|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||6654|
|Posts / Week:||18.3|
|Archived Since:||March 9, 2008|
Muffins were one of the first things I ever baked growing up. And as simple and approachable as they may appear, even these cute little cakes gave me some problems the first time around. But muffins -- and cupcakes -- don't have to be difficult. In fact, they really are quite easy, as long as...
As if a Hallmark holiday devoted to love wasn't enough cause for celebration, Salt & Straw is handing out free ice cream.
Planning a Super Bowl party and wondering how to lay out the spread? Get creative and build a stadium out of food.
You may have noticed a slight shift in the atmosphere. Maybe a little feeling of giddiness when you woke up this morning? You're not imagining things. It's officially Girl Scout cookie season.
Okay KFC. We excused you when you used a fried chicken bun to sandwich pieces of bacon and melted cheese. And we politely turned our heads when you decided to serve your fried chicken and fries in Go Cups. But we just can't wrap our heads around your latest menu item.
Philippe the Original, also known as Philippe's, may be known best for its French dip sandwiches. But Tuesday, it's all about the chili.
You can’t un-ring a bell and you can’t un-boil an egg. At least not until now. But researchers at UC Irvine say they’ve figured a way to return hard-boiled egg whites to something like their clear, original form.
A full keg of suds is the best way to kick your Super Bowl party up to the next level. And while it can seem daunting to deal with so much beer, buying, tapping and serving craft beer from a keg is really pretty simple.
For everyone who's been driving by the pig-shaped hole where Lindy & Grundy used to be on Fairfax, finally there's news about what's going into the location. The former butcher shop has been taken over by Michael Cimarusti (Providence, Connie & Ted's) and his partners. They will be opening...
Sometimes it doesn't get better than a comforting bowl of soup. Check out these ideas for rich and hearty vegetarian one-dish meals:
If you find yourself at a new L.A. restaurant lit with Edison light bulbs, and outfitted with repurposed wood, chances are you'll see a grain bowl on the menu. No longer solely associated with health food stores and post yoga session sustenance, grain bowls have become a satisfying one-dish...
Slowly we’re starting to learn to appreciate vegetables my mom might have described as having “nice personalities.” You know, the ones that might not look like much, but that are really great once you get to know them.
Just as the U.S. Department of Agriculture’s Food Safety and Inspection Service has announced plans to crack down on poultry industry food-safety lapses, a West Covina woman is suing Foster Farms, saying she was sickened from eating the company’s chicken.
Wondering what the top restaurants in the country are? Well, Bon Appetit has its list, Jonathan Gold has his list for the best 101 in Los Angeles, and now, the Yelp community is weighing in.
Trattoria Neapolis, an Italian restaurant and bar on South Lake Avenue, has announced that it will close after 2 1/2 years. The last day of service is set for Feb. 1.
If you're not entirely sure what you're doing on the afternoon of Sunday, Feb. 1, you probably need to start watching ESPN. It's the Super Bowl, and even if you're not a fan of either the Seattle Seahawks or the New England Patriots, you may like the commercials or, who knows, even Katy...
Name of the restaurant: Working Class Kitchen, and that’s exactly what it is, a mix of whole-animal butchery and a menu of mostly sandwiches. The restaurant's motto is "Sine Labore Nihil" — Without Work, Nothing.
Time flies when you’re drinking craft beer. Believe it or not, it’s been five years since the first of Los Angeles' craft brewing operations started making beer, and two of them are throwing parties to celebrate their anniversaries....
Mark Peel’s Bombo is getting closer to dropping. That’s the name the chef has come up with for his new fish stand at the Grand Central Market.
I remember the first time I tried to peel the the white membrane off of individual orange slices. I think I was trying to make a salad, and what should have been an easy recipe seemed to take forever. I spent most of an hour painstakingly peeling the membrane off of each slice using a paring...