| Oct 10, 2008
| 8:49 AM
These days, when just about any topic can provoke a debate, you can add bread pudding to the list.
How is that possible, you might wonder, with something so homey and comforting and, well, inert? Blame it on the chefs. They've taken this beloved...
| Oct 10, 2008
| 10:48 AM
Total time: 2 hours, 30 minutes
Servings: 10 to 12
Note: From Xiomara Ardolina of Cafe Atlantic
1 ( 1/2-pound) loaf French bread, crust removed, sliced and torn into small pieces
2 cups half-and-half
1/2 cup sugar
1 cup raisins,...
| Oct 29, 2008
Total time: 2 1/2 hours
Servings: 6 to 8
Note: Adapted from Omar Lezcas. This recipe makes twice the mole you'll need; save the extra for tamales or freeze in an airtight freezer-proof bag. For a spicier mole, add several dried arbol chiles.
| Jun 24, 2008
| 4:24 PM
When the prospect of going to Australia recently came up, one of my first thoughts was about meat pies.
I discovered them on my first visit in 1999. They're related to English pies, like steak and kidney, but they come from the non-dysfunctional side...
| Mar 13, 2008
| 12:01 PM
Total time: 2 hours, 50 minutes
Servings: 4 to 6 servings
Roasted vegetable stock
2 cups diced onion
2 carrots, scrubbed and diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
6 whole peeled cloves garlic
2 cups peeled, diced celery root
| Apr 10, 2009
Los Angeles is a city rife with symbols of cultural evolution, or if you prefer, gentrification. (Take vast swaths of downtown, for example.) But nowhere is the contrast between L.A.'s anarchic rock 'n' roll past and its slick, upscale present thrown into...
| Aug 19, 2009
Bo De Tinh Tam Chay is so serene it can transport you to a meditative state. The sound of trickling water flows through the dining room, a peaceful backing-track that blocks out the occasional clangs and whirs that erupt from the kitchen. A forest of fake...
| Aug 14, 2004
Julia Child, the masterful cooking instructor, author and television personality whose knowledge, exuberance and daft antics lured legions of inexperienced cooks into the kitchen, demystified French cuisine and launched an enduring epicurean craze in...
| Jul 22, 2009
As soon as you place your order at Pita Pockets in Northridge, a cook slaps a soft round of dough onto the wall of a blazing tandoor-like oven. After a few moments, a bubbly disk of laffa, catacombed with air pockets and rich with yeasty char, is ready to...
| Feb 7, 2010
Somewhere on Earth there must be a cheaper, easier, more exotic cruise, packed with even more beautiful sights and filled with more history, providing even tastier food, but for now, I'm happy to settle on this one: Ionian Cruises' daily excursion from...
| Feb 16, 2010
| 8:15 AM
Total time: About 4 hours
Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets. Serve with white rice and French bread.
1 pound (31 to 40) Louisiana...