The beginning of a new year continually fills me with a sense of renewal, a longing to de-clutter ...
For most of my dad’s young life, he lived above and worked at Felcher’s, his parents’ candy ...
This just screams summer and Mexico! Doesn't a tropical Mexican Riviera vacation sound good about ...
If it’s January, I must be cooking Broccoflower. I picked some up at the grocery the other day ...
Some drinks are just good. Some drinks are good stories with provenance. Some drinks are all the ...
It's winter and time for preserving all the glorious citrus fruit while it's at its peak in the ...
3 to 4 sweet onions (about 3 pounds), halved lengthwise and thinly sliced
2 tablespoons butter
Chop a quarter of an onion and half a green pepper into pretty fine pieces.
Melt butter into an ...
Makes 4 servings
Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 ...
Yield: 3/4 cup
Ingredients:
3 tablespoons champagne vinegar
1 clove garlic, pureed through the ...
Preheat oven to 350°F. Grease and lightly flour a 9-inch round baking pan or glass baking ...
(Adapted from Craig Claiborne’s recipe)
Yield: 2 large or 4 small servings
1/2 pound fettuccine
Officially, it is Toro by Ken Oringer. He has Clio at the Eliot Hotel. He created Uni inside Clio ...
The Kogi Taco Truck made me miss being in my twenties. Especially over the last couple of months, ...
There is the neighborhood Mexican Restaurant – good solid simple Mexican food with waiters who are ...
I know it was April when we ate at The Joel Palmer House, but with fall finally upon us in Los ...
I went to storage and found my mother's recipe for Holiday Fruit Cake. A lot of people think of ...
Ever since reading Rousseau’s On the Origin of Language, the idea of the origin myth has compelled ...
Here are three little words that might give the staunchest snacker pause: Chocolate-covered ...
Still looking for the perfect Christmas gift that is easy, inexpensive, and loved by all?
Your ...
I reviewed a lot of cookbooks this past year, but these are some that I feel really strongly about. ...
The backstory on the three ambitious, talented men that created Barolo Joe, a catering company and ...
Like some twelve-year-old boy waiting for baseball’s opening game each spring, I count the days ...
"Back again?" (no smile)
That's the response I got from the cashier when I returned to my local ...
Fresh chanterelles are my favorite mushroom. Sure I enjoy porcini and I certainly wouldn't pass up ...
From the LA Times
"But they're weeds."
My much better half is not, shall we say, "adventurous" when ...
When I am at my home on Orcas Island, Washington and away from the concrete jungle of Los Angeles, ...
When I think of my dad -- and if you know me, you know I always do think of him – it’s often ...
Glowing the color peachblow, I’ve just returned from subsidizing Sonoma’s Wine Country and have ...