2014 Dining Archive Stories

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  • A Good Egg By: Jessica Husami
    Hole in OneThere’s no mistaking the fact that Sidecar Doughnuts & Coffee in Costa Mesa is no sideshow when it comes to everyone’s favorite morning treat. Although they’ve only been open to the general public since 2013, their doughnuts have become legend in these parts, due
    Thu Apr 10, 2014
  • Sweet and Simple By: Jenn Tanaka
    Out of all the berries, raspberries are the easiest to enjoy straight off the vine. As a child, my first time berry picking, I was looking forward to eating the strawberries and blueberries. To my surprise, the raspberries were the most fun. I devoured the warm, sweet and tangy fruit plucked straight from the abundant bushes. Unlike strawberries
    Thu Mar 27, 2014
  • Food Trucks at the Fairgrounds By: Nicole Freyre
    Tue Mar 25, 2014
  • We Got the Beets By: Jenn Tanaka
    What began as a mythical offering for the gods and is often considered a modern-day super-food, the beetroot is now a staple in most OC restaurants. While local eateries feature beets roasted, pureed or pickled, many chefs around the world still regard them as an under-appreciated ingredient. As diners, we’ve come to love the b
    Fri Mar 14, 2014
  • Strawberry Fields Forever By: Jenn Tanaka
    Strawberry Sugar CookiesTools–    Mixing bowl + wooden spoon or Kitchenaid stand mixer –    Measuring cups + spoons–    Rolling pin–    Baking sheet
    Fri Feb 21, 2014
  • Food for the Eyes By: Jenn Tanaka
    Want a preview of OC Restaurant Week before the festivities commence? This year, two local eateries show you the secrets behind dishes featured on their Restaurant Week menus. Interact with the chefs and sample a barrage of culinary creations. Plus,
    Tue Jan 21, 2014
  • Kale’s Comeback By: Jenn Tanaka
    January’s cool weather is ideal for growing kale. Sprouting up at farmers market stalls and grocery stores, this super-healthy leafy green is everywhere. Its popularity doesn’t stop at the produce section either; several restaurants added kale to their menus as an alternative to the once oh-so-hot spinach. It’s also a trendy in
    Thu Jan 16, 2014