| Dec 2, 2009
When a restaurant has been around for as long as Cafe Pierre, it's not reasonable to expect it to be performing with the same panache and energy as in the early days. Most decades-old places carry on without changing a thing until it's too late. Chasen'...
| Jan 29, 2010
| 2:16 PM
Total time: 3 hours, 20 minutes
Note: For the best presentation, tie a piece of string around each veal shank to hold the meat to the bone throughout the cooking time. Cipollini, sometimes called wild onions, are small onion-like bulbs,...
| Dec 29, 2009
| 11:19 AM
Note: When Gundel's, Hungary's greatest restaurant--it opened in 1910, lasted through two world wars and even survived (barely) under Communism, shuttered less than 10 years--reopened in May of 1992, it reminded the world how elegant Hungarian food...
| Sep 28, 2007
| 12:54 PM
2007-09-27 13:00:17.0 Administrator2: Welcome to the Food chat! We'll get started shortly-- submit your questions for Russ now!
2007-09-27 13:01:53.0 Russ Parsons: Yesterday's cover story on lasagna was inspired when I started making fresh pasta again...
| Oct 3, 2007
The stark, contemporary Beverly Boulevard storefront of Angelini Osteria is noisy, crowded and full of energy. All around us, the beautiful and the ravenous are diving into plates of bombolotti all' amatriciana or spaghetti with eggplant and ricotta,...
| Aug 23, 2006
An amazing artichoke soup with gnarly black truffles and marvelous aged Parmesan shaved over the top. Before I can take a bite, a waiter butters a piece of warm mushroom brioche for me -- with truffle butter, bien sur -- and suggests I dunk it in the...
| Feb 11, 2009
Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...
| Jan 4, 2010
| 10:44 AM
Note: In our July cover package on picnics, Russ Parsons wrote an antipicnic story--he likes his sandwiches indoors, without the sunburns and bug bites. And when you taste one of his favorite sandwiches, turkey tonnato--a California version of the...
| Jan 4, 2010
| 10:26 AM
Note: For our Super Bowl issue nearly a year ago, staff writer Barbara Hansen found a cassoulet so big, as she put it, "we had to bake it in a turkey roaster because no ordinary casserole could handle it." She went on: "It's an incredible dish, rich...
| Dec 5, 2007
Total time: 1 hour, plus 4 hours braising time
Note: Adapted from Eric Greenspan. Boneless short ribs are stocked at Gelson's markets, Marconda's Meats in the Original Farmers Market in Los Angeles, and select Ralph's markets. You can...
| May 7, 2008
THE restaurant's name -- Michael's on Naples Ristorante --sounds dubious, like the kind of place you might see showing up on British chef Gordon Ramsay's hit television series "Kitchen Nightmares." In fact, Ramsay did take in hand an Italian restaurant...