|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||6540|
|Posts / Week:||18.4|
|Archived Since:||March 9, 2008|
In sunny Southern California, nothing says the holidays like a new superfood cafe. Beaming, an organic, superfood cafe from San Diego, is opening locations in Brentwood on Monday, and in Santa Monica on Dec. 15. The cafe is known for its cold pressed juices, superfood smoothies and...
Even if you haven’t yet fallen into the craft beer rabbit hole — a warren of minutia and terminology that can make even a brewer’s head spin — it’s helpful to get a grasp on some of the more common terms that beer writers and beer geeks use to discuss the...
Really nothing more than a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes.
Hans Röckenwagner has worn many hats during his nearly 30 years cooking in Southern California.
There’s a new video of hamsters eating tiny food -- this time, a Thanksgiving feast.
Our holidays are safe. The 2014 Dungeness crab season kicked off this past weekend and, at least from early reports, it looks like it’s going to be another good one.
Magnolia House is now open in the former Magnolia bar space on South Lake Avenue in Pasadena. John and Chris Biscos of Biscos Hospitality (The Original Tops and Gus's BBQ) have transformed the space into a restaurant and cocktail lounge with cocktails and wine by Evan Zimmerman. Drinks...
Love & Salt, a new Italian restaurant by chef Michael Fiorelli (Terranea Resort), Guy Gabriele (Zazou) and Sylvie Gabriele (Zazou, Farm Stand) will open Nov. 25 in the former Cafe Pierre space in Manhattan Beach.
Many people avoid using pearl and other small onions because of the daunting fact that the onions have to be peeled. Peeled like regular onions, a bowl of these could take an hour. But there’s a simple way to peel these tasty little guys, and the method won’t make you cry.
Love seafood? Simple to make, these hearty dishes come together quickly, whether you're planning for company or fixing a weeknight dinner for family.
If you've not been to one of Grist & Toll's community bread baking events, this next one, to be held this Sunday from 11 a.m. to 6 p.m., might be the one to try. The Pasadena "urban flour mill" will be hosting a special Thanksgiving oven day at which they're hoping to bake and donate at...
The last MPK Night Market of the year is coming, just in time for the holiday. Which means that you can start eating even earlier than you thought, specifically on Friday at Barnes Park in Monterey Park. This Holiday Night Market will feature not only the many food and drink vendors that the...
Our fifth annual Los Angeles Times Holiday Cookie Bake-Off is happening now. Bakers have submitted their favorite recipes for cookies, bars, crisps and more, and now it's your turn to vote for your favorites.
A picture, so the cliché goes, is worth a thousand words. In this case, most of them came in angry emails.
A 21-year-old political science major at UCLA has created what could be the next culinary phenomenon. Josh Scherer, who writes the blog Culinary Brodown, is making a "ramnut."
Orsa & Winston, Josef Centeno's Japanese-Italian restaurant in downtown L.A., will have a special O&W Yakitori-Ya two-night event Nov. 25 and 26. The restaurant plans to grill Japanese-style skewers and serve Japanese craft beer and schochu cocktails. Inspired by the restaurant's signature...
Our fifth annual Los Angeles Times Holiday Cookie Bake-Off is happening now. If you love baking for the holidays, we're looking for your best recipe.
Tony Yanow might be the biggest IPA fan in Los Angeles. His love for the hoppy ales is so extreme he nearly turned a local Burbank dive bar into an all-IPA-all-the-time destination, to say nothing of the hop-focused brewery he opened and a second craft beer-centric restaurant with a lengthy...
Homemade whipped cream. Try it just once and you'll never look at the store brands again. Nothing beats the flavor or texture, and preparation is simple. Purists are right -- using a hand whisk is one of the best ways. But here's a secret: I think the food processor method is the best.
Jilly Lagasse and Jessie Lagasse Swanson — yes, that Lagasse — set out to write a book that celebrated the foods they love — made in a way they can eat them. Neither of Emeril Lagasse’s daughters can eat gluten.