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Gnocchi

A collection of news and information related to Gnocchi published by this site and its partners.

Top Gnocchi Articles

Displaying items 56-66
  • The chef, his mom and the latke: a Hanukkah story

    The chef, his mom and the latke: a Hanukkah story
    YOU hear Eric Greenspan before you see him, whether he's running the floor at his year-old Melrose Avenue restaurant, the Foundry, or now, cooking for Hanukkah with his mother at her place on a tree-lined street in Woodland Hills. Mother and son are in...
  • [Chef Change] Wilshire: Taking it all in, out on the patio

    [Chef Change] Wilshire: Taking it all in, out on the patio
    Since its opening about 2 1/2 years ago, Wilshire has seemed a restaurant in need of a therapist. The vision and reality didn't really track. Christopher Blobaum, the chef, had ambitions for a sophisticated contemporary American restaurant that was also...
  • Double the pleasure

    Double the pleasure
    Two new restaurants in north San Diego County -- Market, a contemporary American bistro in Del Mar, and Addison, a golf resort dining room in Carmel Valley -- are setting the bar ever higher in that part of the world. They're very different, but each is...
  • Recipe: Squash gnocchi with sage butter

    Time: 2 hours plus at least 2 to 3 hours chilling time Servings: 4 to 6 1 kabocha or buttercup squash, about 2 pounds 2 cups whole milk 1/2cup semolina 1/2teaspoon ground allspice 1/8teaspoon cayenne 1 teaspoon sea salt, or to taste 1/2teaspoon...
  • New Italian, dipped in gold

    New Italian, dipped in gold
    On a Monday night, 16 black-clad valets stand at attention in front of Bridge, the new Italian restaurant on La Cienega from the owners of Koi, just across the boulevard. Passing drivers wonder, what's going on? Must be an A-list party, a Britney...
  • Recipe: Spring vegetable stew with herbed ricotta gnocchi

    Recipe: Spring vegetable stew with herbed ricotta gnocchi
    Total time: 1 hour and 20 minutes Servings: 6 Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi, to remove any excess water. The dough can be made several...
  • How to cook with farmers market produce

    How to cook with farmers market produce
    Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ingredients just begging for you to buy them at this time of...
  • The Napa Valley restaurant scene

    The Napa Valley restaurant scene
    Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
  • Thanksgiving takeout and dining options

    Thanksgiving takeout and dining options
    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your...
  • The Review: Fabio Viviani's Firenze Osteria in Toluca Lake

    The Review: Fabio Viviani's Firenze Osteria in Toluca Lake
    On a recent weekend night, the excitement at the new Firenze Osteria is palpable. It's three-deep at the bar, air-kisses galore, the "ciao, ciaos" and "buona seras" coming fast and heavy. Tablecloths are whisked off tables and silverware and glasses...
  • The Review: Vinoteque on Melrose

    The Review: Vinoteque on Melrose
    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...