| Dec 31, 2008
It's impossible to capture the delights and terrors of a year of eating out in Los Angeles in a single short list. Some meals I'd rather forget, thank you. But others, the ones that yielded dishes that are still fresh and vibrant in memory, are the ones...
| Apr 29, 2009
You've dropped in for an espresso. Your own private barista greets you at the door and guides you to a custom-made, walnut-and-steel espresso-making station, tricked out with a swivel base and hydraulics for raising and lowering the attached grinder....
| Mar 29, 2009
The first thing that caught my eye: the coyote wearing a pearl necklace.
The critter strides in a diorama above the front desk, near a cactus with red Christmas ball flowers.
Then there is the vintage ice cream cart from which tamales are served...
| Mar 15, 2009
On the sixth floor of the Paddock Building downtown, a line of people milled restlessly along the hushed hallway.
They paced in front of a wooden door, which looked more like the entrance to a broom closet than the law offices...
| Jun 3, 2009
Total time: 50 minutes
Servings: 20 standard cupcakes
Note: Dutch process cocoa refers to a treatment whereby the cocoa is treated with alkali (alkali neutralizes cocoa's natural acidity); this cocoa can be found at cooking and baking stores as well...
| Jun 17, 2009
Hickory-smoked brisket with Southwestern barbecue sauce
Total time: 2 hours, plus 5 to 6 hours smoking time
Servings: 6 to 8
Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory...
| Oct 25, 2006
IT was bound to happen sooner or later; I suppose the only wonder is that it took so long. After dinner a couple of weeks ago, a friend asked me for a cup of coffee. And that's when I realized I had no earthly idea how to make one.
I'm 51 years old and...