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Wolfgang Puck

A collection of news and information related to Wolfgang Puck published by this site and its partners.

Top Wolfgang Puck Articles

Displaying items 199-209
  • Chat with California Cook columnist Russ Parsons

    2007-08-02 13:05:05.0 Administrator2: Welcome, Russ! What's new this week? 2007-08-02 13:07:10.0 Russ Parsons: The main thing I'm thinking about right now are all of the wonderful fruits and vegetables in the farmers markets. Tomatoes, eggplant, peppers,...
  • L.A. area's new pizza revolution

    L.A. area's new pizza revolution
    Who didn't grow up wolfing down pizza slathered in tomato sauce and gooey cheese? And yet the dominant pizza aesthetic in L.A. seems to get reinvented from time to time just like everything else in this constantly changing city. In 1982, Wolfgang Puck...
  • At Cafe Rouge, dinner is the show

    At Cafe Rouge, dinner is the show
    I can't believe it. At 8 o'clock on a Friday night, four of us are the sole guests at Leatherby's Cafe Rouge, the new restaurant at the Orange County Performing Arts Center in Costa Mesa. Twenty minutes later, two tables are filled. Total. Considering...
  • Din and bear it?

    Din and bear it?
    Restaurant diners -- when they can make themselves heard above the blaring music from a chef's iPod playlist, the clatters and shouts from an open kitchen, and the roar of the cocktail drinkers in an adjacent lounge -- are talking about restaurant noise...
  • [Chef Change] At Cafe Rouge, dinner is the show

    [Chef Change] At Cafe Rouge, dinner is the show
    I can't believe it. At 8 o'clock on a Friday night, four of us are the sole guests at Leatherby's Cafe Rouge, the new restaurant at the Orange County Performing Arts Center in Costa Mesa. Twenty minutes later, two tables are filled. Total. Considering...
  • At the tippling point

    At the tippling point
    ON a recent Friday night, three collegiate-looking young men strode into the 3rd Stop, a beer and wine bar near the Beverly Center. The first one to the bar was sure of what he wanted. "Give me a Blue Moon," he told the bartender, referring to the...
  • Schnitzel's delicious simplicity

    Schnitzel's delicious simplicity
    A friend and I were talking the other day about -- brace yourself -- what we were going to make for dinner. I said, "Nothing special, just some schnitzel." Her eyes got big and she said almost in a whisper: "I love schnitzel." We then spent five minutes...
  • Hot Property: Britney Spears lists her home for $7.9 million

    Hot Property: Britney Spears lists her home for $7.9 million
    GOOGLING "Britney Spears" just now yielded 98,600,000 hits; googling " President Bush," 44,600,000. Makes you wonder what's wrong with this planet, doesn't it? Nevertheless, here's one more contribution to Google: Britney Spears -- pop princess or pop...
  • Versatile meringue transforms desserts

    Soft and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes, even as cookie-like crumbles that lend crunch to all sorts of pastry-chef creations. It's made of...
  • For Martha Rose Shulman, a fancy kitchen isn't part of recipe

    For Martha Rose Shulman, a fancy kitchen isn't part of recipe
    "I bet you have a fabulous kitchen." People say that when they hear I write cookbooks. The truth is, I've never had a fancy kitchen, or a very large one. For 12 years I lived in a huge 19th century apartment in the 6th Arrondissement of Paris, where...
  • Letter from the Editor

    Wow. A big thank you. The response to the September issue was phenomenal—truly, beyond expectation. It is so gratifying to know we hit the note you wanted to hear, a magazine that told stories that made you laugh, cry and put the magazine aside...