December 11, 2002
FOIE gras is notoriously difficult to cook. Most chefs end up searing thin slices or scallops of the fattened duck liver and pairing it with something sweet. At Whist, Tim Goodell and his chef Jeff Armstrong, are so entranced with the luxe ingredient they offer a different foie gras each night. My favorite, so far, is foie gras with roasted pineapple. The texture is astonishing, more like custard than anything else, like a warm version of terrine de foie gras.
December 31, 2010 |
Snooki's in, Snooki's out, Snooki's in again ... but in New Jersey. Maybe. That's pretty much how the news went this month for the diminutive Nicole "Snooki" Polizzi of MTV's "Jersey Shore," who supposedly was going to be inside the New Year's Eve ball drop in Times Square. Except organizers said that was never going to happen. So Snooki will be in a ball drop of her own in Seaside Heights, N.J., according to People magazine. Whatev. There are plenty of quirkier things than Snooki to drop from on high on New Year's Eve. Here are my favorites, in no particular order, that might make a great travel destination for next year.
October 9, 2005
Re "Bracing for Mammoth Change," Oct. 6 There goes the neighborhood. A once-charming mountain village has fallen victim to big-money hotel people who don't know a pine cone from a pineapple and couldn't care less. We are speaking of a modest mountain retreat that over the years has grown out of its role as an ordinary-guy ski attraction into a glitter facade that doesn't mean diddly to the spirit of the outdoors. This used to be a place where it was quite usual for the Yosemite bears to come out at night and raid the garbage cans.
May 16, 1985
In California, anytime is barbecue time. If it's been ages since you last cooked outdoors over a hot fire, then you should enjoy the recipes suggested here. Chicken, beef and lamb are grilled to perfection over sizzling hot briquettes. The result, savory entrees that surprise as well as please your family or guests.
September 24, 1987 |
Dear SOS: Once a meat-and-potatoes consumer, my dining habits have been greatly varied and enhanced in the past few years. The teriyaki sauce of chef Jose Lopez of Alexander's Brass Rib in Pasadena is of great interest to me. --WES Dear Wes: Here is Lopez's teriyaki sauce, which can be used with ribs, chicken, fish or shrimp.
August 27, 1989 |
I was sitting in one of those bookstore cafes when I noticed a tall, dark man in the distance browsing economics, and I thought to myself: Wow. I just felt attracted, you know? Several seconds passed before I realized: That was no man; that was my husband. There is probably no discovery on Earth happier than the realization that you are in love with the person you happen to be married to. It's the kind of thing you don't think about all the time. Especially if you've been married for 23 years.
August 15, 1986 |
One of the appetizers at the 30th Street Bistro is called beggar's purse, three little variously filled pasta sacks tied shut with green onion "strings." I was just thinking how they sounded rather like the crepe purses filled with caviar that were served at Joachim Splichal's regrettably defunct Max au Triangle in Beverly Hills when I looked up and saw Splichal himself dining at the next table. Joachim Splichal in Newport Beach?