| Dec 22, 2011
Five years after Pizzeria Mozza opened on Highland Avenue and Melrose Boulevard, it's still one of the toughest reservations in town. And while the pace of new pizzeria openings, inspired by Mozza's success, has picked up, no other pizzeria so far has put...
| Mar 10, 2011
Spring vegetables baked in parchment
Total time: 1 hour, 25 minutes
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here...
| May 26, 2011
Olive and rosemary focaccia
Total time: 1½ hours, plus cooling time
Serves: Makes 1 focaccia; each focaccia yields 8 slices.
Our recipes, your kitchen: If you try any of chef Nancy Silverton's recipes for the L.A. Times Test...
| Jun 16, 2011
Like many women, I had a secret list of requirements that my future husband would have to meet before I married him.
At the top of the list? He had to love food.
In my Mexican family, food has always been at the forefront of our conversations,...
| Feb 17, 2009
| 4:35 PM
Olives that flood your mouth with flavor. A foie gras lollipop wrapped in cotton candy. The definitive shrimp with garlic. Innocent-looking bites that shoot smoke out of your nostrils.
How to describe the experience at the Bazaar by José Andrés in the...
| Sep 3, 2008
AN AMAZING variety of small bites can be put together quickly and on short notice if you keep some basics in your pantry and refrigerator. Stock up on harder-to-find ingredients at occasional trips to specialty food stores. Though most of these items...
| Jan 4, 2006
Marvelously rich and winy, redolent of orange zest and cinnamon, bay leaf and garlic and fennel, with meat made tender by hours of slow simmering and, yes, those wonderful olives, a Provencal daube is a beautiful thing.
It began in the south of France....
| Sep 2, 2008
| 2:43 PM
Total time: 10 minutes, plus 1 hour marinating time
1 pound (about 2 1/2 to 3 cups) black, green or mixed olives
6 tablespoons olive oil, divided
1 clove garlic, thinly sliced
4 strips lemon peel, removed with vegetable peeler
| Sep 2, 2008
| 5:28 PM
You gather with family and friends in the evening as the heat of the day starts to fade and the first cool ocean breezes begin to blow in, thick and sweet as honey. The bright white light of afternoon gradually dims to twilight's shades of blue and gray....
| Mar 5, 2008
Tell me, what food-loving traveler can visit San Sebastian in the Spanish Basque country and not fall head over heels for pintxos (pronounced "peenchos"), the local version of tapas? It happened to me. It's happened to countless other foodies...
| Sep 17, 2008
Encapsulated 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...