| 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...
| Nov 25, 2009
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...
| Dec 21, 2009
| 9:25 AM
1 pound yellow or red potatoes, cooked, peeled and diced
2 cups finely diced peeled celeriac, parboiled until tender-crisp
4 cups cubed cooked chicken
1/2 cup chopped sweet pickles
1/4 cup sweet pickle juice
1 cup mayonnaise
1 cup julienned...
| Feb 6, 2008
It takes just a sip of water to tell you that Restaurant Omakase in Riverside is something different.
It arrives in a tall glass with a slice of citrus half submerged in shaved ice. Innocent enough, but this is anything but the usual lemon used to...
| Feb 13, 2008
Total time: 45 minutes
Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color. Dried rose petals are available in Middle Eastern or Latino markets, or the Latino sections of well-...
| 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...
| Mar 25, 2010
Vegetarian chopped liver
Total time: About 1 hour, plus chilling time
Servings: 12 as an appetizer or 6 as a main course lunch salad
Note: Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer
| Sep 13, 2006
WHETHER it's saving $200 on the price of an airline ticket to the Mayan Riviera or snagging a pair of Christian Louboutin sandals priced to move on the last day of the Barneys Warehouse sale, there's something about finding a great deal that's supremely...
| Dec 28, 2009
| 10:22 AM
Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is...
| Dec 23, 2009
| 12:17 PM
Note: Basically, Piemonte's bagna cauda is a "hot bath" of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table. This recipe, from wine maker Giacomo Bologna,...
| Nov 1, 2007
| 4:22 PM
COULD it be a conspiracy?
Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world?
That lunch would be a salade composee. Think of it: a beautiful main course salad composed of...