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Salads

A collection of news and information related to Salads published by this site and its partners.

Top Salads Articles

Displaying items 67-77
  • Counter Intelligence: Casual crazy vibe at Sycamore Kitchen

     Counter Intelligence: Casual crazy vibe at Sycamore Kitchen
    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...
  • 'Love me some anchovies?' Yes!

    'Love me some anchovies?' Yes!
    Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among...
  • Culinary SOS: La Grande Orange Cafe's kale and quinoa salad

    Culinary SOS: La Grande Orange Cafe's kale and quinoa salad
    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...
  • Upgrade your cooking skills? There's an app for that.

    Upgrade your cooking skills? There's an app for that.
    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...
  • Counter Intelligence: Storefront Deli in Los Feliz

    Counter Intelligence: Storefront Deli in Los Feliz
    Have you ever had the bacon, lettuce and tomato sandwich at the new Storefront Deli in Los Feliz? Because that sandwich, less made from scratch than reverse-engineered from a meat lover's fondest late-summer daydreams, is at the heart of one of the...
  • You're in for a treat with these top dogs in town: Critic's Choice

    You're in for a treat with these top dogs in town: Critic's Choice
    OK, we've all had our holiday fun and feasting. And somehow another roast turkey or standing rib roast doesn't sound as appealing as it did on Day One or Two or Three. At this point, it's hold the gravy, the rich desserts and the bubbly and get down to...
  • Across the Table: Cooks' mad dash

    Across the Table: Cooks' mad dash
    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...
  • Wine of the Week: 2010 Domaine Zind-Humbrecht Pinot Blanc

    Wine of the Week: 2010 Domaine Zind-Humbrecht Pinot Blanc
    I'm a longtime fan of wines from the Alsace estate Zind-Humbrecht, which can trace its wine growing history back to the Thirty Years' War in the 17th century. Who wouldn't covet any of their stunning grand crus? But a Tokay Pinot Gris from Clos Saint...
  • Counter Intelligence: Red Hill brings a folky modernism to Echo Park

    Counter Intelligence: Red Hill brings a folky modernism to Echo Park
    To understand Red Hill, Jason Michaud and Trevor Rocco's newish place in a converted Chinese bakery just north of Sunset, you could do worse than to look at the bread-and-butter plate, a once-free nicety that has evolved into an item of competition in L....
  • The California Cook: Citrus in salads, while you wait for tomatoes

    The California Cook: Citrus in salads, while you wait for tomatoes
    The cook's year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls....
  • Review: BierBeisl, a modern Austrian for Southern California

    Review: BierBeisl, a modern Austrian for Southern California
    "Grammel schmalz," says our waiter, setting down a small bowl of pristine whipped white pork fat sprinkled with bits of pork crackling. I lift up the napkin wrapped around the bread and pull out a glossy brown braided pretzel. Breaking off a piece, I...