| Sep 3, 2008
SOMETIMES what happens is that the food at a neighborhood restaurant is so good (even if it's not fancy) that the get-together takes on a special glow.
At Nakkara on Beverly Boulevard in Los Angeles, witty remarks seem wittier because the tofu tower...
| May 21, 2008
Total time: About 20 minutes
Servings: 6 to 8
2 bunches young, tender spinach, stems removed
1 medium papaya
3 tablespoons red wine vinegar
1 tablespoon roughly chopped shallot
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire...
| May 21, 2008
Forget arugula. This has become the United States of andouille. And chorizo. And merguez. Sausages are the biggest temptations in the meat aisle lately, and when you mix and match them, you are on your way to a new menu for Memorial Day entertaining.
| Jun 23, 2008
| 8:51 AM
Most of us know that eating fruit is a good boost for your health, but does that mean you should just plop an apple into your lunch sack every day and call it nutrition accomplished?
Here's a quiz to find out if you are making the best choices when it...
| Jul 2, 2008
A mix and mash of agua fresca outlets to quench your thirst
Finding freshly made aguas frescas isn't as easy as it used to be -- many restaurants now use commercial powders and mixes. Many too are overly sugary. Look for aguas in pitchers or...
| Feb 6, 2008
Of the new restaurants crowding the Vietnamese restaurant scene, this dozen represents best the delicious new era in Little Saigon and beyond.
Amazon. There's talent in the kitchen at this swankily designed lounge and hangout in an obscure location off...
| Dec 8, 2009
| 2:44 PM
The grilled prawn and green papaya salad at 9021Pho rests under a stack of crackly ramen-thin fried yam shreds that jut up from the bowl like flames. Its pristine freshness and modern garnish speak volumes about chef-owner Kimmy Tang's individualist...
| Mar 19, 2009
Recipes such as this date to the slave era. At the time, what little meat was available to slaves usually was the toughest cuts. Some slave cooks used papayas, which are rich in enzymes, to tenderize the meat
• 1 large ripe papaya, peeled, seeded...
| Feb 12, 2010
| 7:20 AM
Texas de Brazil
March 10, 2010 and March 11, 2010
6:00 p.m. - 9:00 p.m.
Texas de Brazil Chicago
51 East Ohio Street
1 lb of dried black beans, sorted and...
| Apr 8, 2009
After a few bites of curry, the tall, curly-haired guy reaches for his water glass frantically. He'd heard about Jitlada from chef friends and he can't believe he waited so long to come, I hear him say, as he takes another long swig of water. Minutes...
| Mar 23, 2005
It generally takes about five minutes after I've been introduced to someone before the questions start coming. "What is your favorite restaurant?" is followed, inevitably, by the next most urgent question: "Where's a great Chinese restaurant in my...