"L.a.TimesFoodSectionIn60Seconds" news and stories

Here's what's doing in the Los Angeles Times Food Section for Wednesday, November 26, 2008:

• Smile and say Cheese on Turkey-Day: Here's what you need for the perfect cheese plate on Thanksgiving.
• Where to buy artisanal cheeses in L.A. (hardly an exhaustive list, but a decent start).
• Fuss-free side dishes (mustard rolls, braised cabbage, smashies...who can resist?)
• Recipe: Brown butter mashed potatoes.
• The day after: Turkey pot pie. Oh yes, please.
• Beyond pumpkin pie...pumpkin cake with sour cream ganache. And also roasted pumpkin salad.
• Joe Pytka closes down Bastide...again.
• Review: S. Irene Virbila isn't terribly impressed with Chateau Marmont's fare these days.

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Here's what you can find in Today's Los Angeles Times Food Section (Wednesday, May 14, 2008)

Former mayor Richard Riordan already runs two iconic L.A. restaurants -- downtown's Original Pantry and Malibu's famous Gladstone's for Fish. But never one to rest on his laurel's, he's added three more to his lineup: Riordan's Tavern, the Oak Room and the Village Pantry.

Love cheesecake? So does Amy Scattergood.

Who needs cooking school? Learn how to cook online.

Cooking with tomatillos.

The wine memoir is becoming drinkable. Three wine writers swirl their memories in book form; Alice Feiring, Neal I. Rosenthal and Sergio Esposito.

Reseda...or Istanbul? It's hard to tell the difference sometimes. A review of Sako's Mediterranean Cuisine.

Wine of the week: It's still possible to find a good bottle of white burgundy for under $30.

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Today in the Los Angeles Times food Section:

Hot Diggity Dog! L.A. is a hot-dog kinda town. From Pink's to Dodger's Stadium to a variety of zesty newcomers, the lowly hot-dog is still much beloved in Tinsel-town.

The Herbs of Spring: Regina Schrambling writes about fines herbes, (parsely, chervil, tarragon and chives) -- the tremendous foursome of flavor reserved for springtime dishes. Includes recipes for fava and rice salad with fines herbes vinagrette, chilled pea soup, and crispy fish with fines herbes ravigote.

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