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Posts with tag los angeles

The L.A. Times in 60 seconds: Cheesecake, tomatillos and online cooking school

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.

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

Where is the most tasty tap water?

water glass with straw and lemonWhen you think about moving to a new city, you might take into account the school districts, the job market, the home prices and the property taxes. But do you spend time thinking about how the tap water tastes? Probably not. However, thanks to the Berkeley Springs International Water Tasting, you can now factor in the taste of a municipality's tap water in your move decisions.

This last Saturday, the panel of independent judges tasted water samples from 120 sources and determined that the Metropolitan Water District of Southern California, which serves Los Angeles, and the town of Clearbrook, British Columbia tied for first place in the tap water category.

For those of you in Los Angeles, do you think your tap water is award worthy? For the rest of you, how does your tap water stack up?

[via CNN.com]

Eat off your city: City Plates

city plates
I have a love/hate relationship with the city in which I live -- Los Angeles. You can't beat the balmy weather (did I mention that I was wearing shorts and a t-shirt all day today?), but you also can't beat traffic, no matter how carefully you listen to the traffic report, time your driving with "rush hour" or opt for surface streets.

But in the end, I love Los Angeles, which is why I love these dinner plates from notNeutral. The dishwasher-safe porcelain plates are 12" in diameter, feature the downtown core printed on a black background, highlight key buildings in red, and indicate rivers and public spaces. While I favor Los Angeles, the plates also come printed with Shanghai, Cairo, Berlin (part of Collection 1) and New Orleans, Washington, D.C., Las Vegas and Dubai (part of Collection 2).

Each plate is $50.

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:

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.

Next Page >

Tip of the Day

Have you ever stashed a Coke in the freezer, hoping to chill it quickly, then forgotten all about it, only to have it explode all over your frozen peas?

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