When I was picking up my meat at Harvey Guss, I asked Harvey what some of the cooler new restaurants in LA are (he supplies them all, so he knows). His response was a place called "Jar". Has anyone heard of it?
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.
Seafood Dishes for an Italian Christmas Eve
Chef Seadon Shouse of Halifax makes two spectacular dishes perfect for the Italian vigil on Christmas Eve. Read more.