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Daily Dish
The inside scoop on food in Los Angeles
Events: Magic of the Yucatan, pre-Forum specials at Post & Beam, PigOut 3.0

Chichen Itza Restaurant and Mercado La Paloma have partnered to create the Magic of the Yucatan throughout the month of August. The event is a celebration of Yucatecan culture and will feature an ongoing art exhibit that showcases the art of Yucatecan and Southern Californian artists. Besides the art, a series of culinary demonstrations will take place throughout the event and will highlight the cuisine of the Yucatan. The Escuela de Danza Folkorica Xanat, a Yucatecan folk dance troupe, will perform each Sunday at noon for guests to enjoy. The celebration begins Aug. 1 at 6 p.m. at Chichen Itza Restaurant. Parking is free. 3655 S. Grand Ave., Los Angeles, (213) 741-1075, www.chichenitzarestaurant.com

In honor of the L.A. Forum’s 2014 season, Baldwin Hill’s Post & Beam is offering a complimentary dessert with the purchase of any pizza or large plate to guests who present their Forum concert ticket stub for that evening’s show. This special will last for the remainder of the Forum season...

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Ciao Fabio! Firenze Osteria to close Thursday

Fabio Vivani's Firenze Osteria in North Hollywood Lake will close Thursday as it undergoes a complete transformation with a new owner. Firenze plans to reopen in late fall.

Vivani, the charismatic Tuscan-born chef who was a star on Season 5 of Bravo's "Top Chef," is planning on staying in place, and is creating a brand new menu. While still Italian in its roots, Viviani's new menu will be more modern, featuring locally sourced and seasonally focused ingredients.

A décor renovation is also underway. When Firenze reopens it will include a live-music venue among its tables. The restaurant also plans on showcasing the work of veteran and emerging artists on its walls.

The osteria’s revamp may be a welcome change for diners around L.A. Los Angeles Times restaurant critic S. Irene Virbila reviewed Firenze in 2009, and was left with a lackluster impression.

“What I didn't expect was a menu so conventional it reads like a tourist trap,” Virbila said in her review.

Though she was less than...

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Restaurant bans loud children, strollers, booster seats from dining room

A screaming baby or a child running through a dining room is never a pleasant sound or sight for diners, but one Northern California restaurant has decided to do something about the behavior of its pint-sized diners.

Shake's Old Fisherman's Grotto on Fisherman's Wharf in Monterey has banned loud children from its dining room. A sign out front reads: "Children crying or making loud noises are a distraction to other diners, and as such are not allowed in the dining room."

In addition to banning noisy kids, the sign also prohibits strollers, high chairs and booster chairs. Diners looking for a peaceful, quiet meal may let out a sigh of relief, but those with small children may see it as just another way of saying: "You're not welcome here."

"I'm completely shocked because I never had that happen," customer Niki Riviere told KSBW-TV. She left after not being able to get a high chair for her 6-month-old baby. "Usually they cater, at least have a high chair for the child, but it seemed like...

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It's green chile time in Southern California, here's your complete guide to roastings

Green chile may well be the state vegetable in New Mexico, but it looks like Southern California may be annexing a major part of the harvest.

Green chile roastings, which started as a minor curiosity here not so long ago, have turned into a full-fledged mania. There are at least 40 scheduled for the area in August and September, with the first coming Aug. 9.

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July 30, 2:41 p.m.: An earlier version of this post said that the chile roasting events start this weekend. Recent bad weather in New Mexico means the events start Aug. 9.

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If somehow you’ve missed out on this before, most of these chiles come from the Hatch Valley in Southwestern New Mexico. It is important to buy from a reputable dealer, and that the bags be labeled “Hatch” – because green chile has become so popular, unscrupulous vendors are selling “Hatch” green chiles from Mexico and Texas, undercutting those who grow the real thing.

Chiles, which are as prevalent in New Mexican food as the tomato is...

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3,540-calorie monster meal, 2,780-calorie French toast earn Xtreme Eating awards

You know you're in for a calorie-ridden meal when you sit down with a hamburger, fries and a shake. But the Monster Meal at restaurant chain Red Robbin adds unlimited fries and a monster-sized shake to make it a true gut-buster with at least 3,540 calories.  

The meal, which comes with a 1,670-calorie burger and unlimited 370-calorie servings of fries, earned one of the Center for Science in the Public Interest's 2014 Xtreme Eating awards. The winners, announced Wednesday, are restaurant dishes that the nonprofit watchdog group deems "xtreme" in both calorie content, fat and sodium. 

And if you really want to make your Monster Meal scary, you can splurge on the Monster Salted Caramel Milkshake for an additional 1,500 calories and add an extra burger patty. The entire meal contains 3½ days' worth of saturated fat (69 grams) and 6,280 milligrams sodium, or enough to keep you covered for four days. And that shake adds an estimated 38 teaspoons of sugar. 

To put things in perspective, the ...

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Easy dinner recipes: Ceviche, chilled soup and salmon for Gluten-free Wednesday

Keep it fast and simple this Gluten-free Wednesday with these tempting recipes. Each comes together in about 35 minutes or less.

Albacore ceviche salad: Albacore is quickly marinated in lime and tangerine juices, then mixed with a confetti of diced cilantro, cucumber, radish and corn and served mounded on greens in this bright salad, full of color and texture.

Chilled cucumber soup: Mild yet refreshing, chilled cucumber soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.

Chipotle roasted salmon: Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15...

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Chef tracking: 'Top Chef Duels,' new chefs at Firefly and Culina, Black Hogg makeover

If you're tracking chefs, here's what several Los Angeles toques are up to and/or which restaurants they've moved on to. In addition, several L.A. chefs will be appearing in a new Bravo reality series. And a few restaurants have recently closed, or are in the midst of a transformation.... 

Four L.A. chefs are competing in Bravo's "Top Chef Duels," including Marcel Vigneron, Stefan Richter, Brooke Williamson and Nyesha Arrington. This spin-off of “Top Chef” pits two chefs against each other in three rounds of head-to-head culinary competition. Weekly eliminations will whittle the field down, until an eventual winner is crowned. The winner will receive a $100,000 cash prize and a feature in Food & Wine magazine. “Top Chef Duels” premieres on Bravo on Wednesday, Aug. 6, at 10 p.m.

Culina at the Four Seasons Los Angeles has hired a new executive chef. Cyrille Pannier, a French chef who has worked in hotels around the world, has taken over at Culina, which offers Italian cuisine with a...

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'Sideways' and 'Daniel Boone': Two reunions in Central Coast wine country

California's Central Coast is best known for the quality of its wine, but that reputation has come with a little help from show biz. This month, two notable reunions will pay tribute to that connection.

One is set to takes place Aug. 16 at the Fess Parker Winery in Los Olivos, when actors Darby Hinton, Ed Ames, Rosey Grier and Veronica Cartwright and producer Barney Rosenzweig get together to talk about their six seasons together on the television show "Daniel Boone" and celebrate its 50th anniversary.

Fess Parker, who played Daniel Boone and founded the winery, died in 2010.

The show's cast/production members and "Daniel Boone" fans will assemble on the winery grounds to watch some episodes, followed by a question-and-answer session with the actors.

Nobody’s going hungry: Georgia’s Smokehouse food truck will be dishing up southern BBQ and Fess Parker Winery chef Barrett Crandall will be turning out pizzas from the winery’s pizza oven.

The cost is $20 per person. Proceeds of the...

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Hand-roll sushi bar Kazu-Nori set to open next week

Kazu-Nori, the Sugarfish sushi bar spin-off focusing on hand rolls and cut rolls only, is set to open next week in downtown's historic core. The scheduled debut is Monday. 

The 24-seat restaurant is located next to the driveway for the Old Bank District Parking Garage (directly on the other side of the same driveway is cupcake bakery Big Man Bakes). In what was formerly a dry cleaner, the intimate space now features a long window with a view of a neon-colored mural inside the parking garage that appropriately depicts swimming fish.  

The brainchild of sushi chef Kazunori Nozawa, his son Tom Nozawa and their Sugarfish partners, Kazu-Nori features the hand rolls that are featured on the Sugarfish menu. That includes the now-ubiquitous-in-Los-Angeles blue crab hand roll that the elder Nozawa helped pioneer at his original Sushi Nozawa in Studio City. 

Like Sugarfish, Kazu-Nori offers set menus: the 3-Hand Roll with blue crab, bay scallop or cucumber and the daily hand roll; the 4-Hand...

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Video: In case you're wondering, here's how to make a scrambled boiled egg

Scrambled eggs are the quintessential breakfast food, if you have time to sit and enjoy a proper breakfast. If you're short on time or need something quick on your way to work, not so much. 

A scrambled boiled egg could be the perfect solution. You can eat it on the go, and the clean-up is minimal. 

The YouTube channel Hack It recently posted a video, above, on how to make a scrambled egg in its shell. All you'll need is a shirt sleeve, two rubber bands and an egg. 

Place the egg in the shirt sleeve and use the rubber bands to twist around each side of the egg to hold it in place. Take both sides of the shirt sleeve surrounding the egg and twist, then pull it out. Hack It recommends twisting 15 times to give the egg a good shake. 

Once you're done, remove the egg and boil it in a pot of water. Times food editor Russ Parsons has some suggestions on how long to boil your eggs. When the egg is done, remove the shell to reveal a solid piece of scrambled egg.

We know, mind blown. 

Who's up...

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Live discussion: It's lunchtime with Jonathan Gold!
McDonald's in Japan unveils McNuggets made from tofu, vegetables and fish

McDonald's is introducing a new twist on its classic McNuggets. Locations in Japan will begin serving a version of nuggets made with tofu, vegetables and fish, reported The Wall Street Journal. 

Instead of chicken, the nuggets are made with tofu, onions, soybeans, carrots and minced fish. They're called Tofu Shinjo Nuggets, to incorporate the name for Japanese fish cake, shinjo. You can check them out in the video above. 

The nuggets will be available beginning Wednesday in packs of four for $2.44, for a limited time through September. 

Don't expect ketchup, ranch dressing or sweet and sour sauce to dunk them in. The new nuggets will be served with a special ginger-flavored sauce. 

A McDonald's Japan spokeswoman told the Wall Street Journal the nuggets taste just "a bit different" from the original. She said they were softer lower in calories than the chain's chicken nuggets. 

The move to tofu and fish nuggets comes just a week after McDonald's announced it would stop using a Shanghai...

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