Cabbages, Creole, and Cookware: LA Times Food section in 60 seconds

by Sarah J. Gim, Posted Feb 22nd 2006 @ 2:02PM

los angeles times gumbo

Regina Schrambling extols the virtues of savoy cabbage, "cabbage straight out of finishing school," with recipes for Braised Savoy Cabbage with Anchovies, Pizzocheri (a pasta dish), and Sausage-stuffed Savoy Cabbage.

A food publication would lose its cred if it didn't do a feature on the upcoming Mardi Gras celebration next Tuesday. Corie Brown shares two recipes for gumbo, one that uses duck! as well as a list of Los Angeles resources for specialty ingredients like crawfish: Bristol Farms, Fish King Seafood, New Orleans Fish Market, and Santa Monica Seafood. If you're shy about playing with live crutacens at home, you can look for gumbo at a few Creole restaurants in LA.

Soapstone is the new marble in cookware.

SIV takes a moment from the usual weekly restaurant tour (though she does hit up S Vietnamese Fine Dining in Westminster and awards it two stars!) with black truffles, and includes recipes for Truffle Butter, Scrambled Eggs Panisse, Lentil Ragout with Black Truffles, and Roast Chicken with Truffles.

Truffles a little too high-brow? The Trails is a snack shack in Griffith Park that serves up meat pies, and what looks to me like the winner, and avocado sandwich. Everything under $5.

Filed Under: Vegetarian, Raves & Reviews, Newspapers, In Sixty Seconds, Chefs & Restaurants, Restaurants
Tags: LA, LA Times, Los Angeles, Los Angeles Times, LosAngelesTimes, west coast