Californian | Saveur

Custardy French Toast

Megan Heine — Mon, 31 Jul 2023 21:00:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

Yield: 3–6

Time: 1 hour 25 minutes

5 large eggs
2 cups heavy cream
¼ cup plus 2 Tbsp. orange juice
¼ cup sugar
1 Tbsp. vanilla extract
1 Tbsp. orange curaçao
Pinch of kosher salt
½ loaf soft French bread, sliced on the bias into six 1½-in.-thick slices
3 Tbsp. unsalted butter, divided
Powdered sugar, for garnish
Ice cream, strawberries, jam, and/or maple syrup, for serving (optional)

Instructions

In a large bowl, whisk together the eggs, cream, orange juice, sugar, vanilla, curaçao, and salt. Add the bread, toss to coat, cover and refrigerate for one hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it by the stove.
In a large skillet or flat grill pan over medium-high heat, melt 1 tablespoon of the butter. When the foam begins to subside, place 2 slices of custard-soaked bread in the skillet and cook until the bottom turns golden-brown, 2–3 minutes; flip and continue cooking until the slices are golden-brown on the other side, 2–3 minutes more. Transfer to the lined baking sheet, and set aside as you continue searing the remaining slices, wiping out the skillet and adding a fresh tablespoon of butter between batches.
Bake the toasts just until puffed, 6–8 minutes. Transfer to a serving platter or individual dessert plates, dust with powdered sugar, and serve immediately, with ice cream, berries, jam, and maple syrup on the side, if desired.

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Danny Bowien’s Breakfast Pho

Danny Bowien — Mon, 18 Mar 2019 22:41:58 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Danny Bowien likes to serves this steamy chicken pho for breakfast. The dish is inspired by the Vietnamese soups he ate at San Francisco’s Turtle Tower when he was a culinary student. The chef simmers the simple chicken broth for just a short period after bringing it to a boil because he feels that overcooking causes the flavor of the aromatics to go flat.

Find this recipe in our cookbook SAVEUR: Soups and Stews.

Yield: 8

Time: 9 hours 55 minutes

One 3½ –4-lb. chicken
Kosher salt and freshly ground black pepper
½ oz. Thai rock sugar or 1 tbsp. sugar
3 Tbsp. plus 1 cup fish sauce, preferably Squid brand, divided
2½ lb. fresh wide rice noodles or 32 oz. dried noodles, cooked and drained
1 cup coarsely chopped cilantro leaves
4 medium scallions, thinly sliced
½ large white onion, thinly sliced, rinsed, and drained
Sriracha sauce, for serving
½ cup fresh lime juice
1 jalapeño, stemmed and thinly sliced

Instructions

Using plenty of paper towels, pat the chicken dry, then place on a large rimmed baking sheet fitted with a wire rack. Season the bird generously with salt and black pepper inside and out. Transfer to the fridge and chill, uncovered, at least 8 or up to 24 hours.
To a large pot, add the chicken and 1 gallon of cold water. Bring to a boil over high heat, then turn the heat down to maintain a gentle simmer. Cook until the chicken is just cooked through, about 40 minutes.
Turn off the heat, then, using tongs, transfer the chicken to a cutting board or a clean rimmed baking sheet and set aside until cool enough to handle.
Remove and discard the chicken skin. Shred the meat and set it aside, then return the bones to the pot of broth. Return the pot to medium-high heat and bring the broth back up to a simmer, skimming and discarding any scum that forms along the surface, until the liquid is slightly reduced, 35–40 minutes.
Stir in the sugar and 3 tablespoons of fish sauce, then season the broth to taste with salt. Remove from the heat, set a fine mesh strainer over a clean medium pot and strain the broth into it. Add the reserved shredded chicken, set over medium heat, and cook just until warmed through. Divide the cooked noodles among 8 large soup bowls, then top with the hot broth and chicken. Garnish each serving with cilantro, scallions, onion, and sriracha. In a small bowl, stir together the remaining fish sauce, the lime juice, jalapeño, and a pinch of black pepper. Serve the chicken pho hot, with the dipping sauce on the side.

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Cioppino

SAVEUR Editors — Mon, 18 Mar 2019 22:24:21 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the tomato-based seafood stew was originally a purée of cooked vegetables and leftover fish scraps. Over the years, Bay Area chefs transformed it into a more luxurious dish using local delicacies such as Dungeness crab, as in this version from the city’s legendary Tadich Grill.

This recipe originally ran alongside Thomas McNamee’s 2001 article, “Big Soup.”

Yield: 8

1 cup extra-virgin olive oil, divided
16 Tbsp. unsalted butter, divided
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
1 medium green bell pepper, cored, seeded, and finely chopped
1 celery stalk, finely chopped
1 medium leek, white part only, trimmed, cleaned, and finely chopped
½ small fennel bulb, trimmed and finely chopped
Two 28-oz. cans crushed Italian tomatoes
2 Tbsp. tomato paste
4 bay leaves
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
2 pinches cayenne pepper
1–2 cups all-purpose flour
1½ lb. halibut fillets, cut into large pieces
16 sea scallops
16 large raw shrimp, peeled and deveined
½ lb. raw bay shrimp, if available, or smallest shrimp available, peeled
2 garlic cloves, finely chopped
12 oz. crabmeat, preferably Dungeness
2 cups dry white wine
16 Manila clams, scrubbed
½ bunch parsley, chopped
Kosher salt and freshly ground black pepper
Toasted sourdough bread, for serving (optional)

Instructions

In a large pot set over medium heat, combine ½ cup of the olive oil and half the butter and heat until melted. Add the onion and cook, stirring frequently, until just starting to soften, about 2 minutes. Add the carrots, bell pepper, celery, leek, and fennel and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the crushed tomatoes, tomato paste, 4 cups water, bay leaves, basil, oregano, thyme, and cayenne, and season to taste with salt and black pepper. Bring the liquid to a boil, then turn down the heat to low, and cook at a gentle simmer, stirring occasionally, for 2 hours.
Into a large shallow bowl, pour the flour. Working in batches, dredge the halibut, scallops, and shrimp in the flour, shaking off any excess. Set the seafood aside.
In a large skillet set over high heat, heat the remaining olive oil and butter until melted. Add the garlic and cook, stirring frequently, until fragrant, 1–2 minutes. Working in batches, fry the floured seafood, turning frequently, until each piece is golden brown, 1–2 minutes. Use a slotted spoon to transfer the seafood to the pot with the soup. Add the crabmeat, cover, and continue cooking at a gentle simmer for 10–15 minutes.
Return the now-empty skillet to high heat. Add the wine, scraping any browned bits stuck to the bottom of the pan. Add the clams, cover, and cook until their shells open, about 5 minutes. (Discard any clams that don’t open.) Stir the clams and their resulting broth into the soup, and season with salt and black pepper to taste. Ladle the cioppino into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.

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Gluten-Free Ham and Cheddar Scones

Lea Schleimer — Mon, 19 Dec 2022 21:50:40 +0000

Photography by Belle Morizio

At Sonoma County’s Farmhouse Restaurant, this gluten-free scone recipe is the base for a range of impossibly buttery, wheat-free breakfast pastries. We love this sweet-savory version, which is generously studded with smoky ham, cheddar cheese, and fresh chives. Rich and moist enough to serve on their own, we also love them with a smear of grainy mustard. Pastry chef Lea Schleimer recommends using Thomas Keller’s gluten-free all-purpose baking blend, Cup4Cup, which is available nationally in Whole Foods or online. If you like an extra-cheesy scone, brush each triangle with cream and top with a big pinch of shredded cheddar immediately before baking.

Featured in: “The Best Christmas Breakfast and Brunch Recipes.”

Yield: Makes 14 scones

Time: 2 hours 30 minutes

3 cups (15 oz.) all-purpose gluten-free flour, plus more for dusting
1 cup sugar
1 Tbsp. baking powder
1 Tbsp. finely grated lemon zest
1 tsp. kosher salt
12 Tbsp. (6 oz.) cold butter, cut in small cubes
1 cup (5 oz.) ham, cut in ½-in. cubes
1 cup (3½ oz.) coarsely grated cheddar cheese
½ cup finely chopped fresh chives
¾ cups half & half

Instructions

Line a small, rimmed baking sheet with plastic wrap and set aside. In a large bowl, stir together the gluten-free flour, sugar, baking powder, lemon zest, and salt. Add the butter and, using your hands, squeeze the cubes to incorporate into the dry ingredients until the butter has broken down and the mixture has the consistency of coarse meal. Toss in the ham, cheese, and chives, then, working in two stages, add the half & half, tossing the mixture gently with your hands just until all the dry ingredients are moistened and a loose dough begins to form. Transfer the dough to the lined baking sheet and press down into an even, 1-inch-thick rectangle. Freeze until solid, at least 2 hours or up to 24 hours. (If freezing the dough longer than 2 hours, wrap tightly with plastic wrap.)
When you are ready to bake the scones, preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Lightly flour a clean work surface. Retrieve and unwrap the frozen dough and turn it out onto the work surface. Using a large chef’s knife, cut into fourteen 1-inch-thick triangles. Arrange the triangles on the prepared baking sheet and bake, turning once halfway through cooking, until lightly browned along the bottom, about 16 minutes (the scones will still be soft in the center while hot). Set aside at room temperature to cool slightly. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.

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Breakfast Burger

Megan Zhang — Tue, 04 Oct 2022 13:00:00 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

After a red-eye home to California, nothing hits the spot for me like a juicy, melty In-N-Out Burger for breakfast—fellow West Coasters, can I get an amen? The iconic fast-food chain has locations in a handful of states, but the vast majority are in California. For many like me who grew up in the Golden State but no longer live there, stopping by one of the chain’s drive-thrus for a classic Double-Double (two beef patties and two slices of cheese) and Animal-Style fries (melted cheese, grilled onions, and the chain’s secret spread) is a homecoming ritual—even if the plane lands in the morning. I unfold the crinkled paper and relish in the familiar flavors, satisfying a hunger that only In-N-Out can quell.

In this recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared. The sauce you’ll smear on the buns also draws influence from the flavors of the fast-food chain’s famous spread. And, as a nod to how In-N-Out often winds up being a morning meal for Californians returning home, this burger incorporates an over-medium egg—because is it even breakfast without one?

Featured in: “Welcome to California, Where In-N-Out Is Breakfast, Lunch, and Dinner,” by Megan Zhang.

Yield: 2

Time: 30 minutes

Ingredients

For the special sauce:

3 Tbsp. mayonnaise
1 Tbsp. dill pickle relish
1 Tbsp. ketchup
½ tsp. sugar
¼ tsp. paprika
¼ tsp. white vinegar

For the burgers:

4 oz. ground beef, preferably 80 percent lean
Kosher salt and freshly ground black pepper
2 tsp. vegetable oil, divided
1 Tbsp. mayonnaise, plus more for serving
2 hamburger buns
Torn lettuce and sliced tomato, for serving
2 tsp. yellow mustard
2 American cheese slices
2 large eggs

Instructions

Make the special sauce: In a small bowl, whisk together the mayonnaise, relish, ketchup, sugar, paprika, and vinegar.
Spread the cut sides of the bun halves evenly with the mayonnaise, then place them cut-side down in a large skillet and turn the heat to medium. Toast until golden, about 1 minute, then transfer to two serving plates. Spread the bottom halves with special sauce (reserving any leftover sauce for another use) and top with lettuce and tomato.
Make the burgers: Shape the beef into two 4-inch patties and season, then sprinkle generously with salt and black pepper. To the empty skillet, add 1 teaspoon of the oil and turn the heat to high. When it’s hot and beginning to smoke, add the burgers and cook, undisturbed, until browned on one side, about 3 minutes. Using a pastry brush or spoon, paint the uncooked sides evenly with the mustard, then flip and top each burger with one slice of cheese. Cook until well browned and cooked to the desired doneness, 2–5 minutes more. Place the burgers atop the sauced bun halves.
To the empty skillet, add the remaining oil and crack in the eggs. Fry until crisp and the whites are set, about 2 minutes. Gently flip and continue to cook until the yolks are beginning to set, about 2 minutes more. Top the burgers with the fried eggs and serve immediately.

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Chicken Tikka Skewers

Saw Naing — Sun, 27 Mar 2022 13:38:04 +0000

Photography by Dylan James Ho

These chicken tikka skewers are a nod to the street food Chef Naing of The Dutchess grew up eating in Rangoon. Tender strips of chicken are marinated overnight in a mixture of spices, lemon juice, garlic, ginger, and yogurt, then skewered and grilled until charred at the edges. Tart and tangy tamarind dipping sauce brightens and complements the smoky flavors of the skewers. Enjoy this dish on its own as an appetizer, or with a side of tea leaf salad for a complete meal.

Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level.”

Yield: serves 6

Time: 8 hours 45 minutes

Ingredients

For the chicken:

2 lb. boneless, skinless chicken thighs
1 cup plain yogurt
¼ cups plus 1 Tbsp. paprika
4 medium garlic cloves, finely chopped
3 tbsp. garam masala
1 1-in. piece fresh ginger, finely chopped (2 Tbsp.)
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil, plus more for greasing
1 tbsp. Burmese chile powder (or substitute cayenne pepper)
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric

½ cups (5 oz.) tamarind paste
½ cups sugar
2 tbsp. palm sugar (or substitute light brown sugar)
1 tbsp. distilled white vinegar
2 bird’s eye chiles, stemmed and finely chopped
2 medium garlic cloves, finely chopped

Instructions

To a wide baking dish, add six 8-inch bamboo skewers and enough hot water to cover; set aside to soak for at least one and up to 24 hours.
Place the chicken thighs between two sheets of plastic wrap and, using a mallet or rolling pin, lightly pound to flatten the thighs to an even ¼-inch thickness. Cut the thighs into 1-inch strips and transfer to a large bowl or a container with a lid. Add the yogurt, paprika, garlic, garam masala, ginger, lemon juice, olive oil, chile powder, salt, coriander, cumin, and turmeric; toss to coat. Cover tightly and refrigerate for at least 8 and up to 24 hours.
Meanwhile, make the tamarind sauce: In a small pot set over medium heat, combine the tamarind paste with 1½ cups of water; bring to a simmer and cook, stirring frequently, until the tamarind paste is softened, 3–4 minutes. Remove from the heat and set aside until cool enough to handle.
Set a fine mesh strainer over a medium bowl and, using a silicone spatula or the back of a spoon, force the tamarind paste along with its cooking liquid, through, discarding any seeds or fibrous solids that remain. Return the resulting tamarind purée to the pot and set over medium heat. Add the sugar, vinegar, chiles, and garlic, then bring to a boil, stirring continuously. Lower the heat to simmer and cook for 1 minute. Transfer the sauce to a heatproof bowl and set aside to cool to room temperature.
Preheat a grill, grill pan, or broiler to cook over high heat; lightly oil the grill grates.
Drain the skewers. Remove the chicken from the marinade and thread the strips onto the skewers. When the grill is hot, cook the skewers, turning occasionally, until the chicken is golden brown and lightly charred, about 6 minutes per side, 12–15 minutes total. Transfer to a platter and serve with the tamarind sauce, for dipping.

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Burmese Tea Leaf Salad

Saw Naing — Sun, 27 Mar 2022 13:38:22 +0000

SAVEUR_TheDutchessOjai. Photography by Dylan James Ho

The distinct earthy flavors of this classic Burmese tea leaf salad come from the fermented tea leaves, which are prepared in-house at the Dutchess in Ojai, California. You can find them pre-made at specialty markets such as Kalustyan’s. A medley of shaved cabbage, seasonal lettuces, and variety of crunchy toppings give the salad its satisfying layers of texture. Chef Saw uses locally sourced Salanova lettuce; if you can’t find it, hydroponically grown butterhead lettuce is a suitable substitute. Naing fries off the crispy shallots and garlic in-house, but if pressed for time, packaged versions of both can be found at your local Asian grocery.

Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level.”

Yield: serves 6

Time: 8 hours 45 minutes

Ingredients

For the chicken:

2 lb. boneless, skinless chicken thighs
1 cup plain yogurt
¼ cups plus 1 Tbsp. paprika
4 medium garlic cloves, finely chopped
3 tbsp. garam masala
1 1-in. piece fresh ginger, finely chopped (2 Tbsp.)
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil, plus more for greasing
1 tbsp. Burmese chile powder (or substitute cayenne pepper)
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric

½ cups (5 oz.) tamarind paste
½ cups sugar
2 tbsp. palm sugar (or substitute light brown sugar)
1 tbsp. distilled white vinegar
2 bird’s eye chiles, stemmed and finely chopped
2 medium garlic cloves, finely chopped

Instructions

To a wide baking dish, add six 8-inch bamboo skewers and enough hot water to cover; set aside to soak for at least one and up to 24 hours.
Place the chicken thighs between two sheets of plastic wrap and, using a mallet or rolling pin, lightly pound to flatten the thighs to an even ¼-inch thickness. Cut the thighs into 1-inch strips and transfer to a large bowl or a container with a lid. Add the yogurt, paprika, garlic, garam masala, ginger, lemon juice, olive oil, chile powder, salt, coriander, cumin, and turmeric; toss to coat. Cover tightly and refrigerate for at least 8 and up to 24 hours.
Meanwhile, make the tamarind sauce: In a small pot set over medium heat, combine the tamarind paste with 1½ cups of water; bring to a simmer and cook, stirring frequently, until the tamarind paste is softened, 3–4 minutes. Remove from the heat and set aside until cool enough to handle.
Set a fine mesh strainer over a medium bowl and, using a silicone spatula or the back of a spoon, force the tamarind paste along with its cooking liquid, through, discarding any seeds or fibrous solids that remain. Return the resulting tamarind purée to the pot and set over medium heat. Add the sugar, vinegar, chiles, and garlic, then bring to a boil, stirring continuously. Lower the heat to simmer and cook for 1 minute. Transfer the sauce to a heatproof bowl and set aside to cool to room temperature.
Preheat a grill, grill pan, or broiler to cook over high heat; lightly oil the grill grates.
Drain the skewers. Remove the chicken from the marinade and thread the strips onto the skewers. When the grill is hot, cook the skewers, turning occasionally, until the chicken is golden brown and lightly charred, about 6 minutes per side, 12–15 minutes total. Transfer to a platter and serve with the tamarind sauce, for dipping.

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Sourdough Pizza Dough

Chad Robertson — Mon, 18 Mar 2019 22:25:38 +0000

Adapted from the Basic Country Bread recipe in Chad Robertson's book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called "autolysation"—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough's structure. Get the recipe for Sourdough Pizza Dough ». Kat Craddock

Adapted from the Basic Country Bread recipe in Chad Robertson’s book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called “autolyse”—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough’s structure.

This recipe calls for a sourdough starter. Revive your starter with a feeding 8–12 hours prior to when you want to mix the dough. If you don’t have your own starter, ask your local artisan bakery to share some with you, or order this packaged fresh starter from King Arthur Flour. If you’re feeling patient, you can also try making your own. — Kat Craddock

100 grams sourdough starter (about ⅓ cup)
450 grams all-purpose flour (3⅓ cup), plus more for dusting
50 grams whole wheat flour (⅓ cup)
10 grams kosher salt (1 Tbsp.)

Instructions

In a large bowl, use a wooden spoon to combine 375 grams (1⅔ cup) room temperature water with the sourdough starter. Add the all-purpose and whole wheat flours and continue stirring until the flour is totally hydrated and no dry spots remain. Set aside at room temperature for 40 minutes.
After resting the dough, sprinkle the salt over the surface and incorporate by gently kneading a few times right in the bowl. (The dough will be quite soft and loose to start; don’t worry about kneading it smooth at this stage.) Cover the bowl loosely with a lid or plastic wrap and set aside.
After 30 minutes, use wet hands to scoop the dough up from one side of the bowl. Lift one side of the dough, stretching it up and folding it over the dough that remains in the bowl. Grab the opposite side of the dough and stretch it over the dough again in the opposite direction. Finally, scoop the dough up from the center, lifting it entirely out of the bowl, and flip it over, so that the bottom of the dough is now on the top. This is one “fold”. Cover the bowl again and set aside. Continue resting the dough, folding it in this manner every 30 minutes for a total resting time of 3 hours. The dough should be gassy, glossy, and very smooth. At this stage, the dough can be refrigerated overnight or divided in half and gently stretched into thin rounds for pizza. (Lightly flour the dough and your work surface with all-purpose flour as needed when shaping.)

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Our 29 Best Californian Recipes, From Roadside Tacos to Sprouted Grain Salads

SAVEUR Editors — Mon, 18 Mar 2019 22:50:16 +0000

This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Dylan + Jeni

Thriving agriculture, a wealth of immigrant cultures, and a strong tradition of innovation—it’s no wonder California produces some of our favorite American recipes. In recent years, the Golden State has become known for a health-conscious, farm-to-table ethos layered with strong influences Asian, Middle Eastern, and Latin American communities that have long called the West Coast home. Though some in Texas and the Southwest may disagree, California often claims to produce America’s best tacos, best Korean food and more. Ready to see why they call the West Coast the best coast? From Vietnamese breakfast pho to Cal-Mex huevos rancheros, here are our favorite Californian recipes.

Korean Cold Buckwheat Noodles (Jaengban Guksu)

Don’t be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They’re dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef’s salad. Get the recipe for Korean Cold Buckwheat Noodles (Jaengban Guksu) »

Bacon XO Sauce

At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in XO sauce with bacon for a smoky kick. Use this spicy, meaty, addictively funky condiment with everything from stir-fried dishes to soups. Use it in this stir fry of shell-on shrimp with long beans. Get the recipe for Bacon XO Sauce »

Shrimp Tacos

Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Get the recipe for Shrimp Tacos »

Sprouted Seed and Grain Salad with Spiced Prawns

This hearty grain and seed salad is perfect for lunch, as the quinoa, buckwheat, and sunflower seeds luxuriate in a lemon dressing with mandarin-sauced shrimp. Get the recipe for Sprouted Seed and Grain Salad with Spiced Prawns »

Get the recipe for Jon & Vinny’s Chocolate, Olive Oil, and Sea Salt Budino »

Jon & Vinny’s restaurant in Los Angeles serves this rich bittersweet chocolate budino with caramel sauce, a drizzle of fruity olive oil, and flaky sea salt crystals. For an easy but impressive dinner-party dessert, we skip the caramel, pile the pudding in a pretty glass bowl, and drizzle it in extra-virgin olive oil at the table. Chocolate, Olive Oil, and Sea Salt Budino »

The Soul Train

Tequila and cardamom is an unexpected combination, but it works beautifully with the help of lime and grapefruit juice. Get the recipe for The Soul Train »

Cobb Salad

Los Angeles’s Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant’s owner, Robert H. Cobb, lives on. Get the recipe for Cobb Salad »

Korean Fried Chicken

Double-frying chicken wings is the secret in Korean recipes to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Cathy Danh wrote about this snack in “The Other KFC” for our March 2010 issue. Get the recipe for Korean Fried Chicken »

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Get the recipe for Korean Fried Chicken »

2) Braise or Steam Meats and Fish

This pibil recipe, inspired by one used at Chando’s in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Get the recipe for Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos) »

Full-flavored chicken meatballs smothered in a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs (Tsukune) »

These full-flavored chicken meatballs get dressed with a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs »

The Malibu

This refreshing tequila cocktail comes from the team behind Los Angeles’ The Walker Inn. Inspired by the Pacific Coast Highway, it’s infused with grapefruit and pisco, then softened with floral Lillet Blanc. Get the recipe for The Malibu »

Butterscotch Budino

Pizzeria Mozza’s butterscotch budino has become one of Los Angeles’ most iconic desserts. And in a city obsessed with budino (which is just the Italian word for “pudding”), many people think Nancy Silverton, Mozza’s co-owner and chef, is responsible. But Silverton takes very little credit for its creation. While she was preparing to open the pizzeria in 2006, their pastry chef Dahlia Narvaez was biding her time and honing her skills at Jar, a restaurant owned by Silverton’s friend Suzanne Tracht. Jar had a butterscotch pudding on the menu, to which Narvaez added a layer of caramel and a sprinkling of sea salt. Silverton contributed a pine nut rosemary cookie, which is served on the side at both Mozza and chi Spacca. Get the recipe for Butterscotch Budino »

Tacos de Papa Hwy 99 (Potato Tacos)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »

Sweet Potatoes with Miso Butter and Chives

Red miso adds a savory twist to sweet potatoes. Get the recipe for Sweet Potatoes with Miso Butter and Chives »

Sprouted Chickpea Socca with Herb Salad and Yogurt

These thick, dinner pancakes are filled with cilantro, warm spices, and nutrient rich sprouted chickpeas. Get the recipe for Sprouted Chickpea Socca with Herb Salad and Yogurt »

Spicy Michelada

For this take on a classic beer cocktail from Taqueria Mi Lindo Apatzingan in Rio Linda, Tajín (a Mexican seasoning blend of dried chiles, lime, and salt) adds both heat and tang. Get the recipe for Spicy Michelada »

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

At the Viva Taco bus in Turlock, Silvestre Valencia adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Get the recipe for Carnitas Tacos »

Cranberry Ginger Chutney

This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. Get the recipe for Cranberry-Ginger Chutney »

Jalisco-Style Goat Stew (Goat Birria)

A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »

Coconut Horchata

This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »

Danny Bowien’s Hanoi-Style Breakfast Pho

Danny Bowien’s Hanoi-Style Breakfast Pho »

After bringing it to a boil, Bowien simmers simple chicken broth for just a short period, believing that the flavor goes flat if cooked for too long. Get the recipe for Danny Bowien’s Hanoi-Style Breakfast Pho »

Angel Cruz Beef Skewers

Named for a park in Central Valley, California—a popular meeting place for the large Cambodian community there—these kebabs are slathered in an aromatic and pungent paste of lemongrass, kaffir lime, and fish sauce before meeting the heat of a charcoal grill. Get the recipe for Angel Cruz Beef Skewers »

Conquistador

Conquistador Gin and Tonic

At San Francisco’s Coqueta restaurant, this fruity gin and tonic is mixed with a homemade citrus-and-fennel tonic and a spiced apple-celery juice, then garnished with fragrant fennel and star anise. Get the recipe for the Conquistador »

Bel-Air Club Sandwich

Topped with a pan-fried egg and Gruyère cheese and slathered with herb aïoli, this turkey and ham club is a decadent upgrade to the diner staple. Get the recipe for the Bel-Air Club Sandwich »

Huevos Rancheros

This recipe for huevos rancheros comes from La Abeja, a restaurant on LA’s east side. Get the recipe for Huevos Rancheros »

Persian Zucchini Frittata (Kuku Kadoo)

Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric. Get the recipe for Persian Zucchini Frittata (Kuku Kadoo) »

Hangtown Fry

This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. Get the recipe for Hangtown Fry »

California Sandwich

A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.

A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. Get the recipe for California Sandwich »

Baja Ceviche Tostadas

Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas executive chef Mike Minor. Get the recipe »

The post Our 29 Best Californian Recipes, From Roadside Tacos to Sprouted Grain Salads appeared first on Saveur.

Menu: A California Ranch Dinner

Organic — Mon, 18 Mar 2019 22:45:35 +0000

The Menu

Planning Tips

Apricot Tarts with Pistachios

Lightly sweetened apricots are baked quickly in a simple shortbread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. See the recipe for Apricot Tarts with Pistachios »

The post Menu: A California Ranch Dinner appeared first on Saveur.