| Sep 2, 2010
Lagunitas Brewing 'A Little Sumpin' Sumpin'' Ale
This is a delightful little sumpin' sumpin'. The nose is almost as piney as a West Coast India Pale Ale, but the palate is so malty-sweet you scarcely notice any bitterness until the finish, which is...
| Nov 4, 2010
Total time: 5 minutes, plus marinating time
Servings: Makes 2 cups marinade
Note: This savory miso marinade works for most meats, such as boneless pork chops, beef and chicken, as well as fish fillets such as cod and a variety...
| Feb 24, 2011
Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin.
One of the oldest dishes in the comfort food playbook, the gratin is a celebration of...
| Mar 24, 2011
A carload of friends and I are heading west on Ventura Boulevard on the lookout for the Studio City restaurant and lounge Firefly. Where exactly is it? We're scanning the south side of the boulevard for the facade. (I could have found the address and...
| Jun 30, 2011
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"...
| Jul 20, 2011
| 5:30 PM
Reporting from Hershey, Pa.--
After more than a century, the town that chocolate built still makes its namesake confection and remains a candy lover's nirvana.
Billed as the "Sweetest Place on Earth," the company town has grown over the last century...
| May 12, 2011
Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...
| Jan 30, 2010
| 4:32 PM
First, the bad news: This recipe for osso buco takes 3 1/2 hours. But that's also the good news. Braising is one of the easiest ways to cook -- it's so forgiving. And most of the work is done by......
| Nov 19, 2008
At most of the following establishments you'll receive a par-cooked turkey that will require about an hour or two in the oven when you get it home. Some, such as Sapphire and Blue on Blue, are also serving Thanksgiving dinner in the restaurant --...
| Apr 2, 2008
THE server shows off the charred bistecca fiorentina, then carves the massive porterhouse into finger-thick slices. At $160 for two, it's easily the most expensive steak I've ever eaten, if not the most expensive piece of aged meat in the country. Want to...
| Feb 16, 2009
| 3:34 PM
Location: 8225 Beverly Blvd., Los Angeles; (323) 655-6566; www.thejar.com
Ambience: Sleek contemporary chophouse with a crowd in attendance more for the smart cooking than any scene
Service: Amiable and attentive
Price: Appetizers, $7...