Edible LA

09/08/2023

https://www.ediblela.com/news/the-first-ever-mauna-lani-culinary-classic-coming-right-up

A three-day Labor Day Culinary Extravaganza on the Big Island

29/10/2022

Repost from RE:Her]] because it’s—well, it’s so cool. RE:Her]] is part of ’s Solaire Culture Exhibition at the Yellow cafe through November 17th. Expect a world of champagne, art and yummy food with all proceeds kept by RE:Her]] as a donation from LVMH for the partnership.

14/10/2022

David Menkes of started the Dreamworks Chocolate Society when he was a visual effects artist. The tastings with his co-workers proved to be the perfect testing ground for David and his wife, Corey, who had chocolate ambitions of their own. is now not only award-winning, but ethical and sustainable, having relationships now with growers all over the world. Read more about them and the fascinating politics of chocolate at the link-in-bio.
Photos courtesy of
First image David and Corey Menkes of

12/10/2022

Jennifer Piette , of , interviewed Mole Queen for our Fall issue. As Bricia says, her earliest food memories were of the smells, more than the tastes, in the kitchen.

“The smoked chile pasilla in my grandma’s house — her hair always smelled like smoked chiles. Her kitchen was always filled with smoke. And the fresh tortillas, the smell of fresh tortillas, the smell of smoking chiles.’
She says of her mom: “It was only when we were in the process of writing our first cookbook that we spent time in Oaxaca and I learned with her as an adult. But having that background, as a child, watching my mom, and my grandma, and then actually executing it as an adult, was a journey.’”
Link in bio for the whole spicy story.
Photos of by

10/10/2022

Introducing the Viv, as in "the Viv is Ready for her Closeup Now."
This showstopper cake is the creation of baker at . We love everything about her cakes, especially how she always makes "sure that generosity is very prevalent and upfront. I love to have things cascading down the sides (of the cake). I like to cut things differently. I like to pull petals from the flowers and leave them three-quarters there so there's this idea of catching a moment in life...Cake is so visceral for people because it's usually something we only have on special moments, but I think we forget we have the power to borrow cake to make any moment special."
So cake is a verb? Yes, to cake.
Head to link-in-bio for the recipe.
Photos 📸

07/10/2022

For our latest Chocolate issue, Publisher  traveled to a cacao plantation in Costa Rica. There she had a chance to stay at "it" hotel and meet Marvin, a grower in the Perez Zeledon Valley at the beginning of his chocolate journey. Read all about it at the link-in-bio.
Photos courtesy of

06/10/2022

Born and raised in Mitla, Oaxaca, Bricia Lopez Maytorena] is LA’s Mole Queen. She and her siblings run the classic in K-Town. There, in the early morning, the long mole process begins with a combination of aromatics, nuts, chiles, and sweeteners. Peanuts, sesame seeds, and almonds are first fried together with oregano, allspice, cloves, peppercorns and bay leaves. The chiles blend with the fattiness of the nuts and the sweetness of the plantains and raisins, then everything gets ground together in a stone grinder to achieve a velvety texture.

For all the secrets of her secret sauce, read ’s article in our Fall Issue. Link in bio.
📸 photo of Bricia Lopez Maytorena] by

03/10/2022

First on writer Ellen Collett's desert island list is , preferably the Milk Bordeaux-- "an airy brown sugar buttercream covered in milk chocolate and topped with homemade sprinkles." 
In our Fall Chocolate issue, she tells us all about childhood pilgrimages to the factory, flirting with fancy brands like Teuscher and Leonidas, and how it all comes back to See's. Read all about it in the link-in-bio.

Photos provided by

29/09/2022

Aleksandra Crapanzano has done it again. Eat. Cook. LA., her fantastic cookbook, was about LA as it transformed into one of our nation’s preeminent food cities. Now, with Gâteau: The Surprising Simplicity of French Cakes, she’s nailed what’s so inimitable about the French and how they just casually throw together a show stopper. Head to the link-in-bio for one of our faves, her chocolate orange cake.

🎨illustrations from the book by

27/09/2022

Here she is, our new Fall issue and--yes-- you guessed it, it's all about chocolate!
We cover it all-- from to Bricia Lopez Maytorena], our mole queen, to bean-to-bar. There's even a visit to a cacao plantation, along with cookbook roundups, an African safari (for real), and a spectacular Woodland Forest Cake from baker . Check out our digital issue on our website, or subscribe and get it delivered right to your door.
📸 Cover photo of Bricia Lopez Maytorena] by

25/09/2022

Can you guess what our Fall Issue is about? Hint: it's sweet (or savory). Tap the link in our bio to SUBSCRIBE, and get the newest issue delivered directly to your home.

23/09/2022

Maum Market .market is all about celebrating small businesses, local, and Asian-owned. Launched in January 2022 by a pair of LA-based Koreans Arnold Byun and Kioh Park , it’s a monthly pop-up experience that features an intentional curation of Korean makers. There’s everything from food and drink (like moon cakes!) to ceramics, flowers, art to everything in between.
Photos

20/09/2022

Today we’re thinking of , and how she is, in her own words, “the thoughtful chef.”
“For a seed to become a plant, something edible, it’s taken a very long journey to get here. At its most basic, someone saved the seed. It could have been transported in someone’s pocket. (At .la), we’re anthropologically looking at how something got here. The earth has been here for a really long time, and what has been grown (close to something else) really affects the flavor. If you’re tasting something grown next to the sea, there’s epochs and eons of salt. Its minerality can be very different than if you grew something in a place with olive groves, or a place that has been growing dates…I think people think about terroir for wine, but not food.”
Link in bio for the full story.
Photos

12/09/2022

Rick Martínez on his cookbook, Mi Cocina:

“I have come to hate the word “authentic” as well as “genuine,” “cookable,” “modern,” “easy,” and “simple”…. They’re what people use when they want to extract something—the truth, the real story, the universal flavor—from you, a single person forced to represent and entire country, an entire culture, an entire people.”

Instead of writing a “simple, modem, Mexican” cookbook, he went off on a personal journey to Mexico to discover the breadth of its culinary traditions, and himself along the way.

Think: savory, hearty, and oh-so-satisfying! Throw this toasted pasta dish into a tortilla for some extra oomph, or eat straight from the pan, as Rick often says he does. Recipe link in bio.

Reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook. Copyright © 2022 by Rick Martínez. Published by Clarkson Potter.

28/08/2022

We’re proud to locally source the honey for our flavors from and !

Our LA honey partner is located in the coastal canyons of Santa Monica Mountains. Eli and his father Nick tend to their honeybee colonies, harvesting small batch honey that evokes the unique nectars of their local landscape.

Try out their honey in our Truffle Honey flavor (Black truffle, local honey, coconut charcoal) on our tasting menu this week!

Thanks to EdibleLA for having us for this !
Warm donuts, Holey Grail

📸:

27/08/2022

Every week, we offer a curated box of 4 seasonally rotating flavors celebrating our community. We source our produce locally for all of our flavors and are proud to partner with farmers + producers in both California and Hawaii.

This week’s tasting box (August 24-28th):
Shamma Farms - Calamansi, mango
Hail Mary - Cardamom, rose
Truffle Honey - Black truffle, local honey, coconut charcoal
Theobroma - Cacao nib sugar, rolled

Come visit us at and this week to try them out!

21/07/2022

Four years later and we still miss you. A lot.

Four years later and we still miss you. A lot.

“Have you seen a strawberry doughnut from the Donut Man? It is an iceberg of a doughnut, a flattened demisphere big enough to use as a Pilates cushion, split in two and filled to order with what must be an entire basket of fresh strawberries, and only in season. The fruit is moistened with a translucent gel that lubricates even the occasional white-shouldered berry with a mantle of slippery sweetness, oozing from the sides, turning the bottom of the pasteboard box into a sugary miasma in the unlikely event that the doughnuts actually make it home. The tawny pastry itself is only lightly sweetened, dense and slightly crunchy at the outside, like most good doughnuts, with a vaguely oily nuttiness and an almost substantial chew. It is the only doughnut I have ever seen that is routinely served with a plastic knife and fork. It is worth every penny of the $2.50 it costs.”

21/07/2022

“Have you seen a strawberry doughnut from the Donut Man? It is an iceberg of a doughnut, a flattened demisphere big enough to use as a Pilates cushion, split in two and filled to order with what must be an entire basket of fresh strawberries, and only in season. The fruit is moistened with a translucent gel that lubricates even the occasional white-shouldered berry with a mantle of slippery sweetness, oozing from the sides, turning the bottom of the pasteboard box into a sugary miasma in the unlikely event that the doughnuts actually make it home. The tawny pastry itself is only lightly sweetened, dense and slightly crunchy at the outside, like most good doughnuts, with a vaguely oily nuttiness and an almost substantial chew. It is the only doughnut I have ever seen that is routinely served with a plastic knife and fork. It is worth every penny of the $2.50 it costs.”

28/06/2022

Drumroll please. The Summer Issue is in, and we feel as if we've just laid an egg!

, our covergirl, is glorious, super smart and imaginative, and she lets us in on what's next for .la, the MIchelin-starred LA Times 2021 Restaurant of the Year. Hint: it's exciting, environmental, arty and and deeply cool!

Go to our website for the digital edition. Print's coming soon at one of our citywide distribution spots. Well, hello, LA!

Photo by

14/06/2022

Still thinking of where to go for Father's Day? Chef goin's at is pulling out all the stops with her Decadent Dad's Supper. Check out that cake.
🔪🔪🔪