March 16, 2013 |
Remember when you couldn't go to a restaurant without coming across yet another flourless chocolate cake? And when that trend finally passed, the chocolate fashion became precious, over-elaborate tastings of this and that. I'm glad that's finally passé. When something is good, you want more than one bite, no? Over the years, I've loved Sherry Yard's chocolate musings at Spago and Nancy Silverton's thick, gorgeous chocolate pudding. Not to mention Roxana Jullapat's fresh chocolate cherry tart at Cooks County, which I hope she'll be revisiting as soon as cherries come into season later this month.
February 12, 2006 |
HEAVY mist lingered on the morning of our great adventure -- a truffle hunt in the grape-laden hills of the Piedmont region in northern Italy. Our truffle hunter appeared out of the fog to greet us, strolling up a lovely country road as a brown-and-white mutt trotted at his side. He had on worn black boots, carried a curved walking stick and had deep crinkles on his face. Hollywood could not have produced a more appealing practitioner of the ancient truffle-hunting trade than Beppe Farenetti.
December 21, 1986 |
Great American Food Almanac by Irena Chalmers with Milton Glaser and Friends (Harper & Row: $14.95, 232 pp., illustrated). This almanac includes culinary quizzes, quotes, trivia, lists and recipes. The eclectic collection examines both fun and serious food issues. The is a book food enthusiasts will enjoy curling up to read on a rainy day. Check out the current culinary ins and outs, learn a bit about U.S. agribusiness and aquabusiness, explore the changing world of eating in, eating out, food on video and cottage industries.
CALIFORNIA | LOCAL
May 9, 1998 |
Today is going to be one mother of a shopping day. Florists who have seen steadily budding business all week expect sales to burst into spectacular bloom. Leslie Adkinson of Leslie's Hallmark in Ventura, which has the good fortune of being next to a florist, expects nothing short of "bedlam" as last-minute shoppers crowd the aisles.
November 8, 2006 |
IT'S an Indian summer night on the Venice boardwalk and a typically Fellini-esque scene with poncho-wearing retro hippies beating out tunes on battered guitars while skaters speed among joggers, bikers and beach lovers walking their pooches. The crescent moon hangs above the palm trees ruffled by the salty breeze. And at 5 Dudley Ave., a block from the beach, bohemian bons vivants are sipping wine at tables in front of Piccolo Ristorante Italiano.
August 13, 2008 |
YOU SNAG a parking spot on the street in the middle of Brand Boulevard's endless row of car dealerships and as you get out of the car, you can feel the salesmen go into high alert. A possible buyer for that gas-guzzling truck? No, just another food lover on the way to the most exciting and delicious new restaurant to open in a very long time -- Palate Food + Wine. This is the breakout restaurant for Octavio Becerra, who put in years with Patina Restaurant Group and was the original chef at Pinot Bistro in Studio City.
January 14, 1988 |
Question: An Italian cooking expert I'm not, so when it comes time to top the various pasta dishes I make I'm at a loss. Could you please explain the differences between the sauces used in Italian cooking? For instance, what exactly are the differences between marinara, pesto and regular tomato sauce? Answer: The following is a partial list of pasta sauces excerpted and adapted from "A Pocket Guide to Italian Food and Wine" (A Fireside Book--Simon & Schuster: 1986, $5.
CALIFORNIA | LOCAL
July 26, 2000 |
The fashion news in fish bait this season is color. Living, wiggling color. When it comes to worms, brown is out. Day-Glo chartreuse, red and blue are in. Designer squirmers, created in Canada, made their debut in Ventura County last week. Anglers have tried them at Lake Piru and Lake Casitas, and although fish in Lake Piru don't seem impressed, some bait shops on the road to Lake Casitas are doing a brisk business.
November 28, 2012 |
Fresh winter truffles are in season, and if you've managed to score one of the world's more expensive foods, odds are you can't wait to showcase it over something special. There's no better way to show off that pricey fungus than with an official truffle slicer (also known as a truffle shaver). A flat, smooth -- and often stylishly sleek -- plane is fitted with an adjustable blade, allowing you to shave your fragrant truffles into paper-thin slices for a most luxurious garnish. Prices vary by make and model, but a basic truffle slicer should run you no more than $25. When truffles are out of season, use it to shave chocolate (an equally luxurious garnish, in my humble opinion)
September 6, 2013 |
If truffles figure in your dreams, tickets just went on sale for the ninth Oregon Truffle Festival . Truffles? Oregon? Well, yes, our northern cousin is actually producing some quite respectable examples. And if you buy your tickets sometime this month, you can take advantage of early-bird pricing. The theme this year is “Foraged Foods and Fine Fermentations.” Special guests are to be authors Karen Page and Andrew Dornenburg, who practically wrote the book on matching wine with food ("What to Drink with What You Eat.”)