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Posts with tag LA

Free drinks in six cities

Tired of not being in the know?

Everyone knows that every night, somewhere, people are drinking for free. Various bars have promotions from liquor companies, nights when they want to pack the house, and special events that result in totally free drinks, and often free food, as well!

Whether you're visiting or a resident, visit My Open Bar for free drinks in:
  • New York City
  • Los Angeles
  • San Francisco
  • Chicago
  • Honolulu
  • Miami
My Open Bar lets you know what time, what's free, and where it is. All you have to do is show up! They even have mobile and RSS feeds.

Special thanks to my friend Brandon A. for the tip.

Los Angeles Times Food section in 60 seconds: Next gen farmers, market meals, and farm stands

panzanella
This week, the Los Angeles Times Food section focuses on Farmers' Markets:
In wine, the Times looks at winemakers in Malibu and the Wine of the Week is 2005 Opine Cellars Central Coast Red

The Los Angeles Times in 60 Seconds: Bees, Brandy, and Beans

honey panna cotta
California's almond industry is suffering as a result of Colony Collapse Disorder, but the secret death of bees isn't keeping area pastry chefs from using honey: Wildflower honey, apple and goat cheese tart, Honey shortcakes with honey-pine nut gelato, and Recipe: Acacia panna cotta.

The interplay of textures between greens and beans make for a good meal: Cranberry bean, lacinato kale and pasta soup, Warm salad of black-eyed peas, wilted mustard greens and bacon, and Dandelion green and Christmas lima bean tacos.

In drinking, you can make your own version of southwestern France's ratafia brandy, use a stemless glass perfect for picnics, and sip SIV's Wine of the Week, 2005 Luigi Pira Langhe Nebbiolo 'Le Ombre.'

March 5, 2008 - Los Angeles Times Food section in 60 seconds

dumpling party
Regina Schrambling shows us how to host a Dumpling Party, with recipes for Seafood Dumplings, Vegetable Dumplings, Pork Dumplings, Dumpling Dipping Sauce, Five-spice Snickerdoodles, Cheater's Scallion Pancakes, and a comparison of Dumpling Wrappers.

Also in the kitchen, cook with jamon iberico, add tang with tamarinds, and bake Coconut Cupcakes from Auntie Ems.

On the dining scene, SIV gives new tapas joint Bar Pintxo 1½ stars and Fraiche is doing so well in Culver City, it's already thinking of expanding to additional locations.

To drink, Prosecco gets serious and the Wine of the Week is 2006 Paolo Scavino Dolcetto d'Alba.

Spring is in the Air: Los Angeles Times Food section in 60 seconds

shrimp and artichoke soup for spring

Global: The Los Angeles Times Food section in 60 seconds


This week, the Los Angeles Times Food section touches on every corner of the world:

Thanksgiving in Technicolor: The Los Angeles Times Food section in 60 seconds


Naturally, every Food section around the country is covering Thanksgiving, and The Los Angeles Times is only different in the approach: looking at the Thanksgiving table as a palette of colors:

All About Apples: Los Angeles Times Food section in 60 seconds

baked apple ice cream - la times
This week in Food at the LA Times, Russ Parsons goes to town with Heirloom apples with a Guide to Apple Varieties and answering the age-old question, To bake or not to bake?. Recipes include Baked Apple Ice Cream, Boozie's Apple Cake, and Maple Baked Apples with Dried Fruit and Nuts.

Also in the kitchen, Rosh Hashana recipes to celebrate the Jewish New Year: Kibbeh bi'kizabrath (cilantro-tomato soup with Syrian meatballs), Rubuh' (roast veal stuffed with spiced ground meat and rice), and Ejjeh b'kerrateh (leek fritters).

In restaurants, SIV visits the newly re-opened Ca'Brea and gives it a half star, LA chefs try serving cocktails with or as the amuse bouche.

The most interesting article of the day (in my opinion, of course) is from Regina Schrambling who ponders the anonymity of restaurant reviewers from professional journalists to bloggers (and if you happen to recognize a mysterious half face on the article, yes, that is yours deliciously!)

Santa Barbara Retreat: Los Angeles Times Food section in 60 seconds

santa barbara retreat
Looks like the entire staff of the Los Angeles Times food section went on a retreat over the long weekend to Santa Barbara, with the entire section dedicated to the "local" wine country.

Kid, Keggers, and Korean: Los Angeles Times Food section in 60 seconds

korean buckwheat noodles - naeng myun
It's an endless summer in LA:

Savory Summer Reading: Counter Intelligence by Jonathan Gold

joanthan gold's counter intelligence
It's no secret that I am obsessed with Jonathan Gold. "Who the heck is Jonathan Gold?" some of you may be asking.

Don't worry, I'm not offended that you may not know. If you don't live to eat in Los Angeles, or maybe even New York, then you might not know him. Jonathan Gold is the current restaurant critic for the LA Weekly, and I will most certainly have you all know that I had a cybercrush on him waaaaay before he was even in the running for a Pulitzer Prize, let alone named the winner! Yes, yes, y'all, Mr Jonathan Gold is a Pulitzer prize-winning writer.

Some of the obsession has to do with what he writes about -- though he has dined around New York, he started in LA and makes his dining home here now. He also tends to focus his dining experiences on places that don't get written up by every other person on the planet.

However, the real reason I gush like I do about Mr. JGold is not his subject matter. It's his writing.

Continue reading Savory Summer Reading: Counter Intelligence by Jonathan Gold

White Hot Summer: Los Angeles Times Food section in 60 seconds

tokaj and blue cheese
This week, the Los Angeles Times dedicates its entire Food section to white wines, very appropriate for summer!

Tacos, Tangerines, and Traxx: Los Angeles Times Food section in 60 seconds

yellowtail taco
In the kitchen, Amy Scattergood goes gourmet glam with tacos, with recipes for Achiote-marinated fish tacos, Duck tacos with chile-cherry compote, and Shrimp tacos with pumpkin seed sauce. To go with those tacos, some sangria, or refreshing tea-infused ices and granitas from the Times' archives. Product pick for the kitchen is organic clementine preserves from Les Comtes de Provence.

On the restaurant scene, Russ Parsons looks at what it really means for a restaurant to be "green." Speaking of "green," LA chefs are making Caesar salads from non-traditionally Caesar ingredients like butter lettuce and frisee. S. Irene Virbila goes to Traxx restaurant and gives it 1½ stars.

Lou's Pig Candy

pig candy at lou
A little more than a year ago, I fell all over myself after reading about Pig Candy. No, not those pig-shaped peppermint candies to which you take a tiny mallet and break open. I am talking about "candy" that is made from pork. At the time, the only place in LA that offered this "secret dinner-party hors d'oeuvre" was Lou, a wine bar in Hollywood.

Well, it has taken more than a year, but I finally got to Lou on Vine, and got to try Pig Candy, and friends, it is awesome. Really, it's nothing more than thick-cut bacon that's baked in the oven with brown sugar, but for some reason, popping these gems while sitting in a dark wine bar with a group of friends makes it so absolutely special.

If you want to make it at home, I found a "recipe" for it at the Virtual Weber Bullet.

LA's All-American: Los Angeles Times Food section in 60 seconds

egg salad at apple pan

Next Page >

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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