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    Feb 16, 2013 |Story| Los Angeles Times

  1. Critic's Choice: Carpaccio as a blank canvas

    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in Venice. A regular there, Contessa Amalia Nani Mocenigo (of Venice), was given a strict diet by her doctor. One of the few things she could eat was <em>carne cruda </em>&mdash; raw beef. To make her diet less monotonous, Cipriani presented her one day with a dish of finely sliced raw beef scribbled over with a mayonnaise spiked with mustard and a dash of Worcestershire. He named it "carpaccio" after the painter Vittore Carpaccio, whose paintings were showing in Venice at the time. Cipriani was particularly taken with his use of red.
    Los Angeles Times
    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...

    Tags: Restaurants, Rivera, Mushrooms, Foods and Beverages, Arugula

    2. Feb 4, 2013 |Story| Los Angeles Times

  2. The ultimate Valentine's Day dining guide

    On Valentine's Day, maybe you woo your sweetie with flowers, chocolates or even diamonds. But what are you going to do about dinner?
    On Valentine's Day, maybe you woo your sweetie with flowers, chocolates or even diamonds. But what are you going to do about dinner? Whether you'll be curling up to a showing of “When Harry Met Sally” at the Electric Dusk Drive-In, strolling...

    Tags: Restaurants, Foods and Beverages, Caviar, Bars and Clubs, Human Interest

    3. Feb 11, 2013 |Story| Los Angeles Times

  3. 5 questions for Ori Menashe

    <em>Ori Menashe is chef and co-owner -- along with his wife, pastry chef Genevieve Gergis -- of Bestia, the new Italian restaurant on the edge of the Arts District downtown. Menashe, born in Los Angeles and raised in Israel, formerly worked for Italian chef Gino Angelini but has brought his own sensibilities to fresh pastas, including oxtail-filled cocoa agnolotti and saffron strozzapretti with calamari, currants, marcona almonds and chiles. From his wood-burning oven comes pizzas, whole-grilled orata and, on the weekends, suckling pig. </em>
    Ori Menashe is chef and co-owner -- along with his wife, pastry chef Genevieve Gergis -- of Bestia, the new Italian restaurant on the edge of the Arts District downtown. Menashe, born in Los Angeles and raised in Israel, formerly worked for Italian chef...

    Tags: Restaurants, Foods and Beverages, Sausages, Lifestyle and Leisure, Dining and Drinking

    4. Feb 8, 2013 |Story| Los Angeles Times

  4. Dinner tonight! Crispy chicken thighs with olives, lemon and fennel

    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and you can find the recipe below.
    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...

    Tags: Recipes, Peppers, Onions, Olives, Macaroni and Cheese

    5. Feb 7, 2013 |Story| Los Angeles Times

  5. Del Popolo: in San Francisco, pizza for the people

    Jon Darsky, who was the original pizzaiolo at the San Francisco restaurant <a href="http://www.flourandwater.com/">flour + water</a>, has been working for months to re-purpose a 20-by-8-foot transatlantic shipping container into a wood-burning pizza truck. A wall of glass doors exposes the interior &mdash; and the Italian-made wood-fired oven. That baby weighs in at 5,000 pounds.
    Jon Darsky, who was the original pizzaiolo at the San Francisco restaurant flour + water, has been working for months to re-purpose a 20-by-8-foot transatlantic shipping container into a wood-burning pizza truck. A wall of glass doors exposes the interior...

    Tags: Pizzas, Foods and Beverages, Lifestyle and Leisure

    6. Feb 6, 2013 |Story| Los Angeles Times

  6. Test Kitchen tips: Skimming fat

    As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan.
    As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan. There are several ways to remove unwanted fat: - Use a ladle or spoon to gently skim the fat from the surface...

    Tags: Carrots, Mushrooms, Onions, Tomatoes, Cheese Corn

    7. Feb 6, 2013 |Story| Los Angeles Times

  7. Dinner tonight! Kuleto's minestrone

    Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes:
    Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes: "I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed,...

    Tags: Soups, Mushrooms, Recipes, Foods and Beverages, Russ Parsons

    8. Feb 5, 2013 |Story| Los Angeles Times

  8. Test Kitchen video tip: Choosing a bread wash

    Bread recipes often call for some sort of "wash" or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results:
    Bread recipes often call for some sort of "wash" or glaze before baking, sometimes egg, sometimes milk. Even butter. Different washes are used to achieve different results: - Brushing with beaten whole eggs will give color and sheen to a bread. Egg yolk...

    Tags: Butter, Recipes, Flour, Salt, Breads

    9. Jan 26, 2013 |Story| Los Angeles Times

  9. Counter Intelligence: A little taste of Cortez

    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up against a shoe box-narrow windowsill waiting for a seat to open up.
    Los Angeles Times Restaurant Critic
    What you think about Cortez is going to depend in large part on what you think about crowds, and noise, and screechy jazz, about well-meaning servers who are slightly impatient with the idea of service, and about spending most of an hour leaning up...

    Tags: Restaurants, Vegetarian Diet, Arugula, Lucques, Lifestyle and Leisure

    10. Dec 29, 2012 |Story| Los Angeles Times

  10. Recipe: Grilled Dungeness crab

    <strong>Grilled Dungeness crab</strong>
    Grilled Dungeness crab Total time: 20 minutes, plus marinating time Serves: 4 to 6 as appetizer, 2 to 4 as main course 2 cooked whole Dungeness crabs 2 teaspoons fennel seeds 1 teaspoon red pepper flakes 1/2 teaspoon black peppercorns 1...

    Tags: Onions, Peppers, Salt, Parsley

    11. Jan 12, 2013 |Story| Los Angeles Times

  11. A cozy cooking class for beginners

    If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise.
    Los Angeles Times
    If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise. Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it...

    Tags: Onions, Foods and Beverages, Peppers, Garlic, Salt

    12. Oct 13, 2012 |Story| Los Angeles Times

  12. Game for good eats at tailgate parties

    Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and football.
    Los Angeles Times
    Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and...

    Tags: Bacon, Cinnamon, Pork Chops, Chile, Foods and Beverages

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Fennel Photos
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