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What's shaking in the cocktail scene? Shrubs.
Los Angeles TimesShrubs — they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an...Tags: Dining and Drinking, Apple Cider, Salt, Restaurants, Limes
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Eat Beat: Tagliolini al limone
Daily DishFresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta. Topped with fresh-grated Parmesan and fresh-cracked pepper, it makes for a remarkably easy but elegant meal!... -
Eat Beat: Lemon tart
Daily DishWhat do you do when life hands you lemons? Make a lemon tart, of course! In today's Eat Beat, Food editor Russ Parsons demonstrates how to make Lazy Mary's lemon tart.... -
A clear trend in Southern California's craft cocktails scene
Cranberry is not vodka's best friend. Real vodka drinkers know this, but for years their taste has been marginalized by a craft cocktail scene obsessed with whiskey. Change is on the horizon, however. As Los Angeles bartenders vie to keep up with the next...Tags: Dining and Drinking, Lifestyle and Leisure, Bars and Clubs
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Test Kitchen tips: Preserved lemons
Daily DishPreserved lemons seem to be turning up in more restaurant dishes as chefs incorporate their unique flavors in a variety of recipes, and packaged preserved lemons are increasingly showing up in more specialty and gourmet markets.... -
At Blind Barber in Culver City, shaves, haircuts and drinks
At a new, clean, classically styled barbershop in Culver City, the three young owners sit in the sun coming through their open storefront window talking women, restaurants and booze. Casual and welcoming, the attitude is akin to that of a clubhouse...
Tags: Alcoholic Beverages, East Village (Manhattan, New York), Strawberries
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French Connection
LA Times MagazineWEB EXCLUSIVE: French spirits star in the mixed-drink recipes at Steve Livigni and Pablo Moix’s Pour Vous... -
Your local chippy: The Pikey is open in Hollywood
Daily DishYour local chippy: The Pikey is open in Hollywood.... -
The apèritif hour: Egg & anchovy crostini from Chris Cosentino
Daily DishCosentinoI recently got hold of a PDF excerpt of Chris Cosentino’s new book, “Beginnings: My Way to Start a Meal.”... -
Cookbook watch: 'Zuppe' from the American Academy in Rome
Daily DishThe new cookbook "Zuppe" comes from Mona Talbott, head of the kitchen at the American Academy in Rome and executive chef of the Rome Sustainable Food Project.... -
Nigella Seed
LA Times MagazineFarmshop’s Jeff Cerciello shares an ancient secret—and a recipe for avocado hummus... -
Liquid Smoke
LA Times MagazineCocktailia’s newest trend catches fire—plus, recipes from some of the country’s best barkeeps...
May 26, 2012
|Story| Los Angeles Times
May 19, 2012
| Los Angeles Times
May 18, 2012
| Los Angeles Times
May 18, 2012
|Story| Los Angeles Times
May 8, 2012
| Los Angeles Times
May 11, 2012
|Story| Los Angeles Times
May 3, 2012
| Los Angeles Times
Apr 16, 2012
| Los Angeles Times
Apr 20, 2012
| Los Angeles Times
Apr 24, 2012
| Los Angeles Times
Mar 1, 2012
| Los Angeles Times
Mar 1, 2012
| Los Angeles Times
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