January 19, 2012 |
Dear SOS: I was in Santa Barbara recently for a little vacation and stopped at Palazzio . Loved everything we had there, but especially loved the mac and cheese pie. It was incredibly rich, but so delicious. I'm especially curious as to what technique they use to make it so dense. Any chance you could get their recipe? Thanks! Cynthia Crass Los Angeles Dear Cynthia: Palazzio was happy to share its take on this classic comfort food, folding in no less than three kinds of cheese as well as some prosciutto for a little extra love.
December 9, 2011
Il Covo Where: 8700 W. 3rd St., L.A. When: 11:30 a.m.-11 p.m. Mondays-Fridays; brunch, 11 a.m. to 5 p.m. Saturdays and Sundays; dinner, 5 p.m.-11 p.m. Cost: Pizza, pasta, entrees, $14-$39. Full bar. Contact: (310) 858-0020; http://www.ilcovo.com
December 8, 2011 |
This post has been corrected. See note at bottom for details. Another reason to avoid the carbs: Researchers reported Thursday that increased carbohydrate intake was associated with a higher rate of breast cancer recurrence in survivors of the disease. Starch intake seemed to be particularly influential, they said, accounting for 48% of changes in the women's carbohydrate intake. "Women who increased their starch intake over one year were at a much likelier risk for recurring," team leader Jennifer Emond, a doctoral student in public health at UC San Diego, said in a statement.
December 8, 2011 |
Another reason to avoid the carbs: Researchers reported Thursday that increased carbohydrate intake was associated with a higher rate of breast cancer recurrence in survivors of the disease. Starch intake seemed to be particularly influential, they said, accounting for 48% of changes in the women's carbohydrate intake. "Women who increased their stach intake over one year were at a much likelier risk for recurring," said team leader Jennifer Emond, a doctoral student in public health at UC San Diego, in a statement.
November 20, 2011 |
"Mamma says don't punch it," Carlo Montioni says, translating for his mother in heavily accented English. "You're always too heavy-handed!" my own mother says, piling on. "Let me show you," my daughter Sofia says, sighing and shoving me aside. PHOTOS: Cooking lessons in Italy I am in the middle of a cooking lesson in our rented Umbrian villa, and "Mamma," or Caterina Felici, is trying to save my forsaken kitchen soul. We are making pasta. Apparently, one must not pound on pasta dough because that makes it chewy.
October 13, 2011
Mac 'n' cheese with soubise Total time: 1½ hours Servings: 6 Note: Adapted from Michael Ruhlman's "Ruhlman's Twenty. " Soubise 1/4 cup (½ stick) butter, divided 1 onion, sliced Kosher salt 1 shallot, roughly chopped 3 tablespoons flour 1 1/2 cups milk 1 tablespoon white wine vinegar 3 tablespoons sherry 1 tablespoon fish sauce 1 to 2 teaspoons dry mustard 1/4 teaspoon freshly ground black pepper 6 or 7 gratings of fresh nutmeg 1/4 teaspoon cayenne or smoked paprika 1. Melt half the butter in a medium pan over medium heat and add the onion and a four-fingered pinch (about one-fourth teaspoon)
September 8, 2011 |
In Venice, Italy, friends who've met in the street will go off to drink un ombra , slang for a small glass of wine. That's the name of a new Italian restaurant that opened quietly a few months ago in Studio City. Chef-owner Michael J. Young is crazy enough about wine that he's taken courses at UCLA to learn more about it. He also picked up a lot about Italian wine working as sous chef under Angelo Auriana at Valentino way back when and with Celestino Drago at Drago Santa Monica.
June 30, 2011 |
The Test Kitchen — that temporary restaurant with a rotating roster of chefs — is no more, but in its place we get Sotto, a new Italian restaurant from Steve Samson and partner Zach Pollack. And it's ample compensation. The name means "under" or "beneath," and that's literally where it is, down a few steps from Pico Boulevard, in the Pico-Robertson neighborhood, beneath Ricardo Zarate's even newer Picca. With its southern Italian menu, Neapolitan pizza and savvy Italian wine list, Sotto stakes out a claim as a new kind of Italian restaurant in Los Angeles.
May 19, 2011 |
I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility. " Everyone knows about using bread crumbs for coating a schnitzel or any other fried, baked or broiled thing. Or stuffing a bird or whole fish. Or scattering across the top of a gratin or tian before browning. I've even used them as toppings for fruit desserts, like a less-sweet version of a crisp.
April 23, 2011 |
Dieters are more fooled by misleading health labels than people who don’t obsess about calories, a new study suggests. Dieters believed a heap of pasta shells, mozzarella and salami was healthier if it was called a “salad” instead of “pasta.” They also ate more jelly beans than non-dieters if they were presented as “fruit chews” instead of “candy.” Dieters appear to be stuck in a trap—they try to be healthy in their...