| Oct 28, 2009
Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince recipes and lore have appeared, the fruit increasingly is...
| Sep 9, 2009
Dear SOS: While having a lovely lunch at Akasha, I tried their cucumber, pineapple juice and ginger agua fresca. What a refreshing fabulous drink. Just what you want on a hot summer afternoon.
Dear Scott: This agua fresca...
| Jun 17, 2009
Total time: 1 hour, 10 minutes, plus about 3 hours cooking time for the ribs
Servings: 10 to 12
Note: This is my version of a popular sauce. Make the barbecue sauce at least 3 days in advance to allow the flavors to develop. This makes about 7 cups of...
| Jun 17, 2009
If you love outdoor cooking, there's nothing like taming a tough cut of meat through the mastery of a low and slow fire, or deftly handling a lean cut quickly over a hot grill. But often it's that signature touch -- a thoughtfully honed sauce -- that...
| May 23, 2009
As a self-described "nice Jewish girl," Ruth Handel gets a little verdutzt when it comes to home entertaining: "I'm always asking myself, is there enough food? Is there enough to drink? Does the house look good enough?"
Enough already. These days...
| Apr 10, 2009
| 5:13 PM
Total time: 8 minutes
Note: From Eddie Perez at the Foundry restaurant, who recommends making this drink with Noilly Prat vermouth and a Trinidad rum made from sugarcane juice such as 10 Cane Rum.
1 large pear
1/4 cherimoya (grapefruit-...
| Jan 28, 2009
When I invited a friend who grew up in Beverly Hills to dinner at the new Luau on Bedford Drive, she messaged me back that she remembered going to the original with her parents years ago. "Pupu platter, crab Rangoon, ribs -- yum!"
Tiki cuisine never...
| Jan 27, 2009
| 11:15 AM
HONG KONG--Twenty years have passed since I left this gleaming metropolis on the South China Sea. Those memories came rushing back on a sweltering afternoon in a crowded stall with one perfect bite.
At Kau Kee Restaurant in the Sheung Wan neighborhood,...
| Jan 7, 2009
They may be light as air, but these tender soufflés -- flavored with fresh pineapple purée and topped with a small scoop of spiced Thai curry ice cream -- are rich in color and flavor, and make for a dramatic presentation.
The dessert, from Gordon Ramsay...
| Dec 24, 2008
My parents remain the only ones of their respective siblings who have no grandchildren, so we -- Mom, Dad, me, a brother and two sisters -- spend most of our Christmas Eves with the family of my Tía Maria.
Eight of her 11 children live on the same street...
| Dec 12, 2008
There was tittering in the Beverly Hilton ballroom early Thursday morning as Brooke Shields announced the Golden Globes nominees for actor in a comedy or musical. James Franco, she intoned, and there came those giggles. Co-announcer Elizabeth Banks then...