| Mar 30, 2013
| 11:15 AM
Long before anybody (besides their parents) was paying attention to Chicago's Emanuel brothers, the city could boast of lots of other siblings who made good — or, at least, made headlines.
Chicago can claim brothers of wide-ranging accomplishments...
| Apr 10, 2013
Antsy for spring?
Stop impatiently tapping your hiking boots. The first wildflowers of spring are out.
Behold the skunk cabbage.
It is one of the earliest and oddest.
"It's not very attractive as far as flowers go," said Brian Winters, associate...
| Apr 2, 2013
| 2:24 PM
A few years ago I wrote a review of Skaf's Lebanese Cuisine on Chevy Chase Drive in Glendale. At the time, I spoke effusively of the succulent chicken shwarma and gushed over the addictive cabbage salad. When the Skaf family, specifically sons Daniel...
| May 20, 2010
A queue of naked noodles waits to be dressed with delicate daikon sprouts, quivering poached eggs and oil-slicked strips of blackened bell pepper. Ingredients are plucked from bowls, plates, bottles and jars and laid onto the loose nests of udon, each...
| Oct 28, 2010
Braised red cabbage
Total time: 1 hour, 45 minutes, plus marinating time
Note: Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm
2 pounds red cabbage
1/2 pound shredded apple
1 cup orange juice
1 cup apple...
| Oct 31, 2010
San Francisco has a way of grabbing hold of its visitors and taking them for an incredible ride, whether they're dangling off the side of a cable car or maneuvering the steep hillside curves of Lombard Street.
But that doesn't mean they want to feel as...
| Mar 13, 2011
| 10:13 AM
| Apr 21, 2011
I used to know a guy who would drive up to Santa Barbara just for the afternoon to visit with an old man he respected. I couldn't believe it. In my mind's eye, the Central Coast city seemed much farther than a couple of hours away. Yet it's really not...
| May 12, 2011
Sometimes, you cannot conceive of how much love can be cooked into a falafel. Many falafel are sad, desiccated creatures made from powdered mix; it's the rare place that makes falafel from fresh ingredients. But Habayit Restaurant's falafel are beyond...
| Mar 2, 2011
There's an imaginary border that crosses through the South of France and northern Italy, angling through Greece and Turkey toward the Middle East. Call it the olive oil line — to the north, the cuisines are flavored with butter and other oils; to...
| Dec 9, 2010
Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...