| Jun 10, 2010
| 12:37 PM
Parties that Cook
Garlicky Pita Chips:
1/2 cup extra-virgin olive oil or olive oil spray
2 garlic cloves, peeled
10 pieces of white pita bread, 6-8 inches in diameter
Kosher salt and pepper
Fava and Sweet Pea...
| Jul 1, 2010
The fatit hummus at Olive Tree is a dish of geological depth, a dip of distinct strata. Slicked across its top is a layer of yogurt puddled with olive oil and dusted with cumin and paprika. Pine nuts dot the surface like pale pebbles. Embedded in the warm...
| Jun 24, 2010
Four of us stare at our menus at the new District on Sunset Boulevard in Hollywood. "Duck fat Yorkshire pudding," one friend exclaims when she reads the first item. Let's save that for later, I tell her. Why don't we order some biscuits before we decide...
| Apr 28, 2011
Lunch is the meal of the proletariat. While the leisure class brunches, the worker bees among us grab that much-anticipated moment of down time that comes with the consumption of a hearty sandwich, plate of meat or lightly dressed salad that is known to...
| Nov 12, 2010
One of the rarest and most sought-after fruits, the Australian finger lime, has started showing up in significant quantities at the Santa Monica farmers market, creating a minor sensation. The fruit's appearance is enough to excite wonder: from the...
| Nov 12, 2010
| 7:51 PM
Although the days are shortening at this time of year, a gardener's to-do list is not.
There are so many things to do right in the fall that it's difficult to know where to start. Planting, pruning, planting, dividing, planting, weeding and more...
| May 5, 2011
| 1:36 PM
First impression: Dining at L'Escalier is like experiencing a meal in a fine European hotel or on a steamship in the 1930s. Attention is paid to all the details — from the elegant atmosphere, to a well-trained staff, to some of the most...
| Jul 15, 2010
In the Athens I knew when I first moved here almost 20 years ago, the taverna was still an institution. That was in the early 1990s, before a stock market boom, the Olympics, and the return of a generation of young, cosmopolitan Greeks who had left to...
| Jul 15, 2010
As the hostess at First & Hope, the new downtown supper club, looks over her reservation book, I can't help noticing the bunch of bananas tattooed on her arm. Somehow, that cheerful yellow bunch coupled with her dramatic pearl gray evening gown says it...
| Aug 7, 2010
If you've been searching for the best Lebanese food in town, you're getting "shawarma." In fact, if you go to Skaf's, you've hit the spot.
Skaf's Lebanese Cuisine is not just a good Middle Eastern restaurant. It has just made it to my Top 10 list of...
| Sep 10, 2010
| 4:04 PM
Ten years later, Louisiana still makes a stunning first impression. There was very little resembling fine dining in Fells Point when Richard Saki opened his opulently appointed Creole restaurant in 2000, and certainly nothing on the grand scale of...