| May 12, 2011
Sometimes, you cannot conceive of how much love can be cooked into a falafel. Many falafel are sad, desiccated creatures made from powdered mix; it's the rare place that makes falafel from fresh ingredients. But Habayit Restaurant's falafel are beyond...
| Dec 1, 2011
The menu at Kentro Greek Kitchen might as well be a manifesto. The downtown Fullerton restaurant is practically revolutionary, a stereotype-smashing example of what a Greek restaurant can and should be. Here there are no azure murals of the Aegean, no...
| Dec 29, 2011
Whether your New Year's festivities include planning a big cocktail party or hosting a simple dinner, odds are you'll want something to feed your guests over the hours as they count down to 2012.
Here are 25 easy-to-make little dishes to choose from...
| Jul 21, 2011
Come summer, mezze, those small dishes drawn from a vast Middle Eastern tradition, are just about the perfect food. The flavors are vivid. Many of them are served at room temperature. No rush. I love this way of eating, a bite here, a bite there, as the...
| Aug 4, 2011
The sign in Café Glacé's all-glass storefront says "Persian pizza." Now, if you were a canny Los Angeles food explorer, you'd probably suspect that this was an awkward translation of some traditional Persian dish. Maybe, you'd think, you will discover...
| Oct 22, 2008
On a warm Indian summer night in Sherman Oaks, my friends and I occupy a corner table framed by fashionably rusty metal trellises on the sidewalk terrace in front of Max. Outside, couples stroll by, some walking the dog, others, friends out for dinner...
| Apr 3, 2008
| 5:52 PM
MAYBE you went straight from the office to the concert at REDCAT or Disney Hall. Maybe you burned a lot of energy on the dance floor. Maybe the late movie triggered a conversation so intense that it's still going. For whatever reason, it's midnight and...
| Jun 18, 2008
Plenty of L.A. cafe owners have realized that ethnic food can have enhanced crossover appeal if healthful characteristics of the cuisine are emphasized. Lately, even fast-food places are oriented toward fresh and good-for-you offerings, often because...
| Jun 25, 2008
THE SERVER quickly unfolds a portable table, sets down a pan of saganaki -- fried cheese -- and sets it on fire. The blue flame soars upward and he calls out "Opa!" and disappears. From the main dining room, cheerful Greek music from a trio in the back...
| Jul 10, 2008
| 7:16 PM
The original shish kebab, they say, was broiled over campfires on Turkish nomads' swords.
Oh, sure. Give me a break. A nomad warrior, whose life depended on his razor-sharp blade, would ruin the temper of his sword's steel by sticking it in a fire,...
| Mar 9, 2008
Early travelers crossing the desert to Syria got their first view of Damascus from the top of Jebel Qassioun, a gently sloped mountain northwest of town. It was not a sight they soon forgot.
The prophet Muhammad refused to descend into the city,...