5 great LA restaurant recs! ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| 5 great LA restaurant recs! | | | | | For years, our cooking photos have featured a Le Creuset wood-handled frying pan that I picked up at a vintage store, and for years, you've been asking us to source it and sell it. I have great news: Le Creuset is launching its new wood-handled pan exclusively with us! The 10-inch pan, which comes in eight colors, is the first of a small "Alpine" cookware collection that Le Creuset will be releasing over the next year. The collection is focused on versatile cookware that can be used as readily for outdoor grilling as for frying eggs in your kitchen. | | | | | | This is a pan with a long history. Le Creuset started producing cookware in 1925, and 10 years later, launched its first collection with wood handles. This collection continues to be the best-selling Le Creuset cookware in Scandinavia, and has been so popular in Europe that it also spawned inferior knock offs, like the flame-colored pan in the photo above. This pan, made in Belgium, has been in my husband's family for decades—it has a black-painted handle and a rudimentary ring on top for hanging in your kitchen (check out the chunk missing from the cooking interior surface; this pan's gotten a lot of love/abuse). It wasn't until the 1980s that Le Creuset's wood-handle collection was introduced to the U.S. market for a brief time. The blue pan (above) is from this period. | | | | | | | | | The new Alpine pan (above) features a number of key improvements: a longer wood handle on one side and a rounded, cast iron loop on the other end for easier carrying. I love this shape because the curved sides are great for stirring, and the pan is open enough for foods to brown evenly and sauces to cook down quickly. We hope you love it as much as we do! | | | | | Time to tour the Food52 HQ: | | | | | | | | We did a video tour of our new office in the Brooklyn Navy Yard, which we designed as a creative, entertaining, and gathering space. The planning and construction of a workspace with kitchens, ventilation, and sound-proof video studios in NYC was a beast—hope you’ll agree it was worth it! Check out the video here.
Eating in LA: | | | - My twins are entering their senior year of high school, so looking at colleges has become my side hustle. We've seen 30 schools so far, which means we're extremely thorough/out of our minds. (You decide!) Last week, we looked at colleges in the LA area, and I'm now kicking myself for not going to a school whose dorms encircle swimming pools and beach volleyball courts. My husband arranges the tours, I arrange our eating. Here were the highlights:
| | - Destroyer – I’d have ordered everything on the menu, if time and appetite permitted. Do have the blueberries over coconut yogurt, and the black sesame latte. And save time to shop for ceramics.
- Jon & Vinny’s (Fairfax) – Known for its pastas at dinner, but great for breakfast! Get the fried eggs over polenta or their crisp and fluffy pancakes.
- Botanica – Have the tomato tonnato and the garlicky toast. I’m sorry we didn’t get the dark chocolate rye brownie for dessert, but you should!
- Horses – Settle in with a spritz and ask for the Herman Pasta, which isn’t on the menu; it’s pasta alla vodka that they spread on a sizzle pan, shower with cheese and broil the crap out of. You’ll be thankful for all that the pasta’s been through.
- Pizzana (West Hollywood) – Can’t go wrong with fried artichokes followed by pepperoni pizza. My daughter Addison approved!
| | | | | See you again in two weeks! |  | Amanda Hesser
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