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Aioli

A collection of news and information related to Aioli published by this site and its partners.

Top Aioli Articles

Displaying items 23-33
  • Restaurant review: Chateau Marmont on Sunset Boulevard

    Restaurant review: Chateau Marmont on Sunset Boulevard
    The restaurant at the fabled Chateau Marmont, the towering emblem of Old Hollywood that has sat perched above Sunset since 1929, has had its ups and downs through the years. It was up -- way up -- when Mohammad Islam was the chef. Now he's gone (back to...
  • Recipe: Pork belly banh mi

    Recipe: Pork belly banh mi
      Total time: 1 1/2 hours, plus braising and chilling time for the pork. Servings: 4 Note: Adapted from Chef Judy Han of Mendocino Farms Sandwiches & Marketplace in Los Angeles. The restaurant uses Kurobuta pork belly, also known as Berkshire or...
  • Little bites of sophistication at Izakaya Zero

    MAN does not live by sushi alone. You'd never know it, though, from the way sushi bars pack them in all over the Southland. There is, however, much more to Japanese cuisine than spicy tuna rolls and yellowtail sashimi washed down with chilled sake or Diet...
  • Three Forks Chop House: It's prime territory

    WATCH as prime, aged meats -- steaks from the Midwest, Wagyu beef from Australia, true Kobe from Japan, Colorado lamb chops -- sizzle over an olivewood and charcoal fire. A waiter trots by with someone's "tomahawk," a 23-ounce dry-aged Nebraska rib-eye...
  • Artisan offers sharp urban style in homey Paso Robles

    Artisan offers sharp urban style in homey Paso Robles
    WITH several hotels in the works, plus a new luxe lodging where guests are offered a horse and carriage to take them to their dinner restaurant, Paso Robles seems slated to become the Healdsburg of the Central Coast wine country, a picturesque and...
  • Tacos get their glamour on

    Tacos get their glamour on
    IT'S hard to pin down what's great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely it's the way all those things come together. You can...
  • Hailing from Caesar

    CAESAR salad — romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and whether to coddle the egg — but what about...
  • Recipe: Petite romaine with tarragon dressing and burrata crostini

    Total time: About 1 hour Servings: 6 Note: Adapted from Opus executive chef Josef Centeno. This recipe makes 1 3/4 cups tarragon aioli, more than is needed for the salad. The extra aioli will keep for 1 week, refrigerated, and is great for sandwiches....
  • Stonehill Tavern Kobe burger

    Total time: 3 hours, plus overnight standing time Serves: 4 Note: From chef-partner Michael Mina of Stonehill Tavern. You don't have to make all parts of this showstopping burger — the buns, ketchup or mayonnaise can be store-bought. But any one...
  • Where the glam burgers hang out

    The Counter. Order any combination from a huge matrix of ingredients in this popular, airy spot. 2901 Ocean Park Blvd., Santa Monica, (310) 399-8383. $6.50 to $12. Cut. Made from American and Japanese Kobe and sirloin, topped with shallot-jalapeño...
  • Aioli

    Total time: 20 minutes Servings: Makes 3/4 to 1 cup Note: This recipe is very flexible. You can use a strong, peppery oil if you like, but I prefer a milder Provençal style. Add lemon at your discretion, as little or as much as you like. You can even...