Cuisine

The Color Orange: From Purée to Soufflé

It is, however, a precursor to Vitamin A, which is good for vision, which will help you see that orange…

4 years ago

Random Happening: LB International Tamales Festival Returns in Grand Fashion

Long Beach Living announces the second annual Long Beach International Tamales Festival 2022, presented in collaboration with KCRW, Lola’s Mexican…

4 years ago

Birds: It’s for the Stuffing

The juices from a baked bird impart an unmistakable, irreplaceable joy to the stuffing.

4 years ago

Adventures in Green Tomato Cookery

When you hear “green tomatoes,” does the word “fried” come to mind automatically? Aside from that southern classic of breaded…

4 years ago

Charred Salsa

By Ari LeVaux At the 12th annual Butte Bouldering Bash a few weeks back, rock climbers gathered to scramble up…

4 years ago

Chile Verde with Purslane: A Stew Fit for Two Misfits

I recently found myself contemplating another misfit of an ingredient: purslane, a succulent plant that is often considered a weed.

4 years ago

Kosher Dill Fridge Pickles

It began with my friend Amy Alkon gushing about Dietz & Watson brand kosher dill pickles, which she calls “the…

4 years ago

Greco-Roman Caprese — Enter the Meta-Veg

This time of year it can be a challenge to name a single item of produce that isn’t ripe.  The…

4 years ago

The Broth of Summer

Naengmyeon (n-yang-me-on) translates to “cold noodles” in Korean. This simple name renders incomplete justice to this kaleidoscopic dish. The noodles…

4 years ago

Food of Marathoners

Every year, the growers will bring their frizzy-headed fennel bulbs to the farmer’s market. And then they’ve got some explaining…

4 years ago