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Pork Chops

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Top Pork Chops Articles

Displaying items 78-88
  • SUMMER AND SMOKE

    SUMMER AND SMOKE
    IN the beginning, there was wood. And it was good. But it was awfully inconvenient. The appeal of wood smoke is almost primal. In fact, just those two words by themselves are enough to make you hungry. Along with the smells of ripe tomatoes and...
  • El Caserio Silver Lake has pan-Latin charm

    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...
  • Melograno is a delicious step up

    COMING from Piedmont, where handmade tagliarini made with lavish amounts of egg yolks take pride of place in home and restaurant kitchens, Alberto Lazzarino, chef-owner of Hollywood's new Italian restaurant Melograno, is no slouch in the pasta department....
  • Anderson Valley Summer Solstice Cerveza Crema

    Though it's an American beer style that originated in the 19th century, you may never have heard of cream ale. But you probably won't have any trouble drinking it. It's fermented at warm temperatures, like an ale but then stored at cold temperatures the...
  • At the Palazzo Las Vegas, it's no-limit dining

    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...
  • Tailgates that score big

    Tailgates that score big
    They fashion rotisseries from Radio Flyer wagons. They weld custom grills into elaborate setups complete with coolers and keg compartments. They festoon tents with floral vines and adorn them with chandeliers. They've got huge buffets, big-screen...
  • Recipe: Grilled stuffed pork chops

    Recipe: Grilled stuffed pork chops
    Total time: 2 hours, plus overnight brining Servings: 8 to 10 Note: This is best made using apple-wood-smoked bacon. The chops can be prepared a few hours in advance (after brining) up to Step 9. 3 tablespoons mustard seeds 1 cup kosher salt, plus...
  • Ca' Brea reopens, tries to revive its allure

    Ca' Brea is back, after being closed nearly a year for renovations. And, for the first time in a long while, chef-owner Antonio Tommasi, who founded the place in 1991 with Jean-Louis de Mori, is playing a much more active role in what's coming out of...
  • Recipe: Spalla di maiale (pork chops with Tuscan kale)

    Recipe: Spalla di maiale (pork chops with Tuscan kale)
      Dario Cecchini, the Tuscan meat-cutter who may just be the most famous butcher in the world, came to Los Angeles this year to visit friends. What does a meat man do on vacation? Cook meat, of course. While the story was focused around his phenomenal...
  • At Melrose Bar & Grill, a savvy new approach

    I'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...
  • Hong Kong-style coffee shops in Southern California

    There are so many Hong Kong-style coffee shops in the San Gabriel Valley that devotees usually gravitate to one that makes a favorite comfort food the way they like it. But we love the following restaurants for distinctive personalities and food that sets...