| Aug 13, 2008
SERVED IN pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance....
| Jul 9, 2008
Save money -- eat out.
It might sound counterintuitive, and it flies in the face of advice tossed out by penny-pinching "experts" -- but they don't know what we know: where to find the best dining deals in town.
Who says it's cheaper to eat in? We...
| Apr 6, 2009
| 12:48 PM
Total time: 10 minutes, plus 30 minutes standing
Servings: 12 to 14
Note: Serve this with the roast pork shoulder master recipe.
1/4 cup minced shallots
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup finely diced cornichons