Hello from Los Angeles, where it’s my favorite time of year to be cooking nonstop. The winter produce here is fabulous. Plenty of prime seafood. On Friday night I had 11 people crammed around the kitchen table for braised short ribs, confit salmon bellies with lemon aioli, a riff on the Four Horsemen celery salad, chili crisp beans, wine, bourbon and a bunch of apps. For dessert, I ordered six pints of Salt & Straw.
Here’s a big Bangers & Jams roundup of what else I’ve been loving lately.
