Latest news with #KatThompson
Eater
5 days ago
- Entertainment
- Eater
Highly Opinionated: An Editor's Favorite Shaved Ice in Los Angeles
For me, shaved ice is the best way to beat the summer heat in Los Angeles. Every culture has its own version — kakigori in Japan, bingsu in Korea, raspados in Mexico. I grew up having Thailand's version, waan yen, topped with condensed milk and cubes of grass jelly. Los Angeles is one of the best places to dive into this frosty world because not only is it sunny year-round, but there are so many variations. If you want shaved ice that's more crunchy than fluffy, there's a spot for that. If you prefer creamy and chocolatey to fruity and fresh, there are options for that. Some spots even import special ice specifically for shaved ice, so you can really get fancy with it. Whatever the case, these are my favorite places to grab a shaved ice and cool off in LA. Best flavors: Sul & Beans Taro shaved ice with red beans and toasted coconut. Matthew Kang Perhaps it was the atmosphere that night — a warm summer evening with my colleagues spent around two mountains of delicious and refreshing shaved ice — but Sul & Beans impressed me more than any other place I visited on the quest to find LA's best shaved ice. The flavors at Sul & Beans toe the line between traditional Korean taste with modern sensibilities. And what really takes Sul & Beans to the next level and sets the sweets shop apart from other shaved ice places are the details; there's a thoughtfulness to each flavor, and texture is highly considered. Take, for example, the taro bingsu: the mound of light and earthy tuber-flavored shaved ice is paired with nutty, toasted coconut flakes; a gooey heap of sweetened red beans, and cubes of mochi. There's cold from the shaved ice, of course, but you can take a break from a brain freeze by diving into the generous pile of red beans. Where the shaved ice is frosty and melty, mochi provides a welcome chewiness. It's just fun to eat toasted shreds of coconut against the ice. And that kind of consideration is implemented with every flavor they have: a coffee bingsu topped with slivered almonds and granola; a chocolate bingsu loaded with chocolate truffles, whipped cream, and a dusting of cocoa powder; a strawberry cheese bingsu with fresh strawberries and generous cubes of cheesecake. At the time of my visit, there was a seasonal corn flavor with pops of actual sweet corn kernels that I pray makes it to the permanent menu. Whichever flavor you get at Sul & Beans, whether you prefer fruity shaved ice or something more dessert-forward, you can't make a wrong decision here. — 621 S. Western Avenue, Los Angeles, CA, 90005 Best for a solo cup: Ululani's Shaved ice from Ululani's in Hollywood. Kat Thompson Eating a bowl of shaved ice from Ululani's is what I imagine frozen cotton candy would taste like if it could freeze and maintain its thread-like texture: cold and fluffy, each bite dissolving on the tongue in a blissful moment that feels like childhood summers. Ululani's is unlike any other Hawaiian shaved ice I've had before. The ice isn't crunchy at all — the way it scoops, yielding instantly in a spoon, almost feels like a luxurious sorbet. Pair that with the fresh fruit syrups in classic Hawaiian flavors — like coconut, lilikoi, and li hing mui — and you've got a winning combination. The keiki, or kids' size, is ideal for a post-dinner treat, but I can also easily tackle the ulu, or original size, on my own. You can add vanilla, macadamia nut, or haupia (coconut custard) ice cream to any dish, as well as red beans. I love that you can opt for creating your own shaved ice with three different syrups or opting for one of their tried-and-true combinations. If you're going for a more tart mixture, li hing mui (salty dried Chinese plum) is the ideal topping. For a sweet and creamy shaved ice, pair your creation with a snowcap or condensed milk mixture. It may be a chain, with locations across the Hawaiian islands and the continental U.S., but I can say with confidence that the Hollywood outpost serves one of the best versions of Hawaiian shaved ice in the city. — 4661 1, 2 Hollywood Boulevard, Los Angeles, CA 90027 Most creative take: Tokyo Noir Bar Kakigori cocktail from Tokyo Noir Bar. Kat Thompson I truly think Kevin Lee, the acclaimed bartender who dreamt up the menu at Tokyo Noir Bar, is a genius — specifically for coming up with the First Love drink, a towering kakigori cocktail made from shochu, grapefruit, guava, milk, and a boozy makkoli whipped cream. The ice at Tokyo Noir Bar is imported from Japan, which is especially evident in the refreshing, light, and delicate First Love. Grapefruit is the prominent flavor, which is then mellowed out by sweet guava and further tempered by milk. The whipped cream feels especially pillowy against the tiny shards of ice. Although I love the experience of eating this cocktail, it's especially delightful to drink every last drop once the ice has pooled and the whipped cream has melted. There is no other shaved ice like it. — 1731 E. Fourth Street, Long Beach, CA 90802 Other fantastic shaved ice around Los Angeles Kanomwaan's mango sticky rice shaved ice. Wonho Frank Lee Kanomwaan Kanomwaan only offers three flavors of shaved ice, but the three they do offer feel fundamentally Thai and well-conceived. If you're a mango sticky rice fanatic, the mango sticky rice flavor nicely replicates that classic dessert in frozen form and comes with a mango sauce and a scoop of mango ice cream. The bua loy flavor is inspired by the traditional Thai rice cake dessert and comes with a side of bua loy, a scoop of salted egg yolk, and candle-smoked ice cream. Lastly, the Thai tea shaved ice is crowned with a scoop of Thai tea ice cream, served with crushed Oreos, and a Thai tea sauce. YESS Restaurant There is a duality to the two kakigori options offered for dessert at YESS. One feels extremely classic: fresh strawberries and macerated strawberries, condensed milk, and pillowy bites of mochi are all nestled with hand-cranked shaved ice (the ice is even imported from Japan). The other feels like a creative post-dinner coffee cocktail in shaved ice form, with a coffee-whisky syrupy, chewy dates, and a dollop of cloud-like whipped cream. I'm partial to fruit flavors when it comes to shaved ice, but admit that the coffee version is too interesting to skip. Salju Dessert For a solo shaved ice outing, Salju Dessert in Alhambra is the best spot. You can get individual cups of shaved ice starting at $6.50 with over 15 flavors to choose from — including Southeast Asian classics like pandan, durian, and Vietnamese coffee. The list of toppings is also vast. Choose from fresh fruit, like jackfruit and kiwi; boba shop go-tos like taro pudding, rice balls, and grass jelly; and syrups that include caramel, passionfruit syrup, and condensed milk. Everything is completely customizable, so you can truly create your ideal shaved ice. Anko Anko has everything you need in a shaved ice shop: a warm and clean environment, supremely fluffy shaved snow, and fresh toppings. The shaved ice menu is small but expertly executed. The strawberry shaved ice is loaded with chopped strawberries and topped with an airy mascarpone whipped cream and real strawberry syrup. There's also an earthy hojicha flavor paired with a nutty chestnut cream, as well as a bittersweet matcha flavor loaded with red bean and a matcha mascarpone cream. Oakobing The shaved ice at Oakobing is so aesthetically inviting, especially the mango melon flavor that is served in an actual hollowed-out honeydew melon and topped with spheres of the melon. There's also a classic strawberry flavor, a green tea flavor paired with red bean and mochi, a nutty injelomi (roasted soybean powder) flavor, and an Oreo tiramisu that's served with a side of espresso. The shaved ice arrives in delicate ribbons, and the frozen, milky base provides a ton of creaminess. La Casa De Las Frutas Locas I am somewhat of the mind that the best raspados are the raspados closest to you, found either under rainbow umbrellas from streetside vendors or in a small frutas and raspados shops. Eater contributor Bill Esparza swears by Raspados El Chilango, which has been operating in Hollywood for 17 years. I am partial to La Casa De Las Frutas Locas in El Monte, a small mom-and-pop that serves their chamoy-streaked diablitos (tamarind is my favorite flavor) with a tamarind straw.
Eater
27-05-2025
- General
- Eater
The Best Corn Recipes for Summer, According to Eater Staff
Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She loves corn slathered in mayonnaise, cotija cheese, Tajín, and lime juice. It's hard to think of a corn recipe that beats a freshly grilled corn on the cob, slathered in butter. That is until you consider all the ways corn can be transformed during the summer: tossed with cotija cheese and lime juice in an esquites-style salad, whisked into a fluffy cornbread batter and baked off with sage leaves, and warmed with fresh seafood like scallops and clams. You can even turn corn into milk for a perfect pairing with lattes and matcha. Here are Eater staffer's favorite recipes for using corn this summer. Scallops with Corn and Tomatoes Gina Homolka, Skinnytaste I love a recipe with a worthwhile effort-to-impact ratio, and this one from bloggers Skinnytaste qualifies. Despite only requiring a handful of ingredients (the Boursin does some heavy lifting here), I've had multiple people tell me that this basic scallops, corn, and tomato dish tastes restaurant-quality. The ingredients scream summer, and using fresh corn is worth the effort here. If scallops are tough to procure for you (or a little pricey), I've found that a sturdy whitefish like halibut (ok, also pricey) or cod can stand in just fine. — Missy Frederick, cities director Mexican Street Corn Salad J. Kenji López-Alt, Serious Eats This esquites corn dip is so versatile that it's become my go-to recipe for every summer party. With crumbles of cojita cheese, diced jalapeño, a generous pour of lime juice, and a sprinkle of chile flakes, this side dish is bursting with flavor. You can use it as a dip for tortilla chips (Tostitos Scoops are ideal), an additional topping at a taco bar, or simply spoon it up on its own. If you don't feel like shucking, grilling, and removing kernels from a corn cob, then a great hack is to buy a can of fire-roasted corn, which gives you that same charred flavor. You can also totally customize it, adding cherry tomatoes when in season or black beans for some extra protein. The whole shebang takes about 20 minutes and guarantees you'll have the most colorful dish at the potluck. — Jess Mayhugh, managing editor Grilled Corn, Asparagus, and Spring Onion Salad Pati Jinich, NYT Cooking This is my go-to easy grilled vegetable salad in the heat of summer, when I've already put thought and planning into a marinated main protein. Prep your dressing while the grill heats up and position a trusty cutting board beside it so you can easily slice up the fresh tomatoes while your asparagus, corn, and green onions get even grill marks. I recommend giving your green onions that high-heat spot for a quick char, with your asparagus in the least hot spot on your grill so they can cook through and your corn in the perfect middle ground. Cut your corn off the cob into a bowl and quickly chop the rest of your vegetables for a thrown together salad with plenty of citrus and salt. It's the perfect side for grilled fish, juicy steaks, and even tofu kabobs. — Emily Venezsky, editorial associate Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style Joshua McFadden, Six Seasons Living in Portland, Oregon, I feel fortunate to have Joshua McFadden's award-winning cookbook Six Seasons to guide me through the Pacific Northwest's microseasons. In the Late Summer chapter, corn takes center stage with seven recipes, five of which I've made. Each is worth your time, but the dish I look forward to most is the clam toast. The kernels are added at the last step, so they stay crisp and provide a sweet counterpoint to the savory, white wine-soaked tomatoes, briny clams, and thick slices of garlic-rubbed grilled bread. It's worthy of a dinner party, but don't wait for an occasion to make it. — Kaitlin Bray, audience director Sage and Honey Skillet Cornbread Greg Atkinson, Bon Appétit Cornbread is kind of my thing during the holidays but, luckily, summer's gloriously languid barbecue season calls for it too. Bon Appétit's 2007 recipe for sage and honey skillet cornbread is one of the best — endlessly customizable and easy enough to not be intimidating. The recipe calls for heating a heavy-bottomed cast-iron skillet in an oven for 10 minutes before melting (or browning, if that's your preference) butter in the skillet and artfully placing sage leaves into it. You then spoon the cornbread batter over those sage leaves so that when you eventually flip the skillet over after baking and cooling, you get a lovely sage leaf mosaic on the golden-brown top side. There is no downside to bringing this cornbread to any party or barbecue, except for the fact that there won't be any leftovers. — Nicole Adlman, cities manager Vietnamese Corn Milk Andrea Nguyen, Viet World Kitchen Vietnamese corn milk, or sữa bắp, is the only thing I want to drink this summer. It's easy to prepare: simply simmer the corn kernels and kob in a potion of coconut milk, water, and salt until the corn flavor is infused, then blend and strain. From there, you can sweeten the milk with condensed milk and add flavorings like vanilla or pandan. I love to top my corn milk with fluffy whisked matcha but it would also be wonderful as a base for a sago pudding or frozen into a popsicle. — Kat Thompson, associate editor Highlighting the people, products, and trends inspiring how we cook now
