The article celebrates spring as a prime season for culinary creativity in Los Angeles, highlighting the abundance of fresh ingredients such as lemons, kumquats, and fragrant flowers. It notes the arrival of new cookbooks from prominent L.A. chefs, such as Roy Choi and Becca Millstein, which capture the essence of local produce and innovative recipes. The season encourages experimentation with diverse cuisines and styles, illustrated through Chef Eric Adjepong's exploration of African markets and ingredients. Additionally, the article points to the vibrant atmosphere of spring in L.A. that inspires various culinary endeavors.
Spring is a season bursting with culinary inspiration, especially for Los Angeles residents, where local ingredients beckon experimentation and creativity in the kitchen.
This year’s cookbooks feature L.A. chefs celebrating the local bounty, with inspirations ranging from Roy Choi’s vegetable-centric recipes to Becca Millstein’s picnic-ready ideas.
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