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    May 18, 2013 |Story| Los Angeles Times

  1. Going gluten-free more common, but not necessarily easier

    For more than 20 years, Kristine Kidd tasted what came her way as the food editor at Bon Appetit magazine. But she never felt great.
    For more than 20 years, Kristine Kidd tasted what came her way as the food editor at Bon Appetit magazine. But she never felt great. "I had digestive issues my whole life," she says, but 21/2 years ago, the aching joints, bloating, fatigue and digestive...

    Tags: Israel, New Products, Consumer Goods Industries, Restaurants, Diseases and Illnesses

    2. May 16, 2013 |Story| LAT - HOLD Archive

  2. Doner kebabs and dumplings: A guide to Turkish restaurants in Southern California

    The proliferating sizzle of grilled <em>doner</em> kebabs and scent of baked <em>borek</em> are heady signs of the growing number of Turkish restaurants in Southern California.
    The proliferating sizzle of grilled doner kebabs and scent of baked borek are heady signs of the growing number of Turkish restaurants in Southern California. In Orange County, Doner G in Anaheim is expanding into Irvine. Another branch of Canoga Park's...

    Tags: Garlic, Restaurant and Catering Industry, Cucumbers, Tacos, Tomatoes

    3. May 8, 2013 |Story| LAT - HOLD Archive

  3. Marugame Monzo: Handmade udon noodle spot is the latest downtown obsession

    <strong>Name: </strong>Marugame Monzo
    Name: Marugame Monzo The chef: Kenji Tateishi is Monzo’s general manager and “master of udon noodles.” This is his first restaurant in the U.S. after training in Japan. Soshi Nishida also prepares the noodles here, and if you’...

    Tags: Restaurants, Lifestyle and Leisure, Japan, Dining and Drinking, Foods and Beverages

    4. May 11, 2013 |Story| Los Angeles Times

  4. Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect

    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of <em>bombolotti</em> or a Sunday saltimbocca, where whatever diet you happen to be on at the time will be accommodated without a fuss. Some nights, it feels as if everybody in the room knows one another, but you're in on the party too. You drink well, you eat well and you go home. A lot of chefs have come out of that kitchen, including Ori Menashe of Bestia.
    Los Angeles Times Restaurant Critic
    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...

    Tags: Asparagus, Patents, Copyrights and Trademarks, Gorgonzola, Angelini Osteria, Restaurants

    5. May 13, 2013 |Story| Los Angeles Times

  5. So many ways to chill

    Los Angeles Times Staff Writers
    Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...

    Tags: Garlic, Radishes, Salt, Mangos, Chives

    6. May 1, 2013 |Story| Los Angeles Times

  6. Pa Ord restaurant brings its crispy pork and boat noodles to Hollywood

    If you're driving down Sunset Boulevard near La Brea Avenue, you may recognize a familiar red sign written in Thai. Pa Ord, the beloved Thai boat noodle restaurant in Thai Town, has opened a second location.&nbsp;
    If you're driving down Sunset Boulevard near La Brea Avenue, you may recognize a familiar red sign written in Thai. Pa Ord, the beloved Thai boat noodle restaurant in Thai Town, has opened a second location.  The new Pa Ord opened mid-April on the...

    Tags: Restaurants, Lifestyle and Leisure, Dining and Drinking, Foods and Beverages

    7. Apr 27, 2013 |Story| Los Angeles Times

  7. Wine of the Week: 2010 Brancaia Rosso Toscano 'Tre'

    Here's a Tuscan red that will roll with any summer menu. "Tre" is a blend of three grapes (mostly Sangiovese, with 10% each Merlot and Cabernet Sauvignon) from Brancaia's three estates in Tuscany. The 2010, easygoing but with character and substance,...

    Tags: Meatloaf, Wines, Lifestyle and Leisure, Hamburgers, Foods and Beverages

    8. Apr 25, 2013 |Story| LAT - HOLD Archive

  8. New restaurants: Din Tai Fung, Osawa, Chez Soi, AltaEats

    Taiwanese dumpling chain<strong> Din Tai Fung</strong>, with two locations in Arcadia, plans to open a new restaurant in September at Glendale shopping center Americana at Brand. The nearly 7,000-square-foot restaurant will serve its uber-popular soup dumplings (including truffle dumplings), pot stickers and noodles and is part of the company's push to open at more high-end U.S. locations. Meanwhile, Americana at Brand says Michael Mina's Bourbon Steak is expected to open at the Glendale mall early next year. <em><a href="http://www.dintaifungusa.com">www.dintaifungusa.com</a>.</em>
    Taiwanese dumpling chain Din Tai Fung, with two locations in Arcadia, plans to open a new restaurant in September at Glendale shopping center Americana at Brand. The nearly 7,000-square-foot restaurant will serve its uber-popular soup dumplings (including...

    Tags: Steaks, Restaurants, Lifestyle and Leisure, Foods and Beverages, Dining and Drinking

    9. Apr 24, 2013 |Story| Los Angeles Times

  9. Din Tai Fung, Nordstrom, Michael Mina eatery heading to Americana

    Popular Taiwanese dumpling chain Din Tai Fung is growing increasingly upscale, with plans to open its fourth U.S. location at swanky Glendale shopping center the Americana at Brand.
    Popular Taiwanese dumpling chain Din Tai Fung is growing increasingly upscale, with plans to open its fourth U.S. location at swanky Glendale shopping center the Americana at Brand. In September, the eatery will bring its foodie favorite soup dumplings...

    Tags: Steaks, Nordstrom, Restaurant and Catering Industry, Rick Caruso, Restaurants

    10. Apr 13, 2013 |Story| Los Angeles Times

  10. Recipe: Goat cheese ravioli

    &nbsp;
      50 minutes, plus relaxing time for the dough. Serves 6 1 1/2 cups flour 2 eggs, plus more if needed 12 ounces fresh goat cheese 5 tablespoons grated Parmigiano-Reggiano 1 egg yolk 6 tablespoons minced chives 3 tablespoons chopped parsley...

    Tags: Cheese, Eggs, Lifestyle and Leisure, Foods and Beverages

    11. Apr 13, 2013 |Story| Los Angeles Times

  11. Recipe: Spring vegetables in Parmesan broth with goat cheese ravioli

    &nbsp;
      2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta...

    Tags: Asparagus, Cheese, Lifestyle and Leisure, Recipes, Foods and Beverages

    12. Apr 13, 2013 |Story| Los Angeles Times

  12. A fresh approach with Parmesan broth

    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden.
    The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with...

    Tags: Cheese, Lifestyle and Leisure, Foods and Beverages, Fava Beans

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