Then, we cook the shrimp very briefly in the coconut mixture and serve immediately.. Notes from the Food & Wine Test Kitchen.

Hong spent years winding her spool of experience at Meadowood.But at The Charter Oak, she lets it fly.. 04. of 10.

Liz Johnson—Freedman's, Los Angeles."I always wanted to be a chef; I never considered anything else.I asked my mom for Miracle Blade knives from the infomercial every year for Christmas and never got them.".

Trigger warning for those of us who grew up in Jewish delicatessens, swirling ketchup and mayo and calling it Russian dressing: At.in L.A., chef Liz Johnson puts Oaxacan chiles in her ketchonnaise.

Just a bit—not enough to catch the ire of a deli-counter conservative.

But it turns out that little wisp of dried chile smolder does the Lord's work on a house-smoked pastrami Reuben.The Truffle Dog Company.

, which teaches people how to hunt truffles with their dogs.“Even Chihuahuas?” I inquired.. “I love the littles.

They can totally do it,” she laughs.“You’d be surprised.”.