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When making salumi from scratch, patience is the greatest virtue.
Just ask Pete Balistreri, a San Diego-based chef who has been curing his own sausages and meats for the better... Read More »
We like to think every neighborhood deserves a dedicated butcher shop, as much as a post office and fire station.
Eddy Shin--a veteran of the Nick+Stef's Steakhouse and Primitivo... Read More »
At Grist & Toll--Los Angeles' first artisan grain mill--each bag of flour is labeled with a wry observation:
"This is not your mother's flour, but it very well may have been... Read More »
You may not know it yet, but Muji is set to become your new favorite store.
Often touted as Japan's answer to IKEA and Crate & Barrel, the cult-inspiring shop has arrived in... Read More »
If Alice Waters is the matriarch of California cuisine, then Suzanne Goin may well be her heir apparent. Having trained at Chez Panisse herself, Goin's restaurants have defined how... Read More »
Bruce Kalman, former head chef at The Churchill, left the stress and strife of professional kitchens earlier this year for a more Zen-like pursuit.
In other words, he became a... Read More »
Want to improve the margarita? Go back to basics--with a twist.
We highlight our favorite L.A loaves
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