RED SNAPPER WITH LIME BUERRE BLANC
WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET [Read More]
RATATOUILLE
I FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
LALA CHICKEN WITH GREEN ONIONS
THIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
FINDING THE FLAVORS WE LOST BY PATRIC KUH
FINDING THE FLAVORS WE LOST BY PATRIC KUH IS A FOOD AND TRAVEL BOOK, BUT NOT IN THE CONVENTIONAL SENSE. KUH, THE LEAD RESTAURANT CRITIC FOR L.A. MAGAZINE, [Read More]
COD WITH CHORIZO AND TOMATOES
WE SPENT TO GLORIOUS WEEKS IN TRURO ON CAPE COD WHERE WE ATE NOTHING BUT FISH — WELLFLEET OYSTERS, SEA SCALLOPS, LOBSTER, TUNA, SWORDFISH, AND MUSSELS. EVERY DAY [Read More]
BUCATINI WITH ZUCCHINI AND CHERRY TOMATOES
WHAT SAYS SUMMER BETTER THAN TOMATOES AND ZUCCHINI? THIS PASTA DISH TAKES NO TIME TO MAKE, BUT THE PREP WORK IS IMPORTANT. TOSSING THE BATONS OF ZUCCHINI IN [Read More]
PAPPARDELLE WITH WHITE RAGU
FOR OUR LAST MEAL IN MILAN, WE ATE AT A HIP TRATTORIA IN THE NAVIGLI DISTRICT CALLED LA TRIPPA, WHERE LYNN ORDERED A WHITE LAMB RAGU. MADE WITHOUT [Read More]
L.A. RESTAURANTS 2016
AT A RECENT DINNER PARTY I MET A FRENCH COUPLE WHO’D RECENTLY MOVED FROM PARIS TO BEVERLY HILLS, A CULINARY WASTELAND. OUT OF A COMBINATION OF PITY AND [Read More]
SHRIMP SALAD “LA TULIPE”
LA TULIPE WAS THE LOVE CHILD OF SALLY AND JOHN DARR, WHO OPENED THEIR RESTAURANT IN 1979 AT 104 WEST 13th STREET IN MANHATTAN. JOHN HAD BEEN THE HEAD [Read More]
LEAF LETTUCES WITH CHEVRE DRESSING
WHEN YOU APPROACH THE GARDEN OF CHU ON THE NW CORNER OF IVAR AND HOLLYWOOD BLVD IN THE SUNDAY FARMERS MARKET, YOU MIGHT THINK AT FIRST IT’S A FLOWER SHOP, [Read More]
- « Previous Page
- 1
- …
- 6
- 7
- 8
- 9
- 10
- …
- 23
- Next Page »