HeyJaredCody Reiss
- Indexed articles, last 90 days
- 17
- Latest publication
- Sep 25, 2026
- Outlet visibility, for Los Angeles Times
- Top 10K sites
- Earliest in this view
- Jul 10, 2026
Latest articles
The secret to cooking with stainless steel (it's all about 'Terminator 2') (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred Before I worked in restaurants, I had a lot of trouble with stainless steel pans. My fish would stick, my eggs wouldn’t flip, and I frequently found myself turning to nonstick pans instead (don’t worry, I haven’t had any effects from PFAs, beyond a slight softening of the teeth). I know I’m not alone, and as I’m sure many of you have, I turned to social media for help. There, I found an unending sea of (mostly) bearded men promis
When life hands you unripe figs, roast them. Then make this fig sundae (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred I’m sorry to be the one to tell you this, but you’ve probably never had a perfectly ripe fig. Figs, unlike bananas, avocados and many stone fruits, do not keep ripening after they’ve been picked. Superbly ripe figs are also very soft, delicate and fragile. That means that the only way for you to have enjoyed one of life’s most luxurious sensory pleasures — a fresh, absolutely goo-ified fig — is if you picked it straight off the t
Cool down with a roasted fig sundae (opens the original)
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I learned this process for roasting figs at Chez Panisse. We’d cook them in the big, wood-fired pizza oven, use the remaining liquid as a base for a vinaigrette and serve the figs leaning up against a whole grilled quail. I’ve adapted that recipe to be made under a hot broiler, and — since it’s so dang hot out these days — used the roasting juices to make a sweet, summery sauce that’s drizzled over each layer of a cartoonishly large roasted fig sundae.
The farmers market stresses me out. One baker changed that (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred For a long time, I had a complicated relationship with farmers markets. “They’re hellish,” I’d tell people, before launching into a profanity-laced rant about the “thronging, sweaty bourgeoisie” frothing and fighting for the first of the fiddle-head ferns. The truth is, the clamoring crowds kind of freak me out. The last time I went to the Hollywood farmers market, I ran into — no joke — seven people I knew, all from different pa
'What is a California burrito?' And how to get one in L.A. (opens the original)
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See more from the L.A. Times in Google Search. Set us as preferred I grew up in San Diego and the California burrito was an ever-present, indulgent comfort of my youth. “What is a California burrito?” you might ask, if you haven’t been lucky enough to have one. To me, a California burrito is: Carne asada. Cheese. Sour cream. And French fries. All wrapped in a big, flaky, tender flour tortilla. Some people say they can include guacamole or pico de gallo, but I think those things are yucky when th
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For Los Angeles Times, the outlet · Measured Aug 1, 2026
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