Chef Neal Fraser of Redbird makes us a Hamachi Crudo with Heirloom Tomatoes, Opal Basil, Celery Hearts, and Verni's Olive Oil. Find the print recipe here.
Get Our Latest Issue

NO. 29 | WINTER 25

READ HERE  →


Recipes


LA Icons


Edible Explorer


Gather

Support Local Food Journalism

eat. drink. read. think.

SUBSCRIBE TO MAGAZINE  →

Futurists

A Quarterly Print & Digital Publication Dedicated To Sharing The Story Of L.A. Food, Season By Season.
READ THE DIGITAL EDITION  →

Advertising Inquiries: edit@ediblela.com

Let's stay in touch

Subscribe to the Edible LA e-newsletter for updates on local food issues, events, seasonal recipes, and special issue sneak peeks.

We respect your privacy
;