A critic’s favorite hack for a quick meal at home
LA TimesLate last week, when I needed a fast lunch, I remembered I had a tin of mussels in pickled sauce on hand. Items included coffee from nearby Canyon roasters, large bottles of Topo Chico and canned beer, olive oil and then — aha — some tinned seafood in beautiful packaging. “Pickled sauce” as a translation doesn’t exactly flatter the technique of Spanish escabeche — cooked seafood cured in a mixture of olive oil, vinegar and spices that usually include mild smoked paprika. —Evan M., via Instagram I direct you first to the Food section’s coverage: Patricia Escárcega has compiled resources for restaurant workers and also offers suggestions on ways to help restaurants. — Andrea Chang writes about why three major names in regional dining — Sqirl, Taco Maria and Nancy Silverton’s Mozzaplex — decided to shut their doors for now.
History of this topic
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