Quinoa is a South American grain-like crop that is increasingly becoming popular in North American cuisine. While the leaves of quinoa (pronounced KEEN-wah) plant can be cooked as a potherb, the seeds, or "grains" (while quinoa is not a true cereal, its seeds resemble and are similarly used like grains) of the plant are probably [...]
The pop-up series Test Kitchen's latest installment takes place on Thursday at Short Order with a preview (dubbed "Boot Camp") of the coming restaurant MessHall. MessHall, slated to open later this year, is replacing the Louise's Trattoria in Los Feliz, partly spearheaded by Bill Chait, the restaurateur who's also behind Short Order (as well as Rivera, [...]
A tall stack of pancakes covered in sticky syrup is an obvious choice for breakfast, but what about having pancakes for lunch or dinner? These fluffy disks can be enjoyed as a sweet morning treat or a savory, hearty meal any time. For breakfast, try a classic Dutch baby, or for lunch or dinner, [...]
Recently, I received a very important recipe request from Brenda in Malibu: "The bacon scones at the Huckleberry Cafe in Santa Monica are out of this world. Can you get them to part with the recipe for me?" Huckleberry's own Zoe Nathan shared her recipe with us just a few years ago when she was [...]
This week's Culinary SOS comes from Robert E. Tumelty in Seal Beach: Dear SOS: Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson's Bar and Grill. Among other marvelous presentations was its steamed Manila clams. Do [...]
Ever consider making homemade pop tarts? They take a little bit of time, but they're a perfect weekend project if you're thinking about trying a little something adventurous on a lazy morning. One warning, though: Try these once, and you might never go back to storebought. Amy Scattergood wrote a great article last year on [...]
Often, you'll see a recipe say something like, "Slice thinly against the grain." So, what does this mean? And why should you do it? The "grain" refers to the flow of the muscle fibers in a cut of meat. Like wood, the fibers tend to go in a single direction. Slicing a cut of meat [...]
Cochon 555 — the contest in which five chefs compete against each other in a whole-pig cook-off — will return to Los Angeles on May 6. The five chefs create a nose-to-tail menu featuring five heritage breed pigs, served with wines from five winemakers. Judges and guests vote on the best preparations. This year's chefs [...]
With strawberries showing up in the market now, how do you know what to look for? Here are some tips on choosing, storing and using berries, courtesy of Food Editor Russ Parsons: Choose the best berries by aroma, not color or size. The flavor of strawberries is complex; only by sniffing around will you be [...]
I caught up with Aldo Vacca, director of Produttori del Barbaresco as he made a quick trip to Los Angeles on the way to San Francisco and Portland. It had been raining for the past few days in northern Italy and he was happy to see some sunshine. Of course, Vacca drinks Piedmontese wines when he’s [...]
RSS Feed
Become a Fan
Follow Us