| Mar 24, 2011
A carload of friends and I are heading west on Ventura Boulevard on the lookout for the Studio City restaurant and lounge Firefly. Where exactly is it? We're scanning the south side of the boulevard for the facade. (I could have found the address and...
| May 5, 2011
| 9:09 AM
Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a...
| Sep 11, 2011
If I close my eyes, I can almost see Bright Angel Creek spilling into the Colorado River at the bottom of the Grand Canyon. I've been here only twice and don't know if I'll ever make it again because it's a long, hard trip down from the rim —...
| Dec 1, 2011
Total time: 2 hours, plus cooling and tempering times
Note: Suggested wine pairing: Sagrantino di Montefalco Passito (Umbria)
2/3 cup heavy cream
1 pound bittersweet chocolate (minimum 66% cacao), cut into pieces
1/4 cup brewed...
| Dec 8, 2011
Chocolate-chocolate cookies, compost cookies (made with potato chips, pretzels, butterscotch chips, graham cracker crumbs, etc.), blueberries and cream cookies, banana cream pie, brownie pie, hot fudge sauce, chocolate cake. I can't stop baking from...
| Aug 5, 2009
Total time: 1 hour, plus cooling time for the cakes
Servings: 12 to 16
1 cup (2 sticks) butter, at room temperature, plus more for greasing the pans
2 cups (8 1/2 ounces) flour, divided
3/4 cup Dutch-process cocoa
1 cup boiling water
1 1/2 cups...
| May 20, 2009
Not that long ago, downtown L.A. seemed a no-man's land at night, the streets eerily empty while lights blazed in the office towers and hotels. Inside Water Grill or Pacific Dining Car, though, stranded hotel guests and convention goers hunkered down over...
| May 13, 2009
At the latest London import, Cecconi's, an expat Brit orders a cocktail, leans back against the luxurious cushions strewn along the terrace banquette and opens the morning's Times -- that would be the Times of London. Hostesses have a tony British accent,...
| Nov 3, 2008
| 6:13 PM
I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake. The reason: My mother made great pies.
If birthdays make me think of lemon pie, Thanksgiving makes me think of pecan pie. Every Thanksgiving feast at our...
| Apr 16, 2008
Total time: 1 1/2 hours, plus overnight macerating time
Note: Adapted from a recipe by Todd Aarons. Aarons uses Scharffen Berger chocolate and serves the cake with kosher, whipped nondairy cream. Kosher unsalted margarine is available at...
| 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...