Roxana Jullapat is the pastry chef at Ammo Cafe in Hollywood (1155 North Highland Ave.). She told Laura Avery on the Market Report about how she is candying kumquats to add to various dishes like hot ...

After the success of their first restaurant Lucques, chef Suzanne Goin and her business partner, Caroline Styne, opened A.O.C. in 2002 – specializing in small plates and over 50 wines served by the ...

Kumquats, those tiny citrus fruits that are as tasty as they are cute, add a burst of acid to all kinds of dishes. Whether sprinkled on top of wintery salads or blended into refreshing mojitos, ...

Note: From Peter Birmingham at Norman’s, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You’ll have enough simple syrup ...

1. Preheat the oven to 350 degrees. Combine the flour, sugar and salt in a bowl. Cut in the butter and work the mixture with your hands until it looks like cornmeal. Pat the loose, crumbly mixture ...

With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support ...

As I listened to Matt Etchemendy, chef of Ichabod’s on Irving Place, describe how he makes his “dirty-wild” freekah, I couldn’t help but think what fun it would be to cook in his kitchen — to have ...

This salad is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad, which is delicious. But last week I had a luscious ...

Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

In the days leading up to Lunar New Year, kumquat and calamondin trees fill the windows of shops in Philadelphia’s Chinatown. Bright and citrus-scented, the evergreen plants are considered to be ...

With summer on the way, the city’s best bartenders are blissed-out over the fresh fruits and herbs raining down from farmers markets. Mixologists are muddling blackberries, candying kumquats and ...