| Jun 17, 2010
| 4:22 AM
It's time for the premiere of Top Chef D.C., which, as you can tell by the title was filmed just down the road. What you can't tell from the title, but know if you've been paying attention here or......
| Mar 9, 2010
| 4:32 PM
Can you correctly pronounce the top-ten mispronounced foodie words? Give it a shot Bruschetta Gnocchi (pictured) Gyro Huitlacoche Pouilly-Fuisse Mole Paczki Pho Prosciutto Sake Go to The Stew for the correct answers....
| Feb 4, 2010
Through an open doorway on Melrose Avenue, up a few steps, is a secret garden with walls washed in burnt orange and tall wooden planter boxes filled with pretty lettuces, feathery fennel, carrots, chard and lemon grass. There, Chardonnay and Zinfandel...
| Apr 7, 2011
| 6:43 AM
Best reason to go: Fresh pasta that gets to the table before the kids finish their coloring sheets, and a meal for four that doesn't break the piggybank. Plus, there's a grocery store in the same shopping plaza as Yes, Pasta!, so you can multitask—...
| Oct 21, 2010
With the barrage of notices about new restaurants coming from all sides, sometimes a worthy older one slips through the cracks without a full review. When it opened 3 years ago, I did my due diligence and went to Amarone, the tiny 40-seat Italian on...
| Dec 23, 2010
It's become a tradition at the L.A. Times Food section: Every year we run a Christmas essay by a noted Southern California writer reflecting the unique nature of the way we celebrate the holidays. This year's is by novelist Michelle Huneven, whose books...
| Dec 7, 2010
| 1:00 PM
David Burkes Primehouse
616 North Rush Street
To read more about the restaurant:
"Baked Potato" Gnocchi Ingredients:
2 oz braised bacon, medium dice
3/4 oz BBQ sauce
2 oz cream sauce
1 oz chive puree
| May 6, 2011
| 12:15 PM
"Level, a small plates lounge" is the formal name of a terrific little restaurant in the heart of Annapolis.
Open since October 2009, Level hasn't been exactly languishing in obscurity; multiple awards and commendations have come its way, and it's earned...
| Jan 23, 2011
What does it take to remain standing for two decades as a neighborhood restaurant? Well, presumably you have the top three keys — location, location, location — covered if you're actually in the neighborhood. But what if your neighborhood is...
| Aug 24, 2010
| 6:00 AM
From the Dining@Large blog:
I was on vacation -- not Atkins.
While visiting my parents in Connecticut last week, my husband and I took an overnight trip to Boston with our kids, one of my sisters, and her two children.
We did enough carbo-loading there...
| Feb 9, 2011
| 2:48 PM
French 75 is becoming seriously French again. It was on its way when Dave Shofner became the chef but now with the collaboration of master chef Pascal Olhats, it has arrived, along with a recession-busting $10 entrée menu called "The Perfect 10." We've...