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A collection of news and information related to Pasta published by this site and its partners.

Top Pasta Articles

Displaying items 89-99
  • Culinary SOS: Angelini Osteria's tagliolini al limone

    Culinary SOS: Angelini Osteria's <i>tagliolini al limone</i>
      Dear SOS: The lemon pasta at Angelini Osteria on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The...
  • The Review: Sotto

    The Review: Sotto
    The Test Kitchen — that temporary restaurant with a rotating roster of chefs — is no more, but in its place we get Sotto, a new Italian restaurant from Steve Samson and partner Zach Pollack. And it's ample compensation. The name means "under"...
  • Life is good for Gluten-Free Girl

    Life is good for Gluten-Free Girl
    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...
  • Recipe: Pretzel knodel (pretzel dumplings)

    Recipe: Pretzel <i>knodel </i>(pretzel dumplings)
      "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...
  • Recipe: White lotus dumplings

    Recipe: White lotus dumplings
      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...
  • The Review: Ecco in Costa Mesa

    The Review: Ecco in Costa Mesa
    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...
  • Holiday gifts: A baker's dozen of great cookbooks

    Holiday gifts: A baker's dozen of great cookbooks
    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...
  • The Review: Obikà Mozzarella Bar

    The Review: Obik&#224; Mozzarella Bar
    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...
  • The Review: Chaya Brasserie

    The Review: Chaya Brasserie
    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...
  • The Find: Ramen Yamadaya in Torrance

    The Find: Ramen Yamadaya in Torrance
    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...
  • Beet poetry

    Beet poetry
    My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant...