Eat In. Bacon-wrapped dates.

A popular item on menus these days and one of the easiest appetizers I can think of, bacon-wrapped dates stuffed with blue cheese mix textures (crunchy, chewy, creamy) and tastes (sweet, salty, tangy) with each delightful little bite. You can thank me for the recipe after you impress all your friends at your next party.

Ingredients:

• 12 Medjool dates (usually a package will contain enough for two batches)
• 2 oz blue cheese
• 6 slices of bacon cut in half

Directions:

• Preheat the oven to 375.
• Using a sharp knife, slice the dates lengthwise along one side and remove the pit.
• Fill the pocket you've created with about a tsp. of cheese.
• Tightly wrap the date with a piece of bacon, making sure the ends are tucked securely on the bottom.
• Arrange the dates on a cookie sheet (I usually cover it with tin foil, because it catches the majority of the grease and makes for easy clean up) and bake until the bacon crisps up and cheese is gooey.
• Place the dates on your favorite grease-absorbing material to dry them off a bit before serving.

Pro-tip: Since the three items in this recipe are pricey, you can save a bunch by getting the blue cheese from your grocery store's salad bar. Ralph's charges $5.99 for 5 oz of packaged blue cheese, but with their $6.99 per lb salad bar, you can grab enough blue cheese for this recipe for under $1. This trick also works with vegetables. They're already sliced and you'll never again have to worry about what you're going to do with the rest of that celery wilting in your fridge (I mean, really, what single girl ever needs more than a single stalk?)

-- Heather Robertson

Photo credit: Beyond Wonderful (I know, should be my own, but I forgot to snap picks last time I made them and I swear that is exactly what they look like)

Eat Out. Pitfire Pizza Company.

Pitfire Pizza has become a reliably delicious lunch spot in downtown L.A. Affectionately known to us as "Pitfire", we're especially fond of their soups, salads, and more recently, a new addition to the menu--the House Mac & Cheese (crispy baked pasta, five cheeses, buttery bread crumbs).

A long line is the norm during the lunching hours, but calling in an order is an option and that saves some time. They also deliver (a $15 minimum order and $3 delivery fee) which can be nice if you're feeling lazy, or don't want to get drenched (this week). Honestly, even if Pitfire wasn't excellent, I'd probably patronize it occasionally anyway (note the Los Angeles Times building in the background of the photo) because it's convenient, but the quality of the food makes it a real treat. Their Grilled Steak Salad can really turn a day around. With its fresh lettuce (romaine and arugula), cherry tomatoes, Maytag blue cheese, grilled red onion, and candied walnuts it's a delightful salad experience. Vegetarian option--a Lauren Williams special--replace the grilled steak with avocado.

It's been a while since I've had a pizza from Pitfire, but they are just as good as everything else on the menu. Next time I go, if I can talk myself out of the Grilled Steak Salad, I'm going to try the Burrata Pie (Burrata cheese, tomato sauce, wild arugula, caramelized onions, hazelnut, pesto drizzle). The brick oven cooking lets the edges of the crust get a little burnt, in the best possible way. The Pitfire Sausage Pizza with sweet fennel sausage is memorable.

Speaking of sweet, they stock Auntie Em's Cupcakes. The Red Velvet is always tempting.

Pitfire currently has three locations (Downtown, North Hollywood, and West L.A.), and a new one opening ... tomorrow! Check out the Culver City Pitfire Pizza Co. news on laist.

-- Leslie Anne Wiggins

Photo credit: www.letsgola.com