| Dec 8, 2011
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...
| Dec 8, 2011
Jennifer McLagan has a knack for tackling topics that are, shall we say, "under-appreciated". To complete a "trilogy" of sorts, the author follows up her award-winning "Bones" and "Fat" with "Odd Bits: How to Cook the Rest of the Animal." Full-on nose-to-...
| Sep 21, 2008
What it does: Authorizes $9.95 billion in bonds to build an electric train to get people from Los Angeles to San Francisco in just over 2 1/2 hours.
Back story: This is the governor's and the Legislature's baby, years in the making....
| Sep 21, 2008
Here come the mezes: minted, garlicky yogurt, dusky roasted eggplant salad. A waiter presents them on a huge tray: glistening artichoke crowns, a spread of ground walnuts and sweet red peppers. And wait, how about that beautiful mushroom...
| Sep 24, 2008
| 2:34 PM
On Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a "sweet New Year." The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet candied quinces instead, or even translucent shreds...
| Sep 25, 2008
The egg industry is rife with cruelty to animals. Millions of hens in California are kept in cages so small that every natural instinct is thwarted: They cannot perch, walk or spread their wings. On some farms, cages are stacked and hens on the bottom...
| Oct 8, 2008
Culinary Historians present "Dining in Los Angeles: 1903": Peek into the culinary history of 20th century dining in Los Angeles, a time when the population grew in numbers and diversity. Charles Perry discusses the health-food movement and...
| Dec 4, 2009
| 9:32 PM
Chef Ludovic Lefebvre built his reputation at fine dining palaces L'Orangerie and Bastide* and cemented it on Top Chef Masters, but he's made his cooking accessible to the rest of us with LudoBites, his pop-up restaurants. These experiments in temporal......
| Oct 28, 2008
Two weeks ago, video from an undercover investigation at Norco Ranch, owned by Missouri-based Moark, was released to the public showing pitiful images of animals abused at a California factory farm. The undercover investigator not only recorded images...
| Oct 29, 2008
Joe Pytka has been tinkering with his West Hollywood restaurant -- again. Bastide not only has a new chef -- Paul Shoemaker, its fourth -- but also a different format. Giving up its tasting-menu-only dictate, the 6-year-old restaurant now offers an a la...
| Nov 3, 2009
| 4:33 PM
A Vermont slaughterhouse ordered closed Friday after video showed calves kicked, shocked and cut while conscious had its operating license suspended three times earlier this year for similar conduct. U.S. Department of Agriculture records show Bushway...