Los Angeles

Introducing Los Angeles: Navigating the Culinary Landscape with our L.A. Team

Ahead of our recent launch in Los Angeles, we spoke to our L.A. editorial advisor Hadley Tomicki and L.A. walk leader Ethan Brosowsky about their relationship with food in the city and their views on its culinary atmosphere. Hadley is a Los Angeles-based critic and journalist whose work has appeared in the Los Angeles Times, New York Magazine and many other places. He is also one the co-founders of the site LA Taco. Ethan has been guiding people around Los Angeles for over two decades, first as a skipper on Disneyland’s Jungle Cruise, then later as a private guide. Ethan studied at University College London and received his bachelor of arts in politics and history of art from New York University.

The Top Stories of 2021

This past year took us from lockdowns to reopenings, from being homebound to reveling in the joy of just going out for a leisurely lunch. Not surprisingly, our top stories of the year reflect that reality, with recipes making up a good portion of what all of you were reading in 2021 (it would appear that a lot of garlicky Georgian shkmeruli was cooked up in the early part of the year). Stories about both classic spots that weathered the Covid storm and new places that opened up despite the challenges also proved to be popular. Below are 2021’s most-read stories, in case you missed that shkmeruli recipe (and any of the other articles) the first time around!

The CB Gift Guide 2021

As travel comes back and all of us begin reconnecting with the world, we would like to start our annual guide with what we believe is the best kind of gift: experiences. If you have a loved one that’s planning to hit the road in 2022, take a look at our culinary walks or trips and consider purchasing a CB gift certificate for them (you can find them here). Last year, at a time when it was difficult to make connections between travelers and our local heroes, we put together a series of boxes from our cities featuring some of our favorite bites and ingredients. In addition to this year’s recommended products, we have brought a handful of our city boxes back for the 2021 holiday season.

Word On the Street: Celebrating Our Favorite Street Vendors

Whether it’s Hacı Beşir Usta’s çiğ köfte from Istanbul’s Kadınlar Pazarı, a perfectly steamed Oaxacan tamale by Tia Tila or the Pang family’s late-night dumplings in Shanghai, street food and the folks who make it are the heart and soul of Culinary Backstreets. Yes, we love street food. It’s tasty. It’s fast. It’s cheap. But the carts, trucks and stands serving up our favorite snacks are also an integral part of the communities they operate in. There are the beloved vendors who have been local fixtures for decades and the hardworking entrepreneurs trying to get their start. Whatever their story, these street vendors are hardworking people worth celebrating. On this International Street Vendor Day, we’ve gathered together some of our favorite street vendor stories from over a decade of fanatic street eating.

Mexico City

CB Book Club: Pati Jinich’s “Treasures of the Mexican Table”

We recently spoke with Mexican chef Pati Jinich about her new cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets (Mariner Books; November, 2021). Pati is host of the James Beard Award winning and Emmy nominated public television series Pati's Mexican Table and has published two other cookbooks on Mexican cuisine – the first also called Pati's Mexican Table (Mariner Books; March 2013) and the second, Mexican Today (Mariner Books; April 2016). She is also the host of the new PBS Primetime special La Frontera, where she travels along the Texas-Mexico border to explore its food and culture.

Athens

CB Book Club: Yasmin Khan’s “Ripe Figs”

We spoke to travel writer and cook Yasmin Khan about her latest cookbook, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (W. W. Norton & Company, May 4, 2021). Author of two cookbooks, The Saffron Tales and Zaitoun, Yasmin turns her focus to the Eastern Mediterranean in Ripe Figs. Using the kitchen table as a lens through which to explore the issues of borders and identity in an interconnected world, she traces various migration stories in her travelogues and recipes. We chatted about the inspiration behind the book, her research process and the importance of documenting both the good and the bad in travel writing.

Shanghai

CB Book Club: Betty Liu’s “My Shanghai”

We recently spoke to Betty Liu about her new cookbook, My Shanghai (Harper Design, March 2021), which spotlights the home-style Shanghainese food she grew up eating. Organized by season, this handsome volume takes readers through a year in the Shanghai culinary calendar, with flavorful, deeply personal recipes that are daily fare for Betty and her family. It also provides a thorough introduction to the ingredients at the heart of the region’s cuisine and illuminates the area’s diverse communities and their food rituals. Betty has been sharing recipes since 2015 on her award-winning blog bettysliu.com and worked as a food photographer – her talent is on display in My Shanghai, for which she did the styling and photography.