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Edible LA

A quarterly magazine dedicated to sharing the story of local food and culture.

01/09/2025

This Labor Day, we’re channeling a throwback of cover star ’s energy: apron tied (, of course), veggies prepped, and grill smoking hot. 🔥 Time to get your grill on, LA. Happy Labor Day!

31/08/2025

Fall is almost here, but LA’s still serving red-hot summer temperatures. Good thing our Fall issue is just as hot—dropping soon with the season’s boldest flavors and stories.

30/08/2025

☀️ This heatwave has us dreaming in ice. It’s a long Labor Day weekend, so we’re throwing it back to one of our favorite summer obsessions: Kakigori! 🍧 Chef ‘s version at .restaurant was unforgettable—citrus with almonds & cream, or an Irish Coffee twist with coffee-whiskey syrup, whipped cream, and dates. From Kyoto’s imperial courts to DTLA, kakigori has always been about more than keeping cool—it’s a celebration of craft, culture, and summer itself. We’re not just fans. We’re obsessed. ❄️

20/08/2025

She crafts wild, unexpected curations of nature’s beauty into floral arrangements— he tends a garden where bees, native plants, and heirloom vegetables grow in quiet harmony. Together, and are The Pollinators — two creatives whose parallel paths cross in the shared and symbiotic joy of nurturing life, trading ideas and inspiration, and letting nature lead the way. 🐝
Read their full story in the Summer issue of Edible LA → Visit link in bio

19/05/2025

Tucked into the rolling hills of L.A. County is its only true resort, , home to . Whether you’re visiting for the spa, the golf, or to take in the view over an elegant meal, it’s a reminder that our city’s culinary spectacles are indeed far-reaching—but the journey is well worth it.

At the helm of the kitchen is Executive Chef George Aguilar, originally from Pampanga, the culinary heart of the Philippines. Drawing on his Filipino Chinese heritage, classical French training, and deep knowledge of Asian cuisines, Chef Aguilar brings a thoughtful, globally inspired approach to every dish.

His culinary tutelage—from spending years learning to master rice in a traditional sushi restaurant to graduating from the Cordon Bleu—has taken him across continents, and his curiosity hasn’t waned. These days, he continues to explore the rich culinary landscape of Los Angeles, always on the lookout for new flavors and stories to bring to the table. Head to link in bio for the story!

14/05/2025

We’re proud to share an important project from our friends at , turning care into action: rebuilding cookbook collections lost to the LA wildfires.

As wrote:
Cookbooks aren’t just books—they’re binders of memory. They carry the smell of our childhood kitchens, the handwriting of loved ones, the splattered pages of well-worn favorites. When we lose them, we don’t just lose recipes—we lose history, comfort, and home.

We’re launching FRIENDS OF THE SHOP to help restore cookbook collections lost in the recent LA wildfires. As part of this initiative, we will be working to replace up to 10 cookbooks per recipient—books that bring back what was lost and offer hope, healing, and nourishment.

If your collection was impacted, please fill out the form linked in our bio. We’ll begin the process of rebuilding your library, one book and one story at a time.

And if you know someone—anyone—who lost their collection, please share this with them. A neighbor, a friend, a colleague. Let’s get the word out to those who need it most.

Though the Eaton and Pacific Palisades fires happened nearly four months ago, the impact is still deeply felt by those who lost their homes and histories. This is only the beginning—we’ll be rolling out more ways to support the initiative in the coming weeks.

Together, we restore what nourishes us.

Head to the link in our bio for Now Serving’s intake form, or to gift a cookbook.

09/05/2025

LIMA, PERU — In 2023, Virgilio Martínez’s Central () was named the world’s best restaurant by . When asked how it felt, Martínez told editor that it was a “wow”—then promptly told his team to keep everything the same and get back to work.

Visiting Lima, Cusco, and the Sacred Valley for our Spring issue explored Martínez’s vision across his three restaurants—Central, Kjolle, and Mil—with dishes like light-as-air potato crisps with a heady green sauce, spiced alpaca under a scattering of edible flowers, and a heavenly corn pudding studded with technicolor kernels.

In addition to Peru’s staggering biodiversity and rich Indigenous foodways, , along with Malena Martínez and Pía León, “tell their story intersectionally—with illustrators, weavers, ceramicists, and other artisans. Everything at Central, Kjolle, and Mil is a dialogue; go there and experience three unusual minds.”

If you go (it’s glorious!) stay at gorgeous properties in Cusco and Sacred Valley, and cool Lima hotels in Miraflores mansions: , and .

Find the full Spring issue via the link in bio

Photography by , , and Ken Motohasi!

02/05/2025

Our Editor-in-Chief has a soft spot for the Pisco Sour. There’s just something about it—the acid, the sweet, the depth, the foam, the bitters—”I sip and think of a green apple Jolly Rancher, which may be my imagination, but there you go,” she writes in our Spring issue.

At Bar Next Door (), Brynn Smith () loves riffing on the classic. With a splash of Passoã—her favorite twist for a tropical take—and a base of Caraveto Torontel Pisco (“fruity, floral, easy, and a grassiness that’s not too pungent”), it hits all the right notes.

Bar Next Door’s vibe is just as layered. “We’re Art Deco meets Old Hollywood meets rock ’n’ roll next door,” says Smith. And the drink fits right in.

Find the full issue via the link in bio. Illustration by

30/04/2025

One day, Sarah Durning is crafting an extravagantly frosted, multi-tiered wedding cake for 100 guests, and the next, she’s breaking down a hog with precision and grace for an intricate charcuterie project. Her skill set defies easy categorization—pastry chef, butcher, culinary historian, and mentor.
This is how Amanda Lanza introduces Sarah, executive pastry chef at .la, in her feature “The Butcher, the Baker, the Candlestick Maker.”
For the accompanying photoshoot, went above and beyond—creating a cake tribute to Los Angeles. Inspired by the chimneys left standing after wildfires (seen on our Spring cover), Sarah crafted an ode to Ernest A. Batchelder’s iconic art tiles, known for their medieval and Art Nouveau influences and central to L.A.’s Arts and Crafts movement.
Her fragrant citrus cake featured hand-painted cookie “tiles,” including a miniature of the Altadena Community Church, and was finished with delicate buttercream.
To learn more about the preservation of these historic tiles, check out —a project dedicated to saving and restoring architectural tilework from fire-damaged homes in Altadena.
Read the full feature by via the link in bio.
Photo by

24/04/2025

Meet sisters Shelby and Savannah DiMarco of , creators of bewitching charcuterie and cheese boards. Rooted in deep relationships with farmers and growers, their work took on new meaning when the wildfires hit: they jumped in to feed first responders and displaced families, all while helping restaurants stay afloat.

Between coordinating spreadsheets of volunteers and families in need, they never stopped feeding people beautiful food. Their language of care? Think buttery goat cheese laced with black truffle, tart kumquats, Central Coast raspberries, and pansies picked from their own garden.

Feeling inspired by Shelby and Savannah? Tap the link in our bio to support our fundraiser with .collective.la & , and continue to support our city’s healing process.

Find the full issue via the link in bio to read more.

Photo by !

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