DATE & TIME
Natalia Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee - just like the kind found at Rio’s “dirty foot” bars.
- Los Angeles Times, by Jessica Gelt
Click on Read more to find out the ingredienst
Pair a good wine with your dish! Check out Stanley's in Los Angeles.
- 3 pounds salted cod (soaked in water)
- 2 pounds golden or yellow potatoes, quartered
- 3 large tomatoes, peeled and sliced
- 1/4 cup pitted green olives or black
- 2 bay leaves
- 1 large yellow onion, sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons chopped garlic
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FIND YOUR TIME ZONE
1 hour 30 minutesUS Pacific Time (West Coast)Los Angeles
1 hour 30 minutesUS Central TimeChicago
- Cooking Class$25+$0.63 Service fee$25+$0.63 Service fee0$0
- Class Recording$25+$0.63 Service fee$25+$0.63 Service fee0$0