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Object of Desire: Beef roll and XLB
Daily DishIf there is anything a second-stage San Gabriel Valley devotee knows, it is the supremacy of the beef roll at 101 Noodle Express, a burrito-sized roll-up constructed from a griddle-fried Chinese pancake, a double handful of sliced beef, and a...... -
Recipe: Cashew cream fettuccine Alfredo with sautéed spinach and cheese crisps (gluten-free)
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...Tags: Salt, Cheese, Shallots, Black Pepper, Sea Salt
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Las Vegas: Vegans, get ready for a feast
There's only a one-letter difference between "Vegas" and "vegan," but until recently the two could not have been further apart. For years, the best herbivore option in Sin City has been a nondescript shop on Spring Mountain Road called Ronald's Donuts...Tags: Mushrooms, Dining and Drinking, Cucumbers, Tomatoes, Asparagus
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Culinary SOS: Tender Greens' happy vegan salad
Los Angeles TimesDear SOS: I am eagerly and desperately looking to replicate the most delicious, amazing salad I have ever had. My fiancé and I are regulars at the Tender Greens in Culver City, and we finally tried its best dish on meatless Monday: the happy vegan. It...Tags: Salt, Hazelnuts, Cucumbers, Radishes, Tomatoes
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Counter Intelligence: LàOn Dining
Los Angeles Times Restaurant CriticFor all of the hundreds of restaurants in L.A.'s Koreatown, tucked behind untranslated signs and inside barely marked skyscrapers, in sleek malls and dusty strip centers, the area has never had much in the way of recognizable chefs. Generations of Los...Tags: Seoul (South Korea), Cucumbers, Soups, Dining and Drinking, Radishes
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Culinary SOS: Spinach truffle mac from the Beachcomber
Los Angeles TimesDear SOS: I took out-of-town visitors to the Beachcomber in Crystal Cove, and several of us ordered the spinach truffle mac and were awed with the delicious combination of ingredients in addition to the lovely setting. Is it possible to obtain this...Tags: Mushrooms, Truffle Oil, Cheese, Heavy Cream, Parsley
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Culinary SOS: Chi Dynasty's Chinese chicken salad
Los Angeles TimesDear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town." I'm not sure who did the...Tags: Cilantro, Politics, Chicken, Onions, Salads
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Recipe: Mac and cheese with soubise
Mac 'n' cheese with soubise
Total time: 1½ hours
Servings: 6
Note: Adapted from Michael Ruhlman's "Ruhlman's Twenty."
Soubise
1/4 cup (½ stick) butter, divided
1 onion, sliced
Kosher salt
1 shallot, roughly chopped
3 tablespoons flour
1 1/2 cups...Tags: Salt, Macaroni and Cheese, Black Pepper, Butter, Manufacturing and Engineering
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Recipe: Noodles with cabbage, poppy seeds and pepitas
Total time: 50 minutes
Servings: 4
Note: You can cook the cabbage and onion mixture ahead and keep it in a covered container in the refrigerator for up to 2 days. Pepitas, or shelled pumpkin seeds, are generally available at well-stocked markets....Tags: Salt, Onions, Parsley, Lifestyle and Leisure, Foods and Beverages
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Hanoi emerging as a destination for foodies
In Hanoi, soup is a way of life — the connective tissue of Vietnamese culture. With noodles, herbs and sinew, it strings together twisting streets and varied lifestyles. Here the bones, crumpled napkins and squeezed limes that litter the ground...
Tags: Salt, Meatballs, Soups, UNESCO, Opera (genre)
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Culinary SOS: Palazzio's macaroni and cheese
Los Angeles TimesDear SOS: I was in Santa Barbara recently for a little vacation and stopped at Palazzio. Loved everything we had there, but especially loved the mac and cheese pie. It was incredibly rich, but so delicious. I'm especially curious as to what technique they...Tags: Cheese, Gorgonzola, Macaroni and Cheese, Heavy Cream, Foods and Beverages
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Counter Intelligence: Bombs away at Wang Xing Ji
Los Angeles Times Restaurant CriticHave you ever been frightened by a dumpling? Truly, genuinely scared? Because the juicy crab and pork buns at Wang Xing Ji — smoking-hot dumplings the size of water balloons, sneakily full of boiling juice — could probably be weaponized....Tags: Soups, Dining and Drinking, Lifestyle and Leisure, Restaurants, Foods and Beverages
Jul 6, 2012
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Jan 12, 2012
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Jan 19, 2012
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