| 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...
| Jun 10, 2010
They're the sounds of blue-collar commerce: the pneumatic squeals of an impact wrench, the resonant clangs of metal striking metal. Out on the boulevard, a chorus of tires thrums across the asphalt. Together, it's something like jazz, an improvisational...
| Jun 24, 2010
If you're on a quest for the holy grail of noodles, then go to the newly opened Beijing Restaurant, a homey restaurant on the second floor of one of the classier strip malls in San Gabriel.
FOR THE RECORD:
The Find: A June 24...
| Apr 29, 2010
If Korean barbecue restaurants are the cultural equivalents of American steakhouses — overwhelming piles of meat and booze for a celebratory night out — then Mapo restaurant is the Korean version of a great country diner. Mapo is about the...
| Mar 10, 2011
Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli. The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have...
| Aug 26, 2010
Dear SOS: I have enjoyed the lamb ragu at Pizzeria Ortica in Costa Mesa on several occasions and would love to have the recipe. I always pair it with a Sauvignon Blanc from Paso Robles.
Dear Sydney: Pizzeria Ortica...
| Jul 8, 2010
The server eases the rectangular plate down on the glass coffee table. Here we go, I think, biting into a tiny pleated dumpling plumped with braised pork belly and slicked with black Chinese vinegar. A trace of chile oil, the melting tender pork, the...
| Jan 12, 2012
Total time: 35 minutes
Servings: 4 to 6
Note: Adapted from "Spork-Fed" by Jenny Engel and Heather Goldberg, who write: The traditional version of this dish is known for its creamy, rich texture and its impact on your hips. Our Alfredo gives you the...
| Feb 17, 2011
Dear SOS: We recently had the most delicious Mac and Cheese at the Bistro in the Four Points by Sheraton Hotel in Bakersfield. Can you get this recipe for me?
San Luis Obispo
Dear Suzanne: The Bistro was happy to share its recipe for...
| Jun 29, 2011
| 12:39 PM
There's a kind of heartland excess at many Argentine restaurants, palaces of meat that offer as good a lesson in bovine anatomy as any abattoir. But Del Tomate doesn't indulge in steakhouse gluttony. Instead, the 2-month-old Tustin restaurant busies...
| May 20, 2010
A queue of naked noodles waits to be dressed with delicate daikon sprouts, quivering poached eggs and oil-slicked strips of blackened bell pepper. Ingredients are plucked from bowls, plates, bottles and jars and laid onto the loose nests of udon, each...