YOU ARE HERE: LAT HomeCollectionsPanna Cotta

Panna Cotta

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.
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."
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.
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.
May 4, 2008 | Laurie winer, Laurie Winer is a contributing editor at the magazine. Contact her at
Hannah and Jeff Kirschner eat at Wilshire, the relaxed yet sophisticated restaurant in Santa Monica, at least once a week. It's hard to say which they love more--the food or the chef. The food is earthy and honest--wood-grilled steaks, tangerine-and-chili-spiked mussels, a dramatic deep-fried whole Thai snapper. The chef is their youngest son, Andrew.
May 13, 2013 | By Betty Hallock and Donna Deane, Los Angeles Times Staff Writers
Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years)
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.
July 20, 1995 | MICHELLE HUNEVEN
For better or worse, here's my definition of a dinner party: A group of people gathered together to eat . . . and a flaw. I have given countless dinner parties, privately and as part of a catering crew, and even, ever so briefly, as a catering company of one.
Los Angeles Times Articles