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Aioli

A collection of news and information related to Aioli published by this site and its partners.

Top Aioli Articles

Displaying items 73-84
  • Artisan offers sharp urban style in homey Paso Robles

    Artisan offers sharp urban style in homey Paso Robles
    WITH several hotels in the works, plus a new luxe lodging where guests are offered a horse and carriage to take them to their dinner restaurant, Paso Robles seems slated to become the Healdsburg of the Central Coast wine country, a picturesque and...
  • Restaurant review: Chateau Marmont on Sunset Boulevard

    Restaurant review: Chateau Marmont on Sunset Boulevard
    The restaurant at the fabled Chateau Marmont, the towering emblem of Old Hollywood that has sat perched above Sunset since 1929, has had its ups and downs through the years. It was up -- way up -- when Mohammad Islam was the chef. Now he's gone (back to...
  • Three Forks Chop House: It's prime territory

    WATCH as prime, aged meats -- steaks from the Midwest, Wagyu beef from Australia, true Kobe from Japan, Colorado lamb chops -- sizzle over an olivewood and charcoal fire. A waiter trots by with someone's "tomahawk," a 23-ounce dry-aged Nebraska rib-eye...
  • Aioli

    Total time: 20 minutes Servings: Makes 3/4 to 1 cup Note: This recipe is very flexible. You can use a strong, peppery oil if you like, but I prefer a milder Provençal style. Add lemon at your discretion, as little or as much as you like. You can even...
  • Stonehill Tavern Kobe burger

    Total time: 3 hours, plus overnight standing time Serves: 4 Note: From chef-partner Michael Mina of Stonehill Tavern. You don't have to make all parts of this showstopping burger — the buns, ketchup or mayonnaise can be store-bought. But any one...
  • Where the glam burgers hang out

    The Counter. Order any combination from a huge matrix of ingredients in this popular, airy spot. 2901 Ocean Park Blvd., Santa Monica, (310) 399-8383. $6.50 to $12. Cut. Made from American and Japanese Kobe and sirloin, topped with shallot-jalapeño...
  • West Restaurant & Lounge: Bright lights, and big city views

    West Restaurant & Lounge: Bright lights, and big city views
    Why is it that a restaurant with a view is almost guaranteed to have terrible food? It doesn't seem to matter what kind of view it is — the sea, the city lights, the mountains. Restaurateurs know people will come for the romantic panorama and they...
  • 44th Pillsbury Bake-Off $5,000 Crisco is Cooking Award: Turkey Club Sandwich Ring

     
    Social worker Heather Halonie of Webster, Wisc., pocketed $5,000 from Crisco for the best recipe using at least 1 tablespoon Crisco cooking oil. The dish made it to the finals in the Dinner Made Easy category of the 44th Pillsbury Bake-Off Contest. Turkey...
  • Little bites of sophistication at Izakaya Zero

    MAN does not live by sushi alone. You'd never know it, though, from the way sushi bars pack them in all over the Southland. There is, however, much more to Japanese cuisine than spicy tuna rolls and yellowtail sashimi washed down with chilled sake or Diet...
  • Marcus Samuelsson's Kobe Beef Burger Recipe

    Marcus Samuelsson's Kobe Beef Burger Recipe
    Marc Burger Mini "Kobe" burgers with Truffle Aioli: - 2 pounds ground American Kobe style beef - To Taste salt - To Taste freshly ground black pepper - 16 mini burger buns split - 16 slices ripe tomatoes - ½ cup Truffle aioli (see below) - 1...
  • Fleming's Prime Sirloin Burger

    Ingredients 32 oz Ground chuck 80/20 thawed 4 tsp salt and pepper blend 4 Knot egg rolls 8 Tbsp Butter, lightly salted room temperature 6 oz Cheese for burger 8 slices Bacon seasoned 8 leaves Iceberg lettuce 1 tomato sliced Onion rings 1 tsp Salt 1 tsp...
  • Great Summer Grilling

    Great Summer Grilling
    Grilled Caesar Salad w/Chicken INGREDIENTS: 1 head Lettuce, romaine heart 1 oz Oil, roasted garlic 1 tsp Salt, kosher 1 tsp Pepper, black restaurant grind 2 oz Caesar Dressing 1 oz Balsamic reduction 0.25 cup Tomatoes, marinated with basil and olive...