| Jan 9, 2008
I heard about it from an O.C. friend: a new restaurant and lounge just opened in Costa Mesa. It's one of those clandestine deals, he told me. No listed phone number, no sign, no address out front. A friend of a friend who knows the sommelier told him...
| Feb 14, 2007
Take an old Rat Pack haunt with a semi-illustrious past and a dwindling clientele, add a dedicated, hard-working chef in search of a restaurant, and shake. What do you get? A 43-year-old Italian restaurant with the chance of a new lease on life.
| Aug 8, 2007
The big soup -- it's minestrone. That's literally what it means. And it's not just the big soup, but the big summer soup, because of all the fantastic vegetables you can get at the markets or from your own garden right now: juicy tomatoes, sweet corn,...
| Nov 1, 2007
| 4:03 PM
2007-11-01 13:02:17.0 Russ Parsons: Hey everyone and welcome back to the food chat. I've got to tell you, I can't remember the last time I got as excited about a cooking technique as I was over that salt-roasting I wrote about yesterday. It's completely...
| Nov 26, 2008
Of the many rituals that signify the holiday dinner, there are two that serve as the bookends that make Thanksgiving more than just another lowercase meal: the carving of the turkey to start the festivities and the serving of the pumpkin pie at the very,...
| Sep 20, 2007
| 6:06 PM
This story first appeared in October, 2003.
We tend to talk about seasons as if the year were a house with four separate rooms. You walk through a connecting door and slam it shut behind you. The reality is subtler, closer to a meandering hallway with no...
| Nov 8, 2006
It's an Indian summer night on the Venice boardwalk and a typically Fellini-esque scene with poncho-wearing retro hippies beating out tunes on battered guitars while skaters speed among joggers, bikers and beach lovers walking their pooches.
| Jan 31, 2007
Pizzeria Mozza isn't just a restaurant. It's an action film, a master class in the art of making pizza, a trip through Italy's wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster. It's the toughest reservation in...
| Dec 19, 2007
WALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
| Nov 14, 2007
I'VE always associated the color orange with Thanksgiving. Before I moved to California, I lived in a house with a huge tree out front that turned a flaming shade of the color every autumn. And by Thanksgiving, I was so sick of raking up those dead orange...