| May 21, 2008
SEATED AT the sushi counter at the new Nobu Los Angeles, the three of us are oddly the only ones at the long counter made of blond-striped wood. We watch the hardworking sushi chefs turn out roll after roll after roll, neatly lining a sheet of nori with a...
| Aug 5, 2007
It's 102 degrees in the shade on a late July afternoon, but the staff at the Parker Palm Springs is just beginning to feel the real heat -- the kind that comes with exposure. In a few hours, the first of six episodes of "Welcome to the Parker," a...
| Feb 10, 2008
I'm in love.
You can love a person. You can love a city. And when you can introduce the city you love to the person you love, what could be better?
I once lived in San Francisco, a city that made my youthful heart flutter so...
| Nov 25, 2009
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...
| Nov 27, 2009
Marilyn Minter's latest pictures look like high fashion throwing up: Big, glossy close-ups of lipsticked mouths spewing diamonds, pearls and colorful, glittering goo.
Both luminous and grotesque, they are meant to evoke the experience of flipping through...
| Dec 11, 2009
| 7:27 AM
Total Time: 45 minutes
Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)...
| Dec 23, 2009
This year, for the first time, you don't have to be a scientist or an Australian to taste citrus caviar from legendary finger limes, as the initial, very small harvest from commercial plantings in California has started to show up at local markets and...
| Jul 15, 2009
Open a caviar store in this economy? Is that just a little bit crazy, or what? Quietly, seemingly with hardly anyone noticing, the famous caviar purveyor Petrossian of Paris has reopened its Robertson Boulevard shop after a four-month-long remodel and...
| Jul 15, 2009
Petrossian Paris Boutique and Cafe * 1/2
321 N. Robertson Blvd. (at Rosewood Avenue), West Hollywood; (310) 271-0576; www.petrossian.com
Casual cafe from Paris caviar purveyor Petrossian with a menu from former L'Atelier de Joël...
| Jan 4, 2010
| 10:51 AM
Note: Our October cover story on the Japanese tv cooking show "Iron Chef" drew a huge response from fans of the show happy to see attention paid to what many called their favorite TV program of any kind anywhere. We were also able to publish some of...
| Dec 28, 2005
The waiter sets a clear glass cup on a gold-leaf saucer in front of me. Inside is a cool white cream, its surface smooth as glass and decorated with a circle of precise green dots the size of pinpricks. It looks mysterious and inviting. I dip in my...