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Sausages

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

Top Sausages Articles

Displaying items 12-22
  • Essential track: The Fugs' 'Carpe Diem' -- covered by the Melvins

    Essential track: The Fugs' 'Carpe Diem' -- covered by the Melvins
    For its recent album of cover songs, “Everybody Loves Sausages,” Los Angeles rock band the Melvins mined rock history to reveal some unlikely inspirations. The record hasn’t gotten nearly the attention it deserves, especially for those...
  • Duck fat, lamb sausage, bittersweet chocolate at a North Hollywood warehouse sale

    Duck fat, lamb sausage, bittersweet chocolate at a North Hollywood warehouse sale
    The anticipation outside Epicure Imports on Saturday morning was as thick as the French accents inside. Customers of the gourmet warehouse sale, which happens seven times a year, lined up in this industrial part of North Hollywood well before they would...
  • Jonathan Gold recommends: 13 great tacos in Southern California

    Jonathan Gold recommends: 13 great tacos in Southern California
    Tacos - can we ever have enough tacos in our lives? I didn't think so. Because when the taco is right, the birds start to sing and the stars shine more brightly and you have the impression that everything is right with the world, which is a lot of...
  • Wine of the Week: 2011 Château Thivin Côte de Brouilly

     Wine of the Week: 2011 Château Thivin Côte de Brouilly
    This is the latest from the oldest estate on Mont Brouilly in Beaujolais built in the 15th century. But that wouldn't mean anything if the wine weren't so well made and delicious. Château Thivin, still run by the Geoffray family, who purchased the...
  • Wine of the Week: 2009 Bosco Agostino Barbera d'Alba 'Volupta'

    Wine of the Week: 2009 Bosco Agostino Barbera d'Alba 'Volupta'
    It's winter, or as wintry as it gets in these parts. Time to start soaking beans to braise with lamb shanks, slow-roasting great chunks of pork and sitting down to platters of salumi. What goes with all of the above? Barbera d'Alba, and here's a...
  • Counter Intelligence: Ración is Basque country

    Counter Intelligence: Ración is Basque country
    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...
  • 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...
  • Wine of the Week: 2009 Oddero Barbera d'Alba

    Wine of the Week: 2009 Oddero Barbera d'Alba
    Piedmontese winemakers aren't drinking Barolo and Barbaresco every day; they're drinking Barbera. And this Barbera d'Alba from the Barolo house Oddero (founded in 1878) is a beauty. It's everything it should be: ruby red, lush and velvety, with soft...
  • Harry Eisen dies at 95; Norco Ranch founder

    Harry Eisen dies at 95; Norco Ranch founder
    Harry Eisen, a Polish-born Holocaust survivor who founded Norco Ranch Inc. in western Riverside County in the 1950s and built it into one of the state's leading egg producers, processors and distributors, has died. He was 95. Eisen died July 19 of...
  • Essay: A rookie Thanksgiving Day cook takes over the kitchen

    Essay: A rookie Thanksgiving Day cook takes over the kitchen
    It is Thanksgiving morning. As you read this, the bird, a fine 16-pounder, is coming to room temperature on the counter. The green beans have been topped and tailed, and my fingertips smart from peeling smoking-hot chestnuts for the stuffing. I've...
  • Critic's Choice: A nip in the air, a sausage on the plate

    Critic's Choice: A nip in the air, a sausage on the plate
    It's late November, and only in last few days has the weather cooperated to give us a taste of fall, and with it, a hankering for hearty cold-weather foods. I'm thinking oxtails braised in red wine (which I made this weekend), a steaming bowl of udon,...