Apples, Ashmead and Amalia - The Los Angeles Times in 60 Seconds

by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Oct 12th 2009 12:00PM
Filed under: In Sixty Seconds

Kernel apples. Source: LoopZilla, Flickr.

Ashmead's Kernel apples may not be pretty, but they have "the most intense, complex flavor of any fruit in the world."
Harvest whites for the season include Hungary's Tokaj and Italy's Campania.
The ins, outs and tasty recipes for Chinese Bao -- "chewy-soft" steamed and stuffed buns.
Los Angeles has a lot of new dining spots in the works, ranging from a second location for Umami Burger to the upcoming Cafe Habana.
Restaurants: Venice's AK has become the Tasting Kitchen, with a "magic chef" and hunger-inducing dishes, and LA's Amalia morphs rustic Guatemalan cooking into "urbane cuisine."
The end of Gourmet, and more love for the fallen mag.

Tags: Ashmead kernel apples, AshmeadKernelApples, bao, campania, chinese bao, ChineseBao, gourmet, gourmet magazine, GourmetMagazine, harvest whites, HarvestWhites, kernel apples, KernelApples, The Los Angeles Times, TheLosAngelesTimes, tokaj

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