| Apr 13, 2013
Dear SOS: We had dinner one night at Brunos Trattoria on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ganache/whipped cream)....
| Mar 16, 2013
The cook's year can be divided in two: tomato and not-tomato. But sometimes, even the best-intentioned, most locavore-crazy among us so crave a sweet, tart bite in our salads that we break down and grab one of those cottony out-of-season tennis balls....
| Mar 16, 2013
Total time: 30 minutes
1/3 cup hazelnuts
2 tablespoons tarragon vinegar
2 teaspoons minced shallots
3 tablespoons hazelnut oil
3 tablespoons vegetable oil
1/2 pound tangerines, peeled, broken into segments and stripped...
| Feb 10, 2013
PORTLAND, Ore. — Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality?
It's helpful if the pursuit of that bliss involves a white-hot...
| Feb 1, 2013
| 6:45 AM
Forget the simple quiche, fruit salad and cheese Danish that once fueled home-cooked Sunday brunches. Nobody cooks anymore. Too few of us entertain.
That's too bad, because I like nothing more than starting off the week with a Bloody Mary, good...
| Jan 18, 2013
What's not to like about a restaurant that requires you to ride an elevator to a rooftop dining room?
There we were, in the lobby of the Miami Culinary Institute in downtown Miami, where a charming woman corralled us into a car and set us on our way...
| Dec 15, 2012
Isaiah Berlin, in his famous essay, once divided thinkers into two groups: hedgehogs, who know one big thing, and foxes, who know many things. Proust and Shakespeare. Separating writers into one camp or another has long been a sport of undergraduate...
| Dec 7, 2012
Especially during holidays, plan your parties to keep prep work minimal but the presentation impressive.
Plan menu with mix of make-ahead and fresh prep recipes
Instead of a full bar, which...
| Dec 1, 2012
$30 and under | $30 to $50 | $50 to $75 | $75 and over
Edible gifts | For the modernist | Pretties for the cook | Basics | Gifts that keep giving | Beautiful tools
Jessica Koslow makes jams, marmalades, chutneys and fruit...
| Oct 16, 2012
| 6:45 AM
Take a no-bake shortcut and build a fancy looking and tasting dessert torte from store-bought frozen pound cake frosted with healthy chocolate hazelnut spread. Shhh...no one has to know how easy it was!
Preparation Time: 20 min
| Sep 20, 2012
| 6:49 AM
It’s the final countdown. Do do doot do, do do doot doo doo. Lorena, Kerry, and Chris are still standing. I have no idea how the final finals will work, as they seem to change it every season (two finalists! three finalists! one finalist and a goat!...