The Pantry

out of her pantry, sloshing a couple of glugs of one sauce into the meat, then adding another. She mixed her patties in that same pantry so I couldn’t see what was going on. Singsanong whipped her ground beef with other ingredients to create a sort of

“It’s so secret. So many secret things in there. I’ll never tell you.” This is Jazz Singsanong’s standard response when people ask what she puts in the off-menu Jazz burger at her Thai restaurant, Jitlada. The spicy patty served on leaves of crisp

. — If your canine companion needs a treat during quarantine, Amy Scattergood shares chefs’ recipes for dog biscuits — that taste good to humans too. — Overdid it on the quarantine canned meats? Garrett Snyder powers through his pantry with tuna

This week The Times published my roundup of places to order takeout for a splurge — for a birthday, anniversary or any other special occasion (including a difficult day) that might show up on the calendar in these unnerving times. Most of the

Erjingtiao chiles, Sichuan peppers and a variety of mushrooms. She believes the success of Fly by Jing, a brand that now includes two sauces, a spice mix and other pantry items, has helped fuel the recent chile sauce craze. Advertisement Los Angeles chef

communities. The Matticks made their sauce, called Addy sauce, specifically to contribute to the box. They used ingredients they already had in their pantry, such as fermented black bean, Korean chile flakes and a Thai spice blend called prik larb muang. For

Source in Buena Park is Il Palco, a Italian restaurant with Korean influences. Pasta and meat entrees are now served with pizza coming later. 980 Beach Blvd, Ste H-304, Buena Park, CA 90804 Lucky’s Thai Pantry has opened in Orange. The usual menagerie of

OC Weekly Archives The space that the original Brodard used to occupy is now Oc & Lau 2, the second location of the popular snail and hot pot restaurant. 9892 Westminster Blvd, Unit R, Garden Grove, CA 92844 The latest restaurant to open at The

Photo by Edwin Goei Just as most people, I always have a jar of marinara and a box of spaghetti in my pantry. The brand I happen to have in stock at the moment is Barilla. It’s not always the case, but my point is that I’m never more than 15 minutes

, the company is riding on the name recognition it has carefully built in the U.S. It’s betting that those very same Barilla commercials that convinced me to buy Barilla for my pantry is going to make me want to go to its restaurant. And it’s pretty

molasses and a pantry-ful of spices, vacillates brightly between sweet and sour. If you have a thing for falafel in general, you’ll want the falafel veggie manakeesh, the flatbread smeared thickly with a richly spiced chickpea spread and sprinkled with

Mo Alam, owner of the Forn Al Hara restaurant and bakery in Anaheim, has a conspicuous talent for hospitality. He’s known to greet most customers by name (“I’ve been here 16 years,” he explains. “Everybody knows me and I know almost everyone”) and

The main plan for this restaurant was to transport people,” says Max Boonthanakit, of the new Arts District bistro, Camphor, that he opened with Michelin-starred chef Lijo George. “Bistro” is an understatement, given the restaurant’s stunning

minimalist interior and exquisitely prepared dishes, though Camphor is, at its core, a French bistro, however lofty and futuristic, where plump oysters are served in a bath of amaretto mignonette and the beef tartare comes with a side of tempura-fried herbs

“My heart was bursting when I came here—it just felt right,” says Linda Sivrican of Sesame L.A. (936 N. Hill St.), her new pan-Asian market in Chinatown’s Central Plaza. The neighborhood is a nostalgic place for Sivrican, who was born in Vietnam and

grew up in Upland, California. As a child, she used to spend weekends shopping and eating in Chinatown with her family. As a young adult, she studied at the nearby Institute for Art and Olfaction and went on to work as a perfumer, opening her own shop

-assimilated into the American pantry, such as croissants—big, crusty, flaky ones substantial enough for sandwiches and gleaming with an egg-wash shine. Every once in a while, someone comes out from the kitchen to top off a mountain piled up in one corner of

Have you ever heard of a Tropézienne? It's the missing link between sandwich and dessert. On first glance, it looks like a flat, unfrosted birthday cake served in wedges, but it also resembles a big, sweet-toothed version of a muffaletta, as if

sandwich purveyor. But why is Silverton partnering with the franchise? Her restaurants continue to remain popular even after last summer’s protests severely damaged Chi Spacca. She even set up a food pantry out of the Mozzaplex for restaurant workers in

Your eyes do not deceive you: yes, that is Nancy Silverton in a recent Subway TV ad. The local culinary legend and James Beard Award-winner is sandwiched between a series of athletes (Steph Curry and Serena Williams among them) in the new TV spot