| Aug 11, 2012
We all think we know what to expect from a great sushi meal in Los Angeles, a progression of fish and rice that runs from the vinegared dish at the beginning to the warm crab hand roll at the end. If we are in a restaurant influenced by Nobu Matsuhisa,...
| Dec 8, 2012
As a child in Hebrew school, I was taught the story of the Hanukkah miracle: When the Jews in the land of Israel defeated the foreigners, the priests seeking to rekindle the temple's eternal light found enough ritually pure oil for only one day....
| Nov 10, 2012
Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye. They make the most divine Sally Lunn rolls. They were one of the highlights of our dining experience — truly life-changing. Any chance you...
| Sep 1, 2012
Dear SOS: My friends and I were in New Orleans in March and ate at this wonderful restaurant on St. Charles Avenue. For dessert we shared their sweet potato bread pudding. Any chance you can get that recipe for us? It was yummy!
| Sep 8, 2012
Total time: 1 hour
Servings: 6 to 8
Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil. Duck fat is available at select gourmet and cooking stores, as well as online.
2 pounds fingerling or very...
| Nov 10, 2012
Total time: 2 hours, 20 minutes, plus chilling time for the dough
Servings: 8 to 10
Note: Adapted from Quinn and Karen Hatfield. This recipe calls for a 3½- to 4-quart oven-safe pan or rondeau.
1/2 cup (1 stick) cold butter
| Sep 22, 2012
Don't ask me how it happened. I can't tell you. But certainly these elements came into play: planning too far ahead, not writing things down, friends finally getting back to us with the one possible date they could come for dinner in months, visitors in...
| Sep 1, 2012
I remember the stories -- L.A. chefs renting fast cars and and doing a Michelin three-star restaurant blitz through France. Ten restaurants in five days. Wallowing in foie gras, truffles, baby lamb, Brittany lobsters and newborn vegetables. Not to mention...
| Aug 17, 2012
| 10:51 AM
Total time: 20 minutes
Servings: 4 to 6
3 ( 3/4 -inch) slices stale country bread, crust removed
1 small Yukon Gold potato, boiled until soft, then peeled
2 tablespoons blanched almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 to 4...
| Jun 30, 2012
| 4:04 PM
Care to test your knowledge of the L.A. food scene?
Check out the following menu offerings and see if you can figure out the dining establishment that offers them.
Carved turkey sandwich with caramelized red onion, arugula and blue cheese crumble...
| Nov 22, 2012
It is Thanksgiving morning. As you read this, the bird, a fine 16-pounder, is coming to room temperature on the counter. The green beans have been topped and tailed, and my fingertips smart from peeling smoking-hot chestnuts for the stuffing. I've...