Totopos con Chile, an appetizer that reads as soggy Doritos with crema, includes fresh corn chips tossed in a fiery housemade salsa de arbol. Get an extra side of the cooling crema. Read more.
“Kinako, roasted-soybean powder, is used for sweets in Japan—it has this extraordinary nutty flavor. We use it to make ice cream for Kyoto Rye Crepes and Fig Jam.” Chef Stuart Brioza Read more.
This year’s poke-splosion in L.A. happened without explanation, practically overnight, yet we’re amazed it took this long. Sweetfin Poké goes the Cali-cuisine route, like a snapper bowl with kale. Read more.
Belcampo fries chips in beef tallow and serves ’em with Taleggio sauce. Great, now onion dip’s ruined, too. Read more.
"The Cherry Wood Smoked Honey from Bee Local adds a deep, robust, smoky finish to things like poached beets and seared figs." Chef Rassamee Ruaysuntia Read more.
