March 2, 2013 |
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick.
February 9, 2013 |
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
July 15, 2010
Watermelon with mint and lime Total time: 10 minutes, plus chilling time Servings: 6 Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table" 6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed) 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil Juice of two limes In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.
August 22, 2007
Total Time: 30 minutes, plus freezing time Servings: 9 (3-ounce) paletas Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Note: From recipe tester Noelle Carter. Popsicle molds are available at select Bed, Bath & Beyond stores and online at target.com and amazon.com. 2 pounds (about 2 large) cucumbers, plus an additional half cucumber, divided 1/3 cup fresh lime juice 1/2 cup sugar 1 dried New Mexico chile pepper, slightly crushed 1 teaspoon New Mexico chile powder 1 teaspoon cayenne chile powder 1 teaspoon salt 1. Place empty ice-pop molds in the freezer to chill.
March 25, 2010 |
Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer. Amanda Saxe Encino Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.
June 7, 2013 |
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.