| Nov 18, 2009
It's Sunday night and I've just come off an 11-hour flight rumpled and cross-eyed after reading the last installment of Steig Larsson's "Millennium" trilogy straight through. When my friend picks me up at the airport, she reminds me that I'd asked her...
| Apr 23, 2008
The server asks the two of us about coffee. We look at each other knowing there's no question -- we're going with the siphon, a Japanese contraption for brewing coffee that looks straight out of a chemistry lab. I love the magic-show of it, the moment...
| Dec 6, 2006
Total time: 45 minutes
Note: Reserve extra caramel sauce and Chantilly cream for another use.
4 egg yolks
2 cups heavy cream, divided (keep 1 cup very cold)
1 1/4 teaspoons vanilla, divided
4 slices day-old rosemary bread,...
| Dec 19, 2007
AFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...
| Oct 29, 2008
Joe Pytka has been tinkering with his West Hollywood restaurant -- again. Bastide not only has a new chef -- Paul Shoemaker, its fourth -- but also a different format. Giving up its tasting-menu-only dictate, the 6-year-old restaurant now offers an a la...
| Feb 4, 2009
I figured it was probably time to clean out my refrigerator when, digging around for a jar of jam, I found a roll of film. A roll of film! Remember those? How long it had been there, I don't know. I not only have a digital camera, I'm on my second one....
| Jan 16, 2008
IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're...
| Oct 15, 2008
LOOKING seaward from Pacific Coast Highway in Malibu, there's almost no sign of the Beachcomber Cafe, but if you're astraddle a surfboard in the ocean off Surfrider Beach, you probably have a pelican's-eye view of what's so special about the place --...
| Apr 16, 2008
There are so many Hong Kong-style coffee shops in the San Gabriel Valley that devotees usually gravitate to one that makes a favorite comfort food the way they like it. But we love the following restaurants for distinctive personalities and food that sets...
| Feb 13, 2008
Dear SOS: Square One Dining in Hollywood serves the most amazing French toast I've ever had. Could you persuade them to share the recipe?
-- Adel Aschenbrener, Hollywood
Dear Adel: Square One's take on French toast is thin slices of brioche dipped...
| Jul 23, 2008
"PEOPLE'S tastes change," says Richard Ward of Sierra Madre's E. Waldo Ward & Son Inc. "My dad used to make lots of pickled watermelon. But people don't use as much sugar as they used to." His son Jeff nods. "But we still make pickled peaches and other...