| 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.
| 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...
| May 29, 2008
THE LATEST crop of candidates for master of fine arts degrees from the California Institute of the Arts seems to be adhering to the classic real estate mantra "location, location, location" in the execution of its graduate exhibition. "We Want a New...
| Nov 13, 2007
Ahmad Chalabi sits in the conference room of his compound in the Green Zone preparing to meet with Lt. Gen. Raymond T. Odierno, the No. 2 U.S. military officer in Iraq.
Sunlight streams over expensive Persian carpets and modern Iraqi furniture. Chalabi...
| Oct 16, 2006
MINDING your health is not a young man's game. Muscles work smoothly in the teen years, joints flex easily in the 20s. It seems like men can eat what they want, drink what they desire, and the pounds melt away as quickly as they put them on. They can work...
| Jun 23, 2008
Susan Phillips' 4-year-old son Alex eats vegetables every day -- he just doesn't know it. Phillips purées his servings of green beans, spinach, sweet potatoes and squash and hides them in a peanut butter and brown sugar-sweetened porridge that she makes...
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| 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...
| Sep 5, 2007
Jason Tuley stands in the middle of a sun-drenched farm field on an early Saturday morning in Los Olivos, Calif., holding a fat, dappled squash in one hand and a long, red noodle bean in the other. He tucks the squash under an arm, snaps the sturdy 18-...
| Aug 29, 2007
Total time: 1 hour
Servings: 6 to 8
Note: Adapted from Matt Molina of Osteria Mozza. Squash blossoms are available at farmers markets.
1 pound ricotta
2 eggs, lightly beaten
1/2 pound low-moisture mozzarella, cut in small cubes
1/4 pound fresh...