The Eat Index: OC: Travel from Afghanistan to India without leaving this Fullerton restaurant - OCRegister

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Afghani lamb kabob at Khan Saab in Fullerton (Photo by Brad A. Johnson, Orange County Register/SCNG)

Fumes of star anise, fennel and charcoal have been haunting critic Brad A. Johnson periodically since he first tasted the Afghani lamb kabob at Fullerton’s Khan Saab in March. He’s eaten countless kabobs from elsewhere since then, but most of them have only left him longing for the kabob at Khan Saab.

And that’s only one dish on a menu that Johnson says he has just begun to explore. Read more. 

The parking lot at Pizzeria Mozza has been temporarily transformed into a sprawling, socially distanced patio. (Photo by Brad A. Johnson, Orange County Register/SCNG)

This week’s safety ratings 

Brad has more additions to his COVID comfort rating list this week. The rating system takes into account factors such as whether masks are worn by staff and enforced for customers and whether hand sanitizer is available. This week’s new additions are Christakis, Louie’s by the Bay, Mess Hall, Pizzeria Mozza and Solita. Read more. 

OC Fair in Costa Mesa is hosting a Fair Food Drive-Thru event starting Friday, Aug. 28. (File photo by Christine Cotter, Orange County Register/SCNG)

A taste of the fair 

OK, so you won’t be riding the rides or taking in the music at a county fair this year, but the good news is you can enjoy the flavors of the fair with this Fair Food Drive-Thru event that starts Friday at the OC Fair in Costa Mesa. Kelli Skye Fadroski has more. 

The mi kho at Hue Hoi in Fountain valley is made with egg noodles, fresh herbs, barbecued shrimp, grilled pork and fried pork rinds, served with a sweet-tart dressing. (Photo by Brad A. Johnson, Orange County Register/SCNG)

Comfort in a bowl 

The bun bowls — vermicelli rice noodle bowls topped with an assortment of ingredients — at Hue Oi are among the best in Fountain Valley, according to Brad A. Johnson. However, he recently discovered a dish from the restaurant he likes even better. Read more. 

Librado Revilla, foreground, and other field hands observe proper novel coronavirus pandemic practices during the harvest at Temecula’s Akash Winery & Vineyards on Tuesday, August 18, 2020. (Photo by Cindy Yamanaka, The Press-Enterprise/SCNG)

Grape expectations 

Harvest time has started once again in the nearby Temecula Valley and while there are always challenges vineyard owners have to deal with each harvest season, this year is even a little more complicated because of the novel coronavirus pandemic. We spoke with wineries and learned what they’re doing differently this year. Read more.

Harriett’s Blue Cheese Vinaigrette Salad Dressing, a recipe that Cathy Thomas learned to make as a child from her mother, is the perfect topping for a plate of greens. (Photo by Cathy Thomas)

Cathy Thomas grew up with salads in her childhood home. There they were served every dinner without exception. Her mom’s blue cheese vinaigrette was the first salad dressing she learned to make in the kitchen. Thomas tells you how to make that as well as beet and carrot salad with labneh and skirt steak salad with grilled corn, cherry tomatoes and bell pepper. Let’s Cook!

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