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RESTAURANT CRITICOn 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...
Tags: Alcoholic Beverages, Travel, Pickles, Dining and Drinking, Tacos
Times Staff WritersA splendid three-course dinner in a three-star restaurant can be had for the price of an entree. A dozen oysters on the half-shell are yours for 15 bucks -- and there's even an ocean view. A sashimi lunch at one of the city's best sushi bars is priced...
Tags: Tomatoes, Sandwiches, Tortillas, Fennel, Dining and Drinking
Special to The TimesHERE'S THE experience I'm always on the prowl for: a simple, golden, tender rotisserie chicken, bursting with juice, lifted off its skewer when it's just cooked and placed in my hands. I run home and pull apart the warm, delicate meat with my bare...
Tags: Butter, Dining and Drinking, Tooth Decay, Vehicles, Garlic
One Saturday night in May 1964, a group of friends from UCLA and their wives gathered together for a dinner that whimsically celebrated the French Revolution. There were crepes, fromages, French wines and true Champagne. It was so much fun they decided...
Los Angeles Times Staff WriterVENTURA'S favorite son, Erle Stanley Gardner, author of the Perry Mason mystery books, never wrote about a meal that didn't begin with a martini and include a steak and baked potato, but times have changed since his fictional hero's mid-century heyday....
Special to The TimesLet me describe the #3 plate at every local authentic Mexican restaurant 50 years ago. Imagine an oval, particularly thick ceramic plate being hustled over straight out of an oven, so hot it can only be delivered with a potholder and a warning to never,...
Times Staff WriterJust because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination. Thinking outside the lunch box is...
Tags: Alcoholic Beverages, Pasta Salads, Tomatoes, Walnuts, Cilantro
Los Angeles Times Staff WriterThe 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,...
Tags: Recipes, Turkey, Tomatoes, Limes, Black Pepper
Los Angeles Times Staff WriterI'M flipping through the hefty reserve wine list at the new Melrose Bar & Grill in West Hollywood and can't believe my eyes: 23 wines from Alsace and more than 20 Champagnes and sparkling wines at a restaurant where the pub steak is just $17. The more...
Times Restaurant CriticTHE 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...
Tags: Cheese, Appetizers, Alcoholic Beverages, Feta Cheese, Veal
Where to buy the best birds in L.A. County THE FOLLOWING, in alphabetical order, represents a broad spectrum of sources for beautiful rotisserie birds, freshly made and ready to go. Some offer excellent meal package prices; several have exceptional...
Los Angeles Times Staff WriterA word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what...
Tags: Tomatoes, Ketchup, Dog (animal), Pickles, Dining and Drinking
Oct 22, 2008 |Story| Los Angeles Times
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