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Co-Co Pann Cotta
Dessert: Our final frontier. We tend towards immaturity when it comes to the end of the meal. When faced with the option; we typically relegate the dessert plate to cheese, fruit, booze or a combo of...
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Kimchi Forever
While Korean cuisine may be the new “it” food in America, we’re obsessed with it for the same reason that Koreans are: It fucking rules. Seriously what’s not to love? Hot chilies, fried eggs...
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Our Summer Oyster Po’boy
If you’re like us you’ve probably been feeling shitty every time you get in and out of an automobile, what with the evil oil gush that’s still spurting all over our southern coast right now. Make no...
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Face-off: ‘Naner vs Jackfruit
While some of you were cheering for a team in the big rivalry this weekend (UK vs. USA), we had bigger, better, weirder rivalries to attend to. Like which tropical fruit makes a better pig replacement...
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Wedding Bells
If you know us by now, you know that we don’t cater events often. Just the occasional Buddhist-gay wedding or Bavarian arm wrestling contest. But it was too hard to resist the e-mail request we got...
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Lemon-rubbed Kaleslaw
Drafted to come up with a summery, picnic-friendly kale salad, Hot Knives undertook a brutally fibrous campaign of taste tests. With its texture somewhere between a dishwasher scrubby and a garden...
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Golden God Hot Sauce
Our birthdays are usually witnessed by either a house party or camping. This year it was a little bit of both thanks to an opportunistic, long-ago-made reservation for a desert rental property in...
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Grapevine Salad
In the beginning, there were Eskimos, who found a use, or a dish, for every drop of fatty, pink seal blubber. Nowadays we have white celebrity chefs who ask a premium because they’ve found a small...
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Hot Rad Winter Salad
Fall is all up on our asses in Los Angeles, with rain and mist and stormy skies bearing down. This weekend at our farmers market, some dramatic “El Greco” light seemed to shine down on the bountiful...
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Luscious Dumplings
One recent rainy night, between downing several pints of stout and an entire bottle of Laphroaig scotch, we invented a sublime, fatty fall concoction — roasted eggplant and potato mashed with sweet...
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