| Dec 30, 2010
"Top Chef" alumnus Stefan Richter serves his pretzel knodel (dumplings) alongside braised red cabbage and crispy duck breast at his Santa Monica restaurant, Stefan's at L.A. Farm. But these knodel are delicious on their own. They're made with soft...
| Aug 26, 2010
Dear SOS: I have enjoyed the lamb ragu at Pizzeria Ortica in Costa Mesa on several occasions and would love to have the recipe. I always pair it with a Sauvignon Blanc from Paso Robles.
Dear Sydney: Pizzeria Ortica...
| Sep 22, 2010
| 6:18 AM
123 N. Jefferson Street
To read more about the restaurant:
Tickets: $150 for one day, $250 for the weekend
| Feb 16, 2011
The mortar and pestle provide a true hands-on cooking experience. Modern-day cooks are discovering culinary catharsis by pulverizing, grinding and muddling ingredients much as their ancient counterparts did many millennia ago.
Made of wood, stone,...
| Jun 24, 2011
| 10:45 AM
BEST BURGER: Alewife
Housed in the Eutaw Savings Bank Building, Alewife doesn't mess around when it comes to burgers.
They only serve one -- and that's plenty.
The "smoke burger" is the creation of chef Chad Wells. Like any successful artist, he...
| Mar 3, 2011
| 11:08 PM
- 1/4 cup extra virgin olive oil
- 2 Cups red lentils, rinsed and picked through
- 1/2 lb pancetta, or good quality slab bacon cut into a 3 or 4 large chunks
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled...
| Sep 15, 2011
| 11:36 AM
ABSOLUT VODKA is celebrating Chicago's renowned bartenders and their creative concoctions by establishing the first annual ABSOLUT Cocktail Week. Visit some of Chicago's greatest bars and restaurants to taste a unique ABSOLUT cocktail specifically created...
| Dec 8, 2011
Austrian cuisine gets short shrift around here. But whenever I get to New York, I eat at Kurt Gutenbrunner's Austrian bistro Wallse, which is why I was thrilled that he's got a cookbook out this season. As soon as I got my hands on a copy of "Neue...
| Jul 20, 2011
Make all of these great recipes with Chef Ana herself at her culinary resort in the foothills of the Tepozteco Mountains. Join her at La Villa Bonita for Mexican Independence and Grilling Week, September 11-18, 2011 or any other week for regular...
| Oct 16, 2009
| 4:20 PM
That's what we have to say to the arrival of the holidays.
We say it not to bemoan the rampant consumerism the season brings, though. Nor to complain about the sudden (some might say traumatic) accumulation of family members in one location, or...
| May 14, 2009
This is a thick, comforting soup.
• 8 ounces kielbasa, diced (about 2 cups)
• 1 1 / 4 cups chopped celery
• 1 fine-chopped medium onion
• 1 1 / 2 cups chicken broth (we use
1 1 / 2 teaspoons Better Than Bouillon Chicken Base...