Belgian Endive

Puck really knows how to pick them. Locations, that is. Wolfgang Puck, who burst onto the scene in 1982 with a little place called Spago, has just opened a new restaurant downtown at L.A. Live. Wolfgang Puck Bar & Grill sits center stage, right on the L....

Total time: 20 minutes Servings: 4 Note: Adapted from "Moro East" by Sam and Sam Clark. They write, "This salad is particularly good and colourful made with blood oranges when they are in season. A simpler version, omitting the feta and walnuts, makes a...

When Pinot Provence opened in 1998, Joachim Splichal was one of the first big-name L.A. chefs, if not the first, to venture into Orange County. The restaurant is still there, just across from South Coast Plaza and around the corner from South Coast...

  Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil...

Stilton Vinaigrette: - 3 tablespoons tarragon vinegar - 2 ounces stilton cheese, crushed with a fork - A few drops Worcestershire sauce - Salt and fresh-ground black pepper, to taste - 1/4 cup walnut oil - 3 tablespoons olive oil Belgian Endive...

Suzanne Tracht, one of L.A.'s top chefs, known for her delightful take on the classic pot roast and other chophouse fare, has opened her second restaurant six years after she founded Jar. And surprise, it's not in West Hollywood or Santa Monica: It's in...

>>>How to Cook a TurkeyBy the editors and contributors of Fine CookingThe Taunton Press / 2007 / $19.95 Turkey-cooking is just a facet, just a chapter, of what How to Cook a Turkey offers in more than 200 well-designed, photograph-heavy pages. The...

For those who work downtown and live on the Northwest Side, North Center can be a convenient stop for a take-out dinner on the way home. We recently checked out two nearby spots to see how they compare: Sola3868 N. Lincoln Ave.; 773-327-3868, www.sola-...

Champagne Vinaigrette: - 1/2 cup olive oil - 6 tablespoons champagne vinegar - 3 tablespoons fresh lemon juice - 2 cloves garlic, minced - Salt and fresh-ground black pepper, to taste Hearts of Palm Salad: - 2 (14-ounce) cans hearts of palm,...

  Endive, Cremini and Bleu Cheese Salad   2 whole endives, Belgian, white or red, cut in half and sliced on bias about 1/2" thick 8 whole cremini mushrooms, stems removed, and 1/4'd or 1/6'd if large 4 tbs bleu cheese, crumbled 1/2 cup pecan...

Endive, Cremini and Bleu Cheese Salad 2 whole endives, Belgian, white or red, cut in half and sliced on bias about 1/2" thick 8 whole cremini mushrooms, stems removed, and 1/4'd or 1/6'd if large 4 tbs bleu cheese, crumbled 1/2 cup pecan halves,...

Crispy whitefish doesn't appear on many traditional French bistro menus, but at Pinot Bistro in Studio City it's a signature dish, served with creamy brandade potatoes and a soupçon of garlic nage. Nor would Caesar salad necessarily make the cut in...