| Feb 25, 2009
Tiny flecks of fire jump from Feng Mao's tabletop grills. They're unpredictable at first, but as the embers slowly brighten to white-hot, the flames calm down. Once the entire dining room gets cooking, the Koreatown restaurant fills with a familiar scent:...
| Mar 27, 2009
| 1:28 PM
This is Chef Udo Mueller's recipe for stuffed lamb roast
Sun-Dried Tomato and Goat Cheese Stuffing:
4 ounces soft sun-dried tomatoes
1 teaspoon fresh thyme
3 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
| Jul 28, 2004
Neil Zevnik has just served Mr. Mogul's dinner party bruschetta made with heirloom tomatoes he grew in his garden. He leans on the sleek, black granite countertop in the kitchen of the Moguls' Beverly Hills home, waiting to be told how a guest wants his...
| Oct 12, 2005
When my cellphone chirped, I was deep into the south of France, cutting into a grilled magret and dipping violet artichoke leaves in sticky, gloriously garlicky aioli. I'd just opened the second bottle of Gigondas and didn't feel like talking, but the...