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Panna Cotta

FOOD
January 5, 2013
In the Los Angeles Times Test Kitchen, you never know what the next week might bring. It could be some incredibly complicated construction from one of America's greatest chefs. It could be the latest dish we've uncovered from one of Southern California's myriad ethnic cuisines. Or it could be a simple and delicious dinner that is perfect for feeding a family and friends. Whatever the case, the one thing that's certain is that every one of the 250 to 300 recipes we run every year will be tested again and again until it is as good as we can make it. Of course, some turn out even better.
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FOOD
November 30, 2013 | By Thomas Keller
Holiday meals tend to pass by in a blur of turkeys, hams, roast beef and sweet potatoes. How do you break through that to make an impression on your guests? Caviar is one sure cure. And it's one that can be delivered on a range of budgets. Though caviar is synonymous with luxury, opulence and indulgence, if you know what you're doing it can still be served at a relatively modest price and still deliver the goods. There is a wide range of caviar products, and the trick is knowing which ones are best used in which situation.
ENTERTAINMENT
November 20, 1997 | S. IRENE VIRBILA, TIMES RESTAURANT CRITIC
When Campanile recently began a new Monday night series of family-style dinners, I called a couple of friends and signed up for the first one: bouillabaisse. Family-style means everyone at the table eats the same menu. It's like eating at home--except you're in a restaurant and Mark Peel and Nancy Silverton are much better cooks than most of us. For this first series of dinners, they've wisely chosen festive and elaborate dishes few amateur chefs would have the time or moxie to take on at home.
ENTERTAINMENT
February 24, 2000 | S. IRENE VIRBILA, TIMES RESTAURANT CRITIC
After closing briefly to remodel, Celestino Drago (Drago, Il Pastaio, Celestino) has essentially opened a new restaurant in the space where L'Arancino, his West Hollywood Sicilian, used to be. Sicilian cuisine just didn't go over there--and it's a real shame. There's a silver lining in that cloud, though, because his new concept, an Italian steakhouse called Celestino, is smart and appealing.
FOOD
April 4, 2001 | ROSE DOSTI, SPECIAL TO THE TIMES
DEAR SOS: My best friend took me to the Sow's Ear Cafe in Cambria, Calif., where they served a wonderful dessert called White Velvet. We both loved it. It would be such a surprise for my friend if I prepared this dessert. Do you have the recipe? DAWN FINK Santa Barbara * DEAR DAWN: Now we do. Our request came through with a nice note from owner Bruce Block: "This is not one of our proprietary recipes, so we are happy to send it along."
NEWS
January 13, 2012 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
While Republican presidential nominees duke it out on endless debates and President Obama tweaks his reelection strategy, chef Gordon Ramsay is noisily taking over the world. Hotels and restaurants might as well just start hanging out "Gordon was here" signs to warn the rest of us. Here's what's been announced this week alone about happenings on Planet Gordon. The cranky charmer from "Hell's Kitchen" and "Kitchen Nightmares" will launch "Hotel Hell" on Fox in March -- yes, yet another reality TV show riven with dramatic spats in the "Hell" franchise.
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