| Dec 8, 2011
"Mission Street Food: Recipes and Ideas From an Improbable Restaurant" is as much a book with which to spend a few hours on the couch as it is a book that inspires your next meal. And it'd be an entertaining few hours.
The book tells the story of Mission...
| Feb 16, 2012
Total time: 3 hours
Servings: 4 to 6
1 1/2 pounds stewing beef, cut into large chunks
Salt and pepper
2 tablespoons olive oil
1 onion, coarsely chopped, plus ½ cup minced onion, divided
1/4 cup brandy
6 cups water
3 large beef bones (any kind will...
| Jan 19, 2012
It's ironic, in a rosemary-infused sort of way, that in today's farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to exist in parallel worlds,...
| Nov 26, 2008
The restaurant at the fabled Chateau Marmont, the towering emblem of Old Hollywood that has sat perched above Sunset since 1929, has had its ups and downs through the years. It was up -- way up -- when Mohammad Islam was the chef. Now he's gone (back to...
| Apr 26, 2006
STONEHILL TAVERN, the new restaurant at the St. Regis Resort Monarch Beach, is a kind of miracle.
It's got just about everything: a great room, crisp service, inspired modern American cooking and an impressive wine program.
But that's not the miracle,...
| Jan 28, 2009
Total time: 1 hour
Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde. Make the salsa one day ahead to allow the flavors to blend. You...
| Sep 3, 2008
Walk into E-Hwa Jang, a restaurant in the heart of Koreatown, and you are transported to another place. It isn't just the old-school menu, the kitschy '70s-style decor or the hostess in colorful traditional dress. The space doubles as a museum-cum-...
| Aug 29, 2007
Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally...
| May 27, 2008
| 5:58 PM
Total time: 45 minutes
Servings: 4 to 6 as a first course or side dish
Note: from Regina Schrambling. Other raw vegetables can be substituted for any listed here. Corn is coming into season; when available, add the raw kernels cut from two ears of corn....
| Jul 23, 2008
Total time: 20 minutes, plus softening and pickling time
Servings: Makes about 2 cups
2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black...
| Jul 23, 2008
Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
The walk-in refrigerator at...