| 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...
| Sep 16, 2010
Wine importer Kermit Lynch has always specialized in ferreting out small producers making high-quality wines. One such estate is that of Philippe Faury and his son Lionel in the northern Rhone. Faury's basic Syrah is a vin de pays with the geographic...
| 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...
| 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...
| 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......
| Apr 10, 2009
Los Angeles is a city rife with symbols of cultural evolution, or if you prefer, gentrification. (Take vast swaths of downtown, for example.) But nowhere is the contrast between L.A.'s anarchic rock 'n' roll past and its slick, upscale present thrown into...
| Feb 13, 2008
Eleventh hour love:
Learn to prepare and present a three-course Valentine's dinner at this men's cooking class, with Beverly Hills Hotel director of food and beverage Robert Allen, featuring dishes such as roast beef tenderloin for two. 6 to 8 p.m....
| Feb 20, 2008
THE pork chop on my plate is twice as thick as the Michelin Guide. Lightly seared and faintly rosy at the center, it has the heft and juiciness you'd expect of a chop served at Jar or BLD. It's accompanied by a silky sauce redolent of cream and roasted...