| Apr 29, 2010
The closing of the Pasadena Playhouse must have been a blow to the new Elements Kitchen right next door. Chef-owner Onil Chibás had to have been counting on business from theatergoers as part of his business plan. But shortly after the renovations were...
| Jun 23, 2011
Dear SOS: I just got home from our neighborhood restaurant, Cayenne Cafe, on Beverly Boulevard. We go there a lot, as it is close by, the food is always good and the staff is very friendly. We never usually get dessert. However, it was our friend's...
| Jul 1, 2010
I've only had rice pudding in college dining halls 10-plus years ago and was never a fan. But last night I had the rice pudding at Lazy Ox Canteen; I think my knees went weak. Could you help me get this recipe? I have been thinking about it for 12 hours...
| Nov 3, 2011
Dear SOS: A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this...
| Dec 8, 2011
Nancy Silverton's obsessive quest for the one perfect ingredient and technique is well known. And now, thanks to "The Mozza Cookbook," you can share it too.
Written with executive chef Matt Molina and Carolynn Carreño (her partner in the Los Angeles...
| Sep 30, 2010
Ricotta-honey gelato with orange
Total time: 20 minutes, plus freezing time
Servings: 8 (Makes 1 quart gelato)
Note: This is terrific served with lightly sweetened fresh berries or other fruit.
2 cups homemade ricotta
1 cup whipping cream
| Dec 30, 2010
Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice...
| May 27, 2010
Boysenberry-strawberry glazed pie
Total time: 30 minutes, plus chilling time
Note: Adapted from Patricia Poole of Kincaid Farms in Redlands. She says, "The idea of using strawberries is that they are less expensive than boysenberries....
| May 27, 2010
Total time: 20 minutes, plus chilling time
Servings: 8 to 10
Note: Adapted from a recipe by Lindsey Shere in "The Baker's Dozen Cookbook."
About 1/2 pound white sandwich bread, crusts trimmed, cut into 1/4-inch thick slices
| Jun 9, 2011
The tagline for Coffee Tomo, a cafe that opened a few weeks ago off the main drag of Sawtelle Boulevard's mini Japan Town, might be: coffee specialists and slightly manic pretzel innovators. Think fresh-baked, intricately structured pretzels stuffed...
| Feb 24, 2011
Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin.
One of the oldest dishes in the comfort food playbook, the gratin is a celebration of...