RSS Feeds
Be prepared for big portions, big crowds and big noise at this Italian restaurant in the Brockman Building. It looks ritzy but is reasonably priced.
|
Lovers of the tart stuff are lining up as its availability increases, including at upcoming local festivals. >>
CULINARY SOS
Dear SOS: This past week I dined at the Purple Palm restaurant in the Colony Palms Hotel in Palm Springs. One of their appetizers is "Spicy Macaroni and Cheese." It's nothing like any mac and cheese I've ever eaten. Every mouthful was an adventure. Unfortunately, once my dinner guest tasted it, I was forced to share more than I wanted to. If you could rustle up this recipe, it would be a great addition to my summer barbecues. >>
The Japanese eat the wheat noodles out of an ice-water bath, with a variety of condiments. Go ahead and slurp. >>
Fresh homemade cookies sandwiched with your favorite ice cream: Is there a more scrumptious summer treat? >>
THE CALIFORNIA COOK
Just because it's organic doesn't mean it's the best. Let flavor dictate. >>
The Irvine farmers market, the largest in Orange County, offers a wide selection and moderate prices. There are quite a few craft stalls, but produce is clearly the focus. >>
WINE OF THE WEEK
Everything you want in a Central Coast Syrah -- ripe, beautiful fruit, wonderful balance and structure, flavors of dark, juicy berries, wild herbs and a touch of smoke. Adam Tolmach's 2006 Santa Barbara County Syrah is a stunner. One of the original Rhone Rangers, he's no newcomer to Syrah and has distilled everything he knows about the grape into his wine. A true artisanal winemaker, for the past few vintages, he's been blending the Syrah with a touch of Mourvèdre and Grenache to terrific effect. >>
The rustic Valley Village cafe serves up an array of multinational ethnic specialties in a relaxed, convivial setting. >>
Govind Armstrong serves up wild boar burgers, designer cocktails and short rib grilled cheese sandwiches. >>
ARTISANAL TOFU
Southern California is full of great tofu makers, and we've searched out the best. >>
Working in tiny kitchens where sway is at play, private rail car cooks stay true to a legacy of fine dining. >>
The new cafe at the Hollywood Farmers' Market aims to connect small growers and the urban community, and help fight poverty, plate by plate. >>
AT THE MARKET
The grower of cherries and mulberries will resume selling at the Hollywood Farmers Market this Sunday. >>
ARTISANAL TOFU
Two ingredients and a steamer, and you're on your way to amazing tofu at home. >>
THE FIND
At Long Beach 'shack,' the Southern-fried seafood is finger-licking good. >>
CULINARY SOS
Dear SOS: Ocean Avenue Seafood in Santa Monica has a delicious warm chocolate bread pudding dessert. Can you get the recipe? >>
WINE OF THE WEEK
A truly lovely Pinot Noir from Stoller Vineyards in the Dundee Hills of Oregon. >>
RESTAURANT REVIEWS
Buffeted by the chilly economy, the Italian eateries get warmer and cheaper, each with different results. >>
THE CALIFORNIA COOK
Done right, cheap steaks cooked on the grill taste great. Your guests will never know the difference. >>
At a Glassell Park pickling factory, their company makes 'fresh packs' and naturally fermented sauerkraut the old-fashioned way. >>
COOKING
A good barbecue sauce is sweet, sour and spicy. Make your own to add a personal touch to your grill. >>
THE FIND
Familiar Mexican dishes happily coexist with the hearty cuisine of Bolivia at the Tustin restaurant. >>
AT THE MARKET
The plum-apricot hybrids include the Flavor Supreme variety, which is difficult to grow and has a less-than-appealing appearance but taste great. >>
CULINARY SOS
Dear SOS: I've recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake. This dish on their menu is called marinated beets with horseradish. If you could help me find this recipe, I would be eternally grateful. >>
WINE OF THE WEEK
This is classic New Zealand Sauvignon Blanc that practically jumps out of the glass. >>
The millions of pounds of Vietnamese fish imported to the U.S. each year are not classified as 'catfish' and may not be subject to the same inspection regulations that will soon apply to the American >>
|
 |
THIS WEEK'S RECIPES
The Times'
Test Kitchen tests over 600 recipes each year. Only about 400 earn
the seal of approval and make it into our weekly Food section.
Follow the Test Kitchen's triumphs -- and travails -- at our Food
blog, The Daily Dish.
Here are this week's recipes: Blog: Daily Dish
Market fresh: Cooking through the seasons
|
