| Jul 4, 2010
The summer vegetable can be cruel. It sticks to its clique. The lettuce, tossing its ruffled leaves. The fat-bellied tomato, laughing. The secretive potato club, whispering. All they do is gossip. About eggplant.
What a name! Egg Plant. What a look:...
| Mar 18, 2011
| 3:08 PM
Lucy’s Pizza Corner was full of surprises. Its Burbank Boulevard location is not in the best Burbank neighborhood — it is attached to a liquor store and its overhead sign says, “Al Forno.” Furthermore, it has no web presence. If...
| Nov 2, 2010
| 12:00 PM
Tasty discovery: Italian Sub
Where: Marco's Pizza, 3322-C W. Mercury Blvd., Hampton. 864-0912
Hours: 11 a.m.-11 p.m. Monday-Saturday, noon-11 p.m. Sunday.
Folks at Marco's Pizza, naturally, would like you to try their made-from-scratch...
| Nov 10, 2010
| 6:56 AM
Taste of Home
To purchase a copy of the cookbook:
2010 Taste of Home Holidays & Celebrations
Taste of Home Christmas 2010
Taste of Home Cookbook, 3rd Edition: Best Loved Classics and All-New FavoritesBonus Chapter: 30 Minute Light Recipes
| Nov 11, 2010
| 1:03 PM
Background: Chef Luci Rosende, her husband, Enrique, and Damian and Elizabeth Davila relocated their co-owned Miramar based L&L Market Bistro to new digs last April. The move resulted in a name change to Elle's Market-To-Go and the addition of the 120-...
| Nov 23, 2010
Do your co-workers eat garlic pasta, fried fish or raw onions at their desks?
Are you ready to get on your high horse and tell them exactly what you think of their oh-so-fragrant lunches?
You might want to slow down there, pardner.
| Nov 25, 2010
On this foodiest of food days, we give thanks to the many wonderful people and places in the state making great dishes, and to our readers, who took the time to salute their favorites, some deservedly well-acclaimed, others little-known treasures.
| Nov 25, 2010
There'll be no potato latkes on my Hanukkah table this year. Yes, I know they're traditional — my mother made them every Hanukkah when I was growing up. I've also prepared them for my children in years gone by, along with sufganiyot, an...
| Apr 13, 2011
Most people have a repertoire of about a dozen most often eaten meals. If your mealtime is suffering from a lack of culinary creativity, infuse your favorite recipes with new life. The right topping can change a humdrum dish into a culinary feast fit...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...
| Apr 21, 2011
I'm a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate.
You can put that down to philosophy if you want — that whole California thing of choosing good...
| May 5, 2011
| 1:36 PM
First impression: The comfortably elegant restaurant and bar is alive and well at Mojo. The menu is a mostly solid collection of classic American restaurant fare. It might start with escargot or Caesar salad and moved into crab cakes, a filet or pasta....