What’s coming up next on your menu? The Vietnamese minced Beef-tacular (FYI, my husband comes up with these crazy names, not me) makes a comeback because we also served it at the LA Street Food Fest at the Rose Bowl. It's not actually an authentic Vietnamese dish, but it's inspired by Vietnamese flavors I grew up on: fish sauce, coconut cream, curry, Thai chiles and we put a runny fried egg on top for the win. (It's REALLY good with the egg!)

Latest ingredient obsession? Filipino kalamansi. It's kind of a lime ... but kind of orangey and really tiny but has such a distinct flavor. I find it's not used very often in food, and I'm trying to figure out how to incorporate it into what I'm making next (and also to drink that juice because it's good!).

What restaurant do you find yourself going to again and again? So Kong Dong in K-town for pork or kimchi soon tofu. So simple, but so comforting especially after a long day at work. Mix it up with all the Korean banchan/sides, and it's so good, comforting and ... CHEAP!

The one piece of kitchen equipment you can’t live without, other than your knives? Carbon steel pots/pans/wok. As long as it's carbon steel and can burn hot, I'm a happy camper. (The Robot Coupe commercial food processor is a close second.)

Favorite kitchen soundtrack? Not a soundtrack per se, but (don't laugh) I do prefer "Eye of the Tiger" and "Total Eclipse of the Heart" (which my husband loves to karaoke as well!). 

For updates about Starry Kitchen and catering, visit www.starrykitchen.com. 

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-- Betty Hallock

Photo credit: Nguyen Tran

The nonprofit organization that runs the Hollywood farmers market and six others, Sustainable Economic Enterprises of Los Angeles, has hired a new executive director.

James W. Haydu, who is currently chief development officer of the Mar Vista Family Center and who worked from 2006 to 2011 as director of communications, policy and marketing for Pike Place Market in Seattle, will start Aug. 27, according to a SEE-LA news release.

The position became vacant in April when Pompea Smith, who founded the Hollywood market in 1991 and served for many years as SEE-LA’s executive director, was fired by the group's board.

This came after a tumultuous year in which the organization faced financial difficulties and a struggle over street closures with the neighboring Los Angeles Film School, which threatened to force the Hollywood market to move from its site. (Earlier this month, the Hollywood market received its street-closure permit from the city, so it is secure in its location for the next year, Michael Woo, chairman of SEE-LA’s board, said in a recent phone conversation.)

A SEE-LA board committee reviewed 80 applicants before selecting Haydu, who offered experience in both the farmers market and nonprofit worlds.

Haydu "combines the main qualities we were looking for: ability to lead and manage an energetic staff, financial acumen, expertise in nonprofit fundraising, a vision about the future of food and markets, and a passion for bringing farmers and urban consumers together," Woo said in the press release.

Haydu, 44, was born and raised in the Central Valley and graduated from Cal State Fullerton with a degree in liberal arts and political science. He succeeds Brenda Zamzow-Frazier, a consultant who served as SEE-LA’s interim head for the last four months.

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-- David Karp

Photo: The Hollywood farmers market on July 22. Credit: David Karp

YELP, DRAMATIZED

A video series of professional actors reading Yelp reviews. It's moving. (Gawker)

WHITE RUSKIES

Momofuku's cereal milk meets White Russian: the recipe.  (Leite’s Culinaria)

MEATLESS MONDAY FLAP

The beef industry isn't pleased when a USDA staffer suggests "Meatless Mondays" in the cafeteria. (Los Angeles Times)

JAMIE OLIVER VS. DAVID BECKHAM

Celebrity chef Jamie Oliver criticizes athletes such as soccer star David Beckham who promote junk food for endorsement deals. (Daily News)

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Food FYI: Rat for dinner

-- Betty Hallock

Video: Real actors read yelp reviews video from Youtube.

Bread recipes often call for some sort of "wash"  or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results:

• Brushing with beaten whole eggs will give both color and sheen to a bread. Egg yolk provides rich color, browning easily in the oven. Egg white provides a nice sheen.
• Brushing with milk will help to color the crust, the sugars in the milk helping to brown the crust.
• Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust. Water added to an egg wash helps to thin the wash so it brushes more easily.
• Butter will give the bread a softer crust and richer flavor.
• Sweeteners--honey, syrup, etc.--will give bread a sweeter, softer crust.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

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134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

Video credit: Myung Chun / Los Angeles Times

There really is no such thing as a bad time for a brownie. Bad breakup? Eat an entire pan. Need a snack? Indulge in a single square. Housewarming? Bake a batch. The excuses for eating brownies are endless and apparently our #weekendeats family couldn't agree more or resist over the weekend. We had a varied mix of food and cocktails this morning during our #weekendeats chat on Twitter but the shared pictures of brownies left a lasting impression and a yearning for some chocolate. Here are the highlights:

Pictured above are a plate of decadent chocolate brownies from the blog Deliciously Directionless, who wrote "a plate-full of bliss, polished off in a matter of minutes." Dave Volpe of the blog The Starving Artist shared a recipe and picture of a batch of outrageous brownies he made with his new oven. For those who want to indulge but keep it healthy, Yuri, also known as @chefpandita on Twitter shared a picture of "guilt free" brownies that are raw and vegan.

Other highlights included a fun twist on grape leaves made with Swiss chard leaves from Aliya Leekong, a cake made entirely of sprinkle sugar cookies from Buttercream Blondie and a recipe for homemade macaroni and cheese with smoked cheddar cheese and a kick of cayenne pepper.

After the chat, we ask people to upload pictures of their #weekendeats to our What did you eat this weekend? photo gallery. We'll feature some of the photos here on Daily Dish, so be sure to check back for more #weekendeats and #foodporn throughout the week.

Hope to see everyone next Monday morning on Twitter! It's sure to be a drool-worthy good time.

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Dinner tonight! Grilled salmon salad

How sharp are your kitchen knives?

-- Jenn Harris

Follow me on Twitter: twitter.com/Jenn_Harris_

Photo: Plate of brownies. Credit: Deliciously Directionless

This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare.

If you don't have leftover salmon and would like to try the dish with fresh salmon, grill a seasoned fillet over moderate heat until the flesh lightens in color and firms throughout, 10 to 20 minutes depending on the size of the fillet. Check the fish for doneness: a knife should penetrate the fish easily, and the fillet should just begin to flake.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

Photo credit: Robert Lachman / Los Angeles Times

Active Work Time: 40 minutes * Total Preparation Time: 1 hour

12 baby red boiling potatoes

2 1/2 teaspoons salt, divided

1 shallot, minced

1 teaspoon Dijon mustard

1 teaspoon sugar

2 tablespoons lemon juice

6 tablespoons olive oil

Freshly ground pepper

3/4 pound grilled salmon

2 tablespoons chopped fresh dill

1 ripe avocado, cut into 1/2-inch dice

1 large bunch watercress

Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 teaspoons of salt, and reduce the heat so the water just simmers. Cook the potatoes until tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle.

While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 teaspoon of salt, the lemon juice and olive oil in a small bowl. Add pepper to taste.

Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pieces. Add to the salad bowl along with the dill and avocado. Cut off and discard the tough stems of the watercress. Coarsely chop the rest and add to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.

4 main-course servings. Each serving: 484 calories; 438 mg sodium; 54 mg cholesterol; 35 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 22 grams protein; 3.48 grams fiber.

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--Russ Parsons

FIVE COURSES OF RAT

An artist serves rat for dinner, including goat cheese and rat crostini, rat and pork terrine, Rat Two Ways (braised rat and a roasted half rat), and French toast with rat jerky and crispy rat head -- "a post-apocalyptic hunter-gatherer feast." [New York Observer]

IN CHICK-FIL-A'S DEFENSE

Blocking construction of Chick-fil-A restaurants over its president's anti-gay views is a violation of First Amendment rights. [Mother Jones] 

I CAN'T BELIEVE IT'S NOT CHICKEN

A meat eater, who says he's tried every fake meat there is, waxes gourmand about Beyond Meat's faux chicken. [Slate]

GLOBAL NUTRITION

Are nutrition programs maintaining momentum as a way to help improve global development issues? [The Economist]

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Hometown girl makes good! Julia Child week in Pasadena

-- Betty Hallock

An elated Moses took to the stage at the rowdy awards accompanied by the Varnish crew including mixologist Eric Alperin (who was also nominated in the category of American Bartender of the Year).

"Seven years ago I came out here and everybody was laughing about the bars in L.A.," said Moses later. "And I said I was going to do great cocktail bars in L.A. The redemption is good."

The Varnish beat out three other bars in the final stages of the competition including Brooklyn's Clover Club, Washington D.C.'s Columbia Room and Anvil Bar & Refuge in Houston. It was also in the running for World's Best Cocktail Bar, but that award went to London.

The celebrations following the awards soon spread to all corners of the French Quarter with many of L.A.'s finest bartenders and bar owners in a feel-good state of mind.

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--Jessica Gelt

Photo: Eric Alperin, center, enjoys the L.A. win with Cedd Moses, left. Credit: Jessica Gelt / Los Angeles Times.