| Jan 2, 2010
| 12:05 AM
Note: Almost every Thai restaurant in Southern California serves one version or another of this soup from our intern Jet Tila. And no wonder: The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant....
| Jan 27, 2010
Tokyo-style beef sukiyaki
Total time: 40 minutes
Servings: 4 to 6
Note: Broiled tofu and itokonnyaku noodles are available at Japanese markets. Sliced rib-eye is generally available at Japanese and Korean markets; you could also ask your butcher...
| Jan 27, 2010
What's the most expensive dinner in America? An omakase meal of pristine, perfectly sliced sushi, the fish flown in from Tsukiji market in Tokyo and prepared for you personally by a Yoda-equivalent sushi master? Or maybe a 12-course tasting menu from a...
| Feb 11, 2010
Beijing-style pork and cabbage dumpling filling
Total time: 20 minutes
Servings: Makes enough filling for 3 dozen dumplings, about 6 servings
Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to...
| Feb 18, 2010
Snaking through the city of Liuzhou in southern China's Guangxi Zhuang Autonomous Region, the Liu River dominates the landscape -- and the flavors of the food.
The local specialty, luosifen, a crave-worthy rice noodle soup, is so treasured in this...
| May 20, 2010
A queue of naked noodles waits to be dressed with delicate daikon sprouts, quivering poached eggs and oil-slicked strips of blackened bell pepper. Ingredients are plucked from bowls, plates, bottles and jars and laid onto the loose nests of udon, each...
| Feb 25, 2010
Total time: 2 hours, 45 minutes
Note: Adapted from Gary Menes, chef-partner of Marché L.A. Menes says you can also make this in a slow cooker. Serve the nigala atop a bowl of steamed white rice.
5 pounds of bone-in beef short...
| Dec 9, 2010
Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...
| Nov 26, 2010
Purple variants of common vegetables like broccoli, cauliflower, asparagus and potatoes have been increasingly popular at farmers markets in recent years, but none is as intriguing as the red Brussels sprouts just now showing up at the Santa Monica...
| Apr 21, 2011
I used to know a guy who would drive up to Santa Barbara just for the afternoon to visit with an old man he respected. I couldn't believe it. In my mind's eye, the Central Coast city seemed much farther than a couple of hours away. Yet it's really not...
| Mar 24, 2011
A foodie rite of passage here in Los Angeles is to walk the pupusa mile: that stretch of Beverly Boulevard where Koreatown's northeastern fringe pans to a scramble of auto services, a hostess club or two, and Central American restaurants and bakeries....