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Credit: @ Valaer Murray
- Likes: diners, one-pot meals, a full refrigerator, summer fruit, foods you can eat with your hands, dark meat, backyard barbecues, a glass of red wine with bowl of pasta bolognese
- Dislikes: bivalves, bad service, white chocolate, white meat
- All Time Favorite Restaurants: Royal Mail (Australia), Fore (Portland), Gramercy Tavern (New York), Pigman's Bar-B-Cue (North Carolina), Ben's Chili Bowl (D.C.), The Restaurant at Meadowood (Napa Valley), L'Assiette du Vin (Alsace)
- Foods I cannot live without: peanut butter & banana, fried chicken, eggs in any form, curries, anything with sesame, avocado, cheese cheese cheese and more cheese
- Best Meal Ever: The one Swiss tradition my family keeps up, inherited from my grandfather, is a full fondue meal for special occasions like birthdays and Christmas Eve. One pot for beef, one pot for shrimp and one for cheese, plus big button mushrooms and all the special condiments that somehow became part of the ritual.
One of the eternal challenges of Los Angeles dining is sussing out those little places tucked into strip malls and building lobbies. So easy to drive by, the hidden gems aren't always marked by a Pink's-sized line out front nor do many places get...
The food world is divided on tuna. Advocates of sustainable seafood say bluefin and bigeye tuna are so overfished, they should be avoided, but albacore tuna — which is generally the kind sold canned — is fine. For a long time, animal rights...
Leading the way through the hubbub of the Santa Monica farmers market, Michael McCarty stops a young man passing by. Turning him toward the small group that has been following him among the vendors, McCarty places a hand on his shoulder and proclaims him...
This recipe for hummus uses lemon and roasted garlic in place of tahini for that tart, slightly smoky flavor. But for that same creaminess, try serving the hummus with homemade lebneh, a Lebanese cheese (think: ricotta or burrata) made from strained...
This is a simple dish that can be thrown together quickly, and I like to serve it atop dressed greens like chicken paillard. You can use pre-made breadcrumbs, but it's even better if you have a stale baguette that you can slice up and toss in a food...
Perfect in its minimalism, cacio e pepe, directly translated as cheese and pepper, is a real crowd-pleaser, great for a family meal or a dinner that doubles as lunch the next day. For that buttery taste with less fat, this version combines olive oil and...