| Feb 27, 2013
| 12:30 PM
Mascarpone is a soft, scoopable, sweet cheese. Not sugar sweet, but mild and milky with just the tiniest bit of tang. The Meyer lemon has that same quality: sweeter than a regular lemon but still tart. They make a great sauce together, lighter than a...
| 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...
| Jun 6, 2013
| 7:00 AM
Eggs for dinner? Yes. They're not just for breakfast -- eggs work well in so many dishes, and they're so easy to prepare. (And no, you don't have to love "Pink Flamingos" or Edith Massey - the egg-loving mother in the John Waters film - to enjoy them...
| Jan 2, 2013
| 2:30 PM
Not so long ago, nutrition experts cautioned people to avoid nuts, as they were considered a "fatty" food. During the "fat-free" era of the 1980s, people across the country shunned fat -- no matter its source. Now, health researchers have come full...
| Dec 26, 2012
| 2:30 AM
Not so long ago, nutrition experts cautioned people to avoid nuts, as they were considered a "fatty" food. During the "fat-free" era of the 1980s, people across the country shunned fat--no matter its source. Now, health researchers have come full circle,...
| 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...
| May 14, 2013
| 6:30 PM
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we've created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To...
| Dec 19, 2012
Does the dedicated cook on your list have every cookbook, every gadget? The try these last-minute gift ideas.
For a pictorial recap, please see our photo gallery.
Julie Waterman works flavorful ingredients (tart cherries and toasted...
| 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)....