Comfort us with cassoulet. How to build a proper cassoulet French chef David Campigotto adds layers of meat and beans into a special conical shaped clay pot to prepare his cassoulet at L.A.’s Chi Spacca. Chef David Campigotto shaves fresh nutmeg over his first layer of beans and the interior of the earthenware pot to prepare his cassoulet at L.A.’s …
Of the many excellent restaurants on this year’s 101 Best Restaurants list, where can you go for exquisite carne asada, mole Oaxaqueño, a steamy bowl of fideo, Zacatecas-style burritos, or maybe a taco tasting menu? Food Ray Garcia wants to combine old-school soul and new-wave ingredients at Broken Spanish Ray Garcia says his new Broken Spanish restaurant in downtown Los …
