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Grain salad? Simply grand — reallyConfession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They... 
The Find: Café Glacé's Persian pizza is a cheesy delightThe sign in Café Glacé's all-glass storefront says "Persian pizza." Now, if you were a canny Los Angeles food explorer, you'd... 
Culinary SOS: Pete's Cafe's bread puddingDear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar 
Wine of the Week: 2009 Scarpetta Barbera del MonferratoMaster sommelier Bobby Stuckey and chef Lachlan MacKinnon-Patterson got to know each other when they were working together at the French... |
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From the Los Angeles Times
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Market Watch: The best time for stone fruits
Breeders have come up with stone fruit varieties that ripen in the San Joaquin Valley from late April to October, but the peak for both...
Some up-and-coming chefs are skipping culinary school
Cole Dickinson, the chef de cuisine at Michael Voltaggio's soon-to-open West Hollywood restaurant, Ink, got his culinary education the old-...
Onigiri shapes up as versatile finger food
When I was growing up in Tokyo in the '60s, we had bento day at school once a week. This meant mother had to get up early and fix lunch for...
Restaurant review: M.B. Post delivers
The concrete walls of the new M.B. Post (short for Manhattan Beach Post) are stenciled with giant faded postmarks beneath a barrel-vaulted...
Critics' Choice: 5 Vietnamese restaurants
Five to try: Check out these Vietnamese restaurants recently reviewed in The Find.
Culinary SOS: Famous Dave's mac 'n' cheese
Dear SOS: Would you get me the recipe for mac 'n' cheese from Famous Dave's?...
Wine of the Week: 2009 Domaine Bersan Saint-Bris Sauvignon Blanc
Say what? A Sauvignon Blanc from Burgundy? Under $15?
Market Watch: Meet Greg Nauta, a real farmer
It is ironic that the original attraction of certified farmers markets, buying direct from the grower, has been so diluted by success that...
Can bluefin tuna farms work?
In pens off Baja, an Icelandic company is raising the fish, a delicacy whose numbers have plummeted in recent years.
Good things come on small plates at Mezze
Chef Micah Wexler is opening up the concept of Mediterranean cuisine with a smart and sophisticated menu at the former Sona's space on La...
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