| Sep 1, 2011
The white grape Grechetto has a long history in Umbria in central Italy. It's an essential part of the blend for the region's best-known white, Orvieto. But winemakers in Todi, a medieval hill town near Perugia, use the native grape on its own to make...
| May 6, 2010
2007 Quinta do Vallado Douro Vinho Tinto
Dry red wines from the Douro Valley in Portugal, the traditional source for Port grapes, are the new story in this gorgeous wine region to the north of Lisbon. Top Douro wines command high prices, but here's...
| Nov 11, 2010
I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide!
Dear Megan: Taverna Tony was happy to share its recipe, which...
| Aug 25, 2011
I sincerely hate to break it to anybody who hasn't heard by now, but mamma's gone. Mamma Loredana moved out, with her son Filipo Cortivo, from Osteria la Buca two chefs ago and opened her own place, Osteria Mamma, on Melrose Avenue a few blocks west of La...
| Sep 8, 2011
Total time: About 1 hour
Servings: 1 chicken breast
Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking. Here the breast is presented plain, but in the restaurant we...
| Jun 23, 2011
Third Street is on its way to becoming the latest restaurant row with a slew of openings slated for the next few months. Already open, a second restaurant from Jon Shook and Vinny Dotolo of Animal in the old Cynthia's space just east of Orlando Avenue....
| Feb 17, 2011
Giorgio Rivetti of La Spinetta in Piedmont started out as a Moscato d'Asti producer but dreamed of making a serious red wine. First he got into Barbera with his extraordinary Cà di Pian. Next he took on Barbaresco and Barolo and became a powerhouse...
| Oct 6, 2011
At L'Epicerie Market in Culver City, the escargots arrive in a small heap on the plate, not served in the usual shells but napped in a silky white wine sauce with ribbons of ham and velvety leaves of sautéed spinach. The dish is escargots in the style...
| Oct 20, 2011
When I invited a new friend to dinner last week and asked her to bring a wine, she asked about the menu. And evidently she listened, because she came up with the most brilliant match for the Hungarian goulash: this St. Laurent, a close relative of Pinot...
| May 20, 2010
2007 Domaine du Mas Blanc Collioure "Cosprons Levants"
I absolutely loved this wine from the first sip. It has everything going for it — dark, velvety fruit, a scent of wild herbs and tobacco, and a gorgeous, robust flavor all rolled into one...
| May 13, 2010
Fried chicken is a beautiful thing.
Nothing beats the simplicity of a tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of sizzling fat to crisp, golden perfection.