| Aug 30, 2009
The previous night's winter storm has subsided, and the rising sun now punctures holes in the morning mist, casting the lush karri forest in a gentle silhouette. With the windows open, I cruise down the eucalyptus-lined highway.
My eyes are on the road,...
| Feb 25, 2009
The theme here these days is young chefs moving into outlying and up-and-coming neighborhoods to open small restaurants built with lots of passion and elbow grease. On a recent visit, I ate white bean and duck confit soup at Skillet, a roving Airstream...
| May 21, 2009
One's a highfalutin' foie gras-topped burger; the other, Greek-influenced with feta and hints of lemon. Is this a totally awesome country or what?!
Sweets & Savories
Behold: one of the most luxurious, excessive, insane burgers ever...
| Feb 12, 2003
At one time, French restaurants were the epitome of fine dining in L.A. It's no secret, though, that Angelenos have pretty much abandoned French food and with it, formal dining, for the relaxed pleasures of Spago and the California idiom or for Italian...
| Oct 26, 2005
A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble and you've got a meal pronto.
But hold on a minute.
In fact, hold on a few minutes.
If you slow things down a bit, you can turn scrambled eggs into...