| 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...
| Oct 28, 2010
Pretzel knödel (pretzel dumplings)
Total time: 1 hour, 10 minutes
Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm
2 tablespoons butter, plus more for sautéing
1 chopped onion
1/2 cup chopped parsley, plus...
| Dec 16, 2010
A few weeks ago I started to follow Cube Marketplace & Café's tweets, and the next Wednesday morning my Twitter feed was bombarded with @cube_la's breathless reports from the Santa Monica farmers market. Beautiful chanterelles at a beautiful price!...
| Jan 27, 2011
The splashy color-saturated drink menu at OShan Island could easily leave you wondering exactly how the small cafe fits into San Gabriel's food-mad culinary scene. With 123 beverages on the list, is the place merely another refreshment depot hooking its...
| May 20, 2010
The new hotel restaurant is no longer a tribute to overwrought decorating, plush carpeting and ceiling-high flower arrangements. The smarmy maitre d', servers in house livery and dishes flambéed tableside are all long gone. Now that hotel restaurants...
| Oct 21, 2010
With the barrage of notices about new restaurants coming from all sides, sometimes a worthy older one slips through the cracks without a full review. When it opened 3 years ago, I did my due diligence and went to Amarone, the tiny 40-seat Italian on...
| Jun 3, 2010
Platters and bowls and condiments crowded our table at Manja, but the mee udang vanished first. Everyone had spooned out second, even third helpings of the toothsome noodles, served in a pristine shrimp broth ruddy with puckery tamarind and punched up...
| Apr 7, 2011
Total time: 1 hour, 20 minutes
Servings: 8 to 12
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food...
| Dec 16, 2010
Trying to eat a warm, doughnut-size meat pie from Beijing Pie House with any sort of decorum is a real challenge. They're probably best consumed leaning over a huge plate or the kitchen sink, because the garlicky juices spurt out in every direction the...
| May 5, 2011
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone...
| Mar 17, 2011
Chickpea and noodle soup with Persian herbs
Total time: 3 1/2 hours
Note: Kashk, a flavorful Persian yogurt-like dairy product, is widely available at Middle Eastern markets and can be substituted with labneh (strained yogurt).