Subject:

Main Dish Recipes

  • Food

    May 9, 2013

    For a Hot Time In Old Huntington, Go to the Black Trumpet Bistro

    Dino Ferraro's French/Italian/Spanish/Moroccan menu would be oddball anywhere but Beach Boulevard

  • Blogs

    May 9, 2013

    Ryan Carson's Wanderlust at Playground 2.0: Filipino Edition

    When Manila Groove shut down last year, it was one less Filipino option in a sea of ethnic cuisines. Growing up in Daly City (where the fog is so thick from all the rice cookers hard at work), the only times my family went out for Filipino food were after church and en route to a party to pick-up a ... More >>

  • Food

    April 11, 2013

    Taco Nazo: OC's LA Fish Taco Cousin

    This La Habra restaurant sells great fish tacos straight outta La Puente

  • Blogs

    March 13, 2013

    A Love Letter to the Best Waitress in O.C.

    I've been served by hundreds of waiters and waitresses over the course of five years as a food writer in Orange County. Most encounters are unremarkable for better or worse, and that's a sign of good service in my book. We once had such an inattentive waiter at the now-shuttered Carino's that I actu ... More >>

  • Food

    February 21, 2013

    Taverna Blu Brings Opa!

    The Greek restaurant proves Irvine Spectrum's dining scene is not what it used to be

  • Blogs

    February 11, 2013

    Yucatecan Clásico: Homemade Cochinita Pibil

    I've had a continual craving for pibil--the classic southern Mexican pork (cochinita) or chicken (pollo) dish of braised meat wrapped in banana leaf--ever since I was introduced to the chicken variety in a town outside of Chichen Itza, Yucatán, two Novembers ago.There's a satisfactory version on th ... More >>

  • Food

    January 31, 2013

    The Globe's Beer Goggles

    This Garden Grove tavern appears to be from a previous era, but its Belgian beers and food are wonderful

  • Blogs

    December 19, 2012

    Long Beach Lunch: La Lune Palace

    Days before jetting off for Cambodia Town Film Festival meetings and to give inspiring human-rights speeches at Ivy League schools, last month's cover man praCh Ly was kind enough to spend an afternoon helping me find a new Cambodian lunch spot.When he arrived to pick me up, praCh gave some culinary ... More >>

  • Food

    November 1, 2012

    South of Nick's: Cal-Mex Class

    The San Clemente hotspot proves that rice-bean-chips-margaritas Mexican doesn't have to be derivative

  • Blogs

    October 16, 2012

    On The Line: David Hall Of Urban Kitchen Grill & Wine Bar, Part One

    Our initial impression of Foothill Ranch was that it was like Philips Ranch--a neighborhood hidden in the shadow of its Pomona. We learned it was actually more like its own city (while technically part of Lake Forest) in need of high-end cuisine. Cue Urban Kitchen's debut between a Wahoo's and Starb ... More >>

  • Food

    October 11, 2012

    Shuck Oyster Bar: Shuck Yeah!

    Leonard Chan continues his conquest of Costa Mesa's OC Mart Mix with an oyster bar

  • Blogs

    September 27, 2012

    Popotla, Baja California: Seafood Cocktails and Dreams

    In 1988's campy bartender melodrama, Cocktail, Brian Flanagan and Doug Coughlin both shared the same dream--to have a place of their own, and live it up like kings. Baja California has been my place to pursue such lofty desires; it's a place where a middle-class guy like me can "make it rain." It's ... More >>

  • Blogs

    September 7, 2012

    No. 25: Tuna Empanada at Puerto Madero

    Even with fantastic sandwiches packed with charred Argentinian sausage, lengths of skirt steak, or a buffet of meats and cheeses, the star on the menu at Puerto Madero is a simple fish pastry. Tuna salads and sandwiches might be in other people's lunch bags, but one of the best ways to savor th ... More >>

  • Blogs

    August 16, 2012

    No. 41: Kohryu Ramen at Kohryu Ramen

    Japanese parents don't name their children after themselves. There are no men named Junior walking around Japan. Yet Japanese businesses have no problem calling their house specialty after the name of the shop. So it is with the Kohryu Ramen at Costa Mesa's Kohryu Ramen. With two new heavyweight ra ... More >>

  • Blogs

    August 15, 2012

    On the Line: Arthur Gonzalez of Roe Restaurant & Fish Market, Part Two

    Who needs three days what you can get done in two? We're tightening up the OTL format to allow more time to eat out work on other interviews. Art provides a little more insight on his life outside of Roe, then treats us to a fan favorite recipe. Oh, and their dining space is on track to be restauran ... More >>

  • Blogs

    August 3, 2012

    Game of Burgers: Burger Barons, Second Round

    Ah, the Burger Barons--those places selling mostly burgers in higher-end joints at higher-end prices. With that price comes better quality ingredients, only, unlike the entrants in our Gastropub Gentry, many of these burgers are customizable with an array of toppings, rather than customized for you ... More >>

  • Food

    July 19, 2012

    Roe Your Boat to Roe Restaurant

    McKenna's former chef opens a new seafood restaurant on Belmont Shore

  • Blogs

    June 21, 2012

    Lo Mejor del Zarandeado: Nayarit-Style Fish Bliss At Anaheim's Mariscos Los Primos

    State College Boulevard in Anaheim has hosted something like a dozen Mexican seafood restaurants in the five years since I moved here. They all claim to be Sinaloa- or Nayarit-style restaurants, because those are the Pacific coast states with the strongest seafood traditions, but with the exception ... More >>

  • Blogs

    June 21, 2012

    On the Line: Greg Pugliese of Pizza e Vino, Part Three

    The second concept in the works was previously written up by Niyaz. Pizzeria Solo in Yorba Linda will feature 10 classic pizzas, plus a full kitchen to accommodate an extended menu of chicken, steak and fish entrees. We're crossing our fingers that both joints will launch by end of the year.Greg inf ... More >>

  • Blogs

    June 20, 2012

    The New York Pizza Faktory Joins OC's Burgeoning Halal Scene

    The thought of eating an oozingly delicious all-halal BBQ chicken pizza at another restaurant besides Anaheim's San Giovanni's Pizza seemed blasphemous at first, but the more (halal) pizza, the merrier, right? The New York Pizza Faktory has opened its second location in Tustin, after having well-est ... More >>

  • Blogs

    May 17, 2012

    On the Line: Austin Lee of Itriya Cafe, Part Three

    Do-it-yourself sous vide utilizing a beer cooler was all we had to read. Austin Lee takes a cooking method normally reserved for uppity establishments and brings it to a level that doesn't require an internet search. He leaves the pasta and cheese options up to the cook, because some of us are chees ... More >>

  • Blogs

    May 3, 2012

    On the Line: David Man of Palm Terrace and Lounge, Part Three

    By the time you read this, we believe Palm Terrace would've already updated their breakfast menu with chicken & waffles: marinated buttermilk breast, covered in rice krispies and deep fried. Served with rosemary infused maple syrup and maple butter (did you hear your arteries clogging?). This se ... More >>

  • Blogs

    April 19, 2012

    On the Line: Peter Serantoni of Cha Cha's Latin Kitchen, Part Three

    "It should have a certain foundation. Its gotta have certain flavors that blend well together. A lot of people forget it's about a balance at the end of the day. And most importantly, what you drink should stimulate your appetite, and not the other way around."Cha Cha's Latin Kitchen's approach is v ... More >>

  • Blogs

    April 18, 2012

    A Recap of 'Bites: A Raw Bar' at The Playground

    When I spent a day with The Playground gang a couple months ago for my cover story on chef Jason Quinn, I was in awe of the ideas that kept spewing out of the mouth of sous chef Frank DeLoach. He came up with a brilliant soft-shell crab and waffles dish, and later proposed they do something with a D ... More >>

  • Blogs

    April 5, 2012

    On the Line: Bob Brown of Spudrunners, Part Three

    While some luxe lonchera owners delve into cuisine normally reserved for white linens and table crumbers, Spudrunners keeps things classic and comfy. Whether cheesy or carblicious, Bob Brown and his team serve it up from their mobile kitchen. He's been so busy working on their next venture with Chro ... More >>

  • Food

    March 22, 2012

    The Starling Diner's Fine French Toast

    Dealing with epic lines for wonderful meals at the Long Beach breakfast institution

  • Blogs

    March 20, 2012

    On the Line: Dino McDonough of Slater's 50/50, Part One

    ​While this Forker knows she's not tall, I felt exceptionally space-efficient meeting up with Dino McDonough of the growing Slater's franchise. It's no wonder; as he's six-foot-three, I was content to sit on the raised bench in the Huntington Beach locale to conduct our interview. He's been with t ... More >>

  • Blogs

    March 19, 2012

    Pink Slime: Which Markets Sell It and What it Actually Tastes Like

    ​There's been a whole lot of hubbub over pink slime, the ammonium hydroxide-treated beef cuts you've likely been eating forever but are just now realizing it thanks to Jamie Oliver and media outlets that really like the term "pink slime." It's debatable whether the stuff is actually bad for you. O ... More >>

  • Blogs

    March 15, 2012

    On the Line: "Sushi Dave" Fernandez, of Sushi at The Venetian Gentlemen's Club, Part Three

    ​When I tried sushi at The Venetian Gentlemen's Club, I knew Dave would make for a good On the Line feature. Working in the service industry for 18 years, he gets a great deal of satisfaction from pleasing others with his cuisine. If you're down with hot women and cold sushi, he recommends making ... More >>

  • Food

    February 17, 2012

    Jason Quinn Will Meet You at the Playground

    Inside the hyperkinetic career of the novice chef-turned-cooking star

  • Blogs

    February 2, 2012

    On The Line: Carmina Casso Of Ciao! Deli & Pizzeria, Part Three

    ​Our time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, please! (like in those potent ... More >>

  • Blogs

    January 24, 2012

    5 Dishes That are Surprisingly Easy to Make at Home

    ​Yes, I know I went on a big stink about what kind of food people shouldn't make at home. That's not because I hate cooking; that was because some dishes are just bad ideas, whether due to difficulty of technique, time commitment or cost. Plenty of things are really easy to make at home, some ... More >>

  • Blogs

    January 12, 2012

    On the Line: Lauren "Lulu" De Rouen of CUCINA enoteca, Part Three

    ​We wrap up our visit to De Rouen's cucina on a meaty note. With a little bit of everything in one bowl, short ribs sound ideal during our seasonal visit of less than ideal weather. To learn more about our chef, you can catch up with part two here. Short Rib Pappardelle Cremini MushroomServes 4

  • Blogs

    December 8, 2011

    On The Line: Alan Greeley Of The Golden Truffle, Part Three

    Photo by Meranda Carter​Hot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.A ... More >>

  • Blogs

    December 7, 2011

    Testing The Waters At 2 (Two) Fishermen Grill & Rolls

    ​While my SAFII co-horts were entertaining Evan Kleiman at our most recent Happy Hour event, I manned the bar, making friends with raffle winners and even my bartender's significant other. It was he (the boyfriend, not the bartender) who suggested a seafood joint just a hop, skip, and jump from h ... More >>

  • Blogs

    November 24, 2011

    On the Line: Eric Souka of Capital Seafood, Part Three

    ​We wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.French Style Filet Mignon in Black Pepper SauceServes 3 - 4

  • Blogs

    November 21, 2011

    Five Great Minnesota Versions of Hotdish (a.k.a. Casserole)

    ​As winter approaches, with its occasional rain and frigid mid-50s-high temperatures, people break out the sweaters, boots and think about hot, stick-to-your-ribs food. In the winter, a lot of baking happens and a lot of lasagne, but when it's chilly out, I think of the time I spent in Minnesota a ... More >>

  • Blogs

    November 17, 2011

    On the Line: Gretchen Beaumarchais of Honda Center, Part Three

    Photo by Meranda Carter​The beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to re ... More >>

  • Blogs

    November 10, 2011

    On the Line: Keith Stich of Wildfish Seafood Grille, Part Three

    Photo by Meranda Carter​We wrap up our interview with Wildfish's Keith Stich with an easy-peasy ahi main course. [Editor's Note: While the exact amount of fish isn't stated in the recipe, Stich said that 6 ounces of ahi feeds one person.] While things are marinating, take a look back at parts one ... More >>

  • Blogs

    September 29, 2011

    On the Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three

    ​Gloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look back at parts one and two ... More >>

  • Food

    September 29, 2011

    Sushi Box Is Teriyaki-rific

    [Hole In the Wall] Elevating the placing of grilled meat on top of rice to an art form

  • Food

    September 29, 2011

    For Luigi's D'Italia, Does Gordon Ramsay Know Best?

    The Anaheim restaurant was tapped for FOX's 'Kitchen Nightmares.' Is the food now dreamy?

  • Blogs

    September 22, 2011

    On the Line: Josef Lageder of the First Cabin Restaurant, Part Three

    Photo by Meranda Carter​How can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe use ... More >>

  • Blogs

    September 20, 2011

    Report (and Photos) From Last Night's Dos Lime Pop-Up

    Meg Strouse/OC WeeklyCrispy-skin salmon with orange couscous, watermelon, mango and tomatillo sauce.​See Meg Strouse's slideshow of last night's Dos Lime dinner here!We've never understood what led Jason Quinn and Hop Phan to open food trucks, other than lower startup costs, but whatever the motiv ... More >>

  • Blogs

    September 15, 2011

    On The Line: Wing Lam of Wahoo's Fish Taco, Part Three

    Photo by Meranda Carter​What else can we say about Wahoo's co-founder Wing Lam that we haven't already covered? How about that he's teaching at both Chapman and Concordia Universities (this fall and winter, respectively.)? A man that can often be found on his company's taco truck serving the local ... More >>

  • Food

    September 8, 2011

    Get Yourself to Kentro Greek Kitchen

    The Fullerton eatery is lightning-quick, modern and delicious

  • Food

    September 8, 2011

    Chao Down at Kang Lac Bakery

    [Hole In the Wall] This Westminster standard sells the best rice porridge in OC

  • Blogs

    September 1, 2011

    On The Line: Joseph Mahon of Burger Parlor, Part Three

    Photo by Meranda Carter​Some combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>

  • Food

    August 25, 2011

    Brunch a Bunch Across OC!

    OC's best brunches: The ethnic, the gorgeous views and the bottomless booze!

  • Blogs

    August 11, 2011

    On The Line: Andrew Gruel Of Slapfish, Part Three

    Photo by Meranda Carter​Per Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich "everything sauce" can be used on, well, everything. Always have some of this in your fridge ... More >>

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