| Apr 9, 2008
Carpaccio of "surf, turf and earth" is laid out on a square platter -- a fabulous mosaic of raw beef, tuna, salmon, scallop and roasted pepper, each round decorated with a wisp of frisee or a pretty pink grapefruit segment, the whole pulled together...
| Sep 4, 2008
Grill Art Cafe is Hampden's little restaurant that could. The early days at this handsome cafe were awfully rough, with service problems enduring well past the grace period most diners extend to a new restaurant. Grill Art has hung in there, though -...
| Sep 24, 2008
JOSÉ ANDRÉS, always charming, is the life of the party at a soiree in the Hollywood Hills, and guests are circling around him next to the infinity pool. Chef Andrés is scooping caviar onto slices of jamón ibérico (ham from the black-footed pigs of Spain),...
| Oct 29, 2008
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might...
| Apr 2, 2008
| 9:59 AM
The approach is stunning: Spectacular rock formations reveal themselves around every turn on the steep drive up, in brilliant relief against a dark blue sky. Then a thick stand of California fan palms, like nothing you've ever seen--their...
| Feb 24, 2008
Fairmont Scottsdale Princess
This large spread manages to be an astounding desert resort without screaming, "Aren't we an astounding desert resort?"
Take the spa, called Willow Stream. Remarkable. Inspired by the Grand Canyon and its Havasu Falls,...
| May 21, 2008
SEATED AT the sushi counter at the new Nobu Los Angeles, the three of us are oddly the only ones at the long counter made of blond-striped wood. We watch the hardworking sushi chefs turn out roll after roll after roll, neatly lining a sheet of nori with a...
| Nov 25, 2009
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...
| Nov 27, 2009
Marilyn Minter's latest pictures look like high fashion throwing up: Big, glossy close-ups of lipsticked mouths spewing diamonds, pearls and colorful, glittering goo.
Both luminous and grotesque, they are meant to evoke the experience of flipping through...
| Dec 11, 2009
| 7:27 AM
Total Time: 45 minutes
Chef Thomas Keller serves light mini potato latkes topped with salmon roe. Think of them as potato blini--you can even use real caviar instead of salmon eggs if you've got the budget.
1 1/2 pounds baking potatoes, peeled (about 3)...
| Dec 23, 2009
This year, for the first time, you don't have to be a scientist or an Australian to taste citrus caviar from legendary finger limes, as the initial, very small harvest from commercial plantings in California has started to show up at local markets and...