Ribs, wine and radish tops

Ribs, wine and radish tops

123
0
SHARE


We are in between heat waves here in Los Angeles, which means we can take our time getting to farmers markets, consider eating something other than frozen dessert for dinner and maybe — gasp — even contemplate a little baking. Why not turn on the oven and watch footage of the recent September snowfall at Mammoth. That said, it’s maybe still more fun to let the experts do the barbecuing.

So we consider some local barbecue masters who are bringing their own backgrounds to the grill, using ingredients such as chorizo and frijoles and influences ranging from Mexico and El Salvador to East L.A., rather than North Carolina and Texas. To pair with brisket, how…



Read More

NO COMMENTS

LEAVE A REPLY