Subject:

Recipes

  • Culture

    August 14, 2014

    DIY Makeup

    [Trendzilla] Make your own mascara, blah and lip balm

  • Blogs

    June 28, 2013

    Make It: Watermelon-Sriracha Sangria

    It's the quintessential summer cocktail--with a kick! This easy recipe is from The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes That Pack a Punch, out on Tuesday, July 2 and available for pre-order now.

  • Blogs

    June 12, 2013

    Diatribe with Dave: A Ribs-Trader Joe's Candied Ginger-Sambal Recipe!

    Every second and fourth Wednesday night of the month, legendary bartender/chef/restaurant insider Dave Mau hosts Dinner with Dave at Memphis at the Santora, where he treats drinkers to a free meal and live music as the evening progresses. To remind ustedes of this great night, Dave treats us every W ... More >>

  • Blogs

    October 3, 2012

    On The Line: Geeta Bansal Of Clay Oven, Part Two

    We don't request a recipe anymore, but sometimes our chefs still want to contribute. After Part Two, you can continue reading to learn how to create the watermelon curry photographed above. Tell us how the dish works out-- we know vegans and Paleo dieters that would love to add another recipe to the ... More >>

  • Blogs

    July 19, 2012

    On the Line: Donald Williams of Curry House CoCo Ichibanya, Part Three

    Diamond Jamboree is the ultimate Asian food court, with more parking than either local Mitsuwa (unless it's lunch or the weekend, then you're screwed). Coco Ichibanya may be modest in size, but it is definitely big in comfort. Rachel, one of Donald's team members, contributed this week's recipe. But ... More >>

  • Blogs

    June 28, 2012

    On the Line: Frederic Castan of Motif Restaurant, Part Three

    Chef Castan was in Temecula at the beginning of the year, and asked a vendor if he could blend his own olive oil. They agreed, and Frederic created a combination that was mild enough for most palates, but flavorful enough to finish well with most dishes. The 100% organic "Chef's Blend" will be avail ... More >>

  • Blogs

    May 24, 2012

    On the Line: Ryan Adams of Three Seventy Common Food Drink, Part Three

    A trio of recipes come together to create this non-traditional surf & turf. Hey, there's even veg included! Satisfy a savory craving or save for an occasion when you want to impress. All that's missing is a cocktail. If you can't make Uncommon Mondays, we highly recommend their Sunday Suppers: t ... 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 10, 2012

    On the Line: Mike Dimmitt of Garlic Scapes, Part Three

    Creating a garlic dish that not only paired well with white wine, looked appealing when plated, but also didn't require silverware was something Garlic Scapes' Mike Dimmitt spent time conceptualizing. The recipe he shares with us fulfills all three requirements.  Mike also explained a common mi ... 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

    March 22, 2012

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

    ​Slater's 50/50 executive chef Dino McDonough refers to this as a very free form recipe. "We use our fresh ground bacon rendered down, flour, cream, and Montreal steak seasoning." And, of course, real maple syrup. Invite company over for his dish; it's Man vs. Food-worthy!Did you hear about why he ... 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 >>

  • Blogs

    February 9, 2012

    On the Line: Anne Eng of Panfiniti, Part Three

    ​We don't give many guidelines when our subjects select a recipe to share. As long as it is scaled down for home kitchens, we trust their judgement. Anne Eng of Panfiniti chose to branch off from her truck's namesake grilled entrées and go for something panini-free. Her thoughtful responses can b ... More >>

  • 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 19, 2012

    On the Line: Jason Petrie of Pinot Provence, Part Three

    ​Unlike certain cheftestants, Petrie isn't afraid of a little risotto. In fact, he owns it with truffles and Parmesan crisps. Clear your evening, roll up those sleeves, and follow-up on part two while you're stirring the pot. Memorable flavor takes time, and we can vouch for it being worth the wai ... 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 29, 2011

    On the Line: Bruno Serato of Anaheim White House, Part Three

    ​Our time with Bruno draws to a close so he can make his rounds, greeting and checking in on every table he passes. A most hospitable subject, he disappears with our photographer for his close-up. Bruno leaves us with a duo of recipes, but you're gonna have to ask him about the sculpture(?) that a ... More >>

  • Blogs

    December 22, 2011

    On the Line: Giovanni Roman of Roman Cucina, Part Three

    Photo by Meranda Carter​Sometimes it's best to stick with the classics, as Giovanni Roman lays the groundwork for an ovo-lacto treat. The only ingredient he leaves up to the cook: what pasta to use (We're angel hair fans)? While you're waiting for dinner to reach al dente, use your noodle to catch ... More >>

  • Blogs

    December 15, 2011

    On the Line: Brian Bennett of Paul Martin's American Grill, Part Three

    Photo by Meranda Carter​We got to watch Brian work on the line as we wrapped up our interview. Grilling and plating with a critical eye, this dish has comfort food written all over it. For more storytelling, capture the free Wi-Fi at Paul Martin's as you go over parts one and two.Paul Martin's Mar ... More >>

  • 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

    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 3, 2011

    On the Line: The Men of the Burnt Truck, Part Three

    Photo by Meranda Carter​When asked to provide a recipe, the Burnt guys all agree the way to a hungry heart is through fried chicken. A virtual Hungry Man dinner that fits in the palm of your hand, layers of flavor from hearty gravy and garlicky mashed potatoes make for comfort cooking. Get to know ... More >>

  • Blogs

    October 27, 2011

    On the Line: Diane Yoon of Merely Sweets, Part Three

    Photo by Kevin Lara​Our favorite thing about interviewing a baker: guaranteed dessert recipes! Make a batch of Diane Yoon's signature walflours for someone special (or someone you need a favor from). To learn more about our sweet subject, catch up on our coffeehouse interview with Yoon in parts on ... More >>

  • Blogs

    October 20, 2011

    On the Line: Lindsay Smith-Rosales of Nirvana Grille, Part Three

    Photo by Meranda Carter​Unofficial ladies month at On The Line finishes the week with a little scallop love; although we think the asparagus got camera shy for this particular shot. Chef Lindsay shared some news with us as well: Nirvana Grille celebrates their newest seasonal menu by offering it a ... 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 >>

  • Blogs

    September 8, 2011

    On The Line: Sea Kyeong Kim of Charlie Palmer At Bloomingdales, Part Three

    Photo by Meranda Carter​This Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you missed with Chef Kim, links for parts one and two can be found here, and over here. ... More >>

  • 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 >>

  • 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 >>

  • Blogs

    August 4, 2011

    On the Line: Kevin Nagano of Sage Cafe, Part Three

    Photo by Meranda Carter​This week's On the Line concludes with a recipe à la Kevin. Typically a sandwich standard, this chicken salad includes the cafe's favorite herb, two types of vinegar and red cabbage for crunch. Place an order with Veronica Milanko (the other half of Sage Cafe), pack it in ... More >>

  • Blogs

    April 21, 2011

    On The Line: Oge Dalken of Chapter One: The Modern Local, Part Three

    An Elvis sandwich​For the final segment of On The Line, Chef Oge shares the sandwich that doubles as dessert. A hint of sweet, a hearty savory, and lots of salivating; behold the Elvis. To catch up on this week's interview, click here and here.

  • Blogs

    April 1, 2011

    On the Line: Jenny Ross of 118 Degrees, Part Three

    ​ To conclude this week's On The Line with Jenny Ross of 118 Degrees, Jenny provides her refreshing take on ceviche. The photograph alone has me making a mental note for next week's meal.If you haven't checked out parts one or two of our interview, click here and here.The salivating begins after t ... More >>

  • 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

    December 22, 2010

    Holiday Baking: Gingerbread Cupcakes

    Dave LiebermanYep. It's supposed to look homemade, because it is.​As I've said elsewhere, I think the cupcake craze is due for a market correction and if it weren't for bacon, it'd be the most annoying food fad of the last decade. That said, I have nothing against cupcakes themselves, and they're ... More >>

  • Blogs

    December 15, 2010

    1928 Vegan Tamale Pie--Yes, It's Possible, Thanks to Avanti Cafe

    ​Earlier this summer, I issued Mark Cleveland of Avanti Cafe--perhaps the county's best practitioner of the vegan arts--a challenge. I gave him a copy of a recipe for tamale pie taken from a 1928 cookbook compiled by members of the Ebell Club of the Santa Ana Valley. I don't have the recipe in fro ... More >>

  • Blogs

    November 26, 2010

    Rick LeBlanc of Rick's Atomic Cafe Goes On the Line, Part Recipe!

    Photo by Todd BarnesRick and his Friday​Here is the last part of our On the Line feature with Rick LeBlanc of Rick's Atomic Cafe in Costa Mesa. In this installment, he shares his vegetarian taco recipe. And, for the record: we do not hold it against him that he roots for the New England Patriots, ... More >>

  • Blogs

    November 17, 2010

    Fast and Fruity Cranberry Sauce

    Flickr user mf*laflaca​To me, Thanksgiving isn't complete without home made cranberry sauce. Using my method, you'll be finished in 30 minutes, and have a sauce that tastes fresher than any other recipe.I have a problem with the age-old method of cooking cranberry sauce. It calls for boiling the b ... More >>

  • Blogs

    October 20, 2010

    Killer Pizza, Part One: The Dough

    ​Like my taste for big-haired blond women (thanks, Charlie's Angels!), my pizza opinions were formed during childhood in the 1970's. I grew up eating pizza in New York City, which indelibly marked me for my preference for a medium-thin, crisp crust with only a little breadiness. Why pay a lot for ... More >>

  • Blogs

    October 14, 2010

    Stephanie Dinh of S Fine Dining, Part Three

    Photo by Todd Barnes​Chef Dinh occasionally teaches cooking classes at her restaurant, and this recipe is designed expressly for the home cook. If you missed it, here's Part One and Part Two of our interview.

  • Blogs

    October 13, 2010

    Gratin On My Nerves: Sweet, Sweet Pot(atoes) and Cheese

    Dave Lieberman​I used to dabble in [unlicensed] catering for friends and family, once upon a many moons ago, and like all caterers, I learned which dishes can be used to "cheat" when time is of the essence. Gratins are one of those cheats; people love the flavor, it doesn't matter if they're ugly, ... More >>

  • 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.

  • Blogs

    September 22, 2010

    The American Fruit Dessert Chronicles: Apple Crisp

    Flickr user cheezemaster​I am an unabashed chauvinist when it comes to desserts: we Americans have the very best desserts in the world. Sure, other countries have their moments to shine, with clafoutis, sticky toffee pudding, vareniki or daan taat, but when it comes to fruit-based desserts, there ... 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 2, 2010

    Greg Howe of Raya at The Ritz-Carlton, Part Three

    Kimberly Valenzuela​Today, as is the custom of this On The Line series, our subject, Chef Greg Howe, shares a recipe. If you missed the first and second part of his Q&A, click here and here. Otherwise read on for recipe to replicate a Ritz-Carlton dish in your very own kitchen.

  • Blogs

    September 1, 2010

    Pepper Up That Pasta, Boy: Pebronata

    Dave Lieberman​When Provence was all the rage ten or fifteen years ago, thousands of foreigners (meaning anyone not from the individual villages) flocked there to set up home. They learned to cook Provençal food, they learned to drink Provençal drinks, but they didn't learn to speak Provençal, ... More >>

  • Blogs

    August 25, 2010

    Pickled Peppers

    Howard Walfish, through a Creative Common license Padron Peppers​I've been planning to make my own pickles the past few years, wanting to go the fermentation route (because I tend towards the slowest, most basic ways of doing things), letting the cukes sit in a salt brine at room temperature for a ... More >>

  • Blogs

    August 13, 2010

    Salty & Sweet: Bun In My Oven's Potato Chip Cookies!

    bunsinmyoven.comHello, heaven.​The perfect accompaniment to any dessert? French fries. I'm a slave to the phenom--yes, phenom--of the salty/sweet combination. And so how could I pass up sharing this recipe for chocolate chip cookies with crushed potato chips thrown into the batter from baking blog ... 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 21, 2010

    A Cake for Any Fruit

    Willy BlackmoreAlmond cake with white peaches​When summer fruit season is at its peak, as it is now, and the temperatures outside or rising, as they were last week, baking can be a uncomfortable task to face. Why sweat while the oven preheats when the fruit is so good to eat out-of-hand? But bake ... 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 >>

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