la.foodblogging

Summer grilling and all its ingredients, unusual variations, utensils and condiments has been covered pretty thoroughly by now. We saw the ‘all things bar-b-que’ themed editorial packages pick up prior to Memorial Day. Now bar-b-cue’ing is back, with some twists, in time for July 4th.

The NYT Dining & Wine section today is chockfull of kebab recipes and a condiment guide. Meanwhile, the LAT Food section has a feature on grillable fruit, bottled bar-b-que sauces, and tri-tip grilling tips, among other chestnuts.

I’m personally more inclined to explore LA, and try new foods, than sit in my backyard with hot coals and prime cuts. So the story that I found most intriguing today is LAT’s Scoop after exotic scoop. Writer Barbara Hansen provides a list of six exotic ice creams that can be purchased locally. Hansen’s picks range from sweet corn, smokey milk, and coconut milk with black and white sesame seeds.

Photo credit: bluelotus