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Empress Pavilion 1989: When the dim sum was better than in Hong Kong, moo shu was a 'burrito'
When Empress Pavilion, a 25-year-old dim sum restaurant in Chinatown, announced it was being evicted, the reaction included plenty of nostalgia. Many Angelenos recalled marking life's successful moments and celebrating holidays in the 600-capacity...
Tags: Restaurants, Walnuts, Shrimp, Soups, Dining and Drinking
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Culinary SOS: Cafe Pierre's classic Bolognese
Los Angeles TimesDear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian...Tags: Restaurants, Onions, Spaghetti, Tomatoes, Dining and Drinking
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Problems keep proliferating at discredited private foster care agency
A decade ago, a team of Los Angeles County auditors delivered a damning assessment of Teens Happy Homes, a private foster care agency responsible for hundreds of children. Agency workers bought beer and cigarettes with public funds intended for...
Tags: Breach of Contract, Abusive Behavior, Accounting and Auditing, Laws, Corporate Crime
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Test Kitchen tips: Skimming fat
As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan. There are several ways to remove unwanted fat: - Use a ladle or spoon to gently skim the fat from the surface...
Tags: Onions, Fennel, Mushrooms, Tomatoes, Cheese Corn
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Advocacy group slams 'Xtreme' high-calorie restaurant dishes
Let’s be real here. Anyone who orders a meal with three pieces of breaded chicken, a buttery sauce, and mashed potatoes can’t be much surprised that it’s high in calories. Or that a piece of cake that weighs close to a pound might, as...
Tags: Steak and Eggs, Restaurants, Uno Chicago Grill, Steaks, Restaurant and Catering Industry
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The newest Mozza -- Chi Spacca is set to open Feb. 4
What started as one cook’s pet project eventually evolved into one of the hottest pop-up restaurant tickets in town. And now it’s ready to take the final leap – Chad Colby’s regular pig dinners and salumi bar at Mozza2Go have...
Tags: Restaurants, Osteria Mozza, Pizzas, Pizzeria Mozza, Dining and Drinking
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Stylish backpacks make a return
Los Angeles TimesIn the early 1990s, the mini-backpack was a fashion "must-have." Most coveted was French designer Agnès B.'s black cotton "Lolita" sack (reimagined briefly during a limited-edition 2010 collaboration with Opening Ceremony) and Prada's more structured...Tags: Maggie Gyllenhaal, Prada, Orlando Bloom, Justin Timberlake, New Products
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Recipe: Beef daube
Beef daube
Total time: 5 hours
Servings: 6 to 8
Note: Beef cheeks are not generally available at mainstream grocery stores and supermarkets but can usually be special ordered through a butcher. Let your butcher know how many pounds of trimmed cheeks...Tags: Parsley, Kosher Salt, Onions, Shallots, Brown University
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Recipe: Bolognese sauce
Bolognese sauce
Total time: About 1 hour, 15 minutes.
Servings: This makes about 3 quarts of Bolognese sauce.
3 tablespoons butter, divided
4 ounces prosciutto, finely diced
2 onions, finely diced
2 stalks celery, finely diced
2 carrots, finely...Tags: Parsley, Onions, Fennel, Black Pepper, Butter
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5 Questions for Bernhard Mairinger
Daily DishBernhard Mairinger is the executive chef of Bierbeisl in Beverly Hills. Working from a tiny kitchen, the 6'7" chef from a town near Salzburg turns out contemporary versions of Austrian classics. Crisp fried pork schnitzel, heady veal gulash and juicy........ -
Review: BierBeisl, a modern Austrian for Southern California
Los Angeles Times Restaurant Critic"Grammel schmalz," says our waiter, setting down a small bowl of pristine whipped white pork fat sprinkled with bits of pork crackling. I lift up the napkin wrapped around the bread and pull out a glossy brown braided pretzel. Breaking off a piece, I...Tags: Restaurants, Sausages, Salads, Roxbury, Bars and Clubs
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Chef’s Table Thomas Keller RESTAURANT: BOUCHON BEVERLY HILLS
LA Times MagazineBRAISED BEEF BRISKET RILLETTES Keller usually takes a pragmatic approach to master-chef entertaining: He dines......
Jun 6, 2013
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Aug 26, 2012
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Feb 9, 2012
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Dec 8, 2011
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Jun 11, 2012
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Apr 21, 2012
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Nov 3, 2011
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