| Apr 8, 2012
For me, the egg hunt didn't stop when I became an adult.
Some people hunt eggs, but I prefer to eat them. As a kid, I thrilled more to the feast than the hunt — as in the feast of hard-boiled eggs and leftover egg dishes that remained in the wake...
| Dec 29, 2011
Alex Day is standing behind the custom bar at the headquarters of Proprietors, the drinks consulting company he and his partner David Kaplan recently set up in downtown Los Angeles — an office cum cocktail lab that they've dubbed Chapter & Verse....
| Dec 29, 2011
Rosť Wishes (and Caviar Dreams)
Total time: 5 minutes
Note: From Paul Sanguinetti of Ray's and Stark Bar at the Los Angeles County Museum of Art. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the...
| Jan 13, 2012
Rio Star Cowboy Caviar
2 Tablespoons fresh squeezed Red Rio Star Grapefruit juice
2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon cracked black pepper
1 firm, ripe avocado cubed
1 can black eyed peas drained...
| Feb 15, 2012
| 1:07 PM
— "Sturgie" is biding his time, waiting to be introduced to the right female.
Caught off Hooper's Island five years ago, the hulking six-foot Atlantic sturgeon passes his days lolling about in a large tank at the University of Maryland's Horn Point...
| Jan 20, 2012
| 9:00 AM
What is to become Restaurant R'evolution is still under construction; there are gaping spaces for equipment yet to arrive and rubble yet to be removed. But chefs John Folse and Rick Tramonto can look through the dust and see their vision coming to life....
| Jan 17, 2012
| 12:33 PM
It’s supposedly good for you to eat pork or cabbage or black-eyed peas at New Year’s, and for my last post of the year I offer you this recipe for “caviar” made with black-eyed peas. It’s a variant of a recipe for the 1970s...
| Dec 18, 2012
| 11:35 AM
Plastic surgeons in Turkey and France told CNN in November that mustache implants have suddenly surged in popularity as Middle Eastern men use their increased lip bushiness to convey power and prestige. Surgeons extract follicles from hairier parts of the...
| Dec 22, 2012
Maybe it's the nip in the air. Maybe it's the proximity to the holidays, but this time of year I'm craving oysters. And I don't mean a measly half-dozen but a giant iced platter of glistening raw mollusks ready to be slurped down with Champagne or a...
| Dec 14, 2012
| 10:22 AM
817 E. Las Olas Blvd., Fort Lauderdale, 954-900-3664, Voodka.us
The Las Olas scene has welcomed a striking newcomer with graceful romance in the former space of Seldom Seen Gallery.
Elegant chandeliers and candelabras, Roman columns, leather...
| Nov 29, 2012
Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare...