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The Review: Sotto
The Test Kitchen — that temporary restaurant with a rotating roster of chefs — is no more, but in its place we get Sotto, a new Italian restaurant from Steve Samson and partner Zach Pollack. And it's ample compensation. The name means "under"...Tags: Tomatoes, Pork Chops, Dining and Drinking, Beef Brisket, Pies and Tarts
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The Review: A1 Cucina Italiana in Beverly Hills
Los Angeles Times Restaurant CriticIt's been years since Alto Palato closed, yet I can't drive down La Cienega past STK steakhouse without remembering the late Mauro Vincenti's last restaurant. I still see Vincenti in a cashmere golf sweater fussing over details. Danilo Terribili...Tags: Rome (Italy), Tomatoes, Italy, Cheese, Salads
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Culinary SOS: Nage's clementine salad
Los Angeles TimesDear SOS: I had a delicious meal at Nage restaurant on a recent trip toWashington, D.C., and I would love to have the recipe for its clementine salad. Kathleen Sheldon Santa Monica Dear Kathleen: It's a perfect way to highlight these sweet little...Tags: Thyme, Ginger, Foods and Beverages, Cinnamon, Salads
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Dinner tonight!: Swordfish with tomatoes and fennel
Daily DishLight, bright, and oh-so-simple, this recipe for swordfish with tomatoes and fennel makes a great weeknight meal, and it comes together in under an hour.... -
Recipe: Honey challah
Honey challah
Total time: 1½ hours, plus rising and cooling times
Servings: Makes 1 large challah (at least 15 servings)
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 cups unbleached all-purpose flour, divided, more as needed
1 cup...Tags: Salt, Honey, Flour, Almonds, Challah
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Recipe: Bolognese sauce
Bolognese sauce
Total time: About 1 hour, 15 minutes.
Servings: This makes about 3 quarts of Bolognese sauce.
3 tablespoons butter, divided
4 ounces prosciutto, finely diced
2 onions, finely diced
2 stalks celery, finely diced
2 carrots, finely...Tags: Salt, Onions, Tomatoes, Butter, Black Pepper
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Christmas and New Year's restaurant roundup
Daily DishChristmas and New Year's restaurant roundup.... -
Test Kitchen video tips: The art of the chop
Daily DishMaybe you've seen this trick already: Partially slicing through a layered vegetable (onion, leek or fennel for example) to make it easy to chop into similar-sized pieces. If you haven't, you're not alone. This was a completely new technique to...... -
Chef’s Table Michael Cimarusti RESTAURANT: PROVIDENCE
LA Times MagazineMARINATED ARTICHOKES WITH ANCHOVIES À LA GRECQUE Retail fishmonger options rarely meet the restaurant standards...... -
Q&A: Ivette Soler and 'The Edible Front Yard'
L.A. at HomeIvette Soler: Author Ivette Soler, who wrote "The Edible Front Yard: The Mow-Less, Grow-More Plan for a Beautiful, Bountiful Garden," discusses stylish ways to blend edible plants with ornamental ones.... -
Thanksgiving 2011: Restaurant roundup
Daily DishThanksgiving 2011: Restaurant roundup...
Jun 30, 2011
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May 5, 2012
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Mar 31, 2012
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Sep 22, 2011
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Dec 8, 2011
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Dec 15, 2011
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Nov 3, 2011
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Oct 24, 2011
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Nov 17, 2011
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Original site for Fennel topic gallery.
