| Nov 4, 2009
Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with...
| Dec 18, 2009
| 4:36 PM
1 1/2 cups milk
1/4 cup whipping cream
1/2 bunch tarragon
1/2 bunch basil
1/2 bunch parsley
2 green onions, chopped
14 ounces lean veal, trimmed
14 ounces lean chicken meat, trimmed
14 ounces pork fatback or veal fat
1 pound ice...
| Dec 28, 2009
| 2:42 PM
Note: Paul Bocuse is probably the world's most famous chef; he's not somebody you associate with hearty, homey dishes. But this recipe proves that a truly great chef can bring something special to even the most rustic fare.
1 sheet caul fat or kitchen...
| Dec 28, 2009
| 2:27 PM
Note: Farsumagru -- it's Sicilian for "false lean" -- is steak stuffed with meats, cheeses, eggs and vegetables and then rolled to look like a roast. When sliced it's absolutely beautiful. It's most commonly seen on buffet tables, served at room...
| 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...
| Jun 25, 2008
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...
| 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...
| Aug 1, 2007
IF you live in Los Angeles for any length of time, you begin to collect -- and to love -- the oddball juxtapositions. When it comes to restaurants, everyone's got their favorites -- the high-end Italian restaurant next to a HoneyBaked Ham store, the...
| 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...
| 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......
| Jan 30, 2010
| 4:32 PM
First, the bad news: This recipe for osso buco takes 3 1/2 hours. But that's also the good news. Braising is one of the easiest ways to cook -- it's so forgiving. And most of the work is done by......