The Pantry

Dominga Velasco Rodriguez doesn’t remember a time when she didn’t know how to make mole. The head mole maker at Sabores Oaxaqueños in Koreatown has been making the meticulously seasoned, chile-thickened sauce since she was a child. Now, nearly six

decades later, she’s cheerful but firm in her mole-making opinions. She eschews canned ingredients, never writes down recipes and refuses to cook in a bad mood (“The bitterness will be palpable in the food”). “I still feel a burst of adrenaline when I step

!” Strickland's is using a little trick microecon professors like to call “scarcity”, when news of a limited supply will generate even more demand. You'd think I'd be tired of the flavor since I've hoarded almost a pantry-full of those addictive Ghirardelli

Strickland's Ice Cream, without a doubt the ice cream shop that we most like to write about on SAFII and winner of many of our Best Of lists, sent out an e-mail yesterday with this announcement: “We have bought MANY pounds of Williams Sonoma bark

that the recipe calls for. If you don't happen to have them in your pantry (and you call yourself a cook?) and you decide you want to attempt the dish as a side for Myhrvold's idea of a perfect hamburger, there's plenty of time to find those ingredients

I'm nothing if not endlessly fascinated by Nathan Myhrvold's Modernist Cuisine cookbook. Not enough to actually buy the 40 pound, $625 tome; but I do perk up and watch in rapt attention when it pops up in the news. Last Friday, the ex-Microsoft CTO

Ovation The Deck Dizz's As Is Eva's Caribbean Kitchen French 75 House of Big Fish & Ice Cold Beer Katsuya K'ya Bistro Bar Laguna Culinary Arts Las Brisas Mosaic Bar & Grille Mozambique Steakhouse Nirvana Grille Royal Hawaiian Sapphire Restaurant & Pantry

Is the recession over yet? Is it safe to spend major coin on food and wine festivals now? Because if it is, there's the Laguna Beach Uncorked! event happening on Saturday, March 10, from 1 p.m. – 4 p.m. on the Festival of Arts grounds, which might

with either dreary classics or puzzling natural wines; and fill their pantries with farmers market vegetables or the product of their own backyards. Some of the best food came from what marketing people call brand extensions, others from the world of

I’m wondering whether there has ever been a dining year quite like 2017 here in Los Angeles. The most interesting new kitchens seemed to be either in fantastically expensive tasting menu restaurants or in food courts; they stock their wine lists

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

and Father Serra's Food Pantry at Mission Basilica San Juan Capistrano. Or if you really want to help out the cause, there are VIP tickets for the “Meet the Chefs” Reception 7:00 p.m. – 9:00 p.m. Valet parking and post-event gifts are included here

Psst, got a spare $150 to blow? On May 22nd, 2011, Montage Laguna Beach will host Share Our Strength's Taste of the Nation®, the charity that hopes to eliminate childhood hunger in our country. And for the price, you will get to eat cuisine prepared

an opened bag of Marco Polo Brand Shrimp Snacks in my pantry. Generally called krupuk (or cracker), these are, for lack of a better term, the Indonesian crouton. You mix it up in salads, particularly a salad called gado-gado, which is arguably the

national salad of Indonesia. Preferably though, if you were to use it for this purpose, you should get the Original flavor, which has none of the superfluous flavoring powders. Cheese flavor has no place in gado-gado. Hard core Indonesian cooks would make

boil. Allow to boil for 10 minutes. Turn off heat. Allow the pot of water, with jars remaining in the pot, until room temperature. Remove jars from water. Store in your pantry for at least 1 week. Enjoy.

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 distilled

but a sandwich, there's a pantry's selection of breads and cold cuts. A salad bar was stocked with fresh-cut veggies and greens, but also wakame salad and a spicy kimchi full of radish, cabbage and pep. But that's not the only salad option. At a

beliefs and backgrounds. But it's one thing to read about Soka; it's quite another to actually experience the campus. Perched atop a hill and surrounded by the lush Aliso and Wood Canyon Wilderness Parks, the college has a jaw-dropping grandeur. The first