How is it that the New York Times always has such a solid grasp on the southern California food scene? They've covered, in delicious detail, the Chinese food mecca of San Gabriel Valley, the taco stretch from San Diego to the central coast, and today, Mozza.
Recall when we talked about Mozza back in January, that I, like everyone else, was swooning over the butterscotch budino -- luscious, just sweet enough, slightly bitter, perfect, and touched with sea salt caramel. Well, this lovely New York Times article includes the recipe. So now we can go make tubs of it and eat it for all three meals. Except it won't be as good. Because turns out, we're not Nancy Silverton. Alas.