What do deviled eggs, a Tokyo sushi spot, and home-made XO sauce have in common? They are Los Angeles's contributions to the latest issue of Saveur: essentially a long list of restaurants, ingredients, cookbooks, gadgets, and dishes shared by some of the world's preeminent chefs.
Carolynn Spence of Chateau Marmont is responsible for the first--a "simple, clean variation" with olive oil, lemon juice, and red pepper flakes. David Myers of Sona and Comme Ça drops the dime on 39-year-old Shintaro Suzuki's omakase delights at Sushi Shin in Tokyo. Father's Office's Sang Yoon shares his recipe for XO sauce (soon to be a staple at Lukshon in Culver City), promising that "the taste is smoky, deep, and downright decadent."
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While New York predictably accounts for a ridiculous proportion of the magazine editors' selections, some of the sweetest and most irreverent come from reliable wits outside the Big Apple--like Fergus Henderson, who offers a pithy paen to the frozen pea: "A wise old chef once told me: wait until peas are in season, then use frozen."