Andrew Froug

If it's manly to love meat, there are no two manlier men in Los Angeles than chefs Chris Phelps and Zak Walters of Salt's Cure. The two opened Salt's Cure to supply local restaurants with specialty products such as house-made bacon and sausages, but all it took was for them......

It's an addage we're used to: fresh is better than frozen. Fresh pizzas are better than frozen, freshly picked raspberries preferable to their mushy defrosted counterparts. Add natto, the fermented soy beans that were the subject of our recent blog post, to that list. We had been settling for years......

Boogers. Dirty socks. Puke. The only comparisons made to natto, or Japanese fermented soy beans, are unflattering ones. It's simultaneously sticky and slimy. When brought out of the freezer to room temperature and mixed, strings of what looks like natto mucus form around chopsticks. But for those who grew up......

In parts one and two of our interview with chef Jordan Kahn of Beverly HIlls' Red Medicine, we discussed the possibility of food as art and chef as artist. But we held something back. Missing from Kahn's theoretical musings and the commenters' subsequent uproar were the actual goods: his recipe......

At the end of the first part of our interview with Jordan Kahn of Red Medicine, he was explaining that Vietnamese cuisine fits his culinary philosophy because he isn't interested in making "a big, sweet fucking rich bomb. A big ass molten chocolate cake or a giant bowl of pudding......

To the outside observer, Jordan Kahn's career doesn't make a lot of sense. He worked at some of the most prestigious restaurants in the country (The French Laundry, Alinea, XIV), the kind of places that become pilgrimage sites for the food-obsessed. And then, partnering with Umami Burger's Adam Fleischman two......

Continuing from part one of Follow That Ingredient, we follow Black Mission figs from the Pudwill Berry Farms stand to The Tasting Kitchen in Venice to get the recipe for a Balsamic Roasted Fig and Goat Cheese Bruschetta dish that Jonathan Gold called "stunning" and one of The Best Dishes......

Though Randy Pudwill has spent decades in the fields as owner of Pudwill Berry Farms, as a child, his first taste of figs reminded him of the supermarket. "I thought, 'Wow, that tastes like a Fig Newtons. And then I realized they were better." In the first part of Follow......

Chef Jordan Kahn's dishes at Red Medicine are so intricate and labor intensive, that when a customer orders one, it can take twenty minutes of continuous work to complete it. The dish he recently created for Nowness.com, however, took a bit longer. Kahn conceptualized, cooked and plated the dish featured......

Pocky isn't so much a snack as it is an equalizer, a Japanese common denominator. They arrive in bouquets of as many as 15 individual sticks, designed to be shared with anyone and everyone. For years, commercials ended in slogans like "Anata mo watashi mo pocky! (You and me and......