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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 34-44
  • 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...
  • Jonathan Gold | Restaurant review: Connie and Ted's, a clam shack extraordinaire

    Jonathan Gold | Restaurant review: Connie and Ted's, a clam shack extraordinaire
    Michael Cimarusti is the chef of Providence, the modernist French-Asian restaurant that is often considered the finest kitchen in L.A. He can do things with sea urchin, Santa Barbara spot prawns and Japanese sea bream that occasionally cause reactions I...
  • L.A. Times' The Taste gathers top culinary talent on Labor Day weekend

    What if we scheduled a food festival that starts with the chef of Bon Appetit's best new restaurant in America, Alma's Ari Taymor, and added the chef of Jonathan Gold's best restaurant in Southern California, Providence's Michael Cimarusti? What if we...
  • Pastrypalooza: 2nd annual Bakers Will Bake Sale takes place April 13

    Pastrypalooza: 2nd annual Bakers Will Bake Sale takes place April 13
    Dozens of Los Angeles' top pastry chefs are pooling their talents for the 2nd annual Bakers Will Bake Sale on Sunday, April 13, at the Hollywood Farmers Market. Founder and pastry chef Roxana Jullapat of Cooks County says the sale's mission is "to...
  • 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,...
  • Eat like your favorite chef with this handy app

    Eat like your favorite chef with this handy app
    You know how it is on the Web. I was looking something up and somehow came across Boston chef Ana Sortun (Oleana) mentioning that she’d used the app Chefs Feed for restaurant recommendations on a recent trip to Seattle and liked it. I downloaded...
  • 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...
  • 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...
  • Video chat: Grill Jonathan Gold on his 101 best restaurants list Monday

    Video chat: Grill Jonathan Gold on his 101 best restaurants list Monday
    One of the best features of any list is the controversy that ensues. You may have already lost your cool after reading restaurant critic Jonathan Gold's second annual list of the 101 best restaurants in and around Los Angeles. Or maybe you think he's...
  • Goin and Silverton lead a women's charge at James Beard awards

    Goin and Silverton lead a women's charge at James Beard awards
    Did the James Beard Foundation voters pay attention to the Time magazine controversy? After that publication projected a pantheon of Gods of Food that was distinctively all-male, almost half of the first-round nominees for outstanding chef in the 2014 JBF...
  • Salmon skin, raspberry doughnuts, Alma's kitchen rules and pop-up profanity at the Taste

    If you weren’t lucky enough (or temporarily unpolished enough) to reach your hand in for a piece of buttery, rare salmon, bite into a warm raspberry-filled doughnut or listen in on a panel discussing (with not a few obscenities) the power of the...