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Anchovies

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Top Anchovies Articles

Displaying items 67-77
  • Recipe: Salad with Parmigiano-Reggiano and anchovy dressing

    Recipe: Salad with Parmigiano-Reggiano and anchovy dressing
    Total time: 35 minutes Servings: Four as a starter; two as a main course Anchovy dressing 5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed) 1 1/2 tablespoons red wine vinegar 1 tablespoon fresh-squeezed lemon...
  • The Review: L'Epicerie Market in Culver City

    The Review: L'Epicerie Market in Culver City
    At L'Epicerie Market in Culver City, the escargots arrive in a small heap on the plate, not served in the usual shells but napped in a silky white wine sauce with ribbons of ham and velvety leaves of sautéed spinach. The dish is escargots in the style...
  • The Review: Chaya Venice

    The Review: Chaya Venice
    I've always had a soft spot for Chaya Brasserie in West Hollywood. I love the soaring emerald bamboo grove in the middle of the room, the charming Asian-accented brasserie decor and executive chef Shigefumi Tachibe's sophisticated French-Japanese cuisine....
  • Critic's Choice: Tapas in L.A.

    Critic's Choice: Tapas in L.A.
    The Spanish are on to a good thing with tapas, those lusty little bites that bars in Spain put out in the early evening. Ever wondered how the Spanish can eat dinner at 11 or later? Because they stave off hunger pangs and socialize earlier in the...
  • Restaurant review: Pizzeria il Fico

    Restaurant review: Pizzeria il Fico
    Monday nights at Vincenti, the Brentwood Italian's chef (and now partner) Nicola Mastronardi turns out some terrific pizzas in addition to the regular menu. I remember some of his pies with great fondness. But Mastronardi has branched out to open the...
  • The Review: Bäco Mercat makes it easy to get carried away

    The Review: Bäco Mercat makes it easy to get carried away
    Navigating downtown is — there's no getting around it — tough. Even though I work there, I can never remember which one-way streets go which way. You can turn a corner and suddenly find yourself in the middle of Downtown Art Walk, with...
  • New Year's Eve noshing: 25 easy-to-make dishes

    New Year's Eve noshing: 25 easy-to-make dishes
    Whether your New Year's festivities include planning a big cocktail party or hosting a simple dinner, odds are you'll want something to feed your guests over the hours as they count down to 2012. Here are 25 easy-to-make little dishes to choose from...
  • Sorting through the bloody mess of Bloody Marys

    Sorting through the bloody mess of Bloody Marys
    Molotov had his cocktail; I have mine — a fiery Bloody Mary, three parts tomato juice, 1 part vodka. Crumble in bits of crispy bacon, add a splash or two of horseradish and hot sauce for extra tingle. There's more to this classic drink, but that's...
  • Recall alert: When is lasagna not lasagna? When it’s stuffed peppers

     
    Nestlé Prepared Foods Co., a Gaffney, S.C.,  firm, is recalling about 16,890 pounds of Stouffer's lasagna frozen entrées that may instead contain stuffed peppers, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today...
  • The apèritif hour: Egg & anchovy crostini from Chris Cosentino

     
    CosentinoI recently got hold of a PDF excerpt of Chris Cosentino’s new book, “Beginnings: My Way to Start a Meal.”...
  • Olé! Spain Delishop is open in Santa Ana

     
    Santa Ana's Olé! Spain Delishop for imported Spanish ingredients....