| Jul 14, 2011
Written on the mirror of the women's bathroom at Café Gratitude, a new raw and vegan restaurant, are the words, "I adore myself and everyone else." The sentiment is part of the positivity campaign that the restaurant has been waging since opening on...
| May 12, 2011
Grilled Russian kale with yogurt dressing and toasted hazelnuts
Total time: 25 minutes
Note: Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm.
| Dec 23, 2011
Colored kale plants with red or purple centers and greenish outer leaves have long been popular as ornamental plants, for home gardens and street landscaping. Although edible, they were really more beautiful than delicious; but several newer varieties...
| Mar 10, 2012
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special...
| Mar 10, 2012
Total time: 1 hour
Servings: 4 to 6
1/4 cup farro
1/4 cup mixed dried fruit (such as sour cherries, cranberries, raisins)
1 tablespoon orange-flavored liqueur, such as Grand Marnier
1 pound kale (about 2 bunches)
1 tablespoon olive oil...
| Mar 1, 2012
— Morning fog weaves its way through colorful rows of vegetables, herbs and flowers as staff and apprentices gather at the center of the garden at Esalen Institute. It's 7 a.m. The freshly awakened faces sit calmly in a circle for a morning...
| 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......
| 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...
| Nov 18, 2008
| 4:26 PM
Total time:1 1/2 hours
Servings: 8 to 10
Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them. Substitute regular kale if desired. The salad can be prepared up through...
| Nov 20, 2008
| 5:25 AM
Start with sweet Dungeness crab folded into a salad with crisp apples and bitter greens and all of it bound with a lovely lightly curry-flavored mayonnaise. Then serve little game hens brushed with orange butter and stuffed with kale and walnuts before...
| Mar 26, 2008
BENEATH a thatch of wilted dandelion greens, the Christmas lima beans spill out, earthy and enticing, their pretty speckled markings still faintly visible after a few hours in the pot. This is the brilliant architecture of a taco so tasty that it might...