{"id":641138,"date":"2026-03-08T14:45:22","date_gmt":"2026-03-08T14:45:22","guid":{"rendered":"https:\/\/www.europesays.com\/us\/641138\/"},"modified":"2026-03-08T14:45:22","modified_gmt":"2026-03-08T14:45:22","slug":"l-a-restaurant-recipes-we-love","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/641138\/","title":{"rendered":"L.A. restaurant recipes we love"},"content":{"rendered":"

You are reading our Cooking newsletter <\/p>\n

Sign up to get a taste of Los Angeles \u2014 and the world \u2014 in your own home and in your inbox every Friday <\/p>\n

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Have you ever taken a bite of something truly spectacular at a restaurant, then wished you could make it at home? That was the crux of the L.A. Times\u2019 Culinary S.O.S column, a formerly regular feature where readers requested recipes for their favorite restaurant dishes. <\/p>\n

Thanks to the column, we ran recipes for everything from the Nutella chocolate espresso Kahlua mousse at Lawry\u2019s<\/a> to the Tallegio mac \u2018n\u2019 cheese at <\/a>Chateau Marmont<\/a>. <\/p>\n

While the column may be a thing of the past, we still feature recipes from restaurants all over the city. <\/p>\n

The following is a list of nine favorites, including a couple from restaurants that are no longer with us, and a recipe for a much loved, but off-menu burger from L.A.\u2019s most famous Thai restaurant. <\/p>\n

Eating out this week? Sign up for Tasting Notes<\/a> to get our restaurant experts\u2019 insights and off-the-cuff takes on where they\u2019re dining right now.<\/p>\n

Mini Kabob\u2019s Pan-Seared Chicken Cutlets<\/p>\n

The Martirosyan family has been serving kebabs from their petite storefront in Glendale for the past 30 years. The restaurant\u2019s chicken cutlets call for lamb fat, pork fat or pork belly to help add moisture and flavor to the ground chicken. They\u2019re cooked until golden brown and finished with a touch of melted ghee.
Get the recipe.<\/a>
Cook time: 1 hour 10 minutes. Serves 6.<\/p>\n

\"Chicken <\/p>\n

(Cody Long \/ Los Angeles Times)<\/p>\n

Post & Beam\u2019s Fried Jerked Catfish<\/p>\n

The Baldwin Hills restaurant may be closed, but the Post & Beam spirit lives on in John Cleveland\u2019s intensely spiced fried jerked catfish. Though catfish is preferred, feel free to use tilapia, flounder, trout or any thin fillet of white fish for the recipe. And if you can\u2019t find fresh fish, frozen and thawed fillets will work too.
Get the recipe.<\/a>
Cook time: 1 hour. Serves 8 to 10. <\/p>\n

\" <\/p>\n

(Christina House \/ Los Angeles Times)<\/p>\n

Found Oyster\u2019s Scallop Tostada With Yuzu-Apple Vinaigrette<\/p>\n

This has been one of my favorite dishes in the city since chef Ari Kolender opened his tiny seafood-centric restaurant in East Hollywood. Sweet scallops are dressed in a punchy yuzu and apple vinaigrette and served over a crunchy tostada. Cilantro and opal basil leaves are fresh and floral, scattered over the finished tostada.
Get the recipe.<\/a>
Cook time: 20 minutes. Serves 2 to 4.<\/p>\n

\"Found <\/p>\n

(Mariah Tauger \/ Los Angeles Times)<\/p>\n

Bridgetown Roti\u2018s Macaroni And Cheese Pie<\/p>\n

Rashida Holmes uses a combination of five cheeses to create the perfect balance of creaminess, heat and salt in her macaroni and cheese pie. A teaspoon of curry powder gives the pie a golden hue and a spicy sweetness. The chef also uses fusilli instead of macaroni to ensure that the cheese sauce gets into every nook and cranny of the noodles.
Get the recipe.<\/a>
Cook time: 1 hour 15 minutes. Serves 10 to 12. <\/p>\n

\"Rashida <\/p>\n

(Anne Cusack \/ Los Angeles Times)<\/p>\n

Bavel\u2019s Hummus Masabacha<\/p>\n

Bavel chef-owner Ori Menashe soaks his garbanzo beans overnight then cooks them until tender. To achieve the specific smooth, airy texture, Menashe uses a mortar and pestle to combine the garbanzo beans, tahini, water, lemon juice, parsley, garlic and salt.
Get the recipe.<\/a>
Cook time: 30 minutes. Makes a generous 2 cups. <\/p>\n

\"Hummus <\/p>\n

(Marcus Yam \/ Los Angeles Times)<\/p>\n

Fat + Flour\u2019s London Fog Brownies<\/p>\n

Nicole Rucker\u2019s brownies are fudge-like in the center, and cakey and chewy at the edges and corners. They\u2019re flavored with Earl Grey tea and white chocolate, which gives the treats a creamy dairy flavor. And Rucker says that if you\u2019re not into the flavor of Earl Grey tea, feel free to leave it out.
Get the recipe.<\/a>
Cook time: About 35 minutes, plus optional cooling time. Makes one 9-by-13-inch pan of brownies.<\/p>\n

\"London <\/p>\n

(Catherine Dzilenski \/ For The Times)<\/p>\n

Pasjoli\u2019s Ultimate Grilled Cheese Sandwich<\/p>\n

This is likely the most decadent grilled cheese you will ever make, layered with Gruy\u00e8re, caramelized onions, thinly sliced cured ham and creamy Mornay sauce. The onions will take some time to caramelize, but each minute spent hovering over the stove top will be worth the wait.<\/p>\n

Get the recipe.<\/a>
Cook time: 2 hours and 25 minutes. Makes 2 (7-inch) sandwiches.<\/p>\n

\"Dave <\/p>\n

(Zoe Cranfill \/ Los Angeles Times)<\/p>\n

B.S. Taqueria\u2019s Nachos<\/p>\n

These are the nachos Ray Garcia served at the now-closed B.S. Taqueria in downtown Los Angeles. They feature a mountain of chips stacked atop pinto beans spiked with habanero, picadillo, escabeche and pico de gallo. The cheese sauce gets a jolt of heat from serrano peppers and its thick and creamy texture from the addition of rice flour. And to finish the dish, a bright tomatillo-avocado salsa that you can put on the nachos, or anything else in your kitchen.
Get the recipe.<\/a>
Cook time: 2 hours. Servers 12 to 16.<\/p>\n

\"Nachos <\/p>\n

(Gary Coronado \/ Los Angeles Times)<\/p>\n

Jenn\u2019s Jazz Burger<\/p>\n

The Jazz burger is Sarintip \u201cJazz\u201d Singsanong\u2019s not-so-secret, off-menu creation at her Thai Town restaurant Jitlada. She originally made the burger for her kids\u2019 school lunches, but over the years, it became a fixture at the restaurant. While the exact recipe remains a secret, this recipe was inspired and approved by Singsanong herself. The burger is flavored with fish sauce, soy sauce and a combination of dried and fresh chiles for a powerful, lasting wallop of heat.
Get the recipe.<\/a>
Cook time: 30 minutes. Serves 4. <\/p>\n

\"Jenn <\/p>\n

(Mariah Tauger \/ Los Angeles Times)<\/p>\n","protected":false},"excerpt":{"rendered":"You are reading our Cooking newsletter Sign up to get a taste of Los Angeles \u2014 and the…\n","protected":false},"author":3,"featured_media":641139,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5123],"tags":[1582,276,44954,44962,44957,44960,44956,3043,44953,6276,2961,224,2444,5337,11148,44961,44959,44955,44958,6620],"class_list":["post-641138","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-ca","tag-california","tag-caribbean-recipe","tag-curry","tag-dish","tag-good-caribbean-restaurant","tag-hot-sauce","tag-hour","tag-jerked-catfish","tag-l-a","tag-la","tag-los-angeles","tag-los-angeles-times","tag-losangeles","tag-minute","tag-restaurant-expert","tag-scotch-bonnet-pepper","tag-spice","tag-spice-courtesy","tag-time"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116194098065444450","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/641138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=641138"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/641138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/641139"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=641138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=641138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=641138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}