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Pork Chops

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Top Pork Chops Articles

Displaying items 78-88
  • Dahling, it's kegger time

    Dahling, it's kegger time
    This Labor Day, let's have a kegger. An elegant kegger. Forget all your images of frat-house suds sessions -- it's not about Bud, Miller and burgers anymore. These days, you can get a keg of the freshest, most recherché microbrews -- Anderson Valley...
  • Three Forks Chop House: It's prime territory

    WATCH as prime, aged meats -- steaks from the Midwest, Wagyu beef from Australia, true Kobe from Japan, Colorado lamb chops -- sizzle over an olivewood and charcoal fire. A waiter trots by with someone's "tomahawk," a 23-ounce dry-aged Nebraska rib-eye...
  • 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...
  • Datebook

    TODAY 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....
  • Get ready for a nice surprise

    AT Fraiche in Culver City, duck rillettes arrive formed into fat cubes lined up in a row next to cheerful dots of mustard aioli, each one smaller than the one before. The rillettes -- duck cooked in its own fat until its becomes a rich, delectable pate of...
  • In Burbank's Magnolia Park, retro cool thrives

    In Burbank's Magnolia Park, retro cool thrives
    ANTIQUE STORES and thrift shops rule Magnolia Boulevard -- the main artery of Burbank's Magnolia Park neighborhood -- but that doesn't mean the area is stuck in a dusty past. Founded in 1923, the quarter roughly bounded by Hollywood Way on the west and...
  • Thanksgiving, for here or to go

    Thanksgiving, for here or to go
    Takeout 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 --...
  • A hunger for change

    On Sept. 16, 1912, the very first issue of USC's Daily Southern Californian (now known as the Daily Trojan) declared on page 3: "Cafeteria Improved." The primary advancement was "shiny new devises for keeping eatables hot," and the article was unsigned,...
  • Review: Animal restaurant in Los Angeles

    Review: Animal restaurant in Los Angeles
    TWO "food dudes" -- laid-back, long-haired cooks who grew up in Florida and are culinary graduates of the Art Institute of Fort Lauderdale -- make their way to California and end up at the late Chadwick in Beverly Hills working with Ben Ford and Govind...
  • Fraiche: Get ready for a nice surprise

    At Fraiche in Culver City, duck rillettes arrive formed into fat cubes lined up in a row next to cheerful dots of mustard aioli, each one smaller than the one before. The rillettes -- duck cooked in its own fat until its becomes a rich, delectable pate of...
  • 2007 Eric Texier Cotes du Rhone 'Brézème'

    2007 Eric Texier Cotes du Rhone 'Brézème'
    Here's a Cotes du Rhone from the northern reaches of the appellation that's about as good as it gets. Eric Texier's 2007 "Brézème" is 100% Syrah. You can taste it right away. Intense and spicy with plenty of depth and concentration, it calls up smoke...