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Culinary SOS: Wild game meatloaf at Wildcat Willies
Los Angeles TimesDear SOS: On a trip to Zion National Park, we had the most delicious meatloaf at Wildcat Willies in Springdale, Utah. Please ask the chef to share the recipe. I'd love to try it. Suzy Broeg Redondo Beach Dear Suzy: This is one heckuva meatloaf! The...Tags: Meatloaf, Peppers, Kosher Salt, Onions, Dining and Drinking
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San Diego Valley View Casino: The lobster buffet is a winner
Special to the Los Angeles Times"I used to win like crazy," my friend Juanita Mendonca would tell me. "Every slot machine turned to gold. I'd come home and my purse would be stuffed with money." Juanita, a retired parochial school teacher with a magic touch at the slots, loved to...Tags: Religious Education, Hotel and Accommodation Industry, Metal and Mineral, Building Material, Dining and Drinking
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Critic's Choice: Barbecue in Los Angeles
You probably know your barbecue: Bludso's in Compton for meaty beef ribs; sliced brisket from Phillips in Leimert Park; maybe farmers market fixture Bigmista's platter of pulled pork, ribs, brisket and links. But here are a few lesser-known spots to add...Tags: Lamb, Lifestyle and Leisure, China, Mexico, Foods and Beverages
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Sous-vide recipe: Steak
Home approach to sous vide: Steak
Total time: About 1 hour
Servings: 1 steak
Note: Here we've used New York strip steak, but all manner of cuts can be prepared in this fashion. Once you've mastered the technique, it's a great resource for entertaining....Tags: Foods and Beverages, Salt, Garlic
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Wine of the Week: 2009 Belle Glos Pinot Noir 'Las Alturas Vineyard'
Los Angeles TimesBelle Glos specializes in Pinot Noir, and this one from Las Alturas Vineyard in the Central Coast's Santa Lucia Highlands is a beauty. Rich and full-bodied, it tastes of Asian spices, dark juicy berries and ripe but not candied fruit. The texture is...Tags: Wines, Foods and Beverages
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Hot tips on California's premier racetracks
California is home to more racetracks than any other state, with four dominant tracks and a dozen lesser venues, such as state fairs, where thoroughbreds line up shoulder to shoulder. The majors tend to be tributes to Old California. Each of the Big...Tags: Hotel and Accommodation Industry, Entertainment Events, Personal Service, LeRoy Neiman, Chicago Hotels
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The Review: Papilles
When food lovers head to Paris these days, the savvier bypass the Michelin-starred restaurants entirely and seek out the small, sometimes funky bistros where passionate young cooks are turning out wonderful food at affordable prices. Spaces — and...Tags: Foie Gras, Butter, Turnips, Alcoholic Beverages, Patina
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Restaurant review: The Strand House in Manhattan Beach
Los Angeles Times Restaurant CriticThe Strand House in Manhattan Beach commands an enviable position at the edge of the ocean-side town overlooking the pier. No accident, since owner Michael Zislis is already a big presence here with his Shade Hotel and a number of casual restaurants,...Tags: Pizzas, Pasta, Blackbird, Zucchini, Appetizers
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Wine of the Week: 2009 Domaine du Grand Montmirail Vacqueyras
This terrific Vacqueyras from a great year comes from a domaine named for the granite cliffs called Dentelles de Montmirail at the foot of Mont Ventoux. Cézanne country. This 2009 is the southern Rhone at its best, a truly beautiful expression of...Tags: Lamb, Human Interest, Lifestyle and Leisure, Foods and Beverages
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Target commits to 100% sustainable, traceable fish by 2015
GreenspaceThe second largest discount retailer in the U.S. announced Thursday that it will sell only sustainable, traceable fish by 2015. Minneapolis-based Target Corp. operates 1,762 stores, many of which are converting to incorporate PFresh markets that sell... -
Test Kitchen tips: Defining the 'grain' in meats
Daily DishOften, you'll see a recipe say something like, "Slice thinly against the grain." So, what does this mean? And why should you do it? The "grain" refers to the flow of the muscle fibers in a cut of meat. Like...... -
'MasterChef' recap: The judges blew it
Show TrackerFar be it from me to defend Maxwell Smirk, but someone has to do it. So here goes. There's no way the Smirkenator deserved to go home after this week's pressure test on "MasterChef." Now, I would have been all......
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