Food

Lincoln restaurant in Pasadena has things that can bowl you over

Avocado toast? That was so last year. We are now in the age of the phenomenon I have come to think of as Things in a Bowl, a culinary invention that may depend on rice, pasta, whole grains or legumes but usually includes a poached egg of one sort or another and always, always comes with kale.

Daily Dish

Jonathan Gold

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Russ Parsons

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Dining Out

Home Cooking

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Salsa verde is green with possibilities as a sauce, dip or flavoring

Of the myriad dishes that sound better in languages other than English — tonkotsu for pig broth, xiaolongbao for soup dumplings — you might want to add salsa verde. Because green sauce, although plain and serviceable, sounds about as appetizing as a bowl of your kid's kindergarten...

Scouting Reports

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Beer, Wine and Cocktails

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Augustine Wine Bar chef Evan Algorri on his NYC history and cravings
Augustine Wine Bar chef Evan Algorri on his NYC history and cravings

Evan Algorri, chef at the new Augustine Wine Bar in Sherman Oaks, really only saw two choices when he graduated from Chico State. Go to law school or go to culinary school. So he quit his job at a law firm in downtown L.A. and moved to New York City to attend the French Culinary Institute.

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