| Feb 17, 2009
| 4:35 PM
Olives that flood your mouth with flavor. A foie gras lollipop wrapped in cotton candy. The definitive shrimp with garlic. Innocent-looking bites that shoot smoke out of your nostrils.
How to describe the experience at the Bazaar by José Andrés in the...
| Jan 23, 2009
| 4:04 PM
Who better to ask how to throw an Oscar party than Wolfgang Puck, probably the worlds most famous chef and the ultimate authority on Oscar entertaining. Youll find Wolf right smack in the middle of the intersection of food, fame and awards shows. And...
| Jan 11, 2009
| 1:33 PM
I'm in love.
You can love a person. You can love a city. And when you can introduce the city you love to the person you love, what could be better?
I once lived in San Francisco, a city that made my youthful heart flutter so persuasively the first...
| Jan 14, 2009
After listening to the waiter try to explain the concept at the new XIV in West Hollywood, we're thoroughly confused. It's social dining, he tells us. But isn't all eating in restaurants inherently social? The menu is all small plates, but he doesn't call...
| Mar 17, 2008
Good Day Cooking: Lower Alabama Caviar
| Apr 29, 2008
Good Day Cooking: Texas Caviar
| Dec 3, 2008
"One of the things music does is it makes characters sympathetic. And the last thing I was going to do was have you come away thinking, 'Oh, that poor Richard Nixon!' "
So "Frost/Nixon" composer Hans Zimmer does have a conscience, although such...
| Oct 9, 2008
Even in tough economic times, there is a place for the four-star restaurant.Good times or bad, there always will be moments when splurging is justifiable, even imperative. The big promotion. The Big Question. The milestone birthday. Good news from your...
| Jul 15, 2009
Open a caviar store in this economy? Is that just a little bit crazy, or what? Quietly, seemingly with hardly anyone noticing, the famous caviar purveyor Petrossian of Paris has reopened its Robertson Boulevard shop after a four-month-long remodel and...
| Jul 15, 2009
Petrossian Paris Boutique and Cafe * 1/2
321 N. Robertson Blvd. (at Rosewood Avenue), West Hollywood; (310) 271-0576; www.petrossian.com
Casual cafe from Paris caviar purveyor Petrossian with a menu from former L'Atelier de Joël...
| Dec 11, 2009
| 7:27 AM
Total Time: 45 minutes
Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)...