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Cole Dickinson, the chef de cuisine at Michael Voltaggio's soon-to-open West Hollywood restaurant, Ink, got his culinary education... 
Onigiri shapes up as versatile finger foodWhen I was growing up in Tokyo in the '60s, we had bento day at school once a week. This meant mother had to get up early and fix lunch for... 
Restaurant review: M.B. Post deliversThe concrete walls of the new M.B. Post (short for Manhattan Beach Post) are stenciled with giant faded postmarks beneath a barrel-vaulted... 
Critics' Choice: 5 Vietnamese restaurantsFive to try: Check out these Vietnamese restaurants recently reviewed in The Find. 
Culinary SOS: Famous Dave's mac 'n' cheeseDear SOS: Would you get me the recipe for mac 'n' cheese from Famous Dave's?... |
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From the Los Angeles Times
50% off Dish Restaurant
Today's deal, $15 for $30 towards food at Dish Restaurant.
Catch Claire Robinson
Enjoy tastings and see celebrity chefs at The Taste, 9/2-9/5.
Up to $766 in savings
Cut weekly expenses by clipping valuable Sunday Times coupons.
Magic Johnson live
Be there Saturday when Bill Plaschke talks with the L.A. legend.
Come visit the L.A. Times Test Kitchen. It's one of the stops on the tour of the Times building in downtown L.A. Call (213) 237-5757 for reservations.
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Wine of the Week: 2009 Domaine Bersan Saint-Bris Sauvignon Blanc
Say what? A Sauvignon Blanc from Burgundy? Under $15?
Market Watch: Meet Greg Nauta, a real farmer
It is ironic that the original attraction of certified farmers markets, buying direct from the grower, has been so diluted by success that...
Can bluefin tuna farms work?
In pens off Baja, an Icelandic company is raising the fish, a delicacy whose numbers have plummeted in recent years.
Good things come on small plates at Mezze
Chef Micah Wexler is opening up the concept of Mediterranean cuisine with a smart and sophisticated menu at the former Sona's space on La...
The Find: Gish Bac
David Padilla and Maria Ramos bring decades of expertise to their barbacoa and moles.
Confit: What's good for the goose is good for a lot of other foods
When we think of confit, we think of meat preserved in its own fat. But other foods can become confits, acquiring intense flavor.
Wine of the Week: 2009 Domaine du Grand Montmirail Vacqueyras
Bring it along on a picnic and serve it slightly chilled.
Raw meat, a manly dish in Ethiopia
Ethiopians restaurants in Los Angeles serve their beef just the way it is back home: raw.
Market Watch: A bumper crop of new markets in the L.A. area
Thousand Oaks, Hollywood and Torrance are among the new venues, adding to the competition for true straight-from-the-farm produce.
Dining: Cafe Gratitude in L.A., for the vegan Stuart Smalleys of the world
The vegan and raw Café Gratitude in L.A. has a positive, flower-child atmosphere. Even if that's not your thing, the food is inventive,...
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