| Jan 26, 2013
Caramelized lemon grass shrimp
Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 as part of a multi-course meal
Note: Adapted from "Vietnamese Home Cooking" by Charles Phan. Palm sugar, fish sauce, Sichuan peppercorns and annatto seeds...
| Oct 13, 2012
Are you a connoisseur of agony? Then drop by Starry Kitchen for a bite some evening, somewhere around 9 p.m. if you can swing it, and listen to the customers who have been denied a shot at the Singaporean chili crab. They will be muttering imprecations...
| Mar 30, 2013
15 minutes. Makes about 1 cup vinaigrette
1/2 cup fish sauce, preferably Red Boat brand
1/4 cup light soy sauce
1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste
7 ounces coconut palm sugar, grated (about 1...
| Mar 2, 2013
Is ceviche poised to become as popular as sushi or sashimi in L.A.? It could happen. I'm thinking Ricardo Zarate is onto something as the Peruvian chef (Mo-Chica, Picca) gets ready to open a ceviche concept called Paiche. Raw seafood marinated in lime...
| May 12, 2012
Total time: 2 hours, 10 minutes
Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells.
1 pound whole, small shrimp
1/4 cup plus 2 tablespoons olive oil,...
| May 12, 2012
Total time: 50 minutes
Note: For the fish, use a white fish such as cod or halibut. Serrano ham is available at select gourmet markets and specialty stores.
1 egg, at room temperature
1/2 cup extra virgin olive oil
1/4 cup fresh lemon...
| May 12, 2012
— At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she's preparing. "Una sopa marinera, de pescado," she replies. A fish soup. Nothing fancy, no complications, just a simple home-...
| Jun 1, 2012
| 2:10 PM
I'm not sure if it was the influence of some carne asada fries during a recent trip to San Diego or a dinner at Guelaguetza accompanied by a particularly potent dose of mezcal, but I had a dream about mole fries a few weeks ago. It was a rather vivid one,...
| May 19, 2012
At Water Grill, the raw bar rules. Always has. And in downtown Los Angeles, Water Grill is an institution on the order of Tadich Grill in San Francisco (though not nearly as old). I don't know what it is about being away from home, but it seems to bring...
| Jul 7, 2012
Dear SOS: I had lunch with a friend at Chaya Downtown restaurant, in Los Angeles. We ordered their chopped salad with grilled shrimp in an aioli jalapeño dressing. It was superb! I'd love to make it at home. Can you get the recipe from the chef?
| Oct 27, 2012
Have you been to Tom Bergin's Tavern lately? No — not Molly Malone's, the pub with the bands; the other one on Fairfax, a few blocks south, with the Irish coffee and the old Bing Crosby vibe. Bergin's has been a fascinating place since Brandon...