Greg Howe of Raya at The Ritz-Carlton, Part Three

For our final part of On the Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is?  Hmm, if only there were a hint. . . . If you missed the first or second...

For our final installment of On The Line with Chef Joshua Miller of Seal Beach's 320 Main, the man shares a recipe. Missed the first or second part of our interview? Click here and here. Otherwise, read on. ] 320 Main's Bourbon Scallops 3 Fresh...

As promised, Harry Kho of Harry's Deli in Irvine shares a recipe for this final part of our three part interview. If you missed it, click to read the first and second part. Read on for his recipe. ] ——– After much debate, I've decided to do a...

If seasons were desserts, you know fall would be a pie. Specifically, it would probably be a decadent apple pie, with peak-season fruit nestled warmly in a buttery, rich, flaky crust. Dominique Ansel understands this, and he created a salted...

When Mario Christerna was in his twenties, his mother remarried. Initially, Christerna, a Mexican American and the chef-owner of Brooklyn Ave. Pizza Co., felt protective of his mom as he got to know his new stepfather, who is Cuban. Then he tasted...