On The Line: Timothy Kast of Seasons 52, Part Three

Edwin Goei • OC Weekly • October 21, 2010

Over the past two days we heard from our subject, Timothy Kast, the executive chef partner at Seasons 52 in South Coast Plaza. Today we conclude with a recipe from the chef. If you missed the first and second part of our interview, click here and...

The full article can be read on the OC Weekly website.

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...

Sam Gupta of Traditions, Part 2

Edwin Goei • OC Weekly • March 25, 2010

Yesterday we heard from Sam Gupta, proprietor of Traditions in Tustin. Today, he shares a recipe. Not just any recipe: their recipe for chicken tikka masala, which according to food lore is purportedly more English than Indian. It's still...

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...

Zov Karamardian of Zov's Bistro, Part 3

Edwin Goei • OC Weekly • May 21, 2010

As promised, in today's edition, the last post on our three part profile, Chef Karamardian shares a recipe. But before you see what it is, did you miss Part 1 and Part 2? Click 'em and read 'em. ] Grilled Eggplant Olive and Tomato Bruschetta This...

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...