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.
Ozzie's is a busy place full of people giving no apparent thought to how very odd the place is.
There would be fewer Walter Mittys in this world if there were more Lisa Busalacchis.
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The canned mariachi music that sometimes blares from the loudspeakers at Bonita's new La Mansion never quite succeeds in drowning out a soft, slapping sound that periodically issues from this attractive restaurant's kitchen.
To followers of L.A.'
At the turn of the century, French travelers to the United States were astounded at how bad American food could be.
Ever the vigilante of the American food scene, I note a trend in eating places across the nation to eschew " nouvelle anonymous" dishes (that have preoccupied chefs for more than a decade) for much simpler, heartier fare.
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