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    Nov 24, 2012 |Story| Los Angeles Times

  1. Counter Intelligence: At MessHall in Los Feliz, fall in for fun

    We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it athomenearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants — somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
    Los Angeles Times Restaurant Critic
    We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it athomenearly as often as we should, because the crust, at least the right crust, is kind of a...

    Tags: Hotel and Accommodation Industry, Ketchup, Restaurants, Pies and Tarts, Dining and Drinking

    2. Dec 2, 2012 |Story| Los Angeles Times

  2. Travel: Where to stay and eat in Yreka, Calif.

    The best way Yreka, Calif., is off Interstate 5, 46 miles south of Medford, Ore., 80 miles north of Redding, Calif. From Los Angeles, it's 577 miles north, about a 10-hour drive. Or you can fly into Medford. From LAX, Alaska and United offer nonstop...

    Tags: Hotel and Accommodation Industry, U.S. Airways, Foods and Beverages, Sandwiches, Los Angeles International Airport

    3. Dec 31, 2012 |Story| Los Angeles Times

  3. Black-eyed pea recipes for the new year

    Black-eyed peas are the New Year's tradition -- a Southern tradition, for the most part, brought to the Carolinas and Georgia from West Africa via the West Indies -- believed to bring luck and prosperity. Make them with pork fat, make them <span class="runtimeTopic">vegetarian</span>, make them even luckier by adding greens (which supposedly represent paper money).
    Black-eyed peas are the New Year's tradition -- a Southern tradition, for the most part, brought to the Carolinas and Georgia from West Africa via the West Indies -- believed to bring luck and prosperity. Make them with pork fat, make them vegetarian,...

    Tags: Sausages, Bacon, Mustard, Greens, Garlic

    4. Dec 23, 2012 |Story| Los Angeles Times

  4. Big Bear area hotels, vacation rentals info box

    Pali Mountain Retreat & Conference Center, 30778 State Route 18, Running Springs; (909) 867-5743, http://www.paliretreat.com. Retreat packages (open to groups of 25 or more) range from about $70 to $120 per person per night (including bunkhouse bed and...

    Tags: Travel, Hotel and Accommodation Industry, Sixteen, Rentals, Foods and Beverages

    5. Dec 20, 2012 |Story| Los Angeles Times

  5. 'Top Chef' recap: The ladies won't be foiled again

    The women are proudly killing it on this season of "Top Chef." In Wednesday night's episode, Kristen Kish, a.k.a. Twiggy, smoked the competition in both the quickfire and elimination challenges -- and looked way too good doing it.
    The women are proudly killing it on this season of "Top Chef." In Wednesday night's episode, Kristen Kish, a.k.a. Twiggy, smoked the competition in both the quickfire and elimination challenges -- and looked way too good doing it. For the quickfire...

    Tags: Foods and Beverages, Top Chef (tv program), Recipes, Stephanie Izard, Shallots

    6. Dec 10, 2012 |Story| Los Angeles Times

  6. 'Next Iron Chef' recap: It's an awkward Vegas wedding

    The remaining five contestants on "Next Iron Chef" took a trip to Las Vegas Sunday evening for a Vegas wedding -- of wacky ingredients, of course. For the Chairman's Challenge of fusion, host Alton Brown married ingredients for the chefs: peanut butter and blue cheese; chicken liver and peppermints; bone marrow and hard fruit candies; clams and strawberries; and calamari and mini marshmallows. The chefs were squirming, and so was I! Hardest challenge yet? Definitely.
    The remaining five contestants on "Next Iron Chef" took a trip to Las Vegas Sunday evening for a Vegas wedding -- of wacky ingredients, of course. For the Chairman's Challenge of fusion, host Alton Brown married ingredients for the chefs: peanut butter...

    Tags: Limes, Peppermint, Chile, Peanut Butter, Crime, Law and Justice

    7. Dec 30, 2012 |Story| Los Angeles Times

  7. Russia reimagines its culinary traditions

    MOSCOW &mdash; On New Year's Eve, dining-room tables across Russia will be covered with a mosaic of glittering red caviar, piroshki, marinated mushrooms, beet salad and herring. Chilled vodka bottles and Champagne flutes will tower over the dishes, reflecting the TV screens where the president &mdash; this year, the returned Vladimir Putin &mdash; will make his annual toast before the Kremlin bells chime in the new year.
    MOSCOW — On New Year's Eve, dining-room tables across Russia will be covered with a mosaic of glittering red caviar, piroshki, marinated mushrooms, beet salad and herring. Chilled vodka bottles and Champagne flutes will tower over the dishes,...

    Tags: Artists, Saint Petersberg (Russia), Restaurants, Pies and Tarts, Ice Cream

    8. Jan 12, 2013 |Story| Los Angeles Times

  8. A cozy cooking class for beginners

    If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise.
    Los Angeles Times
    If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise. Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it...

    Tags: Limes, Pasta, Lettuce, Onions, Foods and Beverages

    9. Jan 22, 2013 |Story| Los Angeles Times

  9. Lunch in New York: The Popeye pie at Co.

    I just bought a big bunch of emerald spinach and those green leaves jump-started the memory of a pizza I had when I was in New York last. My friend Daniel Young of <a href="http://youngandfoodish.com">Young &amp; Foodish</a>, home of the London pop-ups Burger Monday, SpagWednesday and more, was in town and we could find only one morning -- late -- to meet. His idea was to&nbsp; check out a new coffee place downtown. I'm always ready to get caffeinated, but once I found the spot, it&nbsp; turned out to be less than compelling. Not even anyplace to sit.
    I just bought a big bunch of emerald spinach and those green leaves jump-started the memory of a pizza I had when I was in New York last. My friend Daniel Young of Young & Foodish, home of the London pop-ups Burger Monday, SpagWednesday and more, was in...

    Tags: Foods and Beverages, Pies and Tarts, Pizzas, Flu, Lifestyle and Leisure

    10. Nov 29, 2012 |Story| Los Angeles Times

  10. 'Top Chef' Season 10: Everybody hates John

    In the first 10 minutes of Wednesday night's "Top Chef," contestant John Tesar solidified his status as the "most hated chef" on the show. Not only does he captiously insult Kuniko Yagi, who went home on the previous episode, he spars unrelentingly with C.J. and 'The Stache' Joshua Valentine. He goes so far as to call Valentine "Oklahoma" and disrespect him with "Oklahoma has no tact." Arrogant much?&nbsp;
    In the first 10 minutes of Wednesday night's "Top Chef," contestant John Tesar solidified his status as the "most hated chef" on the show. Not only does he captiously insult Kuniko Yagi, who went home on the previous episode, he spars unrelentingly with...

    Tags: Top Chef Masters (tv program), Onions, Foods and Beverages, Top Chef (tv program), Mushrooms

    11. Nov 26, 2012 |Story| Los Angeles Times

  11. Dinner tonight! Pork schnitzel

    What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about half an hour, and if you time it right you can do both dishes at once.) <a href="http://www.latimes.com/features/food/la-fo-calcookrec15a-2009apr15,0,3786286.story" target="_blank">You can find the schnitzel recipe here</a>, and the<a href="http://www.latimes.com/features/food/la-fo-calcookrec15b-2009apr15,0,4507183.story" target="_blank"> potato salad recipe here</a>.
    What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might...

    Tags: Foods and Beverages, Recipes, Potatoes, Lifestyle and Leisure, Salt

    12. Nov 21, 2012 |Story| Los Angeles Times

  12. Thanksgiving recipe: Persimmon salad

    If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu persimmons, is just the thing. The recipe is demonstrated in the video at left by Russ Parsons.
    If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu...

    Tags: Limes, Chile, Hanukkah, Holidays, Walnuts

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