| Mar 11, 2010
Sockeye salmon with green garlic and favas
Total time: 25 minutes
Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked...
| Sep 16, 2009
Alain Cohen holds out a gorgeous spiral-shaped loaf of challah, the color of cherry wood. On the top of the bread is a graceful open hand made of dough. Cohen and his baker, Yuri Amsellen, have been experimenting again. From the crowded kitchen of Cohen's...
| Apr 22, 2010
Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the flavor of the land that fosters it: vegetal and savory, with...
| Apr 22, 2010
Wild rice katsudon with spring vegetables
Total time: 50 minutes
4 pork cutlets (about 1 pound total)
1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste
3/4 cup pale beer, preferably a lager
Juice of 1 lemon
| May 6, 2010
Valentino is back.
I know, I didn't quite believe it myself. But I kept hearing that the cooking was good again — and not just from die-hard fans who have retained a deep affection for the 38-year-old restaurant despite all the recent ups and...
| May 27, 2010
Chefs come and chefs go. Some don't change a thing. Others don't quite fit in. But sometimes a new chef can bring a breath of fresh air to a tired menu or contribute a whole new spirit to a place.
Ammo, the little restaurant that could, on Highland...
| Dec 2, 2009
When a restaurant has been around for as long as Cafe Pierre, it's not reasonable to expect it to be performing with the same panache and energy as in the early days. Most decades-old places carry on without changing a thing until it's too late. Chasen'...
| Jun 10, 2010
As friends and I step into Patina, the figures of the hostess, manager, bartender, server and sommelier awake from their enchantment. They move forward, murmur a greeting and lead us to a table in the elegant, modernist dining room. Sometimes it feels...
| Jul 1, 2010
The fatit hummus at Olive Tree is a dish of geological depth, a dip of distinct strata. Slicked across its top is a layer of yogurt puddled with olive oil and dusted with cumin and paprika. Pine nuts dot the surface like pale pebbles. Embedded in the warm...
| Jun 24, 2010
Four of us stare at our menus at the new District on Sunset Boulevard in Hollywood. "Duck fat Yorkshire pudding," one friend exclaims when she reads the first item. Let's save that for later, I tell her. Why don't we order some biscuits before we decide...
| Jul 29, 2009
What if no one had introduced Caroline Styne, then manager of Jones, to Suzanne Goin, who was at the time chef de cuisine at Campanile? We wouldn't have Lucques or A.O.C., two of L.A.'s most beloved restaurants. And we certainly wouldn't have the...