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.
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.
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.
August 4, 2011
Quinoa salad with grilled corn, tomatoes and cilantro Total time: 1 hour Servings: 6 to 8 1 cup quinoa 1 3/4 cups water Salt 2 cups grilled corn (from about 2 ears, cut from the cobs) 2 cups chopped tomatoes, or cherry tomatoes cut in half 1 serrano chile, seeded and minced 3/4 cup chopped green onion 3 tablespoons lime juice 2 tablespoons oil 1 clove garlic, minced 1 3/4 teaspoons ground cumin 1 1/2 cups chopped cilantro 1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes.
April 27, 2003 |
A few years back, I was sitting in a restaurant-bar in Playas de Tijuana, a newer neighborhood in that town with my Mexican half-sister, Iridia, when I first heard the word that would subsequently change my alcohol-consuming life. "Una Corona para mi hermana," she said to the waiter, ordering for her American half-sister. "Y para mi, una michelada." MEEEEEE-chay-la-thah.
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.