On the Line: Arturo Briones of Wildfish, Part Three

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...

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...

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,...

To conclude our time with Daniel Woo and Greg Ong of Sushilicious, today the two gents share a recipe. If you missed the interviews, click here to read owner Daniel Woo's answers from yesterday, and click here for Chef Greg Ong's from the day...

For our final installment of On The Line with Gabe Gordon of Beachwood BBQ, our subject shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward. ] Pickled Smoked Peppers Brine 4 cups...