| Jun 10, 2010
They're the sounds of blue-collar commerce: the pneumatic squeals of an impact wrench, the resonant clangs of metal striking metal. Out on the boulevard, a chorus of tires thrums across the asphalt. Together, it's something like jazz, an improvisational...
| Sep 16, 2010
On the counter in Jill Donenfeld's Malibu kitchen, just across Pacific Coast Highway from David Geffen's sprawling compound: leafy cilantro; wild arugula; portobello, shiitake and cremini mushrooms; a deep purple eggplant; silken organic tofu; gourmet...
| Jun 24, 2010
Grand Teton Brewing Black Cauldron
Lagers and light ales for summer, dark brews in winter. That's as much an established principle — or cliché — as white wine with white meat, red wine with red. But for its summer seasonal, Grand Teton...
| Aug 26, 2010
As I grab the last free barstool at Jocko's, the guy next to me greets me with a polite "howdy." At the 84-year-old Santa Maria-style steakhouse in Nipomo, the style is easygoing and unpretentious. Though most everyone seems to be drinking light beer...
| Sep 23, 2010
Lemon gelato (water-based)
Total time: 20 minutes plus 1½ hours freezing time
Servings: 8 (Makes about 1 quart gelato)
1 cup lemon juice, from about 6 lemons
1 cup plus 2 tablespoons sugar
2 cups water
1 cup (3 1/2 ounces) diced apple (about 1...
| Jul 22, 2010
I'm writing this in a purple font, the same color as the seventh ray, or so I'm told, which is why the napkins at Inn of the Seventh Ray in Topanga Canyon are violet. So is the bouquet of wispy wildflowers on each table. And years ago (the last time I...
| Jul 14, 2011
Description: Small, bright Sawtelle Boulevard cafe that uses multiple roasters (including San Francisco's Ritual and Four Barrel) and specializes in the siphon brewing method.
11301 W. Olympic Blvd., No. 124, Los Angeles, (310) 906-0267,...
| Jul 21, 2011
This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a sudden the garden is littered with bright red tomatoes. I...
| Jan 19, 2012
When I spent some months in Venice, Italy, years ago, my friend Paolo would show up at dinner parties with prosciutto. I'm not talking about a paper packet of sliced ham but a whole prosciutto di San Daniele, the famous ham from Friuli, cured with the...
| Dec 9, 2010
The corner of Heliotrope and Melrose might be the new cutting edge for bargain-basement culinary delights. Right next to avant-garde ice creamery Scoops is the second branch of Cafecito Organico. You can get your two scoops of experimental beet-cashew and...
| Sep 30, 2010
Ricotta-honey gelato with orange
Total time: 20 minutes, plus freezing time
Servings: 8 (Makes 1 quart gelato)
Note: This is terrific served with lightly sweetened fresh berries or other fruit.
2 cups homemade ricotta
1 cup whipping cream