| Apr 15, 2010
Here's a wonderful fino sherry from a family-owned winery that dates from the beginning of the last century. The estate is on the Guadalete River in Cadiz Bay, very close to the Atlantic and its humidity and winds. Until 10 years ago, the Colosia family...
| Jun 17, 2010
As soon as a parade of Moroccan-style nibbles at Itz Kosher lands on our table, it's easy to imagine we're sitting in a little cafe in Fez or Marrakech, just outside the central bazaar: a bright carrot salad flecked with spicy harissa, Cabernet-colored...
| Mar 11, 2010
How many high-end restaurants can Vegas support, particularly in this economy? Easily a dozen more just opened in the new $11-billion CityCenter complex on the Strip and a number of them definitely have enough wow factor to pull in the hungry tourists....
| Mar 23, 2010
| 9:24 AM
Artichokes braised with saffron, black olives and almonds
Total time: 30 minutes
Servings: 4 as a side dish; 2 as a main dish
1 3/4 pounds medium or 2 1/4 pounds baby artichokes
1 tablespoon minced garlic
Dash red pepper flakes
| Jul 4, 2010
I'm lying naked facedown on a table while a masseuse anoints my feet with a balm of freshly crushed organic Meyer lemon, sage and olive oil. Part of me finds the sensation "rejuvenating" and "invigorating," as the spa description promised. The other...
| Jan 4, 2010
| 8:22 PM
Total time: 40 minutes
1 1/2 pounds small boiling potatoes, cut into small bite-size pieces
2 pounds medium artichokes, cleaned and cut up, about 4 artichokes
1/4 cup olive oil, divided
1/2 cup water
1/2 teaspoon salt
| Jan 4, 2010
| 8:56 PM
Active Work Time: 35 minutes * Total Preparation Time: 1 hour * Vegetarian
Note: Try to make the enchiladas the day before you need them because the red chiles will soak into the tortillas and make the enchiladas even better. Buy the thinnest...
| Jan 6, 2010
Total time: 35 minutes, plus heating time for the oven
Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices
Note: From Noelle Carter. The tomato sauce recipe makes 3 cups sauce, a little more than is needed for two pizzas....
| Jan 6, 2010
To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the...
| Jan 20, 2010
Total time: 2 hours
Servings: 4 to 6
1 ( 1/4 -ounce) package active dry yeast
3/4 cup lukewarm water
1 1/2 tablespoons oil
About 2 cups (8 1/2 ounces) flour
3/4 teaspoon salt
2 pounds red onions, cut into rings
1 clove garlic,...
| Feb 11, 2010
Behind the tall counter at Il Dolce, a new Costa Mesa pizzeria and restaurant, silver-haired owner Roberto Bigne stretches pizza dough over the backs of his hands in a sure, practiced gesture. The pizza oven behind him glows a fiery orange. Bags of almond...