| May 25, 2013
Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian...
| May 5, 2013
| 7:25 PM
NEW YORK — Your $400 date at Carbone doesn't begin with anything fancy. No caviar, no foie gras.
Instead, your waiter appears in a red Zac Posen tuxedo, looking and sounding like Joe Pesci in "My Cousin Vinny." He pierces a chunk of Parmesan...
| Apr 22, 2013
| 1:05 PM
What is your position at the restaurant?
I'm the executive chef. So I run the restaurant kitchen and create the menu options.
Tell us about Barcelona?
Our core menu is 'interesting stuff from Spain.' We have many tapas, chacuterie, and of course,...
| Apr 21, 2013
If you're looking for the big speech about the Boston Marathon bombings and the motivations of the Tsarnaev brothers, wrapping it all up like a nice veal roast in white butcher paper, don't worry.
You won't have to wait long. There's definitely a market...
| Apr 18, 2013
| 5:45 AM
1412 South Bend Ave.
(Call for reservations)
Tuesday through Thursday — 4 p.m. to 10 p.m.
Friday through Saturday — 4 p.m. to 11 p.m.
Sunday — 4 p.m. to 9 p.m.
Years in business:
| Apr 17, 2013
| 8:07 PM
SAN JUAN, Puerto Rico — This island offers so many visual treats — gorgeous beaches, rugged hills, beautiful churches and majestic historic forts — that dining becomes a virtual afterthought. A hunk of meat or fish, some sides of mofongo...
| Apr 17, 2013
Leftovers — like whatever's in that green jar near the back of the third shelf — can be a dreaded fridge-horror specter past their prime as soon as they hit the Tupperware. But oh, those beautiful exceptions! Beef bourguignon, lamb stew,...
| Apr 6, 2013
| 10:45 PM
Cycling--Paris-Roubaix, 7 a.m. (NBCSN)
NHL Hockey--St. Louis Blues at Detroit Red Wings, 11:30 a.m. (NBC); Minnesota Wild at Columbus Blue Jackets, 5 p.m. (FXSP); New Jersey Devils at Buffalo Sabres, 6:30 p.m. (NBCSN)
| Apr 3, 2013
Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as...
| Apr 2, 2013
| 4:15 AM
The Pissaladiere Nicoise, an onion tart studded with black olives and anchovies, is being passed around to the dinner guests while the Navets a la Champenoise, a turnip casserole, and braised stuffed breast of veal finish in the oven.
A French Frisee...
| Mar 8, 2013
Q: What's the difference between ragu and ragu bolognese?
A: A ragu can be any meat mixture, from anywhere on the Italian peninsula (or elsewhere, I suppose). Ragu bolognese is specific to the city of Bologna in the northern region of Emilia-Romagna,...