Photo by Todd BarnesFor our final installment of On The Line with Kris Kirk of Ecco, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.
Photo by Todd BarnesToday we feature a recipe for Gabbi's Achiote Chicken. Here is part one and part two of our Q & A.
ProfessorSalt.comGutsy tacos! You'll have noticed we're changing who writes this feature on a day by day basis: this is how you know we're getting close to the end of our countdown. Make sure to pick up a copy of our Best of OC 2010 when it hits the newsstands October 14!If you're the sort ... More >>
Dave LiebermanThe season for Hatch chile roasts is just about over in Southern California, and judging by the speed with which sacks and cases of the New Mexican chile pepper disappeared from hastily constructed outdoor tents, many Orange Countians have stocks of the hot vegetable in their freeze ... More >>
Dave LiebermanJust opening the package will suffuse your senses with the smell of porky perfection.You'll have noticed we're changing who writes this feature on a day by day basis: this is how you know we're getting close to the end of our countdown. Make sure to pick up a copy of our Best of OC ... More >>
Christopher VictorioIf you finish your dinner, you can have a small large piece of carrot cake.On the line this week is Pete Lehmar of Gladstone's first OC-area location. If you missed the interview, click here and here, then continue on for this week's chef's recipe.
Edwin Goei SushiliciousOn this episode of Dueling Dishes we pit two revolving sushi houses. Sushilicious is the newcomer; Kaisen is the long-established contender. But this week, we're not comparing just a single dish between the two of them. Since one dish can literally constitute just one b ... More >>
Flickr user importantyesterdayCooking for your family driving you to drink? We can help!"I wish I were better about cooking at home," a friend confessed to me. "Then I read your menus on Twitter. I could never make food like that at home, so I don't--I just go out to dinner.""I don't know how you ... More >>
edgeplot, through a Creative Commons licenseCherry Tomatoes Despite the unseasonably cool weather we've been having, tomatoes are hitting their stride as August moves on and the temperatures finally hit some higher marks. With a huge variety of shapes, sizes and colors available at local farmers ... More >>
Photo by Christopher VictorioJason QuinnFor 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 here a ... More >>
Dave Lieberman"You're insane." "You're going to die, you know." "Are you stupid?" "Can I have your car?" Such were the reactions I got when I mentioned that I would be taking part in a culinary tour of Tijuana given by Bill Esparza of Street Gourmet LA: total certainty that I would never ma ... More >>
Flickr user 96683394@N00A couple of weeks ago, the Internet was aflame with the news that the Alaska Distillery in Wasilla had started producing salmon-flavored vodka. This was chiefly news because Wasilla is the home of sportscaster pageant queen Alaska Governor vice-presidential candidate autho ... More >>
Flickr user elswifterinoOne day, I was in a café in Paris' foodie black hole, place de la Madeleine, and I asked why there were so few Italian restaurants in Paris."Bof, la cuisine italienne ! Enlevez les tomates et y aura que la cuisine française mal faite," the waiter sneered--take away the t ... More >>
Edwin Goei We continue to countdown our 100 favorite dishes at local restaurants. We'll be sharing these with you every weekday until our annual Best Of Issue comes out. Enjoy! #84. Silken Tofu and Thousand Year Old Egg at Asian Tapas You need to get past the "thousand-year-old egg" moniker ... More >>
Dave LiebermanWhat you may not know about onions is that they have a season, like everything else. Those sharp, pungent specimens you buy at the grocery store are called "storage" onions. They're grown until the outer skin becomes leathery or papery (depending on the variety) so that they can be ... More >>
Kimberly ValenzuelaAs promised, the co-executive chefs from Antonello Ristorante at South Coast Plaza share with us recipes from their restaurant. Read 'em: two recipes! If you missed it, check out the first part, or the second part of our questionnaire with the twosome. Otherwise...
I ate at a food truck last week that did not feature a single fried item on its menu."INCON-THEE-VABLE!""You keep using that word. I do not think it means what you think it means."Courtesy of Vizzi Truck
Flickr user Librarian AvengerNot pictured: the teeming millions and their screaming children waiting for tables.What do you get when you take millions of people, a forced and temporary sense of filial piety, and a limited number of restaurants? You get brunch on Mother's Day, and it is not a pret ... More >>
Escarole doesn't get enough love. It looks like a giant head of slightly mutant butter lettuce, but it's got a bitter, iron-y tang that is powerful enough raw to let you know that this green is very good for you. Nevertheless, cooking it tames its bitterness; it goes well with a slightly sweet sauce ... More >>
Yes, that's right. I put my cardiac health on the line today. I drove to the KFC on Harbor Boulevard in Garden Grove, steeled my nerves, crossed myself, walked in and ordered a Double Down. Let no one say I never take one for the team.Dave LiebermanNote to the KFC in Garden Grove: the kids in this p ... More >>
Chef-owner Delia Snyder of Don the Beachcomber in Huntington Beach graciously provided us with her recipe for crab cakes. Crab cakes and a tall, cold, fruity rum drink: aloha in restaurant form! If you missed the interview portion of the program, you can find it here and here. Photo by ... More >>
Despite some recent inconsistency, the New American fare here still satisfies
Arguably the most familiar Chinese regional cuisine in the United States, Cantonese food got its start with the first Chinese immigrants to San Francisco. At that point they had to make do with what ingredients were available to them. Cantonese food in the US isn't like that anymore.tracyhunter @ fl ... More >>
Photo by Kimberly ValenzuelaYesterday 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 delicious no matter ... More >>
Photo by Kimberly ValenzuelaStick a Fork In It asked Chef Dee Nguyen of Laguna Hills' Break of Dawn if he would be willing to share a recipe; he responded with this amazing-sounding recipe for an egg casserole: tomato- and Thai basil-braised eggs with spring vegetables and mozzarella cheese and g ... More >>
pbe @ flickr.com CC BY-SA 2.0Pambazo: the illegitimate child of French toast and panini.One of the foodie complaints about so-called "Mexican" restaurants in the United States is that the food on offer is not usually remotely like the food served in México. Mexicans at home don't eat burritos; t ... More >>
Dave Lieberman"I made beer can chicken last night," said Guy #1. "I rammed the chicken down onto an open can of beer and threw that sucker on the grill. Best chicken ever.""No way, dude," said Guy #2. "I once made beef stew on the manifold while I drove from Des Moines to Minneapolis. Got there, ... More >>
Looking for a creative way to cook? All the burners on your stove taken up with preparations for tomorrow's gigantic dinner party? You can use your dishwasher to cook dinner. Dishwasher catfish to the rescue!Dave Lieberman
Grace LeMitAsie Interior MitAsie spent three short years whipping up omnivorous (but vegetarian-friendly) Vietnamese cuisine for happy customers in a discrete corner of a Huntington Beach shopping plaza across the way from Bella Terra. Their foods were health-oriented Asian fare with a modern tw ... More >>
aquilaonline @ flickr.com CC BY-NC 2.0The Rev. Dr. Martin Luther King, Jr., whose birthday America celebrates on Monday, does not exactly have a lot of recipes associated with him. The good reverend was born in Atlanta, however, and Atlanta and Coke just go together. Recipes with Coke usually tur ... More >>
Dave LiebermanA great fish taco is a thing of beauty: fried fish (yes, it must be fried!) topped with raw, shredded cabbage, crema (thin Mexican sour cream), chunky salsa and a squeeze of lime on corn tortillas. The first time I had them ("Fish tacos? Seriously?") was when I was working in the Sa ... More >>
Stick a Fork In It always runs its recipes on a Wednesday, and sometimes that coincides with a yummy national food day. Today, however, is an exception: October 14 is National Chocolate-Covered Insects Day. Yikes!But instead of sharing my favorite recipe for cucarachas con chocolate, I'm bringing ... More >>
Usually a euphemism for a sad old salad or lackluster soup, the term "Recipe for one" is enough to strike terror into anyone. Just because only one person will be enjoying the finished dish, doesn't mean it shouldn't be interesting or nourishing. After all, it's you!So here's acclaimed chef Mich ... More >>
Warning: This recipe is from Guy Fieri. That sentence alone may lose half of you. But this dish sounds so good I'm going to try it tonight. After all, as the recent return to hot weather confirms, it is still summer. The white pants are staying on for now!The ingredients should be easy to get hol ... More >>
Here's a recipe that's more elaborate than others we've featured recently. It's from the Winery Restaurant & Wine Bar in Tustin (where Yvon Goetz is Executive Chef and Partner), so it should come as no surprise that a whole bottle of the drink of the gods is a key ingredient. And if you can get ... More >>
This is another light, summery, easy-to-prepare dish, courtesy of chefs Tom Hope and Manny Gonzalez at Taps Fish House & Brewery, Brea. The following quantities serve six as an appetizer. And if you're really too lazy to try making it yourself, go to the restaurant for the real deal, where it's ... More >>
I've had this dish a few times at the Wolfgang Puck Bistro inside Macy's at South Coast Plaza. At Chinois on Main, Puck's restaurant in Santa Monica, it's been on the menu for over 25 years, such is its popularity. It even includes Colman's mustard, which I blogged about yesterday.Cooking a chicken ... More >>
Show Me the Mole!