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• Little oysters, big flavor - Russ Parsons covers the population rise of the Olympia oyster. Finally some good news about the state of seafood. I've seen so many articles lately about the depletion of various ocean resources; it's nice to know that there is some hope out there.
• Because this season wasn't fattening enough, Donna Deane takes on fritto misto, delicious Italian fried veggies and seafood. So tempting, just don't glance at the calorie info at the bottom of the recipes.
• Stop eating your lunch hunched over your desk. Leslee Komaiko declares that deluxe lunch is back. It's certainly a cheaper way to enjoy some of L.A.'s hottest restaurants including Dakota and Providence.
• Where else but Studio City would we find the Out Take Bistro? Susan LaTempa says it's a cozy spot to enjoy comfort foods with an innovative spin. She recommends the potato vareniki and the pastas. Eat hearty, the desserts seem a bit hackneyed (another creme brulee, another flourless chocolate cake).
• Valli Herman talks tastings. Tastes and flights, samplers and tasting portions are all the rage in restaurants, wine stores and as benefits. Is this really a trend?
• There's nothing more heavenly than waking up to the scent of baking filling the house. Donna Deane gives a recipe for an overnight coffee cake. It's a bit of work for a sleepy morning but ah, the sweet reward.
•Barbara Hansen delivers up Enoteca Drago's recipe for pepper pasta. Nothing too fabulous here, it's just pasta, butter, ground pepper and Peccorino cheese. So simple, so calorie laden and so calming, it's luxed-up comfort food.
• S. Irene Virbila goes pricey this week with a $38 2003 Bodegas Dominio de Atauta Ribera del Duero which is made from ungrafted temperanillo vines over 100 years old.
• Amy Cook checks out a home deep fat fryer for whipping up your own fritto misto creations.
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12-08-2005 @9:59AM Punisher2k said... Deep frying really gets a bad rap. If you use canola oil and fry at the right temperature it's not much worse then pan frying. As the water escapes from the food and it bubbles in the oil, the oil has no way to get into the food. If the temperature drops (say from adding to much food at a time) THEN you can get into problems.
Long live the Deep Fried Twinkie!
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