kitchen Diaries Helps You Eat Your (Fresh) Vegetables

  November 17 at 6:54 a.m.

  A celebration of seasonal cooking, The Fat Radish Kitchen Diaries, by Ben Towill, Phil Winser and Nic Wilber with Julia Turshen is a luscious new cookbook aiming to make you walk the walk of farmers market eating. Just published in October by Rizzoli, the chunky tome divides itself into four...

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  Faith & Flower's English Milk Punch Is a Silky-Smooth Booze Bomb

  November 7 at 6:40 a.m.

  Every day, the cocktail culture grows by leaps and bounds. For a long while, we Angelenos were playing catch-up with cities like London and New York. Now, with award-winning bartenders like Julian Cox and a growing list of classic cocktail bars from the Eastside to the west, there is no...

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  Cooking Bay Area (Gasp!) Mexican Food With Tacolicious (RECIPE)

  October 17 at 11 a.m.

  Admitting Bay Area Mexican food even exists — or is even decent — can be a bitter pill for Angelenos to swallow, but Sara Deseran makes an awesome case for San Francisco with her new cookbook, Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More, released Sept. 2 by Ten Speed...

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  Hans Röckenwagner's Das Cookbook: German Engineering For California Cuisine (Recipe)

  October 13 at 6 a.m.

  Among the handful of Los Angeles chefs who have defined this town's restaurant scene, Hans Röckenwagner often seems to go under-appreciated. Maybe because he doesn't show up on flashy food television. Or maybe because he spends a disproportionate time baking pretzels and making his outstanding traditional German-style holiday cookies. Or...