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Special to The TimesWALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been...
Los Angeles Times Staff WriterDRESSED IN shorts or pretty little sundresses, late breakfasters parade out of Gladstone's at noontime, carrying wonderful, whimsical, shiny gold packages -- a whale with an upswept tail, a bunny that could stop Jeff Koons in his tracks. Hungry diners...
Tags: Oysters, Crimes, Transportation, Salmon, Dining and Drinking
Los Angeles Times Staff WriterAs firefighters battled flames and evacuated northeastern San Diego County in October, a group of Cedar fire survivors did what they wished someone had done for them five years ago. They headed out on fire watch. David Kassel, 53, the group's founder,...
Tags: Gaming, Homes, Architecture, LoJack Corporation, FEMA
Los Angeles Times Staff WriterUnless you're hanging out with conspicuously consuming celebutantes, you may have noticed a new mood in the air these days. It seems as if more and more Angelenos are talking about enjoying life without ruining it for the next generation, and when it...
Special to The TimesLet me describe the #3 plate at every local authentic Mexican restaurant 50 years ago. Imagine an oval, particularly thick ceramic plate being hustled over straight out of an oven, so hot it can only be delivered with a potholder and a warning to never,...
Tags: Arable Farming, Football, Sports, Dining and Drinking, Onions
Times Staff WritersA splendid three-course dinner in a three-star restaurant can be had for the price of an entree. A dozen oysters on the half-shell are yours for 15 bucks -- and there's even an ocean view. A sashimi lunch at one of the city's best sushi bars is priced...
There was a time, not so long ago, when eating in an environmentally, ethically conscious way was a drab business -- brown and beige food, with a few wilted organic vegetables relegated to a woebegone produce bin at the grocery store. But these days,...
Tags: Ethics, Arable Farming, Hot Dogs, Ice Cream, Vegetarian Diet
For two weeks straight, the hot topic around the communal table at Seed Kitchen in Venice has been the transition from winter to spring. "It's a really, really big shift. Energy is just shooting up from the ground," says Jessica Porter, author and...
Tags: Kale, Sprouts, Gwyneth Paltrow, Japan, Vegetarian Diet
Los Angeles Times Staff WriterTHERE are few things as treasured, in home kitchens or professional bakeries, as sourdough starter. Bread bakers feed it religiously, on a strict schedule, like pets or children; they carry the stuff with them when they move; they hand down jars of it...
Los Angeles Times Staff WriterIt takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...
Times Restaurant CriticFROM OUR table along the water at Blanca, a new restaurant in Newport Beach, we watch as a gondolier in traditional striped jersey and broad-brimmed hat gives his gleaming black gondola a polish with a soft cloth, folding a blanket across the seat. His...
Tags: Mushrooms, Strawberries, Appetizers, Ice Cream, Foie Gras
Los Angeles Times Staff Writer"Desperately seeking a romantic restaurant" was the subject line on a recent e-mail. Good one. It's not so easy, especially when the seeker adds, "some place dark, quiet, by the beach." Abode, a new restaurant tucked behind Tengu on Ocean Boulevard in...
Tags: Mustard, Mussels, Death, Appetizers, Ice Cream
Dec 19, 2007 |Story| Los Angeles Times
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Sep 19, 2007 |Story| Los Angeles Times
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