January 6, 1999
What a fabulous brisket recipe ("Tough Love: A Brisket Tale," Dec. 9)! I've never tasted brisket so rich and flavorful. It was absolutely delicious and tender, too! Thank you for the recipe and background story. Our entire Hanukkah party enjoyed the brisket as much as I did. ROCHELLE HENDELES via Internet
December 9, 1998 |
This Hanukkah will be different. I've finally gotten the nerve to save my family from disaster. Well, maybe not disaster, but at least indigestion. I've decided to confront my mother with the truth about her brisket. Mom, your brisket is tough. It's fatty too. The truth hurts, but so does swallowing dry meat. For years I've dreamed of taking over in the kitchen just so that I could make the brisket. Latkes and brisket are part of every Hanukkah.
February 25, 1998 |
First, the good news about Sonny Bryan's Smokehouse. If you land at Love Field in Dallas, you can be at Sonny Bryan's in five minutes. That's enough time to chow down on some of the most righteous barbecue in Texas before you catch your next flight. Now the bad news. Unless you arrive before 1 p.m., the restaurant will probably be closed. That's because the original Sonny Bryan's stays open only as long as it takes to sell out of the 30 or so beef briskets served daily.
February 6, 1997 |
Here's a joke they tell in Poland: What are the three biggest Polish cities? Warsaw, Krakow and Chicago. There certainly are a lot of Polish-Americans in Chicago, so everybody there knows what Polish food is. Many Angelenos, though, don't know Polish food--or rather, they know it as Jewish food: borscht, roast brisket, meat-filled dumplings (pierogi, much the same as kreplach) and many of the other comfort foods my grandmother made.
April 12, 1992 |
My appetite rebels at the thought of food prepared according to strict dietary regulations. Vegetarian regimes, macrobiotic menus, wheat-free, sugar-free and fat-free foods make me think of what is missing, not what is there. So here I am, attending a lunch arranged by the Women's League of Adat Ari El Synagogue of North Hollywood. The food is not only kosher but correct for Passover. During this holiday, observant Jews ban leavened food from their tables and also from their cupboards.
January 9, 1992 |
DEAR SOS: I love the bread pudding with lemon sauce served at the Velvet Turtle in Los Angeles. Can you get the recipe? --ALICE DEAR ALICE: The bread pudding is indeed excellent served with warm Lemon Sauce and Cream Chantilly.
June 25, 1989 |
Look at this mustard. It's practically white. What's going on? I'm in Westwood Village, that village of mighty office buildings, first-run movie theaters and a major university, at a place called the Village Deli. There's a yearning about the place. It wants to be something: perhaps a deli for all these villagers, perhaps the ultimate California deli, perhaps even the Deli of the Future. The results seem odd. For instance, the Village Deli likes to think of itself as having classic New York-style decor, though there are big California picture windows, not to mention the potted plants, particularly in the second-story outdoor dining patio.
August 21, 1986 |
Dear SOS: You once printed a recipe for Marilyn Lewis' Party Brisket and I have lost the recipe. Can you reprint it?--SHARON Dear Sharon: Marilyn Lewis, who owns the Hamburger Hamlet chains and other restaurants, suggests this hearty beef dish for a Labor Day buffet with corn on the cob and soft buns. "The dish goes back to Marilyn, the young bride," she explained.
September 19, 1985 |
Noodle soup is an all-purpose Chinese dish because it can be served any time of the day or night. Varieties abound, and the flavors and ingredients contained in noodle soups are culinary clues to Chinese regional cooking as well as a cook's training. Lily Yuan, a professional Chinese cook in New York, often makes this hot and spicy home-style beef noodle soup.