| Sep 8, 2012
The chopped kale salad at the Napa Valley Grille in Westwood is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can...
| Oct 27, 2012
Ernesto Uchimura is executive chef of Plan Check in West Los Angeles, a burger-and-cocktail sanctuary on Sawtelle Boulevard. You know the drill: cured meats, pickles, specialty drinks, fried chicken, burgers. But Uchimura's aren't ordinary burgers. They'...
| Dec 8, 2012
Total time: 40 minutes
1/2 small red onion
8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted
3 tablespoons pine nuts
1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups)
3 Persian cucumbers,...
| Dec 15, 2012
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad — it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough...
| Dec 15, 2012
You can use your iPhone or iPad to watch movies, listen to music, text and surf the Internet. But special, surprisingly inexpensive apps make them nifty environments for learning or upgrading cooking skills.
I've bought or borrowed quite a few...
| May 25, 2012
| 12:23 PM
San Sebastian's old town may be the most food-intensive neighborhood in the world, with street after street of pintxos bars and taverns and roaring restaurants, and hundreds of counters heaped with shellfish, hams and roasted meat — the answer to...
| Aug 25, 2012
The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too.
They're using shio koji -- a fermented...
| Jan 5, 2013
In the Los Angeles Times Test Kitchen, you never know what the next week might bring. It could be some incredibly complicated construction from one of America's greatest chefs. It could be the latest dish we've uncovered from one of Southern California'...
| Jul 21, 2012
Having a good bakery-cafe in the neighborhood is a quality-of-life issue just as much as having a serious coffee shop or wine bar. Just as young chefs are moving into far-flung neighborhoods to open their own places, bakers who may have been caterers or...
| Oct 13, 2012
Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and...
| Aug 25, 2012
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants...