| Nov 15, 2006
HALFWAY through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove...
| Nov 13, 2006
| 6:34 PM
Total time: 3 hours, 40 minutes, plus
Note: From Christian Shaffer. You will need a 9-inch glass loaf pan.
1/2 small kabocha squash (about 3 cups cubed)
1 tablespoon butter
2 1/2 cups sugar, divided
1 quart heavy...
| Aug 1, 2008
| 10:27 AM
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,...
| 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...
| May 27, 2009
When the weekly food fest at Wat Thai Temple in North Hollywood was closed down almost two years ago because of neighbors' complaints about crowds and parking, the culinary blogosphere went wild with texted groans lamenting the loss of its cherished...
| Oct 14, 2009
Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home in Ojai. She chooses yellow onions and prune plums,...
| 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...
| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
| Apr 29, 2010
The closing of the Pasadena Playhouse must have been a blow to the new Elements Kitchen right next door. Chef-owner Onil Chibás had to have been counting on business from theatergoers as part of his business plan. But shortly after the renovations were...
| Oct 22, 2008
On a warm Indian summer night in Sherman Oaks, my friends and I occupy a corner table framed by fashionably rusty metal trellises on the sidewalk terrace in front of Max. Outside, couples stroll by, some walking the dog, others, friends out for dinner...