| May 20, 2010
The new hotel restaurant is no longer a tribute to overwrought decorating, plush carpeting and ceiling-high flower arrangements. The smarmy maitre d', servers in house livery and dishes flambéed tableside are all long gone. Now that hotel restaurants...
| Feb 18, 2010
Braised chicken and sausage with green olives
Total time: About 1 hour
6 chicken thighs (about 2 pounds)
2 tablespoons olive oil
3 Italian sausages (about 3/4 pound)
1 onion, chopped
2 cloves garlic, minced
1 cup red wine
| Dec 21, 2009
| 9:50 AM
4 quarts water
3 beef bouillon cubes
2 cups orzo
3 green onions, sliced
1 cup sliced pitted black olives
1 cup thinly sliced celery
1/2 cup thinly sliced green pepper
2 large tomatoes, peeled and cubed
1 (6-ounce) jar marinated artichokes,...
| Dec 23, 2009
Whist, the restaurant in Santa Monica's excruciatingly trendy Viceroy Hotel, opened with a bang in 2002. That was when Tim Goodell (Aubergine, Red Pearl) was doing the food, and it was startlingly good for a hotel restaurant. I remember pork belly...
| Dec 28, 2009
| 10:22 AM
Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is...
| Dec 28, 2009
| 11:25 AM
Note:This was an instant hit with the tasters in The Times Test Kitchen. The olives help thicken the sauce and flavor the duck spectacularly. The recipe, from "Paula Wolfert's World of Food" (Harper & Row: 1988), is adapted from a Minorcan specialty...
| Dec 28, 2009
| 2:39 PM
Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would...
| Dec 9, 2010
Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...
| Nov 18, 2010
This, after all, being Hollywood, if SBE's Sam Nazarian is going to name a restaurant for the queen of Egypt, it's obligatory to vamp it up a little. Set in the crimson Redbury Hotel, a stone's throw from Hollywood and Vine, Cleo references the alluring...
| Nov 21, 2010
As families sit down at the table Thursday to give thanks for a bountiful feast, we can also give thanks for the bounty of California, where the harvest is diverse and year-round.
And — more thanks — many of California's abundant crops and...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...