| Feb 10, 2011
Ukrainian borscht with caraway dumplings
Total time: 3 hours
Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill. Kvass, a fermented beverage, is usually available at Central and Eastern European...
| Jun 23, 2011
White lotus dumplings
Total time: 1½ hours, plus chilling time
Servings: Makes about 3 dozen dumplings
Note: Snow pea leaves can be found at select Asian markets. Wheat starch (food grade) can generally be found at Asian markets and is available...
| May 6, 2010
Valentino is back.
I know, I didn't quite believe it myself. But I kept hearing that the cooking was good again — and not just from die-hard fans who have retained a deep affection for the 38-year-old restaurant despite all the recent ups and...
| Dec 9, 2010
I distinctly remember an Italian friend raving to me a few years ago about the new mozzarella bar Obikà she'd just come across in Milan where you could get bufala mozzarella still dripping with milk, fresh from Campania to the south. Now, you have to...
| 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...
| Mar 31, 2011
A stone's throw from the mega-mall South Coast Plaza in Costa Mesa, a short ride down Bristol, you'll find the Camp, an "alternative" mall on the order of the nearby Lab. It's a quirky place, with buildings set askew along a winding footpath and even a...
| Nov 11, 2010
The long narrow plate arrived at her table, and, like any good food blogger, Shauna James Ahern paused to take it all in: roasted red piquillo peppers — plump with a lentil stuffing — alongside graceful strands of quick-pickled green beans and...
| Feb 3, 2011
Tonkotsu is the heart of the matter at Ramen Yamadaya, an unassuming little ramen shop in Torrance squeezed between a skate shop and the 405 Freeway. Proper tonkotsu broth is made by simmering pork bones for the better part of the day, and the result is a...
| Dec 30, 2010
"Top Chef" alumnus Stefan Richter serves his pretzel knodel (dumplings) alongside braised red cabbage and crispy duck breast at his Santa Monica restaurant, Stefan's at L.A. Farm. But these knodel are delicious on their own. They're made with soft...
| Jan 27, 2011
Chaya Brasserie, the 27-year-old French-Japanese restaurant, closed for a week in November to freshen up the interior. And when the doors swung open again, it had a new menu and a new chef. Shigefumi Tachibe, corporate chef of the Chaya Group, which...
| Aug 5, 2010
| 10:14 AM
Dear SOS: My husband and I are in love with the seafood jambalaya linguine at King's Fish House in Long Beach. Can you get the recipe?
Dave & Christine Formella
Dear Dave and Christine: With flavors combining a homemade Creole seasoning...