Search Results

The secret ingredient to a lavish Bedouin feast

Bill Addison • Los Angeles Times • February 27, 2021
A Trader Joe’s fan account had posted a jar of the spice blend in January that showed the label. Among the listed ingredients are coriander, chickpea flour, sunflower oil and lemon oil. Yeah. La. Earlier this month a video clip circulated on the...

Bill Addison, Anissa Helou • Los Angeles Times • February 26, 2021
You can make yufka and markouk with the same dough but with different shaping techniques. Markouk is thinner and flattened by passing the disk of dough from one hand to the other until the round of dough is paper-thin and almost as wide as your...

Bill Addison, Anissa Helou • Los Angeles Times • February 26, 2021
Mansaf is a typical Bedouin dish that comes from Hebron in the West Bank. It is served at large family gatherings, for celebrations or simply to honor special guests. Traditionally it was made with a whole lamb, with the lamb’s head proudly placed...

Is the new Popeyes fish sandwich better than McDonald's?

Jenn Harris • Los Angeles Times • February 25, 2021
I ate a lot of McDonald’s Filet-o-Fish sandwiches between the ages of 5 and 12. Part of me thought they were healthier than the burgers on the menu. I liked the squishy bun. I was fascinated by how the half slice of American cheese stuck to the...

Wolfgang Puck is expanding Spago in Beverly Hills

Jenn Harris • Los Angeles Times • February 25, 2021
Wolfgang Puck is expanding Spago with a 6,500-square-foot outdoor dining area in front of the Beverly Hills restaurant. The new space, called Spago L’extérieur, is located in the Canon Drive cul-de-sac. It will feature a large tent with slotted...

Review: Go for the Korean barbecue, stay for the intestines

Brad A. Johnson • Orange County Register • February 25, 2021
With indoor dining heavily restricted, interactive concepts like Korean barbecue have probably taken the biggest hits during this never-ending pandemic. It’s impossible to fully capture the essence of this type of dining on a makeshift patio with...

One of L.A.’s best pop-up taquerias hits Boyle Heights

Bill Addison • Los Angeles Times • February 24, 2021
In September, Jonathan Perez was settling his roving taquería, Macheen, into an open-ended residency focused on breakfast and lunch at Milpa Grille in Boyle Heights. While developing new menu ideas, he noticed that baristas Xuan Carlos Espinoza...

Best thing I ate: This ‘Mexican pizza’ makes Oaxaca proud

Brad A. Johnson • Orange County Register • February 24, 2021
It’s often called Mexican pizza, so it’s fitting that the tlayuda from Flor de Oaxaca in Santa Ana arrives in one those generic boxes with “pizza” emblazoned across the top. They do sort of look like pizzas. And I think people call them that...

L.A. restaurants face dine-and-dash scams amid COVID-19

Jenn Harris • Los Angeles Times • February 23, 2021
Spoon by H, Yoonjin Hwang’s celebrated Korean restaurant in Fairfax, is closing. Business had been slow since the start of the pandemic, but last summer, Hwang said, she started to notice more people disputing charges and claiming missing items...

Fuel protest and find escape via L.A.’s food zine trove

Bill Addison • Los Angeles Times • February 20, 2021
On Valentine’s Day, during a weekend when millions of people worldwide were also celebrating Lunar New Year, Los Angeles’ sole cookbook shop, Now Serving, posted an Instagram pic of its zine collection’s newest addition: Chinese Protest Recipes, a...