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A river barge journey in South of France
South Florida Sun-Sentinel Travel EditorTry this once in your life: Stand on a boat as it moves slowly down the narrow waterway of a foreign country. The world passes by, close and observable, and you watch it with a sense of elevated station. The clarity, the buoyancy, the cushiness make you...Tags: Deere and Company, Dancing, Edith Piaf, Veal, Weather Reports
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2007 Domaine Sorin Bandol rosé
To me, summer means rosé, and most often it means a rosé from the seaside town of Bandol, 10 miles west of Toulon in southern France. This lovely example from Domaine Sorin has a fragrance like wild strawberries and a delicate, pale rose color. Made...Tags: Salads, Foods and Beverages, Strawberries, Lifestyle and Leisure
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Bella Pita in Westwood, where panini meets pita meets burrito
Los Angeles Times Staff WriterPlenty of L.A. cafe owners have realized that ethnic food can have enhanced crossover appeal if healthful characteristics of the cuisine are emphasized. Lately, even fast-food places are oriented toward fresh and good-for-you offerings, often because...Tags: Salads, Sandwiches, Burritos, Falafel, Foods and Beverages
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2006 Clos Lapeyre Jurançon Sec
Jurançon comes in two varieties, sweet or dry. But for spring and summer drinking, you want the dry, or sec. This offering from Clos Lapeyre is a lovely alternative to Chardonnay or Sauvignon Blanc. It's a unique white, pale gold in color, with a novel...Tags: Omelets, French Literature, Almonds, Seafood, France
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Perfecting chicken, roasted and otherwise
ROASTED chicken. Chef Thomas Keller waxed poetic about it on a recent episode of "Charlie Rose." It has "reference points," he noted. A big browned bird signals the arrival of the holidays, or a relaxed supper after a lazy Sunday. A whole roasted chicken,...Tags: Tomatoes, Chicken, Chicken Breast, Butter, Foods and Beverages
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Café des Artistes fillet of sole Provençal
Los Angeles Times Staff WriterREADER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood. We love the simplicity of this fresh and colorful dish -- tender, light fillets baked quickly in a hot oven, then topped with a warmed...Tags: Tomatoes, Recipes, Salt
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Osteria Mozza: Be very hungry
Los Angeles Times Staff WriterTHE white marble counter top veined in gray is cool to the touch. I take a sip of Vermentino, enjoying its delicate minerality, and look over the menu at Osteria Mozza, which might be the hardest reservation in town right now. But for me, the best seat in...Tags: Tomatoes, Butter, Pizzas, Pears, Gelato
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Thanksgiving, for here or to go
Takeout
At most of the following establishments you'll receive a par-cooked turkey that will require about an hour or two in the oven when you get it home. Some, such as Sapphire and Blue on Blue, are also serving Thanksgiving dinner in the restaurant --...Tags: Pecans, Mushrooms, Chutney, Butter, Parsnips
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Panzanella
Total time: About 1 hour
Servings: 8
Note: This recipe requires three-fourths cup bacon grease, probably more than you'll render when cooking the bacon below. If you fall short and don't keep any extra on hand, substitute best-quality olive oil....Tags: Tomatoes, Breads, Onions, Bacon, Salt
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Jamie Oliver, David Tanis set their sights on the home front with cookbooks for fall
Los Angeles Times Staff WriterEncapsulated beet-juice spheres under verjuice ice and lemon thyme froth. TorchonTorchon of monkfish liver cooked sous vide in an immersion circulator at 64 degrees Celsius. Jamón ibérico consommé. Ah, fall, the season of college football, PTA meetings...Tags: Tomatoes, Zucchini, Bacon, Jams and Jellies, Meatballs
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Away from the crowd at the Hall at Palihouse Holloway
Times Restaurant CriticIF you haven't driven past the section of West Hollywood's Holloway Drive where it joins Santa Monica Boulevard lately, you're in for a surprise. Seemingly overnight, an impressive building housing an extended-stay hotel with a condo wing has sprouted up....Tags: Tomatoes, Butter, Sausages, Onions, Pies and Tarts
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Really, why stop at sushi?
SEVEN years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called "crudo" -- Italian-style sliced raw fish. It was inspired by the carpaccio di pesce (sometimes referred to...Tags: Tomatoes, Black Pepper, Pistachios, New York Weather, Weather Reports
Feb 27, 2008
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