| May 26, 2011
On the plate, a wide-eyed Malcolm McDowell stares up at me from beneath his bowler. It's a bit disconcerting to find the violent figure from "A Clockwork Orange" sharing space with seared day-boat scallops at Playa. On another plate, squash blossom...
| Jun 5, 2011
Remember when it seemed preposterous that a French three-star chef would sign on for a restaurant in Las Vegas? And it turned out that not one but four highly decorated French chefs eventually launched Vegas outposts?
Even in these rocky economic times,...
| Jun 16, 2011
Like many women, I had a secret list of requirements that my future husband would have to meet before I married him.
At the top of the list? He had to love food.
In my Mexican family, food has always been at the forefront of our conversations,...
| Jun 30, 2011
"Cemitas, a popular treat from Puebla, are my favorite sandwich and this burger takes them to a whole new level. How do I know this burger is so big and bad? Well, I cooked it on national TV when the Food Network picked it as a contestant on the...
| Jul 21, 2011
At David Padilla and Maria Ramos' Oaxacan restaurant Gish Bac, the weekends are made for goat and lamb barbecue. A third-generation barbacoa specialist, Ramos began learning the trade of goat and lamb barbecue as a 10-year-old in Oaxaca's Sunday market in...
| Jul 18, 2007
Total time: About 50 minutes
Note: If you would like a spicier pumpkin seed sauce, double the amount of chiles.
1 bunch cilantro
1/2 cup sour cream
1/2 cup raw pumpkin seeds
2 tablespoons olive oil
2 cloves garlic
1 1/2 teaspoons...
| Oct 21, 2009
| 4:32 PM
Susan Feniger and Mary Sue Milliken made ceviche Tuesday morning for a gathering at the California Science Center in Exposition Park to mark the release of a report on the state of the oceans from the Monterey Bay Aquarium. The......
| Mar 5, 2008
Total time: 30 minutes
Servings: 8 to 10
Note: Adapted from "Tom Douglas' Seattle Kitchen." The pancakes can be assembled an hour in advance, wrapped in plastic wrap and refrigerated until ready to fry.
1 large egg
2 teaspoons chile sesame oil...
| Mar 19, 2008
Dear SOS: I recently checked out Amaranta Cocina Mexicana at the Westfield Shopping Center in Woodland Hills. I'm not a vegetarian, but our server made us try these amazing hibiscus flower enchiladas that were truly life-changing. Do you think you could...
| Mar 26, 2008
There are few combinations in cooking more natural and flexible than beans and greens. That's what staff writer Amy Scattergood found when exploring twists on these two fundamental ingredients. These inventive tacos were our favorites of several very...
| Apr 27, 2009
| 10:27 AM
Total time: 45 minutes
Note: From Gabriela Camara of Contramar restaurant
1 tablespoon lemon juice
1 large egg
1/4 rounded teaspoon salt
1/2 cup light olive oil
1 chipotle chile
1. Put lemon juice, egg and salt...