| Dec 19, 2007
IT'S late Christmas morning and all of the presents have been unwrapped. Even if just for the moment, the kids are lulled into quiet. Southern California's bright winter sunshine floods in through the windows. Now it's time for the grown-ups to relax into...
| Feb 4, 2008
| 9:45 AM
THROUGH FEB. 10
61st Carrot Festival
The root-vegetable celebration brings out amateur chefs and duffers with cookery contests for kids and adults, plus a golf tournament, a parade and midway. A low-key, family vibe prevails at the Feb. 10...
| Mar 11, 2010
My grandmother never liked my name.
Her eldest son, my father, had given me his name, though everyone knew that was taboo in Chinese tradition. So my grandmother insisted on calling me by the name she had given me: Lin Da. Last name first, in the Chinese...
| Jan 27, 2010
Like many divine personalities, Mary Kitchen has a past shrouded in mystery. No one really knows if the goddess of corned beef hash is based on a real person or not, and why the name was chosen. Though Hormel Foods is marking the 61st anniversary of the...
| Sep 14, 2009
When a littleneck clam is unearthed from its sandy abode and placed into a bucket of water that has been sprinkled with cornmeal, its vulnerable body will stretch to great lengths to reach the food. It's a touching sight, the way it strives to eat what...
| Sep 24, 2009
The bacon makes this clam dip extra special.
• 4 strips lean bacon, cut into 1 / 4-inch pieces
• 3 / 4 cup sour cream (we recommend full-fat dairy sour cream)
• 3 / 4 cup real mayonnaise
• 1 teaspoon fresh lemon juice
| Oct 15, 2009
| 7:47 AM
Ingredients for Paella for Eight to Ten
- 3 tablespoons olive oil
- 1 lb Spanish chorizo
- 1 3 1/2-pound whole chicken, cut into 8 pieces or deboned and cut into bitesize chunks
- 2 cups chopped onions (about 2 medium)
- 4 garlic cloves, minced
| Nov 4, 2009
OK, so L.A. has its Issan Thai restaurants, Sichuan and Shanghai style places, Tuscan trattorie and Provencal bistros, Yucatan and Oaxacan joints. Why not an East Coast clam shack? Well, now we have one, fetchingly called Blue Plate Oysterette.
| Nov 18, 2009
Flaming Clam Grill of Cheongdamdong
3465 W. 6th St. (unit No. 20 across from Toebang restaurant), (213) 388-6800.
Set meals, $39.99 to $99.99; a la carte items, $9 to $13.
Mondays to Saturdays 11 a.m. to 1 a.m., Sundays...
| Nov 18, 2009
The new Flaming Clam Grill in the Chapman Market complex is the first restaurant in Koreatown to devote itself exclusively to multi-course all-seafood repasts.
Inspired by Seoul's food craze of the moment, grilled shellfish courses are showing up all...
| Jul 1, 2009
Passersby stand and stare at the spectacle inside the palatial Brockman Building at the corner of 7th and Grand. Floor-to-ceiling windows put the whole shebang that is Bottega Louie on full display: gray-veined marble floors, imposing pillars and a...