Champagne is taking off in restaurants all over LA.In the kitchen, why mess with a classic? Keep macaroni and cheese simple. Sage is the star in recipes for Southwestern Squash Stew, Cheddar-Sage Cornbread, and Petrale Sole with Sage, Poblano and Tomatoes. Make sure you pick the right sage for your taste. It's not just for boba. Tapioca is going fom childhood pudding to sophisticated desserts: Tapioca with peaches and mint, Tapioca with strawberry gelée and fresh strawberries, and Cinnamon tapioca brûlée with Cherry Gastrique.
Out on the restaurant scene, Leslie Brenner visits an old stand-by, Giorgio's. Susan La Tempa praises The Colony Cafe in West LA and Betty Hallock tracks down the recipe for California white sturgeon from downtown's Water Grill.
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