Photo by Meranda CarterWe've discussed food, inspiration, and brains with Joe Youkhan of The Tasting Spoon luxe lonchera. It's about time he shares some of his delicious knowledge with us. A featured chef at this year's OC Fair, Joe provides the mise en place to the recipe he'll be demoing. Who k ... More >>
Photo by Kevin LaraAs we conclude our series with seasoned chef Renzo Macchiavello, he leaves us with a parting recipe of seafood. Ideal for the summer days and nights, it's refreshing, yet packs some heat...maybe to make you sweat (because sweating is the body's way of cooling off, right?). For ... More >>
Edwin GoeiThai Spice's Pad ThaiAh, pad Thai: the gateway drug to a full-on Thai cuisine addiction. This stir-fry of humble means has not only become the national dish of Thailand, but also an emblematic representation of its culture throughout the globe. Even if you don't know much about Thailand ... More >>
There's just something about the combination of pork and pineapple that goes together. The Hawaiians know it, the Filipinos know it, even chain pizza restaurants know it. What the Mexicans have figured out better than nearly anyone else is that the best partner for fresh, sweet pineapple is not j ... More >>
Dave LiebermanThere's nothing like going to an Italian restaurant and sitting down to a plate of pasta, and there are certainly few more serendipitous moments than when the pasta arrives and it's tender, obviously house-made pasta simmered in sauce or simply tossed with oil and herbs.There's a lo ... More >>
Flickr user frightenrabbitThis is not one of the five.Living in California means being surrounded by the best produce in the United States. Fruits and vegetables burst forth from every grocery store--even bodegas, long scorned by New Yorkers on a rant about food deserts, have plenty of produce.Ne ... More >>
Flickr user annannamouseEdwin posted earlier about the grunion run expected for this weekend. If you've got a California fishing license, you can take your grunion home with you--no limit, but don't take more than you can use. They're tiny, but they're edible--and even tasty. The only grunion ... More >>
Flickr user Another Pint Please...As if the Weekly had the budget to buy us lobster...Tired of the same old burgers and dogs you grill every Memorial Day? Steaks and chicken don't lift your kilt like they used to? Here's some ideas for things to throw on the grill this weekend that your frie ... More >>
Photo by Kevin LaraThe Mexicali burger comes highly recommended by chef Jared Cook, because it's insane. Tell us what you think as he shares everything (but the secret sauce) below. To view Parts One and Two of our interview with St. Roy Chef's Pub at Vine, you can click here, and here.
Flickr user abbyladybugDay of the dead... hot dogsYou've been to that family picnic: the one where Uncle Hank mans the grill and cremates innocent frankfurters. You know the kind: blistered, third-degree burns on the outside, and still-frozen on the inside? Stop the zombie meatsicles! This week m ... More >>
Flickr user tribbles1971 It's that time of year for ye olde Ren Faire in Irwindale. I'm as much a fan of smoked turkey legs as the next period-garb-wearing faire-goer, but it's not worth wearing 60 pounds of ethnically-correct samurai-warrior armor so I can gnaw on a turkey drumstick.This week: a ... More >>
Beets get little love. Ask people to name a dish with beets, and the first thing 90% of people will say is borscht, which in the United States is an bland, smooth, violently red-purple potage, as though a toddler with fingerpaints tried to make vichyssoise even more insipid than it already is. (B ... More >>
Dave LiebermanPho Kimmy's pho dac bietWelcome to OC Weekly's Final Pho. Sixteen pho shops chosen from the more than 100 in the county; four critics who know what the pho makes a good bowl of Vietnamese noodle soup. The chosen 16 will face off in each of our brackets, two by two. Today's match ... More >>
ProfessorSalt.comPho Thanh Lich's Pho Dac BietFour pho shops face off in each of our brackets, two by two. For today's bout, two of Little Saigon's old-school heavyweights square off and trade body blows until only one leaves the ring alive. In the red green corner--Pho Thanch Lich, last year' ... More >>
This Tustin dive dazzles as the first Okinawan restaurant in Orange County
This San Clemente Hawaiian restaurant will make you recall your fondest vacation memories
Photo by Kevin LaraFor our final part of On The Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint... If you missed the first or second part of our Q&A, click her ... More >>
The British are coming. The British are coming. And they're bringing their Indian food. Tamarind, a Michelin-starred London restaurant that also got kudos from none other than Gordon Ramsay himself, is opening at Crystal Cove Promenade in Newport Coast. In the Irvine Company press release tha ... More >>
Coffee, sandwiches, empanadas and more make this delicious Long Beach eatery hard to classify
Zankou Chicken, the Armenian-Lebanese rotisserie chicken restaurant with a store in Anaheim's Little Arabia, is widely known for its white garlic sauce. At first glance, it looks like vanilla cake frosting. Taste it, though, and it has a garlic punch that whups you across the face like Randy Couture ... More >>
Hideki Saito weathers drunkards and the clueless alike at his Laguna Niguel eatery to deliver greatness
Flickr user camknowsCheap, cheap facsimile: reject this if financial straits allow!It's difficult to write about ramen because the simple dish of yellow noodles in broth is fetishized by its partisans; ramen arguably inspires more heated discussions than any other element of Japanese cuisine. It' ... More >>
Dave LiebermanCannelloni are Italian crepes wrapped around savory fillings such as meat purée or spiced cheese, then laid in a pan and baked with sauce; lasagna is a casserole built like stacked enchiladas, with layers of meat and cheese.Combine them, and you have lasagna rolls, David Zinczenko ... More >>
Photo by Mary Bell Today we continue our Q&A with Ross Pangilinan, the Executive Chef at Leatherby's Café Rouge in Costa Mesa. As promised this is the part of the interview where we get a little more personal with him. If you missed the first part, click here. And stay tuned tomorrow for ... More >>
Dave LiebermanRob Eshman is the editor of and occasional food blogger for the Jewish Journal who raised the hackles of Los Angeles food bloggers earlier this year by posting 10 reasons Saveur's glowing review of LA's promise as a food destination was misguided.Well, dear readers, Eshman has done ... More >>
Thank the masterminds at Epic Meal Time for this recipe that's sure to be a Thanksgiving classic. A quail in a cornish hen in a chicken in a duck in a turkey in a pig. Wrapped in bacon. It's the TurBaconEpic. Bon appetit.
Flickr user titoperezNot having a turkey carcass [yet], we couldn't furnish a picture of the recipe.One of the very best things about Facebook is the serendipitous discovery of amazing-sounding food. When I posted the link for our five Mexican dishes to make from turkey leftovers, chef Dee Nguyen ... More >>
From grandma to grandchild, the Montecristos keep this bistro humming with their Lebanese meals
Photo by Flickr user Jeff Kubina In Part One, we talked about how to ferment a wet pizza dough recipe slowly in your refrigerator. This week, we'll talk about tips and tricks to shape that dough and turn your home oven into a reasonably good replica of a brick-lined deck oven like you'd find in ... More >>
This Buena Park eatery just might be the county's first restaurant to specialize in Peruvian-Chinese food
Christopher Victorio/OC WeeklyArena food tastes better when garnished with Canuck tears.Q: What's better than an awesome cheesesteak at OC's home of hockey?A: An awesome cheesesteak with a Ducks home victory on top. Cue the Bro Hymn!
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.
Boozy but never barbaric, Fullerton's Pint House blazes its own path on the pub scene
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 >>
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