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David Migicovsky doesn't mind if people think his restaurant is going to the dogs.
The sumptuous noodle dish shown below introduces one of the most exotic Asian cuisines, that of the Straits Chinese.
In 1982, when Jean-Loup Chretien, the first French astronaut, went into space in the Soviet spacecraft Soyuz T-6, he did not have to share the kasha and chicken of his Soviet colleagues.
The word spa has a colorful history.
Like Diogenes searching for an honest man, for years I've sought a restaurant in Orange County that was truly Greek--not simply "Middle Eastern."
political turmoil, has set up a National Cuisine Assn., the official New China News Agency said Friday.
Oscar Wilde, the master of aphorisms, endowed one of his characters with the immortal line, "I'm not young enough to know everything."
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Many types of today's popular Cajun food adapt very well to microwaving.
Young chef Jorg Dossegger is, shall we say, ambitious.
Call it deja vu, or call it remembrance of meals past, but there are times when one can enter a new restaurant and know instantly, and in detail, exactly what to expect.
essence of what he represented--the very best of fine American cuisine.
The native dish of San Pedro is, well, it could be a favorite from any of the 24 or more nationalities that have settled in the harbor community since Juan Rodriguez Cabrillo dug the mud flats for his first bucket of clams.
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Louis XIV, the French ruler who once modestly requested that his subjects call him the Sun King, reputedly liked his food seasoned with soy sauce.
After one of your home-cooked meals--sauteed veal with porcini, perhaps, or herb-rich Basque piperade--do your guests say you should open a restaurant?
For New Year 1987 here are a few of my predictions: Despite the talk of a return to hearty cooking, we will continue to eat light.
Anyone who has never experienced Mediterranean cooking as interpreted by Japanese chefs should, just for enlightenment, try Metropolis, a restaurant from Japan on La Cienega Boulevard.