Louis Tikaram
The 'Bong Appetit' Approach to Weed Cookery
"For the most part, in my career, it’s been about taking away the cannabis flavor, and now it’s about putting it back in."
How to Make Coconut Milk from Scratch
We asked Louis Tikaram of LA's EP & LP to show us how to turn a fresh coconut into luscious milk.
MUNCHIES Presents: Arto Saari's Thai BBQ Skate Jam
Louis Tikaram cooks Thai food for Arto Saari and his friends while they skate in Arto's backyard pool.
Use Watermelon as a Secret Weapon for Salads
Turn any salad into a summer classic with this watermelon-based salad dressing.
Dirty Work: The Juiciest Rib-Eye Is Packed with the Best Flavors from Southeast Asia
“The first dish I introduced to LA people was kokoda, which is like a Fijian ceviche. I knew if LA people were already sashimi- and ceviche-mad, they would really get it.”
How This LA Pastry Chef Is Reinventing Asian Desserts
Zen Ong of E.P. & L.P. isn't interested in serving the lychee sorbets, tropical fruit tarts, and matcha cheesecakes so often found on modern Asian restaurant menus.
Fijian Food Is the Best Cuisine You've Never Had
In Fiji, we literally bathe in Fiji water. Our cuisine shares a lot of ingredients with Southeast Asian food, but the saddest part is that it's underrepresented in the world and even more so at home.