April 21, 2011 |
Dear SOS: I am addicted to the Tuscan kale salad at Little Dom's in Los Angeles. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom's salad. I am hoping it's 100% guilt free, but maybe there's a sinful ingredient in there somewhere? Any chance you can look into this for me? Elise Barclay Atwater Village Dear Elise: Because of its rather tough texture, greens like kale are often cooked to tenderize them before serving.
CALIFORNIA | LOCAL
October 21, 2010 |
The overhaul of gift stores, beverage stands and restaurants at Los Angeles International Airport moved ahead Wednesday when the City Council approved the first round of new concession contracts and rejected further investigation of the bidding process. Some of the outlets could be in place by summer, officials said. The nine contracts, which affect Terminals, 4, 5, 7 and 8, were awarded on a 12-1 vote with Councilman Tony Cardenas the only holdout. Cardenas had urged his colleagues to postpone the vote and resume a probe by a special council panel into whether the bids were evaluated "fairly, responsibly and legally" by airport officials.
January 6, 2010 |
Crisp, impossibly airy cookies served straight from the freezer, their centers stuffed with slick buttercream, seem almost Space Age. They're somehow both sturdy and weightless. They dissolve the second they touch your tongue. These otherworldly treats are silvanas , colorful and classic Filipino cookies that could easily be mistaken for oversized French macarons . They're the namesake of House of Silvanas, a months-old sweets shop at the confluence of Silver Lake and Little Armenia.
June 22, 2008 |
Men in rubber boots are swinging axes in the ice mist of the Tsukiji fish market. Frozen tuna skitters and slides across the warehouse floor, white slabs looking nothing like the delicate red flesh that will be sliced and rolled onto pretty plates in the sushi bars of Moscow, Berlin and Los Angeles. Thwacks and clatter echo through the 5:30 a.m. auction on the Tokyo waterfront; it is the moment when the tuna harvest meets the calculations of international financial markets. Much of the world sleeps when prices are set on a fish that has become as precious to the sushi business as gasoline is to drivers.
June 9, 2004 |
If location is everything, then most L.A. restaurants should be severely in trouble. Unless that pretty new bistro or charming trattoria is just around the corner, you're not going to spot it while you're whizzing down Pico Boulevard or passing by high above on the freeway. In a sense, every restaurant in L.A. is a destination restaurant, because you have to make an effort to go, armed with a MapQuest printout or your faithful Thomas guide.
CALIFORNIA | LOCAL
November 18, 2001 |
Rocio Mojica has always had a talent for making tamales. She uses pork and chicken, with green and red chiles, wraps them in cornhusks and steams them to perfection. From a wooden cart decorated with a white-and-yellow sign advertising "Central Mexican Tamales" at the edge of MacArthur Park, Mojica served more than 300 of her creations Saturday on paper plates with a napkin on the side. She is one of the first legal vendors to sell hot food on the streets of Los Angeles.