| Dec 29, 2009
| 4:33 PM
No doubt, the most innovative nightclub concept to emerge in 2009 was SBEâs Hyde Lounge inside Suite C at Staples Center. Forget the traditional box seats, with their Formica countertops and bad lighting. Hyde looks like a jewel box complete with dark...
| Oct 13, 2009
| 4:32 PM
If you see specialty kales at the market this fall -- nab 'em. And then try this dish for cavolo nero -- black kale -- that comes to us courtesy of Chef Suzanne Goin. --Rene Lynch RELATED: More L.A. Times......
| Jul 30, 2012
| 12:01 PM
Mark Hildenbrand beat Chris Cruz 6-3, 6-1 in a matchup of left-handers to win the men's 4.5-rated singles championship Sunday in the Bettie Haines Memorial Tournament at Briarfield Park in Hampton.
Tsuneo Kageya (men's 4.0), Dillan Dodson (men's 3.5) and...
| Mar 24, 2004
When Maryland's first Colonists stepped off the Ark and the Dove, they carried little that would generate gastronomic envy - a bit of salted meat, dried peas and hard biscuits left over from the voyage, and some pigs and cows recently purchased from...
| Jul 15, 2013
| 2:30 PM
Soon you’ll be harvesting basketfuls of produce, happily overrun with tomatoes and sneaking giant zucchini onto unsuspecting neighbors’ porches. Then you’re done, right?
Maybe not. Before you hang up those garden tools, think about...
| Jul 17, 2013
| 8:36 AM
Dinner on a diet? It may sound tough but it's easy if you're prepared, even on a busy weeknight. Here are four suggestions to try, each clocking in at under 200 calories and under 15 grams each carbohydrates and fat per serving. Three of the recipes...
| Feb 24, 2011
Total time: 1 hour, 15 minutes
Servings: 6 to 8
3 tablespoons olive oil
1 pound fresh mild Italian sausage, casings removed and crumbled
1/3 cup dry white wine
2 bunches (about 1 pound) kale, stemmed and torn into large pieces
1/2 cup (1 stick)...
| Jul 13, 2013
| 6:37 PM
SIPESVILLE — Many folks cherish their high school reunions but, for one select group, nothing beats recalling the hijinks at their one-room elementary school.
With that in mind, several dozen attendees of the long-defunct Walker Grove School in...
| Sep 21, 2011
| 8:35 AM
Vinegar is one of humanity's oldest condiments, and when it comes to mealtimes, it can be among the home cook's best friends.
Vinegar is made by acetic fermentation, a process that basically converts alcohol into acid. Most countries produce their own...
| Jul 8, 2013
| 11:58 AM
When I first visited Market 17 in the months after its October 2010 opening, I sensed that sibling restaurateurs Kirsta and Aaron Grauberger had a hit on their hands. But I wondered if their timing was just a little off.
The Great Recession was still...
| Mar 13, 2009
Bubble and squeak
2 medium onions, finely chopped
8 ounces cabbage, sliced and boiled (Brussels sprouts can be substituted)
2 pounds peeled potatoes, cooked and roughly mashed
6 ounces sharp cheddar cheese, diced
3 pats butter