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Pico de Gallo is a summer salsa staple, but the addition of a popular and seasonal stone fruit, the plum, gives this salsa a refreshing twist. The red-fleshed plum with its sweet and sour notes harmonizes wonderfully with the light grassy note and the sharp spiciness of fresh jalapeño. Alternatively, you can also use a…

When it came time to develop a menu of spooky cocktails for the Bamboo Club's month-long Halloween pop-up, Tremble Club's beverage director and longtime horror fan Dustin Rodriguez knew exactly what to do. The Tiki Bar in Long Beach – one of them best in Southern California – draws on classic cocktails with a few…

After weeks of failing to pay back wages to their former workers, the owners of the now-closed Otium handed out checks over the weekend. But several workers say their last paycheck was missing by hundreds, in some cases thousands of dollars. Maria Ramos Hernandez, a dishwasher at Otium, said the restaurant still owes her at…

Adam Johnson became a football fan by accident. During a visit to his family in London, Johnson's brother-in-law presented him with a Tottenham jacket. And when he put his hand in one of the pockets, he found two tickets to a Spurs game. At the time, Johnson might have preferred a root canal to a…

Add 3 tablespoons of oil to a large sauté pan (for which you have a lid) – about 26cm wide – and place over medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions and cook, stirring frequently, until they begin…

Akira Hirose, a chef who for decades bridged Japanese and French cuisine at some of LA's most influential restaurants, has died at age 70. The legacy of the former owner of Azay and Maison Akira, who died in September. 26, continues to resonate; The Japanese-born, French-trained chef, who cooked with Joël Robuchon and for the…

The great thing about Capirota is the many variations. Some start with fried bolillos, others are made with raisins and topped with salty cotija cheese. In Jalisco, there is a variant of this Mexican bread pudding that is served outside of Lent in comedores (restaurants that serve home cooking) and consists of guavas cooked in…

After the death of my grandfather Heriberto González Sánchez in 2011, I began cooking for Día de Muertos. I baked my first sourdough pan de muerto bread with pulque, the pre-Hispanic drink made from the fermented sap called aguamiel, extracted from the maguey (agave). Attachment The sour elixir came in a creamer I purchased from…

A tagine is a dish and at the same time a cooking vessel made of clay. As a vessel, it has a high, conical or curved lid that circulates moisture very cleverly. You can easily make one with a shallow pan and a lid, but an unglazed clay tagine is a miracle. Moroccan and Mediterranean…

Sift flour, pistachio flour, salt, baking powder and baking soda into a large bowl and mix. In the bowl of a stand mixer fitted with the whisk attachment, combine the olive oil, lemon zest, milk, sour cream, eggs, egg whites, and vanilla extract on medium speed until well combined, about 30 seconds. Add the sugar…