Kategori: 2250

When I first returned to my native California from New York City twenty years ago, I wrote a letter to the food editor of this newspaper in which I explained to her in no uncertain terms what exactly a classic Caesar salad was. The letter was about whether the leaves should be chopped or not.…

Kismet chefs Sarah Hymanson and Sara Kramer sample a steakhouse side dish of creamed spinach and spinach dip. The two conjure up a sumptuous dip full of cheese, vegetables and cucumbers, which adds a spicy note thanks to its delicious creaminess. “Serve it as a side dish (with steak or anything else) or as an…

Is it a chicken fillet, a finger fillet or a chicken strip? Whatever you call your breaded and fried boneless chicken tenders, there are entire restaurants dedicated to them. Once relegated to the children's menu, chicken tenders are one of the most successful restaurant chains in the world. This year, sales of fast food chicken…

A pandemic-era outdoor dining program credited with helping Los Angeles restaurants survive at a time when so many have closed or are struggling was set to expire at the end of the year, potentially leaving hundreds of restaurateurs in the area Let it float. On Wednesday, Los Angeles Mayor Karen Bass announced a one-year extension…

For the tuna tartare, Crudo E Nudo chef Brian Bornemann uses shrimp broth, onion confit and white soy sauce, giving it a rich umami flavor. You can prepare the broth and confit in advance. The tartare lies on toasted slices of country bread and is garnished with fragrant yuzu oil, black sesame and spring onions.…

Dec. 3, 2024 9:06 p.m. PT For 12 years, The Times has published an annual guide to the 101 most notable restaurants in Los Angeles. The rankings provide an overview of the key spots in our city's dining scene, from newbies to classics and every cuisine imaginable at a variety of price points. Restaurant critic…

One of the best-selling seasonal drinks ever to appear on the menu at world-famous cocktail bar Death & Co., the Vintage Eggnog made its holiday debut in 2015 – and every year the staff prepares thousands of servings. Filled with premium spirits and fresh eggs, it's a huge improvement over the ready-made varieties available in…

Chapati is a popular flatbread in Kenya, where it is often made from pureed vegetables such as squash or squash. It's one of the first dishes Kiano Moju learned to make as a toddler, and it's featured in her cookbook, AfriCali, which details the Kenyan and Nigerian flavors she grew up with at home, her…

When my brother and I decided to recreate our family's century-old recipe for Nocino, an Italian walnut liqueur, we faced a pleasant problem: What to do with about four gallons of fragrant amaro with a rich, bold flavor profile? Negronis are very popular in both our households, and each of us began to work on…

Go to your kitchen, grab your black spatula and throw it in the trash. Immediately. That's the alarming message of a new study published in the journal Chemosphere. Cooking with plastic utensils has long been considered a concern because heat can cause chemicals in the plastic to leach into the food you're eating. But researchers…