| Apr 24, 2013
| 6:30 PM
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint and red onion, and added my own spin. The results? Shockingly good in color...
| Apr 11, 2013
You've already waited in line for popcorn at Garrett. You've endured verbal abuse at The Wieners Circle. And you've devoured the Chicago classic that is the Italian beef sandwich (Al's #1 and Johnnie's being the best, depending on who you ask).
| Jun 13, 2013
NEW YORK — Rarely smiling or saying more than was necessary as he created a twisting column of chocolate ganache or turned peanut butter into powder, Alex Stupak was an intense figure in Grant Achatz's intense kitchen as Alinea's opening pastry...
| Mar 13, 2013
| 2:30 AM
Fresh-cooked pasta tossed with olive oil, basil, garlic and tomatoes ... local fish grilled with lemon and capers ... fresh figs and pistachios for dessert ... a glass of red wine ... Sounds easy and delicious, right? This style of eating is the very...
| Feb 22, 2013
| 9:39 PM
Herbalife International says it's all about helping people "pursue healthy, active lives." UCLA's Geffen School of Medicine likes to think of itself as being in the forefront of medical research and modern healthcare.
But the curious relationship...
| Jun 4, 2013
| 10:59 PM
Turn an "oh" at salad into "Oh, wow" with a little imagination and not much effort.
Even the best-dressed leaves can benefit from a sprinkling of nuts or seeds. Just add them right before serving so they stay nice and crunchy.
Greens served naked or...
| May 23, 2013
| 5:36 PM
DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me.
DEAR KAREN: What an interesting tart this is--especially its...
| Feb 21, 2013
| 2:32 PM
Anna Di Pierno's little charmer of a restaurant has been around for about seven years, operating under the name Pasta Blitz. If you go looking for it, though, look for Il Basilico.
Di Pierno has taken a deliberate approach to the name change, but the...
| May 18, 2013
Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe?
Dear Karim: A...
| May 11, 2013
1 hour. Serves 6
2 1/2 cups water
1/4 teaspoon salt
1 1/2 cups bulgur, medium-coarse (No. 3) or medium (No. 2) (about 8.25 ounces)
3 to 4 cups whole milk, more if needed
1/3 to ˝ cup walnuts, divided
1/4 cup toasted almonds, divided
| Jul 7, 2012
| 4:34 PM
Don’t let this one get away: Wednesday is National Rainier Cherry Day, marking the Rainier cherry’s short six-week season in the Pacific Northwest. That’s the beautiful yellow cherry blushed with red and blessed with a sweet, delicate...