| Dec 5, 2007
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...
| Mar 19, 2008
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...
| Feb 21, 2007
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...
| Nov 29, 2007
| 2:50 PM
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
1/2teaspoon ground allspice
1 teaspoon sea salt, or to taste
| Jul 5, 2006
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...
| May 20, 2009
Total time: 1 hour and 20 minutes
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...
| May 20, 2009
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...
| Jul 8, 2009
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...
| Nov 19, 2009
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...
| Dec 16, 2009
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...
| 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...