The Gourmandise Blog

5 Pie Tips from Evan Kleiman

Making pie dough is deceptively easy, but were going to let L.A.’s pie queen Evan Kleiman share a few of her top pie tips before you work yourself into a tizzy:

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Food & Recipes · March 11, 2017

How Irish Soda Bread Works

Irish soda bread did not originate in Belfast, just as potatoes weren’t indigenous to the green isles and tartans aren’t Scottish. The Irish picked up the soda bread tradition from Native Americans who had been leaving their breads with pearl ash, a precourser to modern baking soda. These loaves taste like a hybrid of a savory muffin and crusty loaf of bread, but they’re closer to your mama’s banana bread than a sourdough in their chemistry.

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Food & Recipes · March 7, 2017

Korean BBQ at Home

It’s not quite BBQ season yet, but we’re all itching to break out the charcoal, call our friends over and…eat! Chef May (who you may have had in a Sushi or Chinese Dumplings class) hosts the best get togethers and makes it look effortless. We sat down with her for a quick bite and to find out about her favorite way to entertain, Korean BBQ style:

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Articles, Food & Recipes, Newsletter · February 27, 2017

Our Top Doughnuts in Los Angeles

We know this list is going to get us in trouble. Everyone’s got their go-to shop, so we’re not knocking on your neighborhood joint, but Ruth and Claire and some of our other diligent, selfless staff members have donated their time, tastebuds and stretch pants to make this somewhat definitive list of favorite donut haunts in L.A. available for you. The starred entries were provided by all of you delicious newsletter subscribers who sent in your favorites!

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Food & Recipes · February 16, 2017

Mardis Gras 101

The deep, meaty flavors of Creole jambalaya contrast the brighter tomato-based version that Cajun influences brought to the dish. Either way you make it dish, be sure to double this recipe if you plan on having more that four hungry Mardi Gras revelers. Chef John developed this recipe to be enjoyed with a crowd.

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