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Veal

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Top Veal Articles

Displaying items 56-66
  • Culinary SOS: Cafe Pierre's classic Bolognese

    Culinary SOS: Cafe Pierre's classic Bolognese
    Dear 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...
  • The Review: Amarone Kitchen

    The Review: Amarone Kitchen
    With the barrage of notices about new restaurants coming from all sides, sometimes a worthy older one slips through the cracks without a full review. When it opened 3 years ago, I did my due diligence and went to Amarone, the tiny 40-seat Italian on...
  • Recipe: Short ribs with mustard-Cognac sauce

    Total time: 1 hour, plus 4 hours braising time Servings: 4 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...
  • Restaurant review: Michael's on Naples Ristorante in Long Beach

    Restaurant review: Michael's on Naples Ristorante in Long Beach
    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...
  • Review: Taverna Tony in Malibu, where Greek has a family feel

    Review: Taverna Tony in Malibu, where Greek has a family feel
    THE SERVER quickly unfolds a portable table, sets down a pan of saganaki -- fried cheese -- and sets it on fire. The blue flame soars upward and he calls out "Opa!" and disappears. From the main dining room, cheerful Greek music from a trio in the back...
  • [Closed] Bastide restaurant in West Hollywood has a new chef

    [Closed] Bastide restaurant in West Hollywood has a new chef
    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...
  • Ca' Brea reopens, tries to revive its allure

    Ca' Brea is back, after being closed nearly a year for renovations. And, for the first time in a long while, chef-owner Antonio Tommasi, who founded the place in 1991 with Jean-Louis de Mori, is playing a much more active role in what's coming out of...
  • Dining details: Maximilians Austro-Hungarian Restaurant

    Dining details: Maximilians Austro-Hungarian Restaurant
    Maximilians Austro-Hungarian Restaurant LOCATION 11330 Weddington St. (corner of Tujunga), North Hollywood, (818) 760-1300. PRICE Salads and first courses, $4.95 to $9.95; entrees, $15.95 to $23.95; desserts, $7 to $8. BEST DISHES Whole roasted...
  • A virtual Roman holiday

    Tuscany's out; Lazio's in. Lazio, in case your geography's rusty, is the region halfway down Italy's western coast, in the middle of which sits Rome. Rome isn't known as one of the world's — or even Italy's — great food cities, perhaps...
  • The first suppers: A tradition of inaugural meals

    The first suppers: A tradition of inaugural meals
    Barack Obama will be sworn into office on Tuesday -- just weeks before the bicentennial of Abraham Lincoln's birth. Obama's inaugural theme, "A New Birth of Freedom," has, fittingly, been drawn from his fellow Illinoisan's Gettysburg Address, and he's...
  • Spaghetti takes a wild ride

    Spaghetti and meatballs isn't just good comfort food, it's the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that you'd want for your last meal. Be honest. You're...