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Thursday, July 4, 2013

L.A. Times - Food & Dining: Fourth of July salute: 17 red, white and blue berry recipes

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail Fourth of July salute: 17 red, white and blue berry recipes
Jul 3rd 2013, 23:05, by By Rene Lynch

Fourth of July calls for a berry good dessert.

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Tuesday, July 2, 2013

L.A. Times - Food & Dining: Downtown's 4th & Main a dining mother lode? Sushi Zo, Bigmista's Barbecue and more to come

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail Downtown's 4th & Main a dining mother lode? Sushi Zo, Bigmista's Barbecue and more to come
Jul 2nd 2013, 16:00, by By Betty Hallock

The intersection of 4th and Main streets in downtown's Old Bank District has the potential to become a restaurant mother lode. The Medallion multi-use development has signed on Bigmista Barbecue, Sushi Zo and vegan restaurant Dr. J's Vibrant Cafe. In addition, it's expected to be the home of a permanent farmers market.

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L.A. Times - Food & Dining: Noodles are his life; the hearse is for the family business

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail Noodles are his life; the hearse is for the family business
Jul 2nd 2013, 19:06, by By Cecilia Hae-Jin Lee

If you peer into the back of the kitchen at Madang Gooksoo, you might see a tall Korean American guy in white, covered in flour, hand-cutting the kalgooksu noodles for the day. That’s Danny Lee, the owners' son.

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L.A. Times - Food & Dining: Fourth of July pie: 10 great pies that bake up into a masterpiece

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail Fourth of July pie: 10 great pies that bake up into a masterpiece
Jul 2nd 2013, 15:30, by From Times Food staff

This time of year, you may have internal struggles over which pie is more all-American. Is it the apple pie? The cherry pie? The blueberry pie? Or maybe you just want a pie that says "summer." Is that nectarine almond crumble pie? Or boysenberry-strawberry glazed pie?

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Monday, July 1, 2013

Rasa Malaysia: Easy Asian Recipes: Red Boat Odyssey: Our Fish Sauce Story

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Rasa Malaysia: Easy Asian Recipes
Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.
Red Boat Odyssey: Our Fish Sauce Story
Jul 1st 2013, 21:44, by Rasa Malaysia

"Twenty years from now you will be more disappointed by the things you didn't do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." – Mark Twain Some trips are made of dreams, and when they do happen, the dreams transcend into enduring memories that one will forever cherish and treasure. I am a true believer of that. I was very lucky to be enlisted in a dream trip several weeks ago (May 27th – June 1st) with Red Boat Fish Sauce on an odyssey to Vietnam, a country that evokes expansive glistening greenery, pristine coastline, picturesque landscape, tranquil valleys of rural villages, friendly people, and exquisite cuisine. My companions were my dear friend Chef Robert Danhi, culinary educator and scientist of Southeast Asian Flavors, the uber talented and quirky Chef Lon Symensma, the...

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L.A. Times - Food & Dining: The In N Out Monkey Style burger: The best 'secret' item yet?

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail The In N Out Monkey Style burger: The best 'secret' item yet?
Jun 29th 2013, 14:30, by By Jenn Harris

In-N-Out burger is known for its "secret" burger creations -- those off the menu items that sounds as if they were dreamed up in someone’s basement during a double all-nighter in college.

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L.A. Times - Food & Dining: Finding perfect fried crab with expert chefs in tow

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L.A. Times - Food & Dining
Headlines from latimes.com
thumbnail Finding perfect fried crab with expert chefs in tow
Jul 1st 2013, 16:00, by By Jonathan Gold

Cheng Kam Fu, Tsang Chiu Lit (a.k.a. Mango Tsang) and Mak Kwai Pui, three of Hong Kong’s best-regarded chefs, had finished their dim sum at Sea Harbour restaurant. They wanted to taste roast meats.

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