Restaurants pare back, kitchen essentials and making your signature spice: L.A. Times Food Section in 60 seconds

by Julie Tilsner, Posted Oct 8th 2008 @ 4:34PM

Here's what's cooking in the Los Angeles Times Food Section today:

What's hot, what's not: Russ Parsons and Amy Scattergood weigh in on what a kitchen essential really is.

Celebrity chefs will cut some costs to keep their restaurants afloat in this economy. But cutting quality remains verboten.

Spice your own: Combine spices to create something special...and uniquely you.

Recipe: Columbo pork loin curry. Spicy delish!

Recipe: Grilled shrimp skewers with charmoula.

Restaurant Review: S. Irene Virbila writes an open letter to Charlie Palmer regarding his restaurant at the South Coast Plaza.

Culinary SOS: Wither Hans' ginger scones?

Datebook: Culinary doings this week in L.A.

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Filed Under: Newspapers, In Sixty Seconds, Chefs & Restaurants, Restaurants
Tags: in 60 seconds, In60Seconds, kitchen essentials, KitchenEssentials, Los Angeles Times, LosAngelesTimes