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L.A. chefs explain why they make pickles

Jenn Harris • Los Angeles Times • August 13, 2020
Now that we're all cooking, trying to stretch stuff, preserve stuff or figure out a way to use up that last CSA box, pickling is the thing to do. Here’s a look at why some chefs in L.A. are getting down with pickled food. Minh Phan, Porridge +...

Review: While a pandemic rages, Lola Gaspar is having its moment

Brad A. Johnson • Orange County Register • August 13, 2020
I’ve eaten chicken for dinner far too many nights in a row during this pandemic. Admittedly some of it has been very, very good. But in all these months I don’t think I’ve had a better chicken dinner than the family-style care package I picked up...

Take-Out Tip: Brandoni Pepperoni’s Creative, Delicious Pizzas Are Just a Text Away

Hailey Eber • Los Angeles Magazine • August 13, 2020
Looking for pizza that’s far from basic this weekend? Look no further than Brandoni Pepperoni. Six nights a week, Brandon Gray offers up some of L.A.’s most exciting pies for takeout from the back of the WeHo Gateway shopping center. Gray, a...

Best thing I ate: Is this North OC’s best pho?

Brad A. Johnson • Orange County Register • August 12, 2020
On a long, hot summer day the last thing on my mind is a large, steamy bowl of soup. But I’m sitting outside for dinner these days, and when the sun goes down and that chill suddenly sweeps in, a bowl of soup starts sounding a like a great idea. A...

How to pickle vegetables and fruit like a pro

Jenn Harris • Los Angeles Times • August 11, 2020
Cut up something nice from the farmers market (beets, mushrooms, peaches and don’t forget cucumbers). Throw the slices into a quart jar and cover them with cold or hot brine, or salt them, and when they’re ready, use bits of what you pickled to...

L.A. Hot Dog Landmark Pink’s Is Reopening After Almost 5 Months

Chris Nichols • Los Angeles Magazine • August 11, 2020
The grills will be fired up again Wednesday morning at Pink’s Hot Dogs in Hollywood, nearly five long months since they closed due to COVID-19 regulations. The stand, which had never before shuttered in its 81-year history, has implemented changes...

Tasting Notes: How one restaurateur is feeding Beirut in crisis

Bill Addison • Los Angeles Times • August 8, 2020
“Today we made food for 800 people,” Kamal Mouzawak said on Friday, calling from one of his Tawlet restaurants in Beirut. The meals went to overcrowded hospitals, homebound elderly and rescue workers responding to the devastation after the...

L.A. Restaurants That Have Closed Amid the Pandemic, by Neighborhood

Los Angeles magazine • Los Angeles Magazine • August 7, 2020
Local restaurants and bars are what give our neighborhoods their distinct character. As the months pass, we’re seeing numerous restaurants closed permanently, watching as the pandemic decimates the hospitality industry, and wondering what Los...

Critic’s Notebook: Why I’m rating restaurants for their COVID-19 response

Brad A. Johnson • Orange County Register • August 6, 2020
Last week, I started something new. I launched a COVID Comfort Rating system for restaurants. I’m mothballing the traditional star ratings until we get past this pandemic. I’ll be highlighting how restaurants comply with the safe reopening...

Review: COVID comfort ratings for Orange County restaurants

Brad A. Johnson • Orange County Register • August 6, 2020
Is that restaurant safe? Do the servers wear masks? Are the tables properly distanced? Dining out has changed. And to keep everyone safe and to slow the spread of COVID-19, our state health officials and the Centers for Disease Control and...