#Taiwanese deli

[cursedcorpse]

#Fantuan #Chinese donut #Pork floss #Rice #Taiwanese deli

[formeryelpers]

A&J Bakery, 1300 E Main St, Ste 102, Alhambra, CA 91801

The last time I went to A&J was many years ago. A&J is a Taiwanese bakery. The signs are in Chinese, so if you’re not familiar with what they offer, it’s confusing. They make their own nian gao (rice cakes), shao bing, mung bean pastries, red bean pastries, etc. They also sell pork sung, jerky, sauces, fermented bean curd and probably some other things (I can’t read Chinese). I think they offer lunch bentos though I went in the late afternoon and didn’t see any. They’re also known for moon cakes.

I bought a pine nut nian gao ($17) aka sweet sticky rice cake as a Chinese New Year gift. I didn’t get to try it. Hope it was good. It was still warm when I bought it. I think there was a red bean filling. 

Herb rice cake ($3.95): Reminds me of a savory Taiwanese rice dumpling, it’s green because it’s made with a mugwort. The glutinous rice cake (mochi) was soft, smooth, and chewy. The filling of dried radish and dried shiitake mushrooms had a very Chinese flavor…loved it. The mushrooms were meaty. There might have been some pork in there too? I don’t know where else you can get these.

A&J Bakery is located in a small strip mall with ample parking. The bakery is small and no frills. Closed on Sundays and Mondays. $30 credit card minimum.

4.5 out of 5 stars. By Lolia S.

#A&J Bakery #Taiwanese bakery #Taiwanese deli #Alhambra #shao bing #mung bean pastry #nian gao #moon cakes #sticky rice cakes #Taiwanese food

[rawrmeansilyindinosawr]

i DRANK 2 PUMPKIN SPICE LAtTez N NOW I FEEL Leafes in my Stom@ch!!!!!!

RAWR MEANS ILY IN DINOSAWR N I WANNA CUM to dA DARK SIZE CUZ THEYZ GOTS Mint CHOCO CHIP COOKIEZ !!!!!!

5 MORE DAYZ THEN I KAN POST ON LEX N FUG WHO EVER REPORTED MY LAST POST CUZ I RLY DID GET LIKE 17 MSGS IN RESPONSE TO MY “pOTENTIALLY HARMFHL” AKA RAISING AWARENESS MAYB BY “INCITING VIOLENCE “ON A Bitch AT HENRIETTA HUDSON!!!!!

Y do u keep smoking weed from a dirty bong when u hav bronchitis??? Y do some ppl accept 5-7 min sex from their partners and still decide to Stay with them ??? Y do u keep growing out ur roots to plz ur boyfie who has worked at michilen star restaurantz but i hav only witnessed cookin pasghetti??? shoutout to the tht guy w the bike who jumped out wilson L at 4am just to tell meh he thought i was cute n asked for mi number but i said NO!!!!!!! n r@n away. shutout to mi fwendz taiwanese landlady who pet me lik a dog n who i put k up her nose in trade 4 hot soy milky n a fish bao. they hav a fb pg dedicated to they pet ferret who dressez up like oprah, marilyn monroe n bob marley <dreads from her old boyfie!> shoutout 2 da bday pawrty tht i threw tht didn’t happen tht led to a mental breakdown n bday boy split on meh but itz all luv at the end of the day.

havnt blogged in a min since i started werking as a teacher n also at jewelry warehouse managing inventory n packaging . ig it’s whut U culd call product merchandising? finished mi fashion merchandising certificate via parsons n hav been accomplishing much but Rly kinda Fucked at the same time cuz Cali taxes but i think in ab 3 yrs w more frugal spending n living w debt i will probz be able to C the lite of day but fornow i hav got to keep gettin Kuter n hotter so i get my drugs for free.

Whts happened since i last bloggeD??? Well… the bar i threw my bday party at in Sep wants $600 from me and i lost my id there as collateral , i put K up my butthole for the first time tht same nite , My therapist i just got last week thinks i hv a great sense of humor , i paid $100 for an LA Astrologer to read my natal chart ill get read nxt sunday ,hav been reading a lot of peoples fb messages in their account unbeknownst to Dem [ some ppl r Toxic!! ] , Went 2 sleepy halloww N it wuz fun to explor3 ! we snuck into the phillip manor n ran from the moosez n snuck into the cemetery then went back to the city to go two parties til our phone died N we were askin ppl for directions to the nxt party. 0pen bar at ladygunn [ N met ppl from sk8 kitchen ive now met like three ppl from sk8 kitchen just in passing in parties n walkin around in bushwick. ] walkin in platformz n cheap shein shoes we blistered n bruised so the bunions unfortunately rnt goin anywhere but it iz whut it iz.

A haiku:

Mi molly plug

put they

pube

in my molly pills.

10/10 Best molly i ever done. missed the party bus at fidi to haunted mansion cuz my fake frog died n im in the third stage of grief ab it. (Bargaining) . Im entering a hoe phase again after being in my “im waiting for tru luv christian era “but like Truly- if ur boring id rather u be toxic pleaze for the love of God don’t b boring !!!!!!!!! UgH…. now I know whut silicone fake boobs feel like in my handz and mouth , iAm now an owner of a mattress made out of green tea , Im talking to a they them whose name is a frappuccino at Starbucks , My belly button piercing is infected , N new luv language unlocked : L8 nites screaming 2 emo music n throwback y2K sheit in Lena hornes grandsons bushwick apt n kissing his gf n trying on wigz n trying to do headstandz n LOTZ OF poetry SHaringz !!

a random poem i wrote on the bussy On my way! to werk: “scared of fame like sia .

Rico Nasty , sick . and diarrheaed .” Do u like it .

Halloweenn wuz fun dressing up like the BL00d of christ lmfao but i def got too tired cuz went out consecutive dayz n no sleep n just tired n sad . Intrapersonal probz make meh so fukin sad. But it lastz few wkz of good wetherr so i celebratin by goin to bodega in a c thru bra. i value deli man’s opinions of meh Titty piercings . iM still confused as to how i met my last situationship’s ex roommate at a casting who also may hav fucked my friends situation ship / Boyfie while feeling insecure and Hmmz. Guess the strait scene is gettin smol like the gay scene.

i finished watching party monster ab the club kidz scene in nyc n i am fuckin INSPIRED as hell to keep dressin weird n mayb do drag makeup sometimez. Luved the movie but therez too much Heroin. but much respect to Amanda Lenore , James st James n Angel Melendez (rip). Sidenote but i’ve been talking to a virgo trans masc columbia student who wants to top me and He wuz tellin meh ab how they did heroin once at a poland rave n Im getting increasingly interested Also just found out kurt cobain did Hereoin to help his undiagnosed IBS prob cuz he was severely lactose but his fav food wuz mac n cheese n pizza. LE SIGGHHH. soooooo relatable…!!!! but H is not kute so ima hav to let this 1 pass.

Finally getting mf help n treatment for ED stuff n tryna take more vitamins , im afraid of change and its so toxic how my head kan get sometimes just trying to follow this routine or diet sometimes i’ll call it just to find myself lying to myself continuously n going in roundabout ways with food anxiety, to the point of not being able to sleep because im in such a bad headspace because i’m hungry and trying to distract myself from not eating. I rly want a cinnamon roll wiff pecans tho. n crab Ranboobs…..

Gossip gurl rennybaby69247 advice- Dunt ever trust a hoe tht acts like sylvia plath manic girlie but kantt rly relate cuz it’s a whole systemic white ppl privilege thing at the end of the day , but trust white ppl who bake real good cuz Tbh they cook the main course w no garlic seasoning or pepper or salt on PURPOSE cuz they wanna prepare u for the boobwerrie muffin w almondz shaped like heartz on the top Dessert on purpose cuz U wont even fathom their artistry n Sheit n the power in their muscles to knead that dough tO Begin with!!!!!!!!!! white people need more credibility in the kitchen Ntthis week i want to say white lives matter n we shuld Giv them respectable chances to "get back " in our social platforms .

Til nxt week!!!!!!!!

ur disney channel princess , clowncore magazine collaging naked neighbor in the window , Depressed bitch rotting in their bedroom, Blew up on tiktok cuz of the ketamine scene in russian doll Yea u shuld follow me , Renny<3

#blog

[tonkislim]

Chef chen irvine

#Chef chen irvine full

Please note: The Irvine Food Tour is the creation of Melissa Fox and Dr. We will then take a group photo prior to dinner and may purchase our own meals.Īgain, if you have any questions, please contact me at 94 or are not necessary, but are requested so we can better estimate the size of our group. We will conclude the guided tour at the Hot Deli department with samples, around 5:10 Teresa and 99 Ranch staff will guide us around each department of the store with food sampling along the way: Produce, Drinks, Meat, Seafood, Dairy, Freezer, Bread Farm, Asian Kitchen and Deli. It is suggested that we bring a jacket, since it gets cold in the store. The store tour will start at 4:30 pm and last approximately 30-40 minutes. Teresa is a specialist in exposing Asian cuisines and Asian culture to the larger SoCal community. Our host will be 99 Ranch Marketing Associate Teresa Leung. Mokkoki Shabu Restaurant, 14041 Jeffrey Rd., Irvine, CA 92620įour Sea Restaurant, 15435 Jeffrey Rd., Irvine 92618 (Jeffrey and Irvine Center Drive) Gourmet Grill Masters Restaurant, 14141 Jeffrey Road, Irvine, CA 92620 If you have any questions, please contact me at 94 or Irvine Food Tour Destinations: What: “Irvine Food Tour with Commissioner Melissa Fox and Professor Catherine Liu.” She also speaks Mandarin Chinese, German, Italian, and Spanish.Īs always, there’s going to be great food and great conversation! in French from the Graduate Center, CUNY. Professor Liu studied at Yale University and received her Ph.D. Irvine Food Tour co-host Catherine Liu is Professor of Film & Media Studies and Director of the UCI Humanities Collective. Chef Lin was trained in Taiwan and served as a pastry chef at the Grand Hyatt in Taipei. Bread Farm Bakery is the first endeavor for Executive Chef Haruka Lin, who headed 99 Ranch’s pastry department for the past several years. The 99 Ranch Market on Culver Drive in Irvine also features a newly opened Bread Farm Bakery and Café, which offers customers traditional Taiwanese and European bread and pastries, prepared fresh every day. Chen in Orange County’s Little Saigon neighborhood in 1984, 99 Ranch Market has grown to become the largest Asian American supermarket in the United States, with over 35 store locations in California, Nevada, Texas and Washington State. Our next food tour stop is on Friday, March 14, 2014, at 4:30 pm for a guided store tour (with samples) and then dinner at Irvine’s 99 Ranch Market on 15333 Culver Drive.įounded by Taiwanese American immigrant Roger H. Please join me as we continue our Irvine Food Tour with Commissioner Melissa Fox and UCI Professor Catherine Liu, showcasing and sharing our wonderful cultural diversity in Irvine as expressed in scores of amazing restaurants and markets featuring cuisines as diverse as Irvine’s population.

#Chef chen irvine full

Irvine Public Schools Foundation is once again offering Irvine families a box full of fun learning activities to keep their kids engaged during the summer.“There is no love sincerer than the love of food.” George Bernard Shaw, Man and Superman (1903) Irvine’s annual High School Art Exhibition is on display at City Hall through July 15.īurnin’ Mouth, known for its Korean-inspired chicken sandwich, will open at Irvine Spectrum Center. These guided activities let you experience nature’s wonder on The Irvine Ranch open space. That said, we’ve found that some tacos can make people happier than others. You cannot make everybody happy, a wise saying goes – you are not a taco. Styles start at an approachable price point of $55, an easy way for us to refresh our summer style. Memorable run for boys volleyball team Portola High School For a team that had never reached the CIF playoffs, the Portola High boys volleyball team…Īustralian eyewear company Quay recently opened at the Irvine Spectrum Center. ‘Back on Stage’ Irvine-based Pacific Dance presents its 2022 recital, “Back on Stage.” Students will perform a variety of dance styles and celebrate their… The Backstreet Boys are one of the bestselling music acts of all time, with more than 100 million albums sold.

#Chef chen irvine

[beanpandacook]

滷肉燥 台式家常菜 一週都不用做菜了 Taiwanese Braised Pork Belly Recipe 🍚🍚🍚 🍚 材料表／文字食譜 beanpanda.com/70408 滷肉燥是肥丁家的票房保證，黏性的濃稠滷汁，充滿滷香料和油蔥酥香，真是凡人無法抵擋，連不喜歡吃白飯的肥丁，都忍不住要「添飯」。滷肉燥是台菜的代表作，既是「菜」 也是「醬」，不僅可以配飯，配麵、配粥，加雞蛋一起滷，滋味無窮，百吃不厭。週末煮一鍋滷肉燥，一週都不用做菜了 #肥丁手工坊 #滷肉燥 #肉燥飯 #好吃 #好吃好吃 #foodporn #food #foodie #foodblogger #foods #foodstyling #foodlover #foodlifegood #deli #cookdelicious_ #delicious #taiwanfood #taiwanesefood #taiwanese #foodoftheday #foodblog #foodblogeats https://www.instagram.com/p/Bnq2pw9F-iM/?utm_source=ig_tumblr_share&igshid=1pw250bjd6iv4

#肥丁手工坊 #滷肉燥 #肉燥飯 #好吃 #好吃好吃 #foodporn #food #foodie #foodblogger #foods #foodstyling #foodlover #foodlifegood #deli #cookdelicious_ #delicious #taiwanfood #taiwanesefood #taiwanese #foodoftheday #foodblog #foodblogeats

[thebestoftragedy]

at least 2 vegan restaurants just in Minneapolis are black-owned, plus a few black-owned vegan catering companies. California alone has at least 30 black owned vegan restaurants and I think Texas has around 50. Chicago has a really good vegan jewish deli, so does LA. I’ve been to vegan restaurants in the US owned by Taiwanese immigrants, Pakistani-Americans, Koreans, probably a lot more. in Germany there are tons of Turkish owned and Korean vegan restaurants. it’s really not a WASP thing!

[thegoodhausfrau]

I’m killing time at work so I figured I'd post a list of some of the NYC food spots on my list. Of course this list is gigantic, not divided up by neighborhoods at all, and doesn't even include everything as I decided to cut it off at 100. But not even my top 100 because I feel I've already posted about a bunch of those spots and you can just search for them. Also I’m not going to give you any context or what I want off these menus. Just know that something here looked like something I need to have in my my mouth. Given the size of this incomplete and forever growing list you see what I mean when I say I can make grown men cry. What can I say except I'm hungry.

Don Angie

An Choi

Scarr's Pizza

Donna

Katana Kitten

District Saigon

Mekelburg's Domino

Chillato

Yungshang Rice Noodle House

GFG Bakery

Legend of Taste

Shanghai You Garden

Lao Bei Fang

Olio e Piu

Sticky's Finger Joint

Boucherie

Doughnut Plant

Russ & Daughters

Cheeky Sandwiches

La Caridad 78

Ganesh Temple Canteen

Blue Sky Deli Grocery Corp

Lilia Ristorante

Indo Java

BZ Grill

Artopolis

Main Street C&L Imperial Taiwanese Gourmet

El Nuevo Bohio Lechonera

Moloko

Via Carota

Sake Bar Decibel

Myung San

Clover Club

Murray's Bagels

Lee Lee's Baked Goods

188 Bakery Cuchifrito's

Asian Jewels Seafood Restaurant

East Harbor Seafood Palace

Kai Feng Fu

Yun Nan Flavor Garden

Empanadas Cafe

Unidentified Flying Chickens

De Mayo Food Market

Brooklyn Bagel & Coffee Company

Kung Fu Xiao Long Bao

Golden Shopping Mall

New World Mall Food Court

Mamoun's Falafel

The Chipper Truck

Africa Kine Restaurant

Xin Taste Hand Pull Noodle

Nepali Bhanchha Ghar

Chengdu Heaven

Luna de Xelaju Restaurant & Pizzeria

Shanghai Zhen Gong Fu

Dumpling Galaxy

Cheburechnaya

Arepa Lady

Gloria Pizza

Di Fara Pizza

Corner Slice

NY Pizza Suprema

Peppa's Jerk Chicken Restaurant

St. Anslem

Szechuan Mountain Horse

Utopia Bagels

Kossar's

Zucker's Bagels & Smoked Fish

Hwa Yuan

Peking Duck Sandwich Stall

Decoy

The Little One

Joe's Pizza

Emilio's Ballato

New Park Pizza

Best Pizza

Kababish

Eddie's Sweet Shop

Super Taste

Sammy's Roumanian Steakhouse

Peter Luger

Delmonico's

Momo Sushi Shack

El Tina Fish Market

Dyckman Bakery

Mama Sushi

Malecon Restaurant

Mario's Restaurant

Cosenza's Fish Market

Teitel Brothers

Ralph's Italian Ices & Ice Cream

Denino's Pizzeria Tavern

The Original Goodfella's Brick Oven Pizza

Lee's Tavern

Mi Casa Bar & Restaurant

Alfie's Pizza

Dani's House of Pizza

Imperial Palace

Nan Xiang Xiao Long Bao

Wonton Noodle Garden Restaurant

#forever eating #sb

[keith-mizuguchi]

Year One

It’s been awhile  — I’m sure I’ll eventually get this writing about LA thing down pat.  But it’s been  a busy year.  I’ve enjoyed my time down here in Los Angeles.  There’s so much I love about the city and surrounding area.  I still feel like a newbie — haven’t explored enough.  But hoping to do more of that in the new year.  The things I do love — food, drinks and music — as you’ll see below are still a big part of what I’ve been able to enjoy outside of work.  It’s been a fun year +.  Some highlights below.

WORK

My time at KNX has been a learning experience.  It is one of the most challenging newsrooms to work in — not many people are cut out for the pace.  But I feel like I’ve taken the challenges head-on.  As some of you know, I’m now full-time staff, serving as editor and producer.  It’s rewarding to know that people appreciate the work I’ve done  — that’s not always the case in this business.  We’ve had numerous breaking stories and I think the station has risen to the occasion each time.  Proud to be part of the team.

Outside of KNX — I’ve made a promise to myself to try to branch out and finally write about food this year.  I still feel there are so many stories that need to be told, not only here in LA, but also back up in the Bay.  So I’m preparing to pitch, pitch, pitch to see if I get any bites.

FOOD

I know some will say this is blasphemous, but I think Los Angeles beats the Bay in food and drinks.  It was part of what attracted me to the area.  I love the fact that there is such a wide-range — from expensive tasting menus to inexpensive strip mall restaurants that are out of this world.  One unfortunate thing about both markets — I think you’re going to continue to see a lot of closures in the coming years, many of which will surprise people.  It is really, really challenging for small businesses to survive in these cities.  Not to mention, the competition is fierce and you really have to stand out.  It’s why I respect my friends who are owners and chefs/bartenders.  It can be a brutal, brutal business.  But on to the good — here is some of what I have enjoyed eating and drinking down here (and it can be a decent list if you ever come down to visit).  

Bavel (Arts District) - I’ve been blown away twice by this restaurant.  It is always packed, is plenty loud (probably too loud for many), but the food and service have been terrific.  Middle Eastern cuisine that has so much flavor, it jumps off the plate.  Good cocktails too.

Bon Temps (Arts District) - I had a terrific dinner here.  The dishes are beautifully prepared, almost like art.  Lincoln Carson is obviously known for his pastries so even though I’m not a dessert person, it’s a necessity to save some room.  The one thing about many of the restaurants in the Arts District is they’re built out of warehouses — so they have an industrial feel. But I didn't get that sense here.

Joy (Highland Park) - I loved Pine & Crane and this is their sister restaurant.  Very casual, and for the most part, smaller bites.  Comforting, seasonal Taiwanese food.  It’s weird, but I really love the small seasonal appetizers that they have on display in the deli counter.  They’re delicious.

Ototo (Echo Park) - Easily my favorite bar (they serve sake, lots and lots of sake). The owner Courtney is so knowledgeable and I love picking her brain about some of the choices on the extensive menu.  There are so many interesting and unique sakes on their list — and it changes up quite a bit.  It’s not just sake here as they have a really nice menu of Japanese snacks and food that is quite good.  I have to also mention their restaurant next door, Tsubaki, which has some of the best Japanese food I’ve had here in LA.

Alta Adams (West Adams) - When I think of Alta Adams, I just think I’m being welcomed into the West Adams neighborhood.  Unlike many restaurants, the staff seems like it’s made up of people from this historic neighborhood.  And they treat guests with the hospitality that you would expect if you’re visiting their home.  The food is terrific — just really comforting Southern food.  It’s a lively restaurant and has one of the best vibes in the city.  It’s the perfect fit in the perfect spot for a growing area.

Some of my other favorites that I’ll call standbys — Animal, Petit Trois, Ronan, Here’s Looking at You, Night + Market Song, Guerrilla Tacos, Tsujita, Rose Cafe, Rossoblu, AOC, Apollonia’s Pizzeria, Republique, and every place in Koreatown and San Gabriel Valley.

DRINK

Old Lightning (Marina Del Rey) - It will cost you far more than most places, but this is one of the most unique bars I’ve ever been to in this country.  The spirit list has so many rare and unique bottles, it will make your head spin.  The cocktails are terrific, but I think a tasting is the way to truly “get” this bar.  Reservations only and they do take your phone at the door.

Bibo Ergo Sum (Beverly Grove) - I’d call this my go-to spot if I want a really great drink.  The menu is pretty extensive with lighter and more spirit forward cocktails.  Very cool decor inside with big booths and a half-circle bar.  I don’t think I’ve ever had a bad drink here.

The Varnish (Downtown) - A very cool speakeasy in the back of Cole’s. The best way to order is dealer’s choice and let the bartenders make you something.

The Normandie Club (Koreatown) - Just a good solid bar with a little bit of everything.  You can get a really nice cocktail, a shot and a beer, a glass of wine.  I loved Walker Inn too, which was in a secret door, but it’s since closed.

Gold Line (Highland Park) - First of all, I have a lot of respect for Peanut Butter Wolf, who is one of the owners (he also owns Stones Throw Records).  I love the fact that part of his record collection is in the bar and he has guest DJ’s nightly spinning records.  All that and the drinks are really solid.

Some others I’ve enjoyed — Bar Clacson, The Wolves, Employees Only, Death and Co. (yes I know it’s brand new.. but it was really great my first visit during their soft opening), Melrose Umbrella Co., The Roger Room, The Daily Pint, Here & Now

MUSIC

The way I get away from the stress of work and the news cycle that never ends is going to live shows.  And I went to way too many over the past year.  But I wanted to check out as many venues as I could down here.  I still haven’t been to a few — namely The Roxy and Whisky a Go Go.  But here are a few of my favorite shows.

The Roots — Hollywood Bowl.  I’ve seen them a few times but this was by far the group at its best.  Black Thought did a crazy 5-10 minute medley of hip hop songs that was something I’ve never seen before.  

Anderson.Paak — The Forum.  I feel fortunate every time I get to see Anderson and the Free Nationals.  I’m pretty sure he’s the artist I’ve seen the most in my life.  His show at the Forum was amazing — hometown, so many great guest appearances.  I continue to say he is the best live show going today.

Chris Cornell Tribute Show — The Forum.  I was bummed when this sold out, and then magically, a few tickets went on sale a day or two before the concert.  Chris Cornell was one of my favorite lead singers of all-time.  And the show was 5-5 1/2 hours of amazing tributes.

Prophets of Rage - The Mayan.  My mind was blown.  This group, which is now disbanded with the return of Rage Against the Machine, was exactly what I thought — a mix of Rage, Public Enemy and Cypress — all in a cohesive and awesome group.

Also loved Herbie Hancock at the Bowl, Childish Gambino at the Forum, Big KRIT in the OC, my first time seeing JID and Vince Staples, The Raconteurs, two amazing groups - Bikini Kill and Sleater Kinney and finally getting to see Carlos Santana.  And there was really so much more. Yes I go to a lot of shows.

It’s been a fun year down in LA.  Yes, I still love the Bay and miss my family and friends.  But meeting new people down here and making new friends has been a lot of fun.  Excited to see what 2020 has in store for me.

[rfung8]

⭐️ Taiwan 🇹🇼 Eats ⭐️ . Taiwan Deli, located in Las Vegas Chinatown, is notable for their great hours and for authentic Taiwanese eats . The salty soy milk, pickled fantuan, and egg daikon cake are standouts but I’d skip the XLB or the oyster pancake . We chose to try Taiwan Deli because of the fantuan and stinky tofu they offer over Yummy Box and I’d do it again . Taiwan Deli reminds me of SoCal’s Huge Tree Pastry and that’s a very good thing . They also open at 7 AM (just like Huge Tree…NorCal Bay Area, step it up!) so are a perfect stop before early flight ✈️ departures . 📷 Sweet Soy Milk $2.99 / Salted Soy Milk $4.25 / Stinky Tofu $9.99 / Chinese Donut $2.50 / Yi Mei Rice Roll $4.99 / Radish Cake + Egg $5.99 / Steamed Buns $9.99 / Oyster Pancake $9.99 . 📍Taiwan Deli (Las Vegas, NV) . #instafood #foodstagram #hotpot #yelplasvegas #lasvegaschinatown #eatervegas #taiwaneseeats #lasvegaseats #soymilk #fantuan #stinkytofu #bestfoodlasvegas #topcitybites #sffoodie #foodie #nomnom #feedfeed #eeeeeats #foodpics #eeeeeats #foodgasm #dailyfoodfeed #foodphotography (at Taiwan Deli - Spring Mtn Rd) https://www.instagram.com/p/CQTlCu4D3OI/?utm_medium=tumblr

#instafood #foodstagram #hotpot #yelplasvegas #lasvegaschinatown #eatervegas #taiwaneseeats #lasvegaseats #soymilk #fantuan #stinkytofu #bestfoodlasvegas #topcitybites #sffoodie #foodie #nomnom #feedfeed #eeeeeats #foodpics #foodgasm #dailyfoodfeed #foodphotography

[formeryelpers]

Diho Bakery, 14130 Culver Dr, Ste J, Irvine, CA 92604

I used to come here years ago, way before I joined Yelp…hadn’t been back for a long time since Mr. Froyo graduated and left the area. Diho doesn’t seem to have changed that much over the years. They’ve been in business for over 30 years, making their own handmade Chinese bao (steamed buns), dumplings, baked buns, bread, roll cakes, cold dishes, Taiwanese rice cake, cakes for all occasions) and more. They have lots of bao to choose from – plain, filled, vegetable, meat, sweet, etc. The buns are nice and big. Some are white, some whole wheat (brown). Bun varieties: napa pork, mushroom pork, BBQ pork, pork, pickled mustard pork, teriyaki chicken, chicken noodle, chicken cabbage, curry beef, wheat vegetable, wheat black fungus cabbage, wheat bamboo vegetarian meat).

Vegetable steamed buns, 6 for $11, with cabbage, carrot, tiny bits of bean curd, shiitake mushrooms – everything was finely diced/shredded. The whole wheat bao was as good as the white bao – fluffy and soft. The filling wasn’t salty though it wasn’t as flavorful as the meat-filled bao.

Chicken & cabbage buns, 6 for $11: Bits of cabbage, chopped chicken, ginger – not salty, wish the chicken pieces were larger though

Curry beef buns, 3 for $11: Ground beef, potato, onion and a yellow curry sauce (the only kind of curry my Chinese mom would make). I liked that it wasn’t too salty and the bun part was fluffy, smooth and slightly sweet. The potato gave it a mealy/pasty texture though.

Taiwanese steamed rice bowl cake: The rice bowl cake is made with rice paste (rice flour & water), topped with small bits of pork and a whole shiitake mushroom, soy gravy served on the side. This was okay. The texture was very mushy. It didn’t have a lot of flavor but it’s comforting if you grew up liking it. Yi Mei’s is better.

Taiwanese meatball in glutinous rice: Pork meatball inside a steamed rice flour wrapper with shiitake mushroom, julienned bamboo shoots and smothered in a sweet tomato sauce. The meatball of ground pork was dry and dense (chopped pork?). Never been a fan of this dish.

The bao are made without MSG. The dumplings contain MSG. They have a frequent buyer card. Credit cards accepted. The bakery looks older and is filled with freezers and refrigerators.

4 out of 5 stars

By Lolia S.

#Diho Bakery #Irvine #Chinese bao #steamed Chinese buns #Chinese bakery #Taiwanese deli #frozen Chinese dumplings #Taiwanese food

[rawrmeansilyindinosawr]

HARD COCK CAFE > OLIVE GARDEN iN TIMES SQUARE????

Tha security guards there were giggling while asking me if I had a drank in my purse at Hard cock cafe !! excuse MOi??? i have NEVER blacked out in ANY circumstance under the influence of alcohol! except at Von where the owner touched my belly button! (And maybe 1 more or 2 or 3 more times) i only have chewing gum and cigarettes, a blue condom from Ag Urgent care i'm afraid to use, and my hello kitty house key in my purse !! I tried to eye tha area to find a hot daddie but.... No luck SIGHHHH. V sad, v disappointing, lots of asexual - "it's strictly business"- vibes. Olive garden is MUCH better. (ask for anydrink with italian rum and Its a Guaranteed black out.not that I would kno ab tht tho.)

CELEB SIGHTINGS OF THIS WK:

i saw debby ryan in a vanity fair commercial and frank ocean biking on a Benz bike in tha city . and amy poeler in a neuromarketing article online this week and now i feel like i was neuromarketed in a Neuromarketing article? I love science and psychology!!!!!!

Fashion tht im obsessed with RN!:

-Marie Antoinette Accessories + 90's Kristen dunst's FACE```

-Carrie bradshaw's grungey purple corset tryna b

80's madonna

-Heatwave attire : blazer with nothing inside , lingerie ONLY *most recommended to wear to ur local bodega cuz u hav GOT to b tha hottest 1 at tha deli<3*

-Crochet knit wear / crochet lingerie

-Full pussy out as the NEW LOW RISE!!! ! Inspo by julia fox. Tha queen herself wears it w a bald /Brazilian pussy but as a body positive and pubic hairadvocate, I personally enjoy a landing strip with a pussy tat. ^ ^

FASHION WEBSITES I FOUND VIA SKOOL THT R ACTUALLY SUPER HELPFUL N COOL:

-wgsn.com (trendspotters run it and track fashiontrends + emerging brands/designers/store fronts)

-fashionsnoops.com (online forecasting + fashion

trend analysis service)

-snapfashun!! (LA+ European retail reports n merchandising trends. They have a fashion library n it's updated 14 times a year!)

Ur ex fiancé from La is cyber stalking ur friends thruthe dog's account and is tryna explain how he's new ly single/see how ur doing/n want 2 know what Yr face tat looks like????? i think i will spend the rest of my Life wondering why some people can bring out some emotions in me i never knew i could feel, some i never thoughtWERE possible to feel, and i think i will s pend a lot more time than i originally thought 2 unlearn the intensity of those emotions And to never again mistake it for "love.' And i will have to accept i'll never get the apology i truly deserve from ppl from La that "moved to Ny to have a fresh start" ... when they know they got more drama here than back west. Closure comes from within i know but some people best know it's on site .

i miss dancing w strangers in Le pain to Ol town road. We were all thinking the same thing, did we ever really think we'd dance to billy rae cyrus at a club when we'd grow up ? And sneaking bottles into jane hotel and dancing on the table tops while getting free clothes from designers, I love my life n i love all my friends I get to make memories with and I fukin love myself !!!! I want everyone to know ..... I'm in my hate male era!!!! and adderal era!! and taking NO shit era cuz i know im gullible but i sure as fuck am not stupid!!! ERA!!!!!!! Unemployed and omw to Washington, LA, then Mexico ERA!!!!!!

AAAAAAHHHHHHH!!!!!!!!!! ( Comment tht u heard

me scream if u heard me scream thru tha screen!!!!!) Til nxt week maybe?? :3

Xoxo, Ur fav gossip girl, bushwick baby, n

Taiwanese-Rockaway-princess,REN!!!!!!!<3

#blog

[easyfoodnetwork]

The Best Cookbooks of Spring 2020

Dive into recipes from Melissa Clark, Nancy Silverton, Dominique Ansel, and more

When I first saw Lummi: Island Cooking, the new cookbook from Willows Inn chef Blaine Wetzel, I couldn’t help but pick it up. The book itself is wrapped in a rough but texturally pleasing yellow fabric, and the cover — a single deep-blue photograph affixed to the canvas — captivates. Inside, top-down photos of meticulously plated dishes fill entire pages and beg the question: What is that? And while I may never make the recipes for things like mushroom stews and marinated shellfish, they’re a window into a remote restaurant that I may never get to visit. Sure, I could find a few photos online, but a book that you hold in your hands carries weight — not just literally, but also in the way each page memorializes a recipe, dish, or moment in time.

The 15 titles here represent only a portion of the cookbooks on offer this spring, but they embody all of the qualities that make cookbooks worthy vehicles for imagination. There are debuts from chefs at the top of their game, and first-time restaurant cookbooks that may inspire you to host a clambake or make your own bubble tea. But there are plenty of cookbook veterans on this list, too, with contributions from Sami Tamimi (the non-Ottolenghi half of the duo behind Ottolenghi); pastry chef Dominique Ansel; and New York Times recipe maven Melissa Clark, whose recipes may dominate Google searches, but gain new dimension when they’re printed on a glossy page. — Monica Burton

The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains

Mike Cioffi, Chris Bradley, Sara B. Franklin Clarkson Potter, out now

In 2011, Mike Ciofi did what many office workers spend their days dreaming about: He bid farewell to city life in favor of renovating and reinvigorating a roadside diner in the woodsy New York hamlet of Phoenicia. Today, Ciofi’s Phoenicia Diner is a hit among locals and tourists, as well as the Instagram glitterati that flocks in droves to sample the restaurant’s elevated diner fare and pose in the green vinyl booths. Though it might be a while before the rest of us achieve our own version of the Phoenicia Diner, it’s at least become easier for us to pretend with The Phoenicia Diner Cookbook, a collection of comfort-food recipes that make up the Ulster County hot spot’s celebrated menu. Try to make the renowned buttermilk pancakes on lazy Sunday morning, or enjoy a cozy night in with the chicken and chive dumplings. For lighter meals, the cookbook also includes a variety of fancy salads and some delicious-sounding vegetable preparations.

We live in uncomfortable times, but we still have comfort food — and our upstate escapist fantasies — to help us cope. So serve up some Phoenicia Diner recipes on enamel camping cookware, then curl up under a Pendleton (or Pendleton knock-off) blanket. It’s almost as good as the real thing. — Madeleine Davies

Eat Something: A Wise Sons Cookbook

Evan Bloom and Rachel Levin Chronicle Books, out now

Chef Evan Bloom of San Francisco’s Wise Sons Deli and former Eater SF restaurant critic Rachel Levin teamed up to write an unconventional book about Jews and Jewish food. From the first chapter, “On Pastrami & Penises,” which jokingly weighs the morals of circumcision, it’s clear they succeeded. There are a trio of pastrami dishes (breakfast tacos, carbonara, a reuben) to celebrate “the cut,” before the authors move on to recipes for other life events, from J Dating in “The Young-Adulting Years” section to Shivah’s Silver Lining in “The Snowbird Years.”

This isn’t the first book to combine Jewish food and Jewish humor (the two are practically inseparable), but it has the added benefit of being actually funny. Eat Something sounds less like a commandment from bubbe and more like a comedian egging on readers to whip up a babka milkshake at 3 a.m. or serve chopped liver to unknowing goyim in-laws.

The authors gladly admit the book won’t satisfy conservative tastes. Wise Sons serves updated takes on deli fare, like pastrami fries, pastrami and eggs, and a roasted mushroom reuben, and “The Kvetching Department” chapter reprints customer complaints about Wise Sons’ sins against real deli. Those readers can find rote recipes for matzo balls and kugel elsewhere. Eat Something is for readers, Jewish or not, who prefer matzoquiles to matzo brei and a bloody moishe (a michelada spiked with horseradish and brine) to a bloody mary. — Nicholas Mancall-Bitel

Dinner in French: My Recipes by Way of France

Melissa Clark Clarkson Potter, out now

Melissa Clark is an important figure in my home eating life. Her cookbook Dinner lives on my kitchen counter, while her pressure-cooker bible Dinner in an Instant has helped me get over my anxiety around using the intimidating Instant Pot I received as a wedding present a few years ago. Her recipes in those books and over at the New York Times are energetic and reliable. I’ve been eagerly awaiting this book since she announced it.

While I expected it to be a book of Clark’s favorite, tried-and-true French recipes, Dinner in French actually provides a guide to layering some French je ne sais quoi into the kinds of things you may well already love to eat. Instead of just mashing a microwaved sweet potato like I do a few times a week, Clark’s tempting me to make stretchy sweet potato pommes aligot with fried sage for a change. The translation flows in both directions. To a classic French omelet, Clark adds garlic and tahini and tops it with an herby yogurt sauce; she transforms ratatouille into a sheet-pan chicken dinner.

Dinner in French veers more into lifestyle territory than her reliable workhorse books. Shots of Clark living the good life in France — laughing at beautiful outdoor garden dining tables, shopping at the market, walking barefoot in a gorgeous farmhouse — are peppered throughout. Even if that’s not what I need from a Melissa Clark book, for all the work home cooks like me rely on her to do, she deserves a glam moment. — Hillary Dixler Canavan

The Boba Book: Bubble Tea and Beyond

Andrew Chau and Bin Chen Clarkson Potter, out now

What Blue Bottle did for coffee, Boba Guys did for boba. Since Andrew Chau and Bin Chen opened their first shop in San Francisco in 2013, the brand has grown to include 16 locations across the country. Along the way, the guys behind Boba Guys have redefined what it means to drink the popular Taiwanese tea with modern drinks that go beyond the traditional milk tea plus chewy tapioca balls to include items like strawberry matcha lattes and coffee-laced dirty horchatas.

The Boba Book includes step-by-step instructions for these specialties along with recommended toppings for each tea base. There’s also a separate chapter all about how to make toppings and add-ons from scratch, including grass jelly, mango pudding, and, of course, boba. While it’s likely many boba lovers have never even considered making their favorite drink at home, Chau and Chen’s simple directions prove all it takes is a little bit of dedication.

The Boba Book doesn’t offer a comprehensive history of boba; instead, it provides an impassioned argument for drinking boba now from Chau and Chin, who keep the tone friendly and conversational throughout. Colorful photos of drinks alongside pictures of Boba Guys’ fans, employees, friends, and family make the book feel like the brand’s yearbook. And even if there’s no interest in recreating the drinks at home, The Boba Book gives readers the best advice on getting the most enjoyment out of boba, including tips on how to achieve that perfect Instagram shot. — James Park

Ana Roš: Sun and Rain

Ana Roš Phaidon, March 25

Ana Roš is a chef on the rise. While not quite a household name in America, the Slovenia-based chef of Hiša Franko got the Chef’s Table treatment as well as plenty of attention from the World’s 50 Best List. She’s known for being an iconoclastic and self-taught chef.

As with so many fine dining restaurant books, this volume isn’t really meant to be cooked from at home. Roš seems to have gone into the process knowing that, so she avoids the standard headnote-recipe format. Instead, lyrical prose is frontloaded, taking up most of the book, with recipes for things like “deer black pudding with chestnuts and tangerines” or “duck liver, bergamot and riesling” stacked together with only the shortest of introductions at the end. Gorgeous, sweeping landscape photos of Slovenia coupled with gorgeous food photography, both by Suzan Gabrijan, provide a lush counterpoint to the text.

Rather than a guide to cooking like Roš, this is a testament to one chef’s life. There’s quite a bit of personal narrative, from Roš’s experiences with anorexia as an aspiring dancer to a meditation on killing deer inspired by her father’s hunting. And for fans of Chef’s Table, culinary trophy hunters, and/or lovers of travel photography, it’s worth a look. — HDC

Lummi: Island Cooking

Blaine Wetzel Prestel, April 7

The Willows Inn on Lummi Island is that specific kind of bucket-list restaurant that’s fetishized by fine dining lovers: isolated (the island sits two and a half hours and one ferry ride north of Seattle) and pricey ($225 for the tasting menu, not including the stay at the inn, a near prerequisite for snagging a reservation). I should find it irritating.

But the Willows Inn is also inherently of a place I have great affection for — the Pacific Northwest — and that’s captured beautifully in chef Blaine Wetzel’s Lummi: Island Cooking, a restaurant capsule of a cookbook that doesn’t feature the restaurant’s name in the title. Instead, the book is a survey of the ingredients farmed, foraged, and fished from the Puget Sound, a stunning taxonomy of salmonberries and spotted prawns, wild beach pea tips and razor clams. Several recipes quietly flaunt the inn’s reverence for the local bounty. Each in a quartet of mushroom stews involves just three ingredients: two kinds of mushrooms and butter; a recipe for smoked mussels simply calls for mussels, white wine, and a smoker.

The book, though, is really all about the visuals. Photographer Charity Burggraaf captures each striking dish from above on a flat-color background, and the bright pops of color and organic forms evoke brilliant museum specimens. Lummi: Island Cooking shows off the ingredients of the Pacific Northwest — and how in the hands of Wetzel and his team, they become worthy of this exacting kind of archive. — Erin DeJesus

My Korea: Traditional Flavors, Modern Recipes

Hooni Kim WW Norton, April 7

Hooni Kim’s debut cookbook, My Korea: Traditional Flavors, Modern Recipes, is part cookbook, part autobiography. Before he opened Korean-American restaurants Danji and Hanjan in New York City, Kim worked at prestigious fine dining institutions like Daniel and Masa, and as a result, he interprets Korean cuisine with French and Japanese techniques.

Over 13 chapters, Kim breaks down the fundamentals of creating Korean flavors, from where to buy essential pantry items to how to recognize the different stages of kimchi fermentation. The recipes themselves cover a wide range, from classic banchan and soups to technique-driven entrees, such as bacon chorizo kimchi paella with French scrambled eggs, and a recipe for braised short ribs (galbi-jjim) that uses a classic French red wine braise method Kim mastered while working at Daniel.

The focus of the book is less about cooking easy, weeknight dinner recipes, and more about understanding and applying Korean cooking philosophy. Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef’s jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food. — JP

Everyone Can Bake: Simple Recipes to Master and Mix

Dominique Ansel Simon & Schuster, April 14

I’ll get this out of the way from the get go: Dominique Ansel’s newest cookbook has nothing at all to do with the Cronut. In fact, rather than simply a book of recipes for the things you’ll find at the Dominique Ansel bakeries and dessert shops stationed around the world, it’s a manual for how to make just about any dessert the reader’s heart desires, whatever their skill level. With Everyone Can Bake, Ansel asserts that armed with the “building blocks of baking” he provides, baking is achievable for even the most intimidated novice.

This idea guides the book’s structure. It’s split into three sections of Ansel’s “go-to” recipes: bases (which includes cakes, cookies, brownies, meringue, and other batters and doughs); fillings (pastry cream, ganache, mousse, etc.); and finishings (buttercreams, glazes, and other toppings). A fourth section covers assembly and techniques, such as how to construct a tart or glaze a cake. Charts at the front of the book show how these four sections combine to make complete desserts. For example, almond cake + matcha mousse + white chocolate glaze + how to assemble a mousse cake = matcha passion fruit mousse cake; vanilla sablé tart shell + pastry cream = flan.

Although the book’s primary aim is to simplify baking for newcomers, the notion that creativity can arise from working within the boundaries of fundamental building blocks is a helpful lesson for any home baker. And whether they’re after just those fundamentals or the “showstoppers” that come later, they’re in good hands with Ansel’s Everyone Can Bake. — MB

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

Melissa M. Martin Artisan, April 14

At Mosquito Supper Club, a tiny, 24-diners-per-night New Orleans restaurant that’s more like a big dinner party, chef and owner Melissa Martin keeps a shelf of spiral-bound Cajun cookbooks with recipes assembled by women’s church groups. “The cookbooks are timeless poetry and ambassadors for Cajun food,” Martin writes, “a place for women to record a piece of themselves.” Martin’s first cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, belongs alongside them. It’s a well-written personal and regional history of a world literally disappearing before our eyes due to climate change: Every hour, the Gulf of Mexico swallows a football field’s worth of land in Louisiana.

But Mosquito Supper Club isn’t an elegy. It’s a celebration of contemporary New Orleans, a timeless glossary of Cajun cookery, and a careful, practical guide to gathering seasonal ingredients and preparing dishes from duck gumbo to classic pecan pie. Martin’s recipes are occasionally difficult and time-consuming — stuffed crawfish heads are a “group project” — but written with gentle encouragement (“Keep stirring!”) and an expert’s precision. And since Martin’s restaurant is essentially a home kitchen, her recipes are easily adapted to the home cook (though not all of us will have the same access to ingredients, like shrimp from her cousin’s boat in her small hometown of Chauvin, Louisiana). Still, Mosquito Supper Club is a cookbook you’re likely to use, and as a powerful reminder of what we’re losing to climate change, it’s a book we could all use, too. — Caleb Pershan

Trejo’s Tacos: Recipes & Stories From L.A.

Danny Trejo Clarkson Potter, April 21

Anyone not living in Los Angeles will likely still recognize Danny Trejo. Muscular and tattooed, with a mustache dipping down below the corners of his lips and dark hair tied back in a ponytail, he makes an impression in just about every role he’s played in his 300-plus film career, whether it’s as a boxer in Runaway Train, the gadget-loving estranged uncle in Spy Kids, or a machete-wielding vigilante for hire in Machete. But since 2016, Trejo has taken on a role outside of Hollywood: co-owner of a growing fleet of LA taquerias.

Trejo’s Tacos, the 75-year-old’s first cookbook, written with Hugh Garvey, is as much a tribute to his restaurant legacy as it is to Los Angeles, his lifelong home. The actor spent his childhood dreaming of opening a restaurant with his mother in their Echo Park kitchen. Years later, film producer Ash Shah would plant the seeds and vision for Trejo’s future taquerias, opened with a culinary team led by consulting chef Daniel Mattern. The cookbook is a reflection of what the actor calls “LA-Mexican food.” Readers will find all the Trejo’s Tacos greatest hits in the collection, including recipes for pepita pesto, mushroom asada burritos, and fried chicken tacos. The recipes are relatively simple and malleable — designed for home cooks who might want chicken tikka bowls one night and chicken tikka tacos the next. There’s even a recipe for nacho donuts.

Throughout, Trejo interjects with stories from his life in LA, like the time a security guard on the set of Heat recognized him from the time he used to rob customers at Bob’s Big Boy in Burbank. “I used to rob restaurants,” he writes in his new cookbook. “Today I own eight of them.” — Brenna Houck

Falastin: A Cookbook

Sami Tamimi and Tara Wigley Ten Speed, April 28

Sami Tamimi and co-author Tara Wigley are probably best known for their proximity to Israeli chef and columnist Yotam Ottolenghi. Tamimi is Ottolenghi’s longtime business partner and co-author of Ottolenghi and Jerusalem: A Cookbook. Wigley has collaborated with Ottolenghi on recipe writing since 2011. With Falastin, the pair are stepping out on their own for the first time as part of a rising chorus of voices celebrating Palestinian cuisine.

Falastin is the culmination of Tamimi’s lifelong “obsession” with Palestinian food. The Palestinian chef pays tribute to his mother and the home in East Jerusalem that he left to live in Tel Aviv and London, returning after 17 years. For Wigley, who grew up in Ireland, the book is about falling in love with the region and, particularly, shatta sauce (she’s sometimes referred to by her friends as “shattara”). However, the book isn’t about tradition. Tamimi and Wigley approach Falastin’s 110 recipes as reinterpretations of old favorites — something they acknowledge is an extremely thorny approach everywhere, and particularly given the highly politicized history of Palestine. Food, after all, isn’t just about ingredients and method; it’s also about who’s making it and telling its story.

To do this, Wigley and Taminmi instead take readers into Palestine, exploring the regional nuances of everything from the distinctive battiri eggplants, suited to being preserved and filled with walnuts and peppers for makdous, or the green chiles, garlic, and dill seeds used to prepare Gazan stuffed sardines. Along the way, they pause to amplify the voices of Palestinians, such as Vivien Sansour, founder of the Palestinian Seed Library. Keep plenty of olive oil, lemon, and za’atar on hand. It’s a colorful, thoughtful, and delicious journey. — BH

Bitter Honey: Recipes and Stories from Sardinia

Letitia Clark Hardie Grant, April 28

At first glance, Bitter Honey seems like an outsider’s fantasy of Sardinia. British author Letitia Clark moved to the island with her Sardinian (now ex-) boyfriend, looking to escape Brexit and embrace a slower, more beautiful way of life. The book’s warm photography and indulgent descriptions of olive oil seem the stuff of an Under the Sardinian Sun romp. But then, it suddenly becomes real. In the introduction, she speaks of plastic Tupperware and paper plates and blaring TVs, and in stories throughout the book, she gives a more honest depiction of modern, everyday life in Sardinia.

Clark’s recipes are all about achievable fantasy, with some coming directly from her boyfriend’s family and some that are admitted riffs on Nigella Lawson recipes. But all include the island’s staple flavors and ingredients, like pork in anchovy sauce, fried sage leaves, saffron risotto, and culurgionis (essentially Sardinian ravioli) stuffed with potato, mint, cheese, and garlic. Clark describes Sardinian food as a “wilder” version of Italian cooking, something less refined and more visceral. The book is a great way to expand your regional palate, though you’ll have to source your own bottarga and pane carasau. — Jaya Saxena

The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes

Phaidon, April 29

The essential, 70-year-old Italian cookbook Il cucchiaio d’argento, known as The Silver Spoon in English, gets a plant-based update in The Vegetarian Silver Spoon, forthcoming from Phaidon. Boasting more than 200 vegetarian and vegan recipes, it’s a welcome addition to the library of Silver Spoon spinoffs in a time when diners are cutting back on meat consumption, whether for health, environmental, or animal welfare reasons. While some patrons of red-sauce Italian-American restaurants may exclusively associate the cuisine with weighty meatballs and rich, meaty sauces, as written in the book’s introduction, “the Italian diet has never centered on meat”; rather, home-style cooking “more often revolves around substantial vegetarian dishes like grains or stews.”

Across eight chapters — which are organized by dish, moving from lighter to heavier flavors — classic recipes like pizza bianca mingle with more regional specialties like Genovese minestrone, as well as less traditional fare like vegetable fried rice, demarcated with an icon of “CT” for “contemporary tastes” (other icons distinguish dairy-free, gluten-free, vegan, “30 minutes or less,” and “5 ingredients or fewer”). In this book, the writing is clear, the photos inviting, and above all, the sheer breadth of tasty-sounding dishes encyclopedic enough that any level of cook can find something to make. For fans of Italian cuisine, it’s impossible to flip through the pages without salivating, vegetarian or not. — Jenny G. Zhang

Chi Spacca: A New Approach to American Cooking

Nancy Silverton Knopf, April 30

For home cooks, restaurant cookbooks usually serve as half archive, half inspiration, but Los Angeles chef Nancy Silverton writes ambitious recipes a home cook looking to grow (or flex) actually wants to try. The Chi Spacca cookbook, written by Silverton, Ryan DeNicola, and Carolyn Carreño, will fuel fantasies of massive slabs of meat seasoned with fennel pollen on the grill, served with salads of thinly shaved vegetables and a butterscotch budino for dessert.

Chi Spacca is the newest of Silverton’s three California-Italian restaurants clustered together in what locals call the Mozzaplex, and it’s decidedly meat focused (Chi Spacca means “he or she who cleaves” and is another word for butcher in Italian). One of the restaurant’s most famous dishes is a beef pie with a marrow bone sticking out of the middle, like the tentpole of a carnivorous circus. That recipe is in the book. So is one for the restaurant’s distinctive focaccia di Recco, a round, flaky, cheese-filled focaccia, which, according to a step-by-step photo tutorial, involves stretching the dough from the counter all the way down to the floor before folding it over into a copper pan. There’s a recipe for homemade ’nduja, a section of thorough grilling advice, and more precisely composed salads than 10 trips to the farmers market could possibly support.

What’s really wonderful about the book, however, is the way it mixes serious ambition with practical advice and tons of context. Silverton explains the inspiration and authorship of every dish, and in those headnotes reveals the extent to which Chi Spacca, for all its Tuscan butchery pedigree, is a deeply Californian restaurant. Reference points range from Park’s BBQ in Koreatown to trapped-in-amber steakhouse Dal Rae to the traditions of Santa Maria barbecue. And the recipes always consider the cook. My favorite headnote, for a persimmon salad, says, “The recipe for candied pecans makes twice what you need for this salad. My thought is that if you’re going to go to the effort to make them, there should be some for the cook to snack on.” Entirely correct. — Meghan McCarron

Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More From a Modern Maine Seafood Shack

Arlin Smith, Andrew Taylor, Mike Wiley, and Sam Hiersteiner Ten Speed, June 2

Eventide Oyster Co., named one of the best restaurants in New England by restaurant critic Bill Addison, embodies everything a Maine seafood shack should be — a casual place to sit down to slurp shellfish and eat fried seafood with friends and family. Since opening in Portland, Maine, in 2012, and despite accolades and expansion, it’s managed to retain that convivial feel. Now co-owners Arlin Smith, Andrew Taylor, and Mike Wiley, along with writer Sam Hiersteiner, have created a breezy cookbook for easy entertaining and coastal-inspired cooking.

With 120 recipes, accompanied by visual how-tos and guides on how to properly prepare seafood and shellfish, Eventide offers enough insight to make any home cook feel comfortable assembling an amazing raw bar or hosting a full New England clambake. The book even gets into less-traditional ways to use seafood as the basis for celebratory meals, with recipes for oysters with kimchi rice, halibut tail bo ssam, and the restaurant’s famed brown butter lobster rolls. And although seafood dominates, the authors of Eventide include alternatives to satisfy anyone, like the restaurant’s burger, a smoked tofu sandwich, potato chips and puffed snacks, plus a blueberry lattice pie for dessert. Whether or not you live by the coast, Eventide is the perfect spring cookbook to help you prepare to turn your kitchen into a New England oyster bar this summer. — Esra Erol

Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

from Eater - All https://ift.tt/3bliuEe https://ift.tt/3drkTiI

Dive into recipes from Melissa Clark, Nancy Silverton, Dominique Ansel, and more

When I first saw Lummi: Island Cooking, the new cookbook from Willows Inn chef Blaine Wetzel, I couldn’t help but pick it up. The book itself is wrapped in a rough but texturally pleasing yellow fabric, and the cover — a single deep-blue photograph affixed to the canvas — captivates. Inside, top-down photos of meticulously plated dishes fill entire pages and beg the question: What is that? And while I may never make the recipes for things like mushroom stews and marinated shellfish, they’re a window into a remote restaurant that I may never get to visit. Sure, I could find a few photos online, but a book that you hold in your hands carries weight — not just literally, but also in the way each page memorializes a recipe, dish, or moment in time.

The 15 titles here represent only a portion of the cookbooks on offer this spring, but they embody all of the qualities that make cookbooks worthy vehicles for imagination. There are debuts from chefs at the top of their game, and first-time restaurant cookbooks that may inspire you to host a clambake or make your own bubble tea. But there are plenty of cookbook veterans on this list, too, with contributions from Sami Tamimi (the non-Ottolenghi half of the duo behind Ottolenghi); pastry chef Dominique Ansel; and New York Times recipe maven Melissa Clark, whose recipes may dominate Google searches, but gain new dimension when they’re printed on a glossy page. — Monica Burton

The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains

Mike Cioffi, Chris Bradley, Sara B. Franklin Clarkson Potter, out now

In 2011, Mike Ciofi did what many office workers spend their days dreaming about: He bid farewell to city life in favor of renovating and reinvigorating a roadside diner in the woodsy New York hamlet of Phoenicia. Today, Ciofi’s Phoenicia Diner is a hit among locals and tourists, as well as the Instagram glitterati that flocks in droves to sample the restaurant’s elevated diner fare and pose in the green vinyl booths. Though it might be a while before the rest of us achieve our own version of the Phoenicia Diner, it’s at least become easier for us to pretend with The Phoenicia Diner Cookbook, a collection of comfort-food recipes that make up the Ulster County hot spot’s celebrated menu. Try to make the renowned buttermilk pancakes on lazy Sunday morning, or enjoy a cozy night in with the chicken and chive dumplings. For lighter meals, the cookbook also includes a variety of fancy salads and some delicious-sounding vegetable preparations.

We live in uncomfortable times, but we still have comfort food — and our upstate escapist fantasies — to help us cope. So serve up some Phoenicia Diner recipes on enamel camping cookware, then curl up under a Pendleton (or Pendleton knock-off) blanket. It’s almost as good as the real thing. — Madeleine Davies

Eat Something: A Wise Sons Cookbook

Evan Bloom and Rachel Levin Chronicle Books, out now

Chef Evan Bloom of San Francisco’s Wise Sons Deli and former Eater SF restaurant critic Rachel Levin teamed up to write an unconventional book about Jews and Jewish food. From the first chapter, “On Pastrami & Penises,” which jokingly weighs the morals of circumcision, it’s clear they succeeded. There are a trio of pastrami dishes (breakfast tacos, carbonara, a reuben) to celebrate “the cut,” before the authors move on to recipes for other life events, from J Dating in “The Young-Adulting Years” section to Shivah’s Silver Lining in “The Snowbird Years.”

This isn’t the first book to combine Jewish food and Jewish humor (the two are practically inseparable), but it has the added benefit of being actually funny. Eat Something sounds less like a commandment from bubbe and more like a comedian egging on readers to whip up a babka milkshake at 3 a.m. or serve chopped liver to unknowing goyim in-laws.

The authors gladly admit the book won’t satisfy conservative tastes. Wise Sons serves updated takes on deli fare, like pastrami fries, pastrami and eggs, and a roasted mushroom reuben, and “The Kvetching Department” chapter reprints customer complaints about Wise Sons’ sins against real deli. Those readers can find rote recipes for matzo balls and kugel elsewhere. Eat Something is for readers, Jewish or not, who prefer matzoquiles to matzo brei and a bloody moishe (a michelada spiked with horseradish and brine) to a bloody mary. — Nicholas Mancall-Bitel

Dinner in French: My Recipes by Way of France

Melissa Clark Clarkson Potter, out now

Melissa Clark is an important figure in my home eating life. Her cookbook Dinner lives on my kitchen counter, while her pressure-cooker bible Dinner in an Instant has helped me get over my anxiety around using the intimidating Instant Pot I received as a wedding present a few years ago. Her recipes in those books and over at the New York Times are energetic and reliable. I’ve been eagerly awaiting this book since she announced it.

While I expected it to be a book of Clark’s favorite, tried-and-true French recipes, Dinner in French actually provides a guide to layering some French je ne sais quoi into the kinds of things you may well already love to eat. Instead of just mashing a microwaved sweet potato like I do a few times a week, Clark’s tempting me to make stretchy sweet potato pommes aligot with fried sage for a change. The translation flows in both directions. To a classic French omelet, Clark adds garlic and tahini and tops it with an herby yogurt sauce; she transforms ratatouille into a sheet-pan chicken dinner.

Dinner in French veers more into lifestyle territory than her reliable workhorse books. Shots of Clark living the good life in France — laughing at beautiful outdoor garden dining tables, shopping at the market, walking barefoot in a gorgeous farmhouse — are peppered throughout. Even if that’s not what I need from a Melissa Clark book, for all the work home cooks like me rely on her to do, she deserves a glam moment. — Hillary Dixler Canavan

The Boba Book: Bubble Tea and Beyond

Andrew Chau and Bin Chen Clarkson Potter, out now

What Blue Bottle did for coffee, Boba Guys did for boba. Since Andrew Chau and Bin Chen opened their first shop in San Francisco in 2013, the brand has grown to include 16 locations across the country. Along the way, the guys behind Boba Guys have redefined what it means to drink the popular Taiwanese tea with modern drinks that go beyond the traditional milk tea plus chewy tapioca balls to include items like strawberry matcha lattes and coffee-laced dirty horchatas.

The Boba Book includes step-by-step instructions for these specialties along with recommended toppings for each tea base. There’s also a separate chapter all about how to make toppings and add-ons from scratch, including grass jelly, mango pudding, and, of course, boba. While it’s likely many boba lovers have never even considered making their favorite drink at home, Chau and Chen’s simple directions prove all it takes is a little bit of dedication.

The Boba Book doesn’t offer a comprehensive history of boba; instead, it provides an impassioned argument for drinking boba now from Chau and Chin, who keep the tone friendly and conversational throughout. Colorful photos of drinks alongside pictures of Boba Guys’ fans, employees, friends, and family make the book feel like the brand’s yearbook. And even if there’s no interest in recreating the drinks at home, The Boba Book gives readers the best advice on getting the most enjoyment out of boba, including tips on how to achieve that perfect Instagram shot. — James Park

Ana Roš: Sun and Rain

Ana Roš Phaidon, March 25

Ana Roš is a chef on the rise. While not quite a household name in America, the Slovenia-based chef of Hiša Franko got the Chef’s Table treatment as well as plenty of attention from the World’s 50 Best List. She’s known for being an iconoclastic and self-taught chef.

As with so many fine dining restaurant books, this volume isn’t really meant to be cooked from at home. Roš seems to have gone into the process knowing that, so she avoids the standard headnote-recipe format. Instead, lyrical prose is frontloaded, taking up most of the book, with recipes for things like “deer black pudding with chestnuts and tangerines” or “duck liver, bergamot and riesling” stacked together with only the shortest of introductions at the end. Gorgeous, sweeping landscape photos of Slovenia coupled with gorgeous food photography, both by Suzan Gabrijan, provide a lush counterpoint to the text.

Rather than a guide to cooking like Roš, this is a testament to one chef’s life. There’s quite a bit of personal narrative, from Roš’s experiences with anorexia as an aspiring dancer to a meditation on killing deer inspired by her father’s hunting. And for fans of Chef’s Table, culinary trophy hunters, and/or lovers of travel photography, it’s worth a look. — HDC

Lummi: Island Cooking

Blaine Wetzel Prestel, April 7

The Willows Inn on Lummi Island is that specific kind of bucket-list restaurant that’s fetishized by fine dining lovers: isolated (the island sits two and a half hours and one ferry ride north of Seattle) and pricey ($225 for the tasting menu, not including the stay at the inn, a near prerequisite for snagging a reservation). I should find it irritating.

But the Willows Inn is also inherently of a place I have great affection for — the Pacific Northwest — and that’s captured beautifully in chef Blaine Wetzel’s Lummi: Island Cooking, a restaurant capsule of a cookbook that doesn’t feature the restaurant’s name in the title. Instead, the book is a survey of the ingredients farmed, foraged, and fished from the Puget Sound, a stunning taxonomy of salmonberries and spotted prawns, wild beach pea tips and razor clams. Several recipes quietly flaunt the inn’s reverence for the local bounty. Each in a quartet of mushroom stews involves just three ingredients: two kinds of mushrooms and butter; a recipe for smoked mussels simply calls for mussels, white wine, and a smoker.

The book, though, is really all about the visuals. Photographer Charity Burggraaf captures each striking dish from above on a flat-color background, and the bright pops of color and organic forms evoke brilliant museum specimens. Lummi: Island Cooking shows off the ingredients of the Pacific Northwest — and how in the hands of Wetzel and his team, they become worthy of this exacting kind of archive. — Erin DeJesus

My Korea: Traditional Flavors, Modern Recipes

Hooni Kim WW Norton, April 7

Hooni Kim’s debut cookbook, My Korea: Traditional Flavors, Modern Recipes, is part cookbook, part autobiography. Before he opened Korean-American restaurants Danji and Hanjan in New York City, Kim worked at prestigious fine dining institutions like Daniel and Masa, and as a result, he interprets Korean cuisine with French and Japanese techniques.

Over 13 chapters, Kim breaks down the fundamentals of creating Korean flavors, from where to buy essential pantry items to how to recognize the different stages of kimchi fermentation. The recipes themselves cover a wide range, from classic banchan and soups to technique-driven entrees, such as bacon chorizo kimchi paella with French scrambled eggs, and a recipe for braised short ribs (galbi-jjim) that uses a classic French red wine braise method Kim mastered while working at Daniel.

The focus of the book is less about cooking easy, weeknight dinner recipes, and more about understanding and applying Korean cooking philosophy. Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef’s jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food. — JP

Everyone Can Bake: Simple Recipes to Master and Mix

Dominique Ansel Simon & Schuster, April 14

I’ll get this out of the way from the get go: Dominique Ansel’s newest cookbook has nothing at all to do with the Cronut. In fact, rather than simply a book of recipes for the things you’ll find at the Dominique Ansel bakeries and dessert shops stationed around the world, it’s a manual for how to make just about any dessert the reader’s heart desires, whatever their skill level. With Everyone Can Bake, Ansel asserts that armed with the “building blocks of baking” he provides, baking is achievable for even the most intimidated novice.

This idea guides the book’s structure. It’s split into three sections of Ansel’s “go-to” recipes: bases (which includes cakes, cookies, brownies, meringue, and other batters and doughs); fillings (pastry cream, ganache, mousse, etc.); and finishings (buttercreams, glazes, and other toppings). A fourth section covers assembly and techniques, such as how to construct a tart or glaze a cake. Charts at the front of the book show how these four sections combine to make complete desserts. For example, almond cake + matcha mousse + white chocolate glaze + how to assemble a mousse cake = matcha passion fruit mousse cake; vanilla sablé tart shell + pastry cream = flan.

Although the book’s primary aim is to simplify baking for newcomers, the notion that creativity can arise from working within the boundaries of fundamental building blocks is a helpful lesson for any home baker. And whether they’re after just those fundamentals or the “showstoppers” that come later, they’re in good hands with Ansel’s Everyone Can Bake. — MB

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

Melissa M. Martin Artisan, April 14

At Mosquito Supper Club, a tiny, 24-diners-per-night New Orleans restaurant that’s more like a big dinner party, chef and owner Melissa Martin keeps a shelf of spiral-bound Cajun cookbooks with recipes assembled by women’s church groups. “The cookbooks are timeless poetry and ambassadors for Cajun food,” Martin writes, “a place for women to record a piece of themselves.” Martin’s first cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, belongs alongside them. It’s a well-written personal and regional history of a world literally disappearing before our eyes due to climate change: Every hour, the Gulf of Mexico swallows a football field’s worth of land in Louisiana.

But Mosquito Supper Club isn’t an elegy. It’s a celebration of contemporary New Orleans, a timeless glossary of Cajun cookery, and a careful, practical guide to gathering seasonal ingredients and preparing dishes from duck gumbo to classic pecan pie. Martin’s recipes are occasionally difficult and time-consuming — stuffed crawfish heads are a “group project” — but written with gentle encouragement (“Keep stirring!”) and an expert’s precision. And since Martin’s restaurant is essentially a home kitchen, her recipes are easily adapted to the home cook (though not all of us will have the same access to ingredients, like shrimp from her cousin’s boat in her small hometown of Chauvin, Louisiana). Still, Mosquito Supper Club is a cookbook you’re likely to use, and as a powerful reminder of what we’re losing to climate change, it’s a book we could all use, too. — Caleb Pershan

Trejo’s Tacos: Recipes & Stories From L.A.

Danny Trejo Clarkson Potter, April 21

Anyone not living in Los Angeles will likely still recognize Danny Trejo. Muscular and tattooed, with a mustache dipping down below the corners of his lips and dark hair tied back in a ponytail, he makes an impression in just about every role he’s played in his 300-plus film career, whether it’s as a boxer in Runaway Train, the gadget-loving estranged uncle in Spy Kids, or a machete-wielding vigilante for hire in Machete. But since 2016, Trejo has taken on a role outside of Hollywood: co-owner of a growing fleet of LA taquerias.

Trejo’s Tacos, the 75-year-old’s first cookbook, written with Hugh Garvey, is as much a tribute to his restaurant legacy as it is to Los Angeles, his lifelong home. The actor spent his childhood dreaming of opening a restaurant with his mother in their Echo Park kitchen. Years later, film producer Ash Shah would plant the seeds and vision for Trejo’s future taquerias, opened with a culinary team led by consulting chef Daniel Mattern. The cookbook is a reflection of what the actor calls “LA-Mexican food.” Readers will find all the Trejo’s Tacos greatest hits in the collection, including recipes for pepita pesto, mushroom asada burritos, and fried chicken tacos. The recipes are relatively simple and malleable — designed for home cooks who might want chicken tikka bowls one night and chicken tikka tacos the next. There’s even a recipe for nacho donuts.

Throughout, Trejo interjects with stories from his life in LA, like the time a security guard on the set of Heat recognized him from the time he used to rob customers at Bob’s Big Boy in Burbank. “I used to rob restaurants,” he writes in his new cookbook. “Today I own eight of them.” — Brenna Houck

Falastin: A Cookbook

Sami Tamimi and Tara Wigley Ten Speed, April 28

Sami Tamimi and co-author Tara Wigley are probably best known for their proximity to Israeli chef and columnist Yotam Ottolenghi. Tamimi is Ottolenghi’s longtime business partner and co-author of Ottolenghi and Jerusalem: A Cookbook. Wigley has collaborated with Ottolenghi on recipe writing since 2011. With Falastin, the pair are stepping out on their own for the first time as part of a rising chorus of voices celebrating Palestinian cuisine.

Falastin is the culmination of Tamimi’s lifelong “obsession” with Palestinian food. The Palestinian chef pays tribute to his mother and the home in East Jerusalem that he left to live in Tel Aviv and London, returning after 17 years. For Wigley, who grew up in Ireland, the book is about falling in love with the region and, particularly, shatta sauce (she’s sometimes referred to by her friends as “shattara”). However, the book isn’t about tradition. Tamimi and Wigley approach Falastin’s 110 recipes as reinterpretations of old favorites — something they acknowledge is an extremely thorny approach everywhere, and particularly given the highly politicized history of Palestine. Food, after all, isn’t just about ingredients and method; it’s also about who’s making it and telling its story.

To do this, Wigley and Taminmi instead take readers into Palestine, exploring the regional nuances of everything from the distinctive battiri eggplants, suited to being preserved and filled with walnuts and peppers for makdous, or the green chiles, garlic, and dill seeds used to prepare Gazan stuffed sardines. Along the way, they pause to amplify the voices of Palestinians, such as Vivien Sansour, founder of the Palestinian Seed Library. Keep plenty of olive oil, lemon, and za’atar on hand. It’s a colorful, thoughtful, and delicious journey. — BH

Bitter Honey: Recipes and Stories from Sardinia

Letitia Clark Hardie Grant, April 28

At first glance, Bitter Honey seems like an outsider’s fantasy of Sardinia. British author Letitia Clark moved to the island with her Sardinian (now ex-) boyfriend, looking to escape Brexit and embrace a slower, more beautiful way of life. The book’s warm photography and indulgent descriptions of olive oil seem the stuff of an Under the Sardinian Sun romp. But then, it suddenly becomes real. In the introduction, she speaks of plastic Tupperware and paper plates and blaring TVs, and in stories throughout the book, she gives a more honest depiction of modern, everyday life in Sardinia.

Clark’s recipes are all about achievable fantasy, with some coming directly from her boyfriend’s family and some that are admitted riffs on Nigella Lawson recipes. But all include the island’s staple flavors and ingredients, like pork in anchovy sauce, fried sage leaves, saffron risotto, and culurgionis (essentially Sardinian ravioli) stuffed with potato, mint, cheese, and garlic. Clark describes Sardinian food as a “wilder” version of Italian cooking, something less refined and more visceral. The book is a great way to expand your regional palate, though you’ll have to source your own bottarga and pane carasau. — Jaya Saxena

The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes

Phaidon, April 29

The essential, 70-year-old Italian cookbook Il cucchiaio d’argento, known as The Silver Spoon in English, gets a plant-based update in The Vegetarian Silver Spoon, forthcoming from Phaidon. Boasting more than 200 vegetarian and vegan recipes, it’s a welcome addition to the library of Silver Spoon spinoffs in a time when diners are cutting back on meat consumption, whether for health, environmental, or animal welfare reasons. While some patrons of red-sauce Italian-American restaurants may exclusively associate the cuisine with weighty meatballs and rich, meaty sauces, as written in the book’s introduction, “the Italian diet has never centered on meat”; rather, home-style cooking “more often revolves around substantial vegetarian dishes like grains or stews.”

Across eight chapters — which are organized by dish, moving from lighter to heavier flavors — classic recipes like pizza bianca mingle with more regional specialties like Genovese minestrone, as well as less traditional fare like vegetable fried rice, demarcated with an icon of “CT” for “contemporary tastes” (other icons distinguish dairy-free, gluten-free, vegan, “30 minutes or less,” and “5 ingredients or fewer”). In this book, the writing is clear, the photos inviting, and above all, the sheer breadth of tasty-sounding dishes encyclopedic enough that any level of cook can find something to make. For fans of Italian cuisine, it’s impossible to flip through the pages without salivating, vegetarian or not. — Jenny G. Zhang

Chi Spacca: A New Approach to American Cooking

Nancy Silverton Knopf, April 30

For home cooks, restaurant cookbooks usually serve as half archive, half inspiration, but Los Angeles chef Nancy Silverton writes ambitious recipes a home cook looking to grow (or flex) actually wants to try. The Chi Spacca cookbook, written by Silverton, Ryan DeNicola, and Carolyn Carreño, will fuel fantasies of massive slabs of meat seasoned with fennel pollen on the grill, served with salads of thinly shaved vegetables and a butterscotch budino for dessert.

Chi Spacca is the newest of Silverton’s three California-Italian restaurants clustered together in what locals call the Mozzaplex, and it’s decidedly meat focused (Chi Spacca means “he or she who cleaves” and is another word for butcher in Italian). One of the restaurant’s most famous dishes is a beef pie with a marrow bone sticking out of the middle, like the tentpole of a carnivorous circus. That recipe is in the book. So is one for the restaurant’s distinctive focaccia di Recco, a round, flaky, cheese-filled focaccia, which, according to a step-by-step photo tutorial, involves stretching the dough from the counter all the way down to the floor before folding it over into a copper pan. There’s a recipe for homemade ’nduja, a section of thorough grilling advice, and more precisely composed salads than 10 trips to the farmers market could possibly support.

What’s really wonderful about the book, however, is the way it mixes serious ambition with practical advice and tons of context. Silverton explains the inspiration and authorship of every dish, and in those headnotes reveals the extent to which Chi Spacca, for all its Tuscan butchery pedigree, is a deeply Californian restaurant. Reference points range from Park’s BBQ in Koreatown to trapped-in-amber steakhouse Dal Rae to the traditions of Santa Maria barbecue. And the recipes always consider the cook. My favorite headnote, for a persimmon salad, says, “The recipe for candied pecans makes twice what you need for this salad. My thought is that if you’re going to go to the effort to make them, there should be some for the cook to snack on.” Entirely correct. — Meghan McCarron

Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More From a Modern Maine Seafood Shack

Arlin Smith, Andrew Taylor, Mike Wiley, and Sam Hiersteiner Ten Speed, June 2

Eventide Oyster Co., named one of the best restaurants in New England by restaurant critic Bill Addison, embodies everything a Maine seafood shack should be — a casual place to sit down to slurp shellfish and eat fried seafood with friends and family. Since opening in Portland, Maine, in 2012, and despite accolades and expansion, it’s managed to retain that convivial feel. Now co-owners Arlin Smith, Andrew Taylor, and Mike Wiley, along with writer Sam Hiersteiner, have created a breezy cookbook for easy entertaining and coastal-inspired cooking.

With 120 recipes, accompanied by visual how-tos and guides on how to properly prepare seafood and shellfish, Eventide offers enough insight to make any home cook feel comfortable assembling an amazing raw bar or hosting a full New England clambake. The book even gets into less-traditional ways to use seafood as the basis for celebratory meals, with recipes for oysters with kimchi rice, halibut tail bo ssam, and the restaurant’s famed brown butter lobster rolls. And although seafood dominates, the authors of Eventide include alternatives to satisfy anyone, like the restaurant’s burger, a smoked tofu sandwich, potato chips and puffed snacks, plus a blueberry lattice pie for dessert. Whether or not you live by the coast, Eventide is the perfect spring cookbook to help you prepare to turn your kitchen into a New England oyster bar this summer. — Esra Erol

Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

from Eater - All https://ift.tt/3bliuEe via Blogger https://ift.tt/2QGkXkG

#Blogger #cooking #Eater #food #recipes

[laptopcamper]

NOBIBI, 1108 S Baldwin Ave. #B7, Arcadia, CA 91007, Score: 35/50

Is it NOB!B! or Nobibi? Nobibi has hundreds of locations in China. Their invasion of the US has begun, with the first location opening in Arcadia, and future locations in Seattle, Portland, and Houston.

Score: 35/50

Food: 4/5 – They have soft serve ice cream with toppings. The creations look pretty fancy. You can even add edible gold leaf to your soft serve. The ice cream is good but there are better places nearby.

Coffee: 4/5 – The base teas are brewed but each drink is made to order and customizable. I think the tea drinks are all natural and they use fresh fruit for some drinks. They don’t have grass jelly. They have sparkling drinks, tea latte, fresh milk ice blend, fruit tea, cheese tea, and fresh fruit ice blend. The drinks are made well but pricey. They have unique drinks like sakura blossom and pink unicorn.

Wi-fi: 5/5 – Free, secure, unlimited. Ask for the password.

Ambiance: 4/5 – It’s very kawaii (those hanging clouds, neon lights), and highly Instagrammable. The walls are pale pink and grey.  

Noise: 3/5 – Quiet but they do play music

Plugs: 1/5 – I saw one but it’s in an awkward place and another one in a good spot

Parking: 5/5 – It’s in a strip mall with easy parking

Comfort: 3/5 – Padded chairs, lots of space

Bathroom: 3/5 – One unisex

Art: 3/5 – None but it’s a cute place  

Tips: There are lots of Chinese restaurants nearby – try Sinbala (Taiwanese) or JJ Bakery’s deli. The employees are nice but not professional.

“Laptop Campers Unite!”

#Nobibi #milk tea #cheese tea #soft serve ice cream #Arcadia #626 eats #boba milk tea #fruit tea #free wi-fi #laptop camper #laptop camping

[fo0d-for-thought]

Today’s the last day I have in my hotel before moving into my wifi-less, mattress-less apartment. It’s a saturday night and I may have turned down activities that would be considered more social to watch taiwanese dramas by myself. This is nice, it really is. I looked out of my 18th floor window for about ten minutes earlier, just thinking about how my first week of work has been, the people that I’ve met so far, and wondering when I would ever see a view that nice again.

That’s the thing about New York. Things can be rough, no doubt. The hotel receptionist cut me off when I was trying to explain a problem, I may have worked a 12 hour work day, and every meal puts a hurting on my wallet. But my god, this city makes you appreciate everything you have.

I remember being in a constant state of discontent from my sophomore year of college onwards. Everything seemed to be about the company you were interning for the upcoming summer, or the onsite interviews you were receiving. People were just sitting around jerking each other off to their hourly wages and the sweet perks they were receiving. Don’t get me wrong, I really appreciated this. I think that being unhappy with your current situation is a fantastic motivating factor, and one that really got me off of my ass. But if you ever reach a point where you complain that your company only provides deli meats and yogurt in their pantry instead of full meals for lunch, maybe it’s time to reevaluate.

That’s what it is. This city reminds me every day that what I have and what I do is a privilege. And honestly, it’s not a thought that crossed my head at all last summer and during college. I’m starting to love what I do, I really am. Every day I learn more about the field, I’m engaged, and I’m incredibly thankful for the opportunities that tech provides. But it manages to encapsulate you in this bubble of high-achieving individuals which honestly can be quite toxic. Just look around and appreciate.

[jcmatt]

After a 20-mile bike ride along the riverside park--the first long ride I've had in quite a while--it seemed like a good idea to stop by Yuanshan Park for a drink among the holiday crowd. I found this Taiwanese lemongrass wheat beer at the grocery store at Maji Square. This beer was light and refreshing--the lemongrass made the sweetness of the wheat more palatable. Happy to see the selection of craft beer at the grocery store because the beer shop nearby is more expensive and didn't have a large selection of local brews. #beer #Taiwan #Taipei #biking #parks #drinking #craftbeer #vscotaiwan #igerstaipei #igerstaiwan #啤酒 #手工啤酒 #台灣 #台北 #自行車 #公園 #圓山 (at 神農市場 MAJI Food & Deli)

#beer #vscotaiwan #台灣 #公園 #igerstaiwan #圓山 #手工啤酒 #biking #drinking #taipei #taiwan #craftbeer #igerstaipei #parks #台北 #自行車 #啤酒

[beyondtherhetoric]

Asian Street Food at T&T Supermarket Lansdowne (Richmond)

It's just another T&T. What's the big deal? Well, we finally made our way over to the new location at Lansdowne Centre and we were immediately drawn to the Asian Street Food section. It's like a mini night market, but not. And the supermarket itself has self-checkout too.

“Oh, it’s just a supermarket. How good could their ready-to-go food really be?”

When you walk into most supermarkets, there’s usually a “grab and go” section. Maybe it’s at the deli, where you can pick up a pre-packaged sandwich and a cup of soup. It’s rarely ever something particularly special; the point is that it’s convenient and ready to go. Supermarket sushi is never going to be thatgreat,…

View On WordPress

#asian food #fast food #restaurant reviews #richmond