| 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...
| 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 28, 2009
The broth comes, comforting and rich, larded with bone marrow dumplings, a few strands of vermicelli. The waiter tells us to leave a little broth in the bowl for the chabrot, a splash of red wine to finish up the soup. Next come the leeks cooked in the...
| Nov 11, 2009
Call it the sushi-torta express. Set to start running on Sunday, the Gold Line Eastside Extension is a direct, six-mile shot from Little Tokyo to East Los Angeles. It's also a light-rail lifeline to the incredible variety of restaurants that surrounds...
| 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...
| Jul 8, 2009
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
| Sep 2, 2009
In the movie "Ratatouille," the terrifying food critic, Anton Ego, transforms into a lovable human with one glorious taste of a Provençal tian from his childhood -- zucchini, eggplant, tomato, thyme and cheese.
Good food, Ego discovers, excites our taste...
| Sep 30, 2009
As we squeak past the last days of summer, it's never too late to make one more trip to the beach. Dinner at the Sunset on Zuma Beach could be just the right antidote to stave off the inevitable sadness as fall comes on with its shorter days and longer...
| Apr 1, 2009
| 3:49 PM
Active work time: 15 minutes
Total preparation time: 1 1/2 hours
Use slices of this to make French toast for breakfast.
1 cup sugar, divided
1/4 cup oil
6 eggs, separated
1/2 cup matzo cake meal
1/2 cup potato starch
1/2 teaspoon salt
| Apr 13, 2003
The line of hikers snaked up the side of the mountain, everyone cautiously following the leader over rugged, rocky terrain. It reminded me of a fourth-grade field trip, but Mrs. Brennan's class was never like this.
"Dar, did you see this one?" a hiker...
| Nov 3, 2004
As we step into the garden from the street, I hear the soft, barely audible pop of a Champagne cork. Silvery laughter bubbles up from the table.
The maitre d' greets us, leads us to a corner table in one of three lovely, diminutive dining rooms. As the...