| Sep 2, 2010
It may be 7,536 miles away from her own kitchen in Tel Aviv, but I can just see my 95-year-old mother jotting down suggestions for what she thinks my sister in Los Angeles should serve on Rosh Hashana, the Jewish New Year that starts at sundown Wednesday....
| Mar 2, 2008
You've met this guy. He's well-dressed, bounces mostly between New York and Los Angeles, knows everyone. And he won't shut up.
The newest high-concept hotel in Southern California, which aims at the well-traveled hipster, is a lot like that guy. The...
| Feb 6, 2009
| 4:39 PM
Active Work Time: 30 minutes Total Preparation Time: 1 hour 40 minutes plus 8 hours chilling
3 chicken breast halves, about 1 1/2 pounds
2 (49 1/2-ounce) cans chicken broth
4 slices ginger, about 1/2-inch thick
1 small onion, quartered
| Apr 16, 2008
Total time: 2 hours, 20 minutes
Note: Adapted from a recipe by chef Todd Aarons of Tierra Sur. Ask your kosher butcher in advance to grind the chicken if you don't have a grinder at home, as well as for chicken back bones for the stock....
| Apr 16, 2008
THE braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate...
| Jan 13, 2008
Some small hotels have lobby cats. The Lower East Side's Blue Moon Hotel presents the reception area mom.
"What kind of tea do you want? Is it in there?" Rita Settenbrino asks while I sort through a small continental breakfast buffet that has...
| Jun 10, 2009
The sunny yellow bungalow that houses Kassava Caribbean cafe is a Chandler-esque remnant of an earlier L.A., a poignant contrast to the neighboring steel- and glass-fronted restaurants along 3rd Street and the monochromatic hulk of the Beverly Center...
| Jan 28, 2004
Some vegetables are born to be stars; others are best suited to ensemble roles. There is no better example of this than winter's hardy cooking greens, a mainstay of farmers markets at this time of year.
While you can cook mustards, chards, collards, kale...
| Feb 27, 2013
| 2:30 AM
| Jan 22, 2013
| 10:31 PM
It seems that just about everyone I know has been eating soup. And I am pretty certain it’s not because it’s National Soup Month. Whether it’s your grandma’s chicken noodle or not, soup is comforting.
Today’s chicken soup...
| Dec 26, 2012
| 2:30 PM