| Oct 21, 2010
Autumn vegetable hash
Total time: 1 hour
Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores
2 tablespoons goose or duck fat, or butter
1 onion, cut into ½-...
| Oct 28, 2010
There's an endearing sweetness in seeing camote and calabaza candies drying on metal racks inside a nondescript warehouse space in East Los Angeles. Maybe it's because with a half-dozen jamoncillo, or milk fudge, perfectionists hard at work for Día de los...
| Nov 23, 2010
Thelma Moore's sweet potato soufflé
Total time: 45 minutes
Servings: 8 to 10
Note: Shared by Thelma's daughter, Valerie. She uses drained canned sweet potatoes.
Our recipes, your kitchen: If you try any of the L.A. Times...
| Dec 9, 2010
Dr. George Washington Carver's sliced sweet potato pie
Total time: About 2 hours, plus chilling and cooling times
Servings: 8 to 12
Note: Adapted from "Southern Pies" by Nancie McDermott. She does not recommend a specific crust to go with this pie;...
| Nov 17, 2010
| 6:00 PM
Ammo: "Hyper-seasonal" menu includes wild mushrooms and heirloom turkeys from Diestel ranch. Dishes are ordered a la carte. Orders must be placed by phone or e-mail by noon on Nov. 22, ready for pickup on Nov. 24 between 2 and 6 p.m. Prices range...
| Dec 9, 2010
Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...
| Jan 18, 2011
| 1:40 AM
NOTE: This is a blog about two guys attempting to lose weight over a six-week period. They kicked off their weight loss "strategies" last Monday.
They said I'd never go to my gym across town, but they were wrong.
They're always wrong.
| Feb 24, 2011
Until recently, Beechwood on Washington Boulevard at the foot of Abbot Kinney had fallen right off the radar. The Venice restaurant made a splash when it debuted in 2005 with Brooke Williamson and the Brig's David Reiss as partners. As the former chef...
| Aug 18, 2011
For every restaurant whose menu reads like a doctoral thesis on globalization, there are those that still consider a kind of insular Americana the noblest pursuit. These are the dens of hard-line pit masters and down-home confectioners, restaurants...
| Nov 17, 2011
Never has a man holding a fryolator basket appeared so triumphant. But there is chef Christian Page gripping a gleaming silver Imperial basket still dripping with canola oil and smiling as if he just perfected a chocolate souffle. He is in the small,...
| Nov 17, 2011
Absolutely no one cared that the Thanksgiving turkey was growing colder by the moment, along with the garlic-and-herb potato gratin and the caramelized chestnuts and Brussels sprouts tossed in a velvety cider vinegar braise.
But there was plenty of...