| Jan 27, 2010
Like many divine personalities, Mary Kitchen has a past shrouded in mystery. No one really knows if the goddess of corned beef hash is based on a real person or not, and why the name was chosen. Though Hormel Foods is marking the 61st anniversary of the...
| Sep 14, 2009
When a littleneck clam is unearthed from its sandy abode and placed into a bucket of water that has been sprinkled with cornmeal, its vulnerable body will stretch to great lengths to reach the food. It's a touching sight, the way it strives to eat what...
| Sep 24, 2009
The bacon makes this clam dip extra special.
• 4 strips lean bacon, cut into 1 / 4-inch pieces
• 3 / 4 cup sour cream (we recommend full-fat dairy sour cream)
• 3 / 4 cup real mayonnaise
• 1 teaspoon fresh lemon juice
| Oct 15, 2009
| 7:47 AM
Ingredients for Paella for Eight to Ten
- 3 tablespoons olive oil
- 1 lb Spanish chorizo
- 1 3 1/2-pound whole chicken, cut into 8 pieces or deboned and cut into bitesize chunks
- 2 cups chopped onions (about 2 medium)
- 4 garlic cloves, minced
| Nov 4, 2009
OK, so L.A. has its Issan Thai restaurants, Sichuan and Shanghai style places, Tuscan trattorie and Provencal bistros, Yucatan and Oaxacan joints. Why not an East Coast clam shack? Well, now we have one, fetchingly called Blue Plate Oysterette.
| Nov 18, 2009
Flaming Clam Grill of Cheongdamdong
3465 W. 6th St. (unit No. 20 across from Toebang restaurant), (213) 388-6800.
Set meals, $39.99 to $99.99; a la carte items, $9 to $13.
Mondays to Saturdays 11 a.m. to 1 a.m., Sundays...
| Nov 18, 2009
The new Flaming Clam Grill in the Chapman Market complex is the first restaurant in Koreatown to devote itself exclusively to multi-course all-seafood repasts.
Inspired by Seoul's food craze of the moment, grilled shellfish courses are showing up all...
| Jul 1, 2009
Passersby stand and stare at the spectacle inside the palatial Brockman Building at the corner of 7th and Grand. Floor-to-ceiling windows put the whole shebang that is Bottega Louie on full display: gray-veined marble floors, imposing pillars and a...
| Jul 23, 2009
One of the rituals of summer is going out for a lobster roll. We had matinee tickets to a play reading at the O'Neill Theater Center in Waterford on a Sunday, so after the show we drove over to Costello's Clam Shack in Noank Village.
It's just down the...
| Aug 2, 2009
It was about the third time floating through Clam Pass that all the stress and tension began to flow away with the outgoing tide.
I laid back in the water, stared up at puffy clouds against crisp, blue sky, tuned in to the stereo rhythm of the waves...
| Aug 17, 2009
| 9:35 AM
It's the ultimate take-out food. Phone the local pizza joint and order a pie to go. No fuss, no bother.
The family is happy — after all, who is that rare soul who doesn't like the combination of molten cheese and sauce atop a chewy crust? —...
| Aug 19, 2009
Lake Tahoe is under siege by clams the size of your thumbnail.
The population of the coffee-colored Asian clams has soared in the southeast portion of the lake, threatening to hog food sources and excrete nutrients that foster algae growth, according...