October 8, 2008
Total time: 15 minutes, plus marinating time Servings: 2 to 4 Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1. Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
August 2, 2012
JAZZ The son of a jazz royalty in Alice and John Coltrane, Ravi Coltrane may never fully escape his parents' shadow, but on his latest album "Spirit Fiction" he sounds utterly at peace with that reality. A knotty and expressive release that nods toward his mother and father's restless creativity while at the same time encapsulating a logical extension of it, the quietly addictive album may be Coltrane's best yet. Here he performs in a quartet anchored by fiery young drummer E.J. Strickland.
November 20, 2012 |
The Bel Air Bar and Grill has re-opened for lunch and dinner service after an 18-month renovation. Susan Disney Lord directed the renovation along with Killefer Flammang Architects and interior design team Ralph Gentile Architects . The LEED-certified restaurant's new digs include a revamped interior and a brand new second-level private dining room. Diners enter the restaurant lobby through a two-story red bougainvillea glass-box atrium, designed by artist Amanda Weil of Weil Studio , before proceeding into the ground floor restaurant or up a clear glass stairway to the second level that features views of the Getty Center.
CALIFORNIA | LOCAL
March 14, 2014 |
Bill Elwell doesn't want any more customers, but they just keep coming. "Is McDonald's closed today?" he likes to grunt to those lined up outside his tiny burger stand in an industrial pocket of the San Fernando Valley. "Why is everyone here? Go down the street!" Elwell is 87 and cranky, and folks can't seem to get enough of him. It's been 49 years since Elwell took to the grill of his 10-by-20-foot burger stand on Oxnard Street where Van Nuys meets Sherman Oaks. He once flipped a burger from grill to floor to shush a customer complaining about too much mayonnaise.
June 14, 2013
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary)