Betty Hallock
Content Lead
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
los angeles
California
United States
- food
- japanese food
- writing
- recipes
Featured Works
View All
Hiyashi Chuka (Cold Ramen Salad)
A cold ramen salad with fresh vegetables
Sautéed Okra with Soba
Discover the transformative alchemy of soy-maple to dish up earthy-nutty okra on a bed of buckwheat noodles
Miso-Sesame Dressing
This mineral-packed miso-sesame dressing takes only 5 minutes to make and goes with everything.
Pickled Cherries
Preserve the goodness of cherries by pickling them in vinegar with a hint of aromatic spices
Peach, Arugula & Burrata Salad
A salad for a healthy heart made with fragrant peaches and bright greens with a piquant vinaigrette dressing
Melon, Radish & Fig Salad
This savory salad is packed with vitamins, antioxidants, and the probiotic power of yogurt
Pan-Fried Eggplant & Tomato
This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains
Q&A with Bryant Terry
Food justice advocate and vegan chef
shares his pantry faves and wellness tips.
Passion Fruit Vinaigrette
Tangy, bright, tropical passion fruit is delicious in a salad dressing, Its tart flavor — it tastes like a cross between peach, mango, and pineapple — stands up to savory ingredients too, even garlic. Use it on any green salad.
Q&A with Dr. Gary Deng
A wellness expert on how diet diversity is the first step
to develop health habits and boost immunity.
Q&A with Nik Sharma
Nik Sharma on nigella seeds' magic,
seaweed snacks, and the term "healthy."
Sorrel & Cabbage Salad
This salad recipe features the superb combination of tart, juicy sorrel and sweet, crunchy cabbage. A creamy pistachio dressing gets the balance of sweet and sour right, with the brightness of lemon and apple cider vinegar.
Q&A with Hetty McKinnon
The vegan chef on comfort food as
meditation, and her love for salads.
Q&A with Hawa Hassan
The chef on the benefits of fiber
and the joys of seasonal eating.
Kombu Dashi
Dashi, traditionally made with smoked cured bonito (skipjack) and sun-dried giant kelp, provides the foundation for flavor in much of Japanese cooking. A vegetarian version (it’s also vegan) is prepared with only kelp, or kombu.
To Cook, To Hope,
To Understand
A daughter heals her
relationship with her mom
by cooking together.
Tamago Donburi
This is a meatless version of the Japanese comfort dish oyakodon, or “parent-child rice bowl.”
Strawberries, Tomatoes & Corn
When strawberries, tomatoes, and corn find their seasonal groove, bring them together for a salad that's a height-of-summer plateful of joy.
Shoyu Tamago
Soft-boiled eggs steeped in a soy sauce-based marinade, shoyu tamago are delicious and handy, protein-packed and umami-laden.
Sautéed White Beans & Arugula
Packed with nutrition, white beans and arugula are the heart of this fast and easy side dish with capers and pine nuts.
Pickled Red Onions with Dill
Pickled onions are always handy: put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.
White Bean & Onion Soup
Slices of caramelized onion add richness to this lemony white bean soup, and coriander and marjoram contribute aromatic complexity.
Tomato-y Spiced Cranberry Beans
These cranberry beans are a riff on chef Ana Sortun’s version of the mezze plaki with stewed tomatoes and cinnamon, from her book Spice: Flavors of the Eastern Mediterranean.
Sorrel-Basil Pesto
This springtime pesto mixes sorrel and pumpkin seeds with basil and pine nuts for a version of the traditional Ligurian green sauce that’s bright and just a little tart, thanks to the lemony sorrel.
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.
Black Lentil Soup with Turmeric
Black lentils hold their shape, while turmeric, ginger, and coconut yogurt add complex aromas and flavors to this vegan soup recipe.
Tomato-Strawberry Granita
Icy-cold granita is easy to make and a great way to use up all those summer tomatoes. Adding just enough strawberries and a little bit of maple syrup pushes it in the direction of dessert, but also could be a refreshing appetizer or intermezzo.
Pickled Blueberries
The pickling brine for these blueberries, perfect for snacking or adding to salads or cheese plates, is infused with fennel and lemon verbena.
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Pa amb Tomàquet
The summer flavors of Catalonia shine in Pa amb Tomàquet, where the simplicity of pulpy grated tomatoes and garlic-rubbed toast make it sublime.
Kale & Snap Peas Salad
Creatively incorporate more kale into your diet by adding a small bunch into a salad with lots of freshness, flavors, and textures
Citrus Beet Salad
Sunny oranges, fresh beets, and a Meyer lemon vinaigrette come together in a salad that doubles up on vivid color and vitamin C (and folates, too).
Roasted Romanesco Soup
You can use regular cauliflower, but Romanesco, with its fractal shapes and chartreuse color, is entrancing. Buttermilk gives this soup a refreshing tang.
Ricotta-Stuffed Peppers
Roasted sweet summer peppers are lightly charred until softened, tossed with olive oil and red wine vinegar, then stuffed with lemon-y ricotta.
Pickled Watermelon Rind
These watermelon rinds are simmered for just a few minutes, steeped with relatively low sugar, and infused with ginger, makrut lime leaf, and chile.
Melon Basil Granita
For this granita, pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
Haricots Verts Gomae
Gomae combines the word goma and a form of the verb aeru — to dress vegetables, salads, and other dishes. Spinach or green bean gomae are popular versions.
Little Gems & Cucumber Salad
Crisp, bright, and tangy, this salad piles green on green on green. The dressing is a riff on a green goddess dressing, a California classic.
One Jar of Apricot Easy Jam
If you have a handful of apricots, a little sugar, and a lemon, you’ve got the makings of casual jam.
Summer Fruit Salad
Watermelon, cherries, and Sungold tomatoes are some of summer's first signs. Combine them in a salad for a spectrum of bright-sweet-tart fruit flavor.
Roasted Asparagus & Cracked Eggs
This recipe could be an easy breakfast for two, or a 10-minute lunch or dinner. Make it in the springtime when the asparagus spears are fat.
Experience
-
Content Lead, Food & Nutrition
Roundglass Food Mar 2021 - Present (4 years) -
Acting Food Editor
Los Angeles Magazine Aug 2016 - Jan 2017 (5 months) -
Freelance Writer & Editor logo Writer, Editor and Cookbook Author
Freelance Oct 2014 - Present (10 years) -
Deputy Food Editor
Los Angeles Times Sep 2005 - Oct 2014 (9 years)