| Mar 30, 2013
Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well outside of the area. It's part of a building that briefly served as a design museum before it was converted into...
| Apr 12, 2013
One of the challenges of entertaining these days is the number of food allergies, sensitivities, aversions and other issues guests can bring with them to the table.
It's impossible to please everyone, but this soup goes a long way toward universal...
| Apr 6, 2013
The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...
| Mar 13, 2013
| 2:30 AM
Fresh-cooked pasta tossed with olive oil, basil, garlic and tomatoes ... local fish grilled with lemon and capers ... fresh figs and pistachios for dessert ... a glass of red wine ... Sounds easy and delicious, right? This style of eating is the very...
| Mar 16, 2013
Total time: 20 minutes
2 pink grapefruit
1 head fennel
1/4 red onion
1/4 teaspoon red pepper flakes
1/4 cup olive oil
1 cup torn arugula
4 ounces lump Dungeness crab meat
1. Peel the grapefruit and cut it into...
| Feb 20, 2013
| 4:30 PM
What are chilly days without comfort foods to soothe our weary souls and hungry stomachs? One of the best examples of comfort food is the stew. In it's basic form, a stew is relatively inexpensive meat stewed with vegetables in flavorful liquid. It...
| Jun 1, 2013
When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| Feb 7, 2013
Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....
| Feb 12, 2013
| 4:46 PM
Nestled in a tiny storefront on Balboa Island is a new and charming, romantic little bistro called Trattoria Mediterranean. It is a treasure box, with its candlelit atmosphere, the sound of trickling water from the fountain on the terrace and the wrought-...
| Feb 16, 2013
The prepared food vendors at local farmers markets cater to a world of tastes and ethnicities, from Filipino balut to halal shawarma, but until recently none served observant Jews who follow kosher dietary laws. It fell to a secular Jew, Michele Grant,...
| Feb 16, 2013
According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...