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.
February 6, 2002 |
This year, skip the master gardening class about how to keep whiteflies out of your orange trees. Forget the annual pilgrimage to the nursery for zucchini starts. Plant your own truffle trees and grow something your friends will actually want. That's what I've done, with the help of a truffle grower, Mother Nature and all the patience I can muster. The most prized truffle varieties are the white truffle of Alba, Italy (Tuber magnatum pico), and the Perigord black truffle (Tuber melanosporum).
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.”)
January 9, 1997 |
Truffles in a test tube? Sacre bleu! In yet another cold-blooded assault by modern science on one of nature's most charming and best-guarded secrets, Japanese researchers claim they have succeeded in growing a batch of white truffles in a laboratory and expect to produce a test-tube black truffle shortly.
January 9, 1997 |
"Allez, allez, keep looking!" Two fluffy Pyrenean mountain dogs roam and sniff the oak tree roots under my skeptical eye. Suddenly one starts to scratch. Quick as a flash, their master, Michel Jalade, darts forward and takes over the digging. Hollowing the ground with his hunting knife, he uncovers a dark, cindery ball the size of a large walnut. The unmistakable, pungent aroma of fresh truffle fills the air. This is no ordinary fresh truffle.