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Providence

A collection of news and information related to Providence published by this site and its partners.

Top Providence Articles

Displaying items 23-33
  • Goin, Silverton lead nominees for 2014 James Beard Awards

    Goin, Silverton lead nominees for 2014 James Beard Awards
    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,...
  • A comeback for pastry chefs

    A comeback for pastry chefs
    The final flourish of your meal arrives at the table — a rich pudding of chocolate cremeux ("creamy" in French), candied pistachios, a crumble made from ground pistachios, and both dehydrated and frozen mandarin. Its deliciousness almost obscures...
  • Noma's René Redzepi on tour; all the chefs come out

    Noma's René Redzepi on tour; all the chefs come out
    René Redzepi kicked off the cross-continent book tour for his newly published "A Work in Progress" in New York last week, hitting Washington, D.C.; Toronto; Chicago; Seattle; San Francisco; and finally Los Angeles. On Thursday night the Heath Los...
  • Confessions of a non-chocoholic

    Confessions of a non-chocoholic
    The best chocolate dessert I have ever eaten was a kind of chocolate fondue served at the old Alain Ducasse restaurant in New York's Essex House hotel. The melted chocolate was thick, dark and almost piercingly bitter, relieved only by the caramelized...
  • The Taste 2013: A lineup of great chefs, great food and great talk

    The Taste 2013: A lineup of great chefs, great food and great talk
    Some of L.A.'s hottest chefs and bartenders will take part in the Los Angeles Times' third annual The Taste event happening Aug. 30 through Sept. 1 on the back lot of Paramount Studios. Attendees will also have a chance to meet the Los Angeles Times...
  • Can Zagat's new restaurant app out-Yelp the original?

    Can Zagat's new restaurant app out-Yelp the original?
    How can one more restaurant review app make your smartphone any smarter? While “To Yelp” has become a popular verb in some circles, Zagat is making a comeback bid with a slightly different approach. Monday the well-known guidebook company,...
  • Providence's Michael Cimarusti to open his seafood heaven Connie & Ted's by end of May

    Providence's Michael Cimarusti to open his seafood heaven Connie & Ted's by end of May
    More than 4,000 oyster tags cover two walls at Connie & Ted's, the soon-to-open West Hollywood seafood restaurant from Providence chef-owner Michael Cimarusti. Many of them are ones Cimarusti has collected over several years, Cryovac-ing them in plastic...
  • Los Angeles Times' food event the Taste highlights top L.A. chefs

    Los Angeles Times' food event the Taste highlights top L.A. chefs
    Three of Southern California’s finest chefs and one of its founding mixologists will be serving as co-hosts at the Taste, the Los Angeles Times’ third annual celebration of food and wine, to be held Aug. 30 to Sept. 1 on the back lot of...
  • Michael Cimarusti on how to kill a lobster

    Michael Cimarusti on how to kill a lobster
    You can cook live lobsters, but I prefer to kill them first. There are a lot of theories about the best way to do this, but I like the one recommended by Trevor Corson, seafood expert and author of "The Secret Life of Lobsters." He chills the live...
  • Master Class: Michael Cimarusti teaches you how to prepare lobster

    Master Class: Michael Cimarusti teaches you how to prepare lobster
    I ate my share of lobsters while spending summers in Rhode Island. My family still talks about the 10-pounder we bought from a shop in Galilee. We spent an hour scouring the neighborhood looking for someone who owned a pot big enough to cook it. Lobster...
  • Where to go clam digging among L.A. restaurants

    Where to go clam digging among L.A. restaurants
    Once I had dinner at my friend Christine's house in Paris. Three women and a big bowl of raw clams. She gave us each a knife and told me to watch for the moment the clam shell opened a crack, then plunge the knife in and open. She and her friend Jeanne...