Ask Brad: What does a restaurant critic cook during a pandemic?

The stay-at-home order has forced restaurant critic Brad A. Johnson to spend more time in his kitchen, and he’s sharing a couple of his most cherished comfort food recipes.
Brad A. Johnson • Orange County Register • April 15, 2020
Q: Hey Brad, what does a food critic cook while sheltering in place?  A: While I still get most of my food from restaurants, I am currently cooking more than usual. I’ve been focusing on things that I can repurpose or freeze and eat again next...
The full article can be read on the Orange County Register website.

Related Articles

Barbecue Shrimp in Killer Sauce

CINDY DORN • Los Angeles Times • June 12, 2002
DEAR SOS: King’s Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe? PENNY PEYSER Woodland Hills DEAR...

Jason Quinn of The Lime Truck, Part Three

Edwin Goei • OC Weekly • July 22, 2010
For our final day of this On The Line profile, Jason Quinn of The Lime Truck shares a recipe for short ribs.   He adds that he does a different version of it every Sunday when they stop at The Bruery. If you missed the first or second part, click...

Yvon Goetz of The Winery, Part 3

Edwin Goei • OC Weekly • April 15, 2010
In the final part of our profile of Chef Yvon Goetz, our subject shares his recipe for braised short ribs. If you missed the first two parts of our interview, click HERE and HERE. ] THE WINERY'S ZINFANDEL BRAISED BONE-IN PRIME BEEF SHORT RIBS,...

Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part Three

Edwin Goei • OC Weekly • May 27, 2010
As promised, the co-executive chefs from Antonello Ristorante at South Coast Plaza share with us recipes from their restaurant. Read 'em: two recipes! If you missed it, check out the first part, or the second part of our questionnaire with the...

I can make that: We try to make the secret Jazz burger at Jitlada

Jenn Harris • Los Angeles Times • January 8, 2020
“It’s so secret. So many secret things in there. I’ll never tell you.” This is Jazz Singsanong’s standard response when people ask what she puts in the off-menu Jazz burger at her Thai restaurant, Jitlada. The spicy patty served on leaves of crisp...
Jitlada