| Oct 9, 2011
My father used to eat sardines, bones and all and packed in oil, out of a can, which appalled me as a little girl. When I was older, I saw perfectly civilized people eating whitebait, or English sardines, in pubs near the water, and consuming enticing...
| Oct 6, 2011
In Porto, I remember eating sardines grilled outside a little restaurant near the sea accompanied by gulps of chilled vinho verde. It's easier to find the wine here now, and this bottling is well worth seeking out. Look for the characteristic tall slope-...
| May 20, 2009
Not that long ago, downtown L.A. seemed a no-man's land at night, the streets eerily empty while lights blazed in the office towers and hotels. Inside Water Grill or Pacific Dining Car, though, stranded hotel guests and convention goers hunkered down over...
| Jan 21, 2009
After a recent trip to Las Vegas, there are two things deputy Food editor Betty Hallock still talks about: the white tigers at the Mirage and this beautifully layered sardine appetizer from L'Atelier de Joël Robuchon. "The fresh sardines were plump and...
| Nov 5, 2008
Total time: 20 minutes, plus pickling time for the vegetables. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.
Note: From Diane Cu and Todd Porter.
2 tablespoons rice vinegar
2 tablespoons sugar
| Nov 5, 2008
A baguette, still warm from the oven, its golden crust trellised with cracks. Sandwiched inside, a bright green thatch of cilantro and jalapeños, a tangle of pickled carrots and daikon, a smear of pâté. Loaded between that, maybe a layer of rich barbecued...
| Jan 31, 2007
LONG-LINERS setting out for months in pursuit of elusive tuna, salmon fishermen wrestling aboard 60-pound monsters, Dungeness crabbers braving angry seas to retrieve their precious catch -- commercial fishermen are the cowboys of the modern age, heroes...
| Jul 9, 2008
IT'S ANOTHER British invasion for import-cookbook lovers. The latest wave of impressive cookbooks published in the UK -- written by prominent chefs and food writers (and a novelist too) -- is picking up steam. Although some are available only as imports,...
| Oct 18, 2009
Dawn is coming soon. The lights are off, the sound system silent and the beasts of the Monterey Bay Aquarium have the place mostly to themselves: the otters, the anemones, the octopuses, the great white shark in the big tank, the lame young albatross in...
| Sep 6, 2009
| 7:57 PM
Total time: 1 hour, 15 minutes
1 1/2 pounds mixed miniature tomatoes
1/2 teaspoon salt
4 whole cloves garlic
1 1/4 to 1 1/2 cups olive oil, divided
1 1/2 pounds fresh sardines (about 12)
1 clove garlic, minced
Pinch dried Greek oregano...
| Sep 9, 2009
Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...