Subject:

Main Dish Recipes

  • Blogs

    July 28, 2011

    On The Line: Joe Youkhan of Chef Joe Youkhan's Tasting Spoon, Part Three

    Photo by Meranda Carter​We'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 >>

  • Blogs

    July 14, 2011

    On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three

    Photo by Kevin Lara​As 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 >>

  • Blogs

    June 30, 2011

    Battle Pad Thai: Thai Spice VS. Thai & Chinese Express

    Edwin GoeiThai Spice's Pad Thai​Ah, 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 >>

  • Blogs

    June 29, 2011

    Recipe of the Week: Spicy Pork Tacos

    ​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 >>

  • Blogs

    June 15, 2011

    Make It At Home: Fresh Pasta Edition

    Dave Lieberman​There'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 >>

  • Blogs

    June 6, 2011

    Five Canned Goods That Deserve Pantry Space

    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 >>

  • Blogs

    June 3, 2011

    Five Recipes for This Year's Grunion Run

    Flickr user annannamouse​Edwin 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 >>

  • Blogs

    May 27, 2011

    Five Tastiest Non-Farm Animals to Throw on The Barbie This Memorial Day Weekend

    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 >>

  • Blogs

    May 19, 2011

    On The Line: Jared Cook of St. Roy Chef's Pub At Vine Restaurant, Part Three

    Photo by Kevin Lara​The 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.

  • Blogs

    May 12, 2011

    How To Grill Perfect Hot Dogs and Burgers

    Flickr user abbyladybugDay of the dead... hot dogs​You'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 >>

  • Blogs

    May 5, 2011

    How to Smoke Turkey Legs

    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 >>

  • Blogs

    April 14, 2011

    What to Do With Beets: Casunziei

    ​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 >>

  • Blogs

    March 17, 2011

    Final Pho, Round 1: Pho Kimmy vs. Pho Quang Trung

    Dave LiebermanPho Kimmy's pho dac biet​​Welcome 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 >>

  • Blogs

    March 16, 2011

    Final Pho Round 1: Pho Thanh Lich vs. Pho Vinh Ky II

    ProfessorSalt.comPho Thanh Lich's Pho Dac Biet​​Four 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 >>

  • Food

    March 10, 2011

    Habuya Represents the Perfect Prefecture

    This Tustin dive dazzles as the first Okinawan restaurant in Orange County

  • Food

    March 3, 2011

    Hapa J's Puts You In an Aloha State of Mind

    This San Clemente Hawaiian restaurant will make you recall your fondest vacation memories

  • Blogs

    February 24, 2011

    On the Line: Arturo Briones of Wildfish, Part Three

    Photo by Kevin Lara​For 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 >>

  • Blogs

    February 24, 2011

    Coming to Newport Coast: Tamarind of London

    ​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 >>

  • Food

    February 17, 2011

    Roots Gourmet for the Home Team

    Coffee, sandwiches, empanadas and more make this delicious Long Beach eatery hard to classify

  • Blogs

    February 9, 2011

    Zankou's Garlic Sauce Clone

    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 >>

  • Food

    January 27, 2011

    Bistro Anju Has an Iron Chef

    Hideki Saito weathers drunkards and the clueless alike at his Laguna Niguel eatery to deliver greatness

  • Blogs

    January 13, 2011

    New Noodles: Battle Recently Opened Ramen

    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 >>

  • Blogs

    January 12, 2011

    Not Lasagna and Not Cannelloni: Lasagna Rolls

    Dave Lieberman​Cannelloni 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 >>

  • Blogs

    December 22, 2010

    Ross Pangilinan of Leatherby's Café Rouge, Part Two

    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 >>

  • Blogs

    December 1, 2010

    Double-Down Latkes, or Why Rob Eshman Is a Genius

    Dave Lieberman​Rob 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 >>

  • Blogs

    November 24, 2010

    Nothing Says Thanksgiving Like a Bird in a Bird in a Bird in a Bird in a Bird in a Pig

    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.

  • Blogs

    November 18, 2010

    Things You Can Do With Birds: Turkey Pho

    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 >>

  • Food

    November 18, 2010

    A Family Affair at Les Amis in Fullerton

    From grandma to grandchild, the Montecristos keep this bistro humming with their Lebanese meals

  • Blogs

    November 2, 2010

    Killer Pizza, Part Two: Oven Technique

    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 >>

  • Food

    October 21, 2010

    Aji Limon Is the Chifa Champ

    This Buena Park eatery just might be the county's first restaurant to specialize in Peruvian-Chinese food

  • Blogs

    October 14, 2010

    Honda Center Debuts Revamped Food Offerings

    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!

  • Blogs

    October 7, 2010

    Kris Kirk of Ecco Restaurant, Part Three

    Photo by Todd Barnes​For 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.

  • Food

    October 7, 2010

    Civilized Swilling

    Boozy but never barbaric, Fullerton's Pint House blazes its own path on the pub scene

  • Blogs

    September 23, 2010

    Gabbi Patrick of Gabbi's Mexican Kitchen, Part Three

    Photo by Todd Barnes​Today we feature a recipe for Gabbi's Achiote Chicken. Here is part one and part two of our Q & A.

  • Blogs

    September 17, 2010

    #16. Tripas Tacos at Taco Pronto

    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 >>

  • Blogs

    September 15, 2010

    Green Chile, or How to "Hatch" a Sauce

    Dave Lieberman​The 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 >>

  • Blogs

    September 14, 2010

    #19. Sausage at Sabatino's

    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 >>

  • Blogs

    September 9, 2010

    Pete Lehmar of Gladstone's, Part Three

    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.

  • Blogs

    August 19, 2010

    Dueling Dishes: Sushilicious vs. Kaisen

    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 >>

  • Blogs

    August 16, 2010

    Five Ways To Take Control of Dinnertime

    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 >>

  • Blogs

    August 11, 2010

    A Simple Tomato Sauce for Summer

    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 >>

  • Blogs

    July 22, 2010

    Jason Quinn of The Lime Truck, Part Three

    Photo by Christopher VictorioJason Quinn​For 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 >>

  • Blogs

    July 20, 2010

    Eating Tijuana, Part One

    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 >>

  • Blogs

    July 6, 2010

    Five Jewish Foods For the Alaska Distillery To Infuse Into Vodka

    Flickr user 96683394@N00​A 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 >>

  • Blogs

    June 30, 2010

    The Chameleon of the Kitchen: Red Gravy

    Flickr user elswifterino​One 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 >>

  • Blogs

    June 15, 2010

    #84. Silken Tofu and Thousand Year Old Egg at Asian Tapas

    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 >>

  • Blogs

    May 27, 2010

    At the Farmers' Market: Sweet Onions

    Dave Lieberman​What 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 >>

  • Blogs

    May 27, 2010

    Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part Three

    Kimberly Valenzuela​As 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...

  • Blogs

    May 18, 2010

    The Great Vizzi-Ni: Coastal Cuisine Comes Inland

    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​

  • Blogs

    April 26, 2010

    Five Stress-Free Brunch Dishes for Mother's Day

    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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