| Jan 19, 2012
Pizza joints, many boasting wood-burning ovens, are popping up all over the Southland like chanterelles after a rainstorm. But they're not the only restaurants working with oak or almond wood. Some chefs at other restaurants are lucky enough to have wood-...
| Jan 20, 2012
| 10:47 AM
Although most of the larger farmers markets in Southern California have at least one vendor of cultivated mushrooms, the great majority of these buy from large commercial producers and so must sell in the non-certified section or under a second...
| Sep 15, 2012
Whenever Italian friends come to stay, I've noticed they can go at most three, maybe four days before they can't stand it anymore: They have to have some pasta. If that means cooking it at a campground or beside the road, so be it. This is comfort food at...
| Sep 29, 2012
Dear SOS: We recently traveled Amtrak's Southwest Chief from L.A. to Chicago. The dining car served the most delicious lamb shanks with mushroom sauce. Could you see if you can get the recipe? Thanks.
Dear Kathy: Amtrak was...
| Feb 9, 2012
Navigating downtown is — there's no getting around it — tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with...
| Aug 11, 2012
Total time: 20 minutes
Servings: This makes about 3 cups mushrooms
Note: Epazote, an herb, is generally available at Mexican and Latin markets.
2 tablespoons vegetable oil
1 heaping cup chopped white onion
2 cloves garlic
1 pound oyster mushrooms,...
| Aug 17, 2012
| 10:32 AM
This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...
| Mar 4, 2012
There's only a one-letter difference between "Vegas" and "vegan," but until recently the two could not have been further apart. For years, the best herbivore option in Sin City has been a nondescript shop on Spring Mountain Road called Ronald's Donuts...
| Apr 28, 2012
Total time: 1 hour, 10 minutes
Servings: Serves 2 as a main dish, 4 as part of a multi-dish meal
Note: Relatively firm-yet-tender tofu, such as Trader Joe's, pan-fries beautifully with minimal splatter. This is not overly saucy. There should be some...
| Nov 10, 2012
| 8:00 AM
Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen.
"I feel like I forget how to cook a...
| Nov 10, 2012
Total time: 2 hours, 20 minutes, plus chilling time for the dough
Servings: 8 to 10
Note: Adapted from Quinn and Karen Hatfield. This recipe calls for a 3½- to 4-quart oven-safe pan or rondeau.
1/2 cup (1 stick) cold butter