| Jun 11, 2010
Spring porcini, among the most prized and delicious of wild mushrooms, have started their brief season at a few local farmers markets. Most people think of porcini and kindred fungi, known as boletes, as being specialties of autumn, and so they are in...
| Nov 25, 2010
In a tight red sweater, curvy jacket and a loop of pearls, Xiomara Ardolina looks too young to have started her first restaurant in La Canada way back in 1979. She later parlayed the money she made with that first venture into a French bistro in Old...
| Dec 2, 2010
Peek inside Antojitos Latinos, a tiny Colombian deli and market in Van Nuys, and there's little inkling of its status as a treasured comfort food institution. Over the last 16 years, under owner Patricia Blancheteau's guidance, this tidy but plain shop...
| Dec 23, 2010
At Salt's Cure, an endearing new WeHo restaurant, the server brings out a wooden board with a few of the cured and smoked items we've chosen from the day's short printed menu. There's a deep red, thinly sliced duck ham that seems to concentrate the rich...
| 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...
| 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...
| 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...