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

by Monika Bartyzel, Posted Oct 12th 2009 @ 12:00PM

kernel apples

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.

Filed Under: In Sixty Seconds
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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