In a small saucepan, bring the mirin and sake to a boil. You may occasionally receive promotional content from the Los Angeles Times. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. And sometimes the pop-culture touches fall a little flat. newsletter

Feb 23, 2018 - Fire up the weekend with three glorious tiers of medium-rare meat sweats. Fluke is bland, so the fishiness is amplified with dots of marinated salmon roe.

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Does the global eclecticism of Providence or Spago qualify? Just spectacular!! Valet parking on Grand Street.Fluke with black rice cracker; carrots with pepián; foie gras funnel cake; grilled blue prawns; duck with chocolate and turnip; pancake ice cream. ; brunch 10:30 a.m. to 2:30 p.m. Sat.-Sun. But most of all, Hollingsworth is attempting to nudge American cooking into the conversation — not the idealized regional cuisines cataloged by people like Edna Lewis and James Beard, but American cooking as it is experienced by most of us in 2016 — falafel and shawarma, spaghetti and sushi, funnel cake and campfire-roasted s’mores.It may be grand to grow up attuned to the subtle culinary rhythms of Osaka or Provence, but also, Hollingsworth seems to suggest, to the picnics, backyard barbecues and county fairs of the rural California in which he was raised. Los Angeles Times Restaurant Critic

Amberjack is arranged in a bowl with herbs, curls of puffed pigskin and tiny segments of slightly smoked tangerine, like something you might see at Animal.A slab of black cod, crisp-skinned but still a bit wobbly-rare, is genuinely good, dusted with charred onion, flanked with clams in a bowl brushed with Maggi seasoning. There are herbs on the fish, crunchy bits of sea bean, and transparently thin slices of kumquat. After the Milwaukee Bucks decided not to play Game 5 of their playoff series Wednesday to protest the shooting of Jacob Blake, the NBA postponed all games.Evank Funke is opening a pizzeria in Hollywood called Fingers Crossed.COVID-19 prevented true summer vacation travel, but you can experience other places by cooking these dishes.Plus, check out a new delivery concept from Sichuan Impression and a Netflix BBQ show by Kevin Bludso.Tart passion fruit is the ideal flavor for an ice-cold sorbet to help you cool off in a heatwave.World Central Kitchen unites with chefs in Beirut to feed a city in crisis. Sommelier Elizabeth Huettinger has a knack for selecting high-acid wines that pair well with modern cuisine. A recent brunch menu included takes on Mexican pozole, Egyptian To get to Otium, you inch across Bunker Hill, through pre-concert Music Center traffic, past the commercials perpetually being shot outside Disney Hall, and to a parking valet just a few steps past the Broad, whose heroic corrugations are bathed in white light. Jonathan Gold was the restaurant critic for the Los Angeles Times. L.A. plans to keep the 15% cap on fees charged by Uber Eats, Postmates and other delivery services in place until restaurants can fully open.For 10 years, downtown L.A. was booming with a youthful, renegade vibe. Gold died July 21, 2018.The two chefs and longtime friends share what’s on the menu at their collaboration dinnerThe Michelin-star omakase restaurant in Palms is debuting a monthly bento series.Barbecue, tacos, Trinidadian cuisine and other great takeout from new restaurants. A pair of popular Los Angeles chefs are set to square off on Netflix’s new cooking competition show called The Final Table.Otium’s Timothy Hollingsworth …

French Laundry sous-chef Timothy Hollingsworth recently began to prepare for his Bocuse d’Or appearance as head of Team USA. Here it is: Ingredients: 3 tablespoons mirin 3 tablespoons sake 1/2 cup white miso paste 1/3 cup sugar Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick Vegetable oil, for grilling. A slab of black cod, crisp-skinned but still a bit wobbly-rare, is genuinely good, dusted with charred onion, flanked with clams in a bowl brushed with Maggi seasoning. Sign up for the Timothy Hollingsworth's humble beginnings in the food industry began with a job as a dishwasher.

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The gummy spaghetti with sea urchin, a Japanese-Western standard, falls short of the versions you find at the best But the restaurant is new — I suspect that the various strands of Hollingsworth’s cooking will come together into a coherent cuisine over the next several months. ... 60 members of the orchestra and Timothy Hollingsworth, ... and black … And I even liked the foie gras funnel cake — the notorious carnival fried-dough snack was crisp and delicious, scattered with strawberries, shaved fennel and red sorrel leaves hiding delicate, airy puffs of foie gras mousse.

Otium’s Tim Hollingsworth was chef de cuisine at Thomas Keller’s French Laundry in Yountville.Chef Tim Hollingsworth works alongside his crew at Otium.Not even a counter separates the dining room from the open kitchen at Otium.The hamachi dish at Otium includes nori, avocado and sweet and sour tomatoes.Otium is the ambitious new restaurant from Timothy Hollingsworth located at the Broad museum in downtown L.A.Joy Benjamin and her daughter Susan have some wine at Otium.The wine cellar at Otium.

Credit cards accepted. Sign up for the You stroll through a small olive grove, past a geometrically exact woodpile, and into a Modernist pavilion scented with wood smoke and herbs. Nobu has a recipe for the dish on Food & Wine’s website.

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