| Sep 19, 2009
Restaurant years are like dog years. If a restaurant survives one year, it's like seven in the real world. So when two women chefs make a go of it for nearly 30 years -- not only one restaurant but several, and TV and radio cooking shows, cookbooks,...
| Mar 4, 2009
Last month Michael Jordan, master sommelier and general manager of Disneyland's Napa Rose Restaurant in Anaheim, was approached by a local wine distributor with an offer he found difficult to refuse, and just as difficult to comprehend.
| Oct 24, 2008
Manny Diaz greets the servers and places the finishing touches on his daily special: Alaskan salmon on a bed of Moroccan couscous, finished with a passion fruit glaze.
"It's Friday, so let's sell lots of fish!"
As executive chef of Pacific Grille in...
| Jul 19, 2008
Animal welfare activists don't usually invoke the National Rifle Assn. as a role model. After all, hunting animals for sport and protecting animals from sport hunters are mutually exclusive endeavors.
But Wayne Pacelle, chief executive of the Humane...
| Oct 6, 2008
| 3:03 PM
You may question why a vegan such as myself has been dying to dine at Cut. First, its like being allowed into the cool peoples hang, what with the giant pictures of George Clooney and Marilyn Manson suspended on the walls. Its definitely the coolest...
| Sep 24, 2008
Cheese and wine tasting:
Andrew Steiner of Andrew's Cheese Shop hosts; the Foundry on Melrose's Julie Christen suggests pairings with wines. 7 p.m., the Foundry on Melrose, 7465 Melrose Ave., L.A., (323) 651-0915, reservations recommended. www....
| May 22, 2008
BACK when Kerry Simon was training at the Culinary Institute of America in upstate New York in 1981, the definition of a "celebrity chef" as he knew it was something different altogether compared with what it means in this age of Rachael Ray and Tyler...
| Sep 27, 2008
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...
| Mar 19, 2008
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...
| Jun 19, 2008
"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...
| Oct 6, 2008
| 11:35 AM
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...