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Related Stories (12)
OC Food Issue 2014: Wrap-tastic!
Thursday, August 21, 2014 at 4:30 a.m. by Gustavo Arellano
So we sat at Weekly World Headquarters, trying to figure out what the theme for this year's food issue should be: Mexican food? We kind of did that years ago. Sandwiches? Meh. Salads? Weak salsa. "What about wraps?" someone asked. "...
No. 44: Saffron Rice Pudding at Wholesome Choice
Monday, August 15, 2011 at 1:30 p.m. by Michelle Woo
Michelle WooWelcome to the Weekly's list of our 100 Favorite Dishes for 2011! Tune in every day until we get to número uno! Now, on to the latest entry. . . .Don't be put off by the blindingly yellow hue. Sholeh zard,...
¡Ask a Comida Critic! Good Tomato Dishes?
Thursday, April 14, 2011 at 1 p.m. by Gustavo Arellano
This one's a bit broad, but why not? From Nydia in Laguna Niguel:I LOVE tomatoes--could eat them raw all day. I know about Italians and their use of tomato, of course, but are there any other restaurants that do really good with the...
How to Make Sangak Taste Like Chicharrones
Thursday, April 7, 2011 at 12:27 p.m. by Gustavo Arellano
My post on putting must-o-musir (otherwise known as Persian yogurt shallot dip) on fish tacos caught the attention of our art director Laila, who's of Persian and Mexican descent and calls herself a Pexican--ha! She told me that not...