| May 6, 2014
| 9:30 AM
When Nancy Silverton was named Outstanding Chef of the year by the James Beard Foundation on Monday night, she floated onto the Lincoln Center stage in an edgy white jacket and sunglasses. It was fitting that when Southern California finally broke its...
| Dec 31, 2013
| 4:26 PM
Maybe one of your New Year's resolutions is to finally visit all of Jonathan Gold's 101 Best Restaurants in Los Angeles. And if you want to get started on New Year's Day, here are the restaurants among the 101 that are open on Jan. 1. Start 2014 right,...
| Nov 28, 2013
| 10:30 AM
"When you talk to chefs who cook at a certain level, all of a sudden the kitchen becomes sort of a trophy kitchen," says Nancy Silverton, cookbook author, chef, restaurant owner and founder of the venerable La Brea Bakery in Los Angeles. "So there's...
| Mar 28, 2014
| 12:15 PM
Over the years as a chef, I've become fixated with understanding the intricacies of various ingredients, but I'd never given horseradish a second thought until fairly recently, when I became obsessed with the horseradish cream that my friend Suzanne...
| Mar 18, 2014
| 12:39 PM
It's going to be Suzanne Goin going head-to-head with Nancy Silverton in the outstanding chef category in the James Beard Foundation's annual awards competition. The finalists were announced Tuesday.
Considered the Academy Awards of the culinary world,...
| Feb 17, 2014
| 12:33 PM
Maude is Curtis Stone's first restaurant. It's a 25-seater that opened in Beverly Hills earlier this month. There, the Australian celebrity chef waxes culinary with a set menu featuring one seasonal ingredient. Stone, a Melbourne native, has appeared...
| Feb 19, 2014
| 1:48 PM
David Rosoff, longtime general manager for the Mozza group of restaurants, has resigned. But he's not gone yet. He’ll be in command at the restaurants owned by Nancy Silverton, Mario Batali and Joe Bastianich until March 7.
In an email, he states:...
| Feb 2, 2014
For decades, Toshiaki Toyoshima has followed the same ritual each morning at his downtown restaurant: He ties on his indigo happi — a short-sleeved Japanese chef's jacket — and dons a white cap before he begins cutting fish for nearly 500...
| Dec 22, 2012
One of the things that keeps me excited about what I do is that I am always learning.
When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry...
| Feb 9, 2013
I was 45 minutes late to our first date at Osteria Mozza when the Cute Gardener took one look at me over the rim of his glasses, pushed a menu toward me and asked if I would mind if we just ordered a bunch of plates to share. Flustered from my driving...
| Feb 23, 2013
I remember my first encounter with amaro, the Italian bitter liqueur. It was the first time I went to Italy and had overindulged the night before. "Drink it. You'll feel better," my Italian friends urged, handing me a glass of Fernet Branca for its...