Chicken with Red Pumpkin Seed Mole

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A chicken mole recipe that doesn't intimidate.

A chicken mole recipe that doesn’t intimidate.

 

Los Angeles’ food scene has definitely got it going on these days — from the opening of Eataly and Dominique Ansel Bakery, as well as Ansel’s first restaurant, 189, to the jaw-dropping, mind-blowing Vespertine.

Before any of them, though, there was — and still is — one of the most dynamic landscapes for Mexican cuisine in the United States. From taco stands to food trucks to mom-and-pop restaurants to celebrity chef-run fine-dining establishments, Los Angeles has a wealth of places to experience thoughtful, authentic, and cutting-edge food that takes influence and inspiration from every region in Mexico.

One couldn’t ask for a better culinary guide to all of that than Bill Esparza, a Mexican food expert who won a James Beard Award for his exhaustive and exhilarating coverage of the taco scene in Los Angeles.

LAMexicanoBook

His cookbook, “L.A. Mexicano: Recipes, People & Places” (Prospect Park Books, 2017), of which I received a review copy, is filled with profiles and stories of the Mexican chefs and restaurateurs who have made Los Angeles their home and their livelihood, and along the way, made the region all the more delectable.

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Now You Can Have Your Peanut Butter — And Take It With You Easily

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Peanut butter powder -- with all the flavor but a whole lot less fat.

Peanut butter powder — with all the flavor but a whole lot less fat.

 

I remember shaking my head after reading accounts that normal-sized jars of peanut butter and Nutella were being confiscated from carry-on luggage by TSA agents, who had deemed them “liquids.”

Say what?

I don’t know that last time anyone took a slug of peanut butter or hazelnut spread, do you?

PBfit not only rectifies that issue, but saves you calories in the process.

It’s peanut butter powder — made by roasting peanuts, pressing out 75 percent of its fat and oil, then grinding it into a fine powder.

Just add water to make it spreadable. Or use it as is, mixed into cupcake batter, pancake batter, Asian noodle salad dressings, and smoothies.

I had a chance to try a sample of the Original recently. The product is as fine as baby powder with a golden sand color.

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Dinner’s Only One Pan Away

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Lamb steaks, barley, apricots and pistachios make this a one-dish wonder.

Lamb steaks, barley, apricots and pistachios make this a one-dish wonder.

 

Since I do most of the cooking in my house, my husband graciously rolls up his sleeves for dish-washing duty.

Even so, he would be more than thrilled if the entire dinner could be made in one pot.

Yes, salad, roast chicken and apple pie all out of the same pan. Or jasmine rice, stir-fried pork, and ginger panna cotta all from the same pot.

That’s not gonna happen. But I will say we are both loving this latest craze of one-pan or sheet-pan cooking. For the cook, it’s a simplified way of getting dinner on the table. For the dish-washing spouse, it makes for a lot less clean-up afterward, too.

“Dinner’s in the Oven: Simple One-Pan Meals” (Chronicle Books), of which I received a review copy, exemplifies that philosophy. The book is by Rukmini Iyer, a former lawyer turned food stylist and food writer.

DinnersInTheOvenBook

The cookbook is filled with recipes for one-pan dishes, with everything from “Olive & Pine-Nut Crusted Cod with Roasted Red Onion & Cherry Tomatoes” to “Paprika-Roasted Corn with Scallions, Feta & Lime” to “Rhubarb & Ginger Oat Crumble.”

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Join the Food Gal in Conversation with Chef Ron Siegel

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Chef Ron Siegel. (Photo by Michael Woolsey for Edible Marin-Wine Country)

Chef Ron Siegel. (Photo by Michael Woolsey for Edible Marin-Wine Country)

 

It’s guaranteed to be a fun, entertaining time when I’m joined in conversation 7 p.m. April 4 by Chef Ron Siegel of San Anselmo’s Madcap restaurant.

After all, he’s not only witty and tells it like it is, but he was also was the opening sous chef of The French Laundry, and the first American to ever trounce an “Iron Chef” on the original Japanese cooking competition show.

This Commonwealth Club event will take place at the Outdoor Art Club in Mill Valley.

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Wursthall Restaurant & Bierhaus Debuts In San Mateo

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The chicken schnitzel sandwich plate at the new Wursthaus Restaurant & Bierhaus.

The chicken schnitzel sandwich plate at the new Wursthaus Restaurant & Bierhaus.

 

When is a bierhaus not just a joint to enjoy a beer and brat?

When J. Kenji Lopez-Alt is involved.

When Lopez-Alt joined forces with Adam Simpson, owner of nearby Grape & Grain craft beer and wine bar, and Tyson Mao, a Lyft project manager, they thought they’d open a low-key, no-big-deal restaurant in the city all three call home.

But Wursthall Restaurant & Bierhaus, which opens tonight, has drawn unprecedented attention far and wide.

That’s because of Lopez-Alt’s fame and following. The MIT grad is a James Beard Award-winning cookbook author and managing culinary director of Serious Eats, where he writes the popular “The Food Lab’’ column. His meticulously researched cooking techniques spark passion and discourse across the Internet.

The bar.

The bar.

All beers are on tap. None are sold in the bottle or can.

All beers are on tap. None are sold in the bottle or can.

Wursthall is the first restaurant he’s partnered in. “Initially they were looking for just menu consultation,” he explains. “But I wanted to be more involved. My wife and I bought a house here a few years ago. We noticed there was no modern place geared to families in an affordable price range. I had been talking to her about getting more involved with restaurants. But this is way bigger than anything I envisioned. I’m at a point where I don’t do anything for a paycheck. I do only projects I want to put my name on and really get involved in.’’

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