| Jan 14, 2010
Donald E. Goerke, the Campbell Soup Co. executive who hit the bull's-eye of prepared foods by overseeing the creation of the kid-friendly circular pasta called SpaghettiOs, has died. He was 83.
Gorke died Sunday of heart failure at his home in Delran, N....
| Jan 31, 2010
Until recently, the closest thing I'd come to a cooking class was watching the demo station at Trader Joe's. After seeing "Julie & Julia," I felt inspired to get in touch with my inner Julia Child. But who has the time and money to fly to Paris and...
| Jul 15, 2010
In the Athens I knew when I first moved here almost 20 years ago, the taverna was still an institution. That was in the early 1990s, before a stock market boom, the Olympics, and the return of a generation of young, cosmopolitan Greeks who had left to...
| Jan 6, 2011
For a long time, Los Angeles chefs had the city to themselves. Outsiders might have turned up for a guest chef turn or two, but never much more than that. But then a couple of years ago that all changed, and Los Angeles was suddenly as attractive as Las...
| Aug 25, 2011
I sincerely hate to break it to anybody who hasn't heard by now, but mamma's gone. Mamma Loredana moved out, with her son Filipo Cortivo, from Osteria la Buca two chefs ago and opened her own place, Osteria Mamma, on Melrose Avenue a few blocks west of La...
| Dec 8, 2011
The women — in twos and threes and sixes — are on a mission. Spot Michael Voltaggio, the famously tattooed winner of Season 6 of Bravo's "Top Chef." They linger at the door, waiting, hoping for a seat or a table.
Sigh of relief. There he is,...
| May 19, 2011
I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility."
Everyone knows about using bread crumbs for coating a...
| May 19, 2011
Spaghetti with arugula and garlic bread crumbs
Total time: 30 minutes
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can...
| Dec 27, 2007
On a warm autumn afternoon, toward the end of a daylong barrage of PowerPoint presentations, a white-haired, gentlemanly fellow named Michael Merzenich faced a room full of neuroscientists and pharmaceutical executives and declared that, really, they...
| Jan 7, 2009
The idea of quick, flavorful weeknight cooking is nothing new. And neither is most of the advice. In 1930, when the great Edouard de Pomiane addressed the topic in his cookbook "French Cooking in Ten Minutes: or, Adapting to the Rhythm of Modern Life,"...
| Feb 11, 2009
Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...