| Jan 11, 2008
Strange thoughts can occur when watching a movie populated entirely by vegetables.
For instance, do Veggie Pirates get scurvy or beriberi?
If there was a VeggieTales version of "The Silence of the Lambs"--which, arguably, is pretty unlikely--would...
| May 10, 2007
"How was the tripe?" asked my waiter, regarding me and my half-finished entree.
"Very good," I said, meaning it."Would you like that wrapped up?"
"That's OK," I said, meaning that, too.
The waiter flashed a philosophical smile. "We sell a lot of tripe,...
| Sep 16, 2009
Alain Cohen holds out a gorgeous spiral-shaped loaf of challah, the color of cherry wood. On the top of the bread is a graceful open hand made of dough. Cohen and his baker, Yuri Amsellen, have been experimenting again. From the crowded kitchen of Cohen's...
| Oct 6, 2009
| 1:04 PM
Key Take Aways:
1. Wild salmon (5oz) - more omega 3's than 4 standard fish oil capsules. Richest dietary source of Vitamin D
2. Red quinoa - upregulates your internal antioxidant system, SOD (superoxide dismutase)
3. Watercress - more vitamin C than an...
| Dec 2, 2009
When a restaurant has been around for as long as Cafe Pierre, it's not reasonable to expect it to be performing with the same panache and energy as in the early days. Most decades-old places carry on without changing a thing until it's too late. Chasen'...
| Jul 2, 2009
| 8:35 AM
136 N. LaSalle Street
ROASTED PACIFIC HALIBUT WITH SUMMER VEGETABLES
Prep time: 25 minutes
- 14 oz Pacific halibut
- 1 cup cauliflower
- 1/2 cup heavy cream
- 1 oz...
| Jul 9, 2009
Recipe: Spring vegetable stew with herbed ricotta gnocchi
Total time: 1 hour and 20 minutes
Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi,...
| Jul 29, 2009
What if no one had introduced Caroline Styne, then manager of Jones, to Suzanne Goin, who was at the time chef de cuisine at Campanile? We wouldn't have Lucques or A.O.C., two of L.A.'s most beloved restaurants. And we certainly wouldn't have the...
| Aug 26, 2009
When I pull up to Ado, the new Italian restaurant that's moved into the old Amuse space on Main Street in Venice, chef-owner Antonio Muré is standing in his whites in the doorway, his dark hair pulled into a ponytail, so chic he looks as if he's waiting...
| Mar 20, 2009
| 12:37 PM
Total time: 35 minutes
Note: Fava beans are available at select Whole Foods and through West Central Produce. One-third cup cooked, shelled edamame (soy beans) can be substituted.
1 pound whole fresh fava beans
1/4 pound Dungeness crab...
| Oct 1, 2009
There's no law that says a Greek restaurant must take up residence on the six-block stretch of Halsted Street known as Greektown, but one could be forgiven for thinking so.So, when a brash newcomer like Taxim sets up shop on the Wicker Park/Bucktown...
| Mar 31, 2009
| 6:22 PM
In San Juan Capistrano, spring is heralded by the arrival of the first swallows. In Santa Monica, it's the first fava beans. One of the most popular of all farmers market vegetables, favas have ascended to culinary stardom contrary to all reason. They'...