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Los Angeles Times Restaurant CriticIf you are the kind of diner who gets hung up on first impressions, M.A.K.E., Matthew Kenney's raw-vegan restaurant in Santa Monica Place, may not be for you. It is not just on the dining deck but actually in the mall's food court, so to get to it you...
Tags: Cheese Corn, Wines, Tacos, Zucchini, Vegan Diet
When I was just getting started cooking, fresh pasta was my thing. I mean, really my thing. To an extent I now regard as utterly ridiculous (finally agreeing with what my wife was saying 30 years ago). I’d make fresh pasta almost every night for...
Cornmeal dumplings, smoked hocks, sweet tea and benne wafers have arrived on Abbot Kinney Boulevard in Venice. Low country-influenced Willie Jane very quietly opened this weekend, the sophomore endeavor from the duo behind Post & Beam in Baldwin Hills --...
Looking to satisfy your weekend food cravings? Here are five things to go out and try immediately, including sticky-rice-filled dumplings (that's right sticky rice in your dumpling), buttery graham cracker chewy bars that might best crack pie and a...
Tags: Corned Beef, Salads, Sandwiches, Mushrooms, Foods and Beverages
At Nowness.com, take a look at the quirky short entitled "Mr. Chow: Preparations" by German filmmaker Norbert Schoerner. A model gets dressed in a hotel room while watching a video of a Chinese chef making hand-pulled noodles at Mr. Chow in London. The...
Cloudy day, just a little damp. Of course, I had to make pasta fagioli for lunch. This time, I opted not to puree the beans, so I had a wonderful broth studded with pancetta, fat brown beans, and bits of carrot, celery and tomato. For the pasta, I...
Los Angeles TimesWhat do some of Southern California's top bowls of ramen — the tsukemen at Tsujita, tonkotsu ramen at Daikokuya and kotteri shoyu ramen at Asa in Gardena — have in common? Their noodles come from the same place: a small factory near the...
Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes: "I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed,...
Tags: Salt, Russ Parsons, Macaroni and Cheese, Mushrooms, Soups
There's something wonderfully simple about ooey-gooey cheese baked with pasta. Adding a little beer just takes that magic to a whole new level. This recipe, from the Rackhouse Pub in Denver, is one of our mac 'n' cheese faves. The recipe combines no...
Los Angeles TimesThe kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with...
If we truly are what we eat, then please, please, don’t let me be the Cheesecake Factory's bistro shrimp pasta dish. Nor, for that matter, IHOP's country-fried steak and eggs combo, Johnny Rockets' bacon cheddar double burger, Uno Chicago Grill'...
So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific. I usually use fresh herbs and spices in recipes where I need them to impart flavor quickly, such...
Tags: Cheese Corn, Onions, Parsley, Wines, Baking Powder
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