| Nov 26, 2008
In April 2000, Sam MacDonald was fat, broke and deep in debt. A hard-partying Yale alumnus, he had spent a decade in an orgy of over-consumption, drinking his paychecks and living a Peter Pan-meets-"Animal House" lifestyle.
And yet, this didn't finally...
| Jan 7, 2009
Just because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination.
Thinking outside the lunch box is...
| Feb 11, 2009
Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...
| Jul 11, 2007
On the Indian restaurant circuit, it's mainly generic Indian fare on the menu, with a heavy northern bias. To experience the diversity of India's culinary landscape, your best bet is to be invited to someone's home. Happily, recent cookbooks such as...
| Sep 3, 2008
| 3:13 PM
This is an ode to harissa. It's replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile sauce goes into my bean soups and sandwiches, it spikes...
| Sep 10, 2008
Total time: 40 minutes
Note: From "The Greens Cookbook." Puy lentils are at Whole Foods markets, Nicole's Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer's Market. Brown lentils are at Trader Joe's. Make a day...
| Sep 22, 2008
| 5:22 PM
You can't cook just anything for Rosh Hashana. There are rules to follow, traditions to uphold. And I wasn't familiar with any of them: I grew up in Tornado Alley, in a Quaker boarding school in northern Iowa. But here I was, in Southern California,...
| Nov 12, 2008
A European friend has a teenage son who loves ketchup so much that Dad carts home giant bottles of the stuff in his checked suitcase every time he visits the U.S. I know one person I won't be taking to Father's Office the next time he visits, because they...
| Apr 30, 2008
Total time: 55 minutes
Note: When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken. Alternatively, roast 3 large peeled carrots (cut into chunks) and 3 peeled shallots, tossed with 1...
| Apr 30, 2008
TWO BUNCHES of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I have at home, it'll be kismet -- the perfect Saturday...
| Jul 9, 2008
IT'S ANOTHER British invasion for import-cookbook lovers. The latest wave of impressive cookbooks published in the UK -- written by prominent chefs and food writers (and a novelist too) -- is picking up steam. Although some are available only as imports,...