These little jars of flourless chocolate cake have become my latest pantry staple. They are intensely dark and dense, more like fudge than cake. One little jar is enough for two people to share.
), flourless chocolate brownies ($22 for four) and gluten-free coconut macaroons ($20 for eight). Call or email catering@huckleberrycafe.com with 72 hours’ notice to order. 1014 Wilshire Blvd., Santa Monica, (310) 451-2311, www.huckleberrycafe.com Jar (Beverly
sauce. Then Labya moved to her collection of toppings, neatly arranged in repurposed plastic jars. A spoonful of fried minced garlic, some spicy bean paste, roasted peanuts and a sprinkle of fresh cilantro. She reached for a jar of chile oil then looked
repurposed plastic jars. A spoonful of fried minced garlic, some spicy bean paste, roasted peanuts and a sprinkle of fresh cilantro. She reached for a jar of chile oil then looked me over. “I don’t know if you like to eat too much chile,” she said, then
Photo by Edwin Goei Just as most people, I always have a jar of marinara and a box of spaghetti in my pantry. The brand I happen to have in stock at the moment is Barilla. It’s not always the case, but my point is that I’m never more than 15 minutes
uniformed chefs preparing food in a brightly lit open kitchen. Photo by Edwin Goei “Preparing” is the key word here; “cooking” is too strong a term. Not only is the marinara presumably the same stuff from the jars (though the menu says it’s “freshly made
squeeze bottles and jars of all shapes and sizes. Under the lids and caps are mayonnaise, barbecue sauce, spicy barbecue sauce, honey mustard, Buffalo sauce, ranch, Buffalo ranch, a variety of spicy mustard, vinegar, soy sauce, fish sauce, every condiment
from Kuya Lord, about a dozen jars of chile crisp and a plastic bottle full of Italian dressing from Bay Cities that I filled myself with many, many tiny containers from the deli. I squeeze it on all my homemade sandwiches. Cornelius Harrell Jr. mixes
and the leftover syrup from the finished jars of Luxardo cherries at the bar, I guess I'll call it dessert.
at the cottage. “Those are not currants or sultanas or raisins in the scones,” he said when he handed me the bag. “Those are black currants. They’re more expensive.” In addition to the scones (they are sold in packs of 12), I picked up a jar of
. The raspberry bright, enlivened by the flavor of sun-ripened berries. And the mango was saturated with sweet, ripe fruit. I ate it straight out of the jar with a spoon. Fry’s scones are not crumbly scones. The wrinkly tops and bottoms offer a
dressing. Good chimichurri is one of those condiments you can use to enhance anything. Meat, fish, chicken, rice, pasta, salad. It all works. I left with a jar of the stuff (they sell it in the adjacent market to go). The greatest hits at the Rose Venice
condiments you can use to enhance anything. Meat, fish, chicken, rice, pasta, salad. It all works. I left with a jar of the stuff (they sell it in the adjacent market to go). The greatest hits at the Rose Venice Over the past seven years, Jason Neroni
a more hospitable business environment. White Moustache has thrived since, selling its signature glass jars full of creamy clouds of yogurt, some flavored with jammy base layers of sour cherry, date or quince. Dashtaki recounts the company’s origin
Danny Zakaria. (Oscar Mendoza / For The Times) Advertisement Makdous, oil-cured baby eggplants stuffed with walnuts and garlicky chile paste, show up as a frequent special. I’ve only tasted makdous before from Lebanese friends who haul back jars of it in
walnuts and garlicky chile paste, show up as a frequent special. I’ve only tasted makdous before from Lebanese friends who haul back jars of it in their suitcase after a visit home. They’re squishy-plush and pleasantly tannic. The Zakarias lay the makdous