Mains — News — Edible LA

Charred Lemon Risotto from Start Here: Instructions for Becoming a Better Cook

I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner? Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty parmesan and butter, adds unbelievable depth and richness. The charred lemon juice also slaps you with its brightness, so even with all that creaminess, your palate is never weighed down.

Seasonal Recipes, MainsSohla El-WayllyMarch 27, 2024Comment

Pepper Soup with Short Ribs from My Everyday Lagos

This brothy soup is made from a distinct blend of ground seeds, spices, chiles, and fresh herbs. For me, peppersoup embodies the playfulness and inventiveness of our cuisine. The delicate layering of flavors is a hallmark of so many of our best dishes. One generous spoonful of this heady broth is all it takes to feel the sensation of sweat sweeping over you and a sharp tingling flare in your nostrils— exactly what you’d experience in the humidity of noontime Lagos. While whole cuts of bone-in meats are essential to the broth, a lively mix of mushrooms will make for a satisfactory vegetarian version. Fresh scent leaf is the ideal finish, but in its absence any herb with a sharp bite, such as basil or cilantro, will work.

Seasonal Recipes, MainsYewande KomolafeMarch 27, 2024Comment

Big Green Egg Cedar-Planked Salmon Bon Bons with Mayo Ponzu Drizzle

These cedar-planked salmon ‘bon bons’ are miraculously easy to cook in the Big Green Egg.

Seasonal Recipes, MainsEdible LA in Partnership with Big Green EggDecember 14, 2023Main DishesComment

Lazy Veggie Noodles from The Woks of Life

Seasonal Recipes, MainsJudy, Bill, Sarah and Kaitlin LeungDecember 10, 2023Main DishesComment

Molly Baz's Drunken Cacio e Pepe from More is More

This pasta is so impressive-looking, you’d never guess how easy it is to make (the best kind of pasta dish). You’re romancing classic cacio e pepe with a deep, dark, shmoody red wine sauce, a technique I learned from the amazing Montreal pizza and natty wine joint Elena. You’ll reduce an entire bottle of wine (!!!), along with lots of garlic and black pepper, until it’s thick and fragrant and devoid of any astringency, and then add boatloads of salty cheese. I like to use a fifty-fifty mix of Pecorino Romano (salty, sheepy) and Parmigiano Reggiano (nutty, sweet), but you could use one; just know that pecorino is a supremely salty cheese, so you might want to hold back on the salt elsewhere in the recipe.

Seasonal Recipes, MainsMolly BazDecember 2, 2023Main DishesComment

Fig and Pomegranate Brisket

Considered one of the crown jewels of Shabbat and holiday cooking, brisket has decidedly humble beginnings. Inexpensive due to its toughness and originally considered a throwaway cut, brisket became a staple of cold-weather Eastern European Jewish cooking when farmers realized it was less expensive to butcher a cow than to feed it all winter long.

Seasonal Recipes, MainsAdeena SussmanDecember 2, 2023Main DishesComment

Combination Soon Tofu from Sohn-mat

When I opened Beverly Soon Tofu in 1986, I had four soon tofu options on the menu. This combination of beef, oysters, and clams was one of them.

Seasonal Recipes, MainsMonica Lee with Tien NguyenOctober 23, 2023Main DishesComment

Tomato Party from From Salt to Jam

I live for tomatoes. In summer I am constantly seeking and eating them. Here they play together in all their forms – the pop of fresh, the collapsing roasted, and the smoky sweet chewiness of the semi-dried smoked versions. The slathering of feta and fragrant hit of zhug make this salad the life of any party. When showcasing a few ingredients like this there is nowhere to hide, so buy the best that you can find and afford.

Seasonal Recipes, MainsKatrina MeyninkOctober 21, 2023Main DishesComment

Bohri Bazaar lentil dumplings with spicy tamarind and yogurt from Andaza

This recipe is based on my mother’s lentil fritters, with all the toppings from the Bohri Bazaar version. You should be able to find urid daal, carom seeds (ajwain), tamarind sauce, chaat masala, sev and papri in Asian shops or online.

Seasonal Recipes, MainsSumayya UsmaniSeptember 22, 2023Main DishesComment