May 19, 1999
1. "LaBelle Cuisine," by Patti LaBelle (Broadway Books, $25). First "Lady Marmalade," now this--recipes from the soul diva. Last Week: 2 Weeks on List: 3 2. "Martha Stewart's Hors D'Oeuvres Handbook," by Martha Stewart (Clarkson Potter, $35). A contemporary spin to party finger foods. Last Week: 1 Weeks on List: 6 3. "The Barefoot Contessa Cookbook," by Ina Garten (Clarkson Potter, $32.50). Recipes from the specialty food store of the same name in the Hamptons. Last Week: 6 Weeks on List: 5 4.
October 13, 1994
Want to celebrate somewhere deluxe? Head over to Auberge at Barnabey's Hotel in Manhattan Beach, possibly the most romantic dining room in the South Bay. This elegant Victorian restaurant, lit by small red chandeliers, features intimate booths, partially shielded with red velvet drapes. Even when full, the room is so quiet you could hear a quenelle drop. Fortunately, it's not only the decor at Auberge that's special.
March 6, 2013 |
There are a lot of smart people in the food world, but not many smarter than Ruth Reichl. So when she says formal fine dining is going to make a comeback, maybe it's a good idea to pay attention. Reichl was the restaurant critic for the Los Angeles Times in the 1980s and '90s, then restaurant critic for the New York Times, editor of Gourmet magazine and author of a series of best-selling food memoirs. I was talking to her for a story I'm working on when she pointed out that "the people who really spend a lot of money in restaurants now are the 20-30somethings and they really think of restaurants as an important part of their lives.
February 24, 2013 |
High-energy Amy Finley gave a fast-paced cooking demonstration Saturday at the Los Angeles Times Travel Show . (She returns at 11 a.m. Sunday (today) for a second demo.) Finley, a classically trained cook and the author of "How to Eat a Small Country," prepared lapin a la moutarde , or rabbit with mustard, a traditional Burgundian dish. She's an advocate for getting people to eat more rabbit but admitted that it's tricky thinking of a "fluffy bunny and what you're having for dinner.
August 8, 1991 |
When Gen. Norman Schwarzkopf revealed that his favorite meal is filet mignon stuffed with Roquefort, he sparked a boomlet for the Stormster's special. The New York steakhouse Gallagher's reports a 3,000% increase in sales of what it now calls the "General Schwarzkopf Steak." The State of All-Cheese Media The Cabot Farmers' Cooperative Creamery of Vermont is marketing Cheddar packaged like videocassettes--your choice of "Chedablanca," "Masterpiece Cheddar" or "As the Cheddar Turns."