| Mar 30, 2012
| 1:52 PM
First published on Jan. 30, 2011. Revised and expanded in early 2012.
The tourists think big. Arriving in Southern California, they expect to conquer Disneyland and Hollywood, perhaps on the same day, in between the surfing and snowboarding. Then they...
| Oct 12, 2012
| 4:27 PM
LOS ANGELES -- The new federal crackdown on the notorious Los Angeles-based Mara Salvatrucha MS-13 street gang is being cheered by some local officials, though others worry about some of the side effects.
The designation gives the U.S. Treasury...
| May 19, 2012
Is a hyper-curated playlist the new house-made charcuterie? Whether a restaurant's playing Lady Gaga or Langhorne Slim says as much about the place as its Mason jar drinking glasses or farm-to-table pickle plate. And in an era when even Facebook tracks...
| Sep 1, 2012
How does your garden grow? That's a question that can be posed to a number of restaurants around town. And I'm not just talking old olive oil cans sprouting Genovese basil or flat-leaf Italian parsley. Restaurants are adding giant pots or raised beds...
| Sep 29, 2012
The restaurant business is remarkably volatile, and anyone who has spent much time around it is used to seeing his or her favorites sputter out of business after good long runs. You grow up going to Angeli, you have your first date there, you become a...
| Apr 21, 2012
1903: "The Landmarks Club Cook Book." A collection of recipes edited by the sage of the Southwest, Charles Fletcher Lummis, that included more than 40 Mexican recipes, this first-of-its-kind effort was sold to help repair Southern California's crumbling...
| Feb 9, 2013
Le Ka is one of those difficult places to figure out, not because the cooking isn't good — it is, very — but because in the narrative of Le Ka, food seems like such a secondary thing. To get to the restaurant, you leave your car with a valet...
| Feb 16, 2013
According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...
| Jan 12, 2013
If you want to understand Bestia, you should probably take a look at the cassoeula, a version of a traditional cabbage stew popular in Milan.
At Alfredo de Gran San Bernardo, the Milanese businessmen's restaurant where I first tried the dish,...
| Oct 11, 2011
| 4:32 PM
John Sedlar picked best chef of the year by Esquire....
| Oct 26, 2011
| 9:33 PM
Ad Hoc fried chicken at Bouchon: Come on, there's nothing scary about fried chicken. But Bouchon's Ad Hoc fried chicken night happens to fall on Halloween. For $36 per person: buttermilk fried chicken, Southern-style mashed potatoes, red wine braised...