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Los Angeles, California

Generations of Americans have been lured to this sprawling seaside megalopolis in search of fame, fortune or just a good beach. The City of Angels takes all kinds. The city known for sprawl, smog and traffic snarls also has a healthy food scene, where high-flying fine dining sits comfortably beside low-key bohemian cafes and sensational Mexican joints. Indeed, California can claim inspiration for many of our favorite foods. Though the hamburger had been around, the illustrious cheeseburger was invented in Pasadena in 1920. Other Los Angeles creations include the Popsicle, hot fudge sundae, and the French dip. In the 1930s, Hollywood's Brown Derby restaurant was the birthplace of both the Cobb salad and the Shirley Temple. Most recently, Los Angeles gave us the fruit smoothie. Los Angeles also inspired Wolfgang Puck to put a distinctively California spin on pizzas. The Los Angeles Farmers Market at 3rd and Fairfax is a food (and people-watching) experience not to be missed; it’s been operating since 1934, when much of the land around Los Angeles was still quiet orchards and farmland.
 

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Leslie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Chicago, Illinois, USA
About me:
 i love to cook, but more than that--i LOVE to eat. i am willing to try most foods and even more willing to try cooking them after i eat it! i LOVE decorating cakes and adding finishing touches on the stuff i make. basically i really enjoy the presentation of food.

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Kristen P

Cooking Level: Intermediate
Living In: Los Angeles, California, USA
About me: I live in Los Angeles, CA. I love to cook and bake, but I hate cleaning up!

greenkitchen

Cooking Level: Expert
Home Town: Los Angeles, California, USA
Living In: Sugar Land, Texas, USA
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Christine

Cooking Level: Intermediate
Living In: Los Angeles, California, USA
About me: I am a college student.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

Cocoa Rum Balls

Reviewed on Dec. 4, 2008 by Christine
These were awesome. Definitely better after a couple of days because I had a couple (okay, more than a couple) immediately after I made them and thought for a second that I just had a shot of rum. I took everyone's advice and put the vanilla wafers and the nuts (I used pecans) through the food processor first. So easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Crab Quiche I

Reviewed on Dec. 4, 2008 by Goudamanda
This is my new favorite quiche base. It is so quick and easy and uses stuff you would have on hand any day of the week. I don't know if I will ever use a different one. I did add 1/2 tsp of old bay and upped the eggs to 3 like previous reviews had mentioned, and I used Mozz cheese because it was all I had on hand, but BOY was the flavor and texture on the mark with this! I made two, one using a can of crab and the other using a half a zucchini grated as a vegetarian substitute, and both got raves. YUM!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Easy Pie Crust

Reviewed on Dec. 4, 2008 by Goudamanda
This is a GREAT easy pie crust. I admit that if I see a recipe where I have to cut in cold butter until it resembles course crumbs, I just run the other way. I shouldn't, but I do. Therefore, I always bought pie crusts (shhhhh). But this recipe has set me free! I used this this week to make 2 quiche crusts on a whim, and it was SO EASY and good. I literally didn't change a thing, but yes I can imagine you might want to half the salt and double the sugar if you were doing a sweet pie. Otherwise, don't mess with it, its perfect.
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