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In the hands of pastry chefs, sundaes and other classics are transformed into sophisticated desserts.
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COOKBOOK WATCH
Nate Appleman, Sara Jenkins, Hugh Fearnley-Whittingstall, Jon Shook and Vinny Dotolo offer do-it-yourself comfort food recipes that capture the flavors of autumn. >>
RESTAURANT REVIEW
Chef Alain Giraud, late of Bastide and before that Citrus, is back in town with a brasserie. >>
THE FIND
Chef Juana Paz cooks up pristine seafood dishes and other powerfully flavored Peruvian favorites. >>
With fruit and herb notes -- think rhubarb, lavender and juniper -- the drinks are a sparkling, alcohol-free alternative. >>
WINE OF THE WEEK
Quick swirl >>
DATEBOOK
Something for everyone. >>
COLUMN ONE
Bill Anderson grew nearly 11,000 tomatoes last year. He isn't alone in his obsession. >>
Restaurant and travel critic Elmer Dills, whose radio and television reports spanned nearly three decades, has died. He was 82. >>
ENCORE
Consider celebrating Mexican Independence Day, which marks Mexico’s independence from Spanish rule, by savoring the poblano chile. It isn't just fiery, it's complex and flavorful too, says this September 2003 article. Round out the meal with icy, spicy paletas. >>
Fans rally behind Darrell Corti, who started a movement in California, and his threatened Sacramento grocery. >>
COOKING
For dishes that are boiled and braised, one or two leaves will do for a hint of clean astringency. If you're roasting, add several more to get the ultimate fragrance. >>
THE SAUCIER
With an immersion blender, making basic mayonnaise is easy. Then once you master the original, get creative and spike it with mustard, tarragon, saffron or piquillo pepper. >>
RESTAURANT REVIEW
The low-key bistro packs in the locals with its fresh, seasonal menu and its killer desserts. >>
ON THE SIDE
Beyond the kitchen, chefs are now TV stars, tableware designers and more -- businesspeople who, to succeed, must stay connected to cooking and to diners. >>
THE FIND
The Orange County restaurant takes you on a Puerto Rico trip with thoroughly satisfying comfort food. >>
CULINARY SOS
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. >>
DATEBOOK
Something for everyone. >>
WINE OF THE WEEK
Quick swirl >>
RESTAURANT JOURNAL
The master chef will team with a Japanese food importer to open the Sushi Institute of America downtown in September. >>
Thailand's prime minister was forced from office today along with his Cabinet after the Constitutional Court ruled that he had broken a conflict-of-interest law by hosting TV cooking shows while in office. >>
ENCORE
North Africa's favorite chile sauce is fiery, but also wonderfully nuanced. What's not to love, this September 2007 article asks. >>
THE CALIFORNIA COOK
The starters will last all night at this small-plates party. >>
TRADEMARKS
The Beverly Hills-based chain, which has taken legal action against other rivals, demands a name change by the Montecito bakery. >>
WINE
Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes. >>
Favorite dishes of South Korea's first president and comfort food are on the menu at this L.A. eatery. >>
THE FIND
The 'Thai-inspired' restaurant's comfortable space makes it a treat to settle in and enjoy twists on favorite dishes. >>
FROM OUR BLOG
Highlights from our blog, The Daily Dish, available online at latimes.com/dailydish >>
The new restaurants tap historical plans to fit in with the restored Malibu Pier. >>
ENCORE
This May 2007 article argued that you can dress 'em up or dress 'em down, but one thing is certain: In a quick and easy salad or an elegant, four-part dessert, cucumbers are simply the coolest things around. >>
Out on the fringes of the campaign trail, the partisan cookbook is a perennial candidate. Want a cookie? >>
If governor approves, California would be the first state to require chains to show counts. >>
A judge overturns a recent county supervisors' rule limiting how long the mobile food vendors can remain parked in one spot. >>
Grab your kids and some baskets and head out to the nearest U-pick farm for the freshest fruits and vegetables. >>
THE REVIEW
The 'Hell's Kitchen' chef offers sophisticated fare in a glamorous setting. >>
These tips will help you find a spit-roasted bird to eat at a restaurant or home. >>
COOKING
What to do with all those ripe tomatoes? Make the ultimate sauce and soup, and don't forget the Bloody Mary. >>
WINE OF THE WEEK
Quick swirl >>
BEER OF THE MONTH
Quick sip >>
FARMERS MARKET
Peaking >>
DATEBOOK
Something for everyone. >>
FOOD
Sprinkles of Beverly Hills claims Famous Cupcakes of West Hollywood is stealing its trademark. >>
The coffee industry's quest for quality starts with certified pros who stand by their senses. >>
Morning menus are on the rebound, with tempting dishes such as blueberry ricotta pancakes at Rustic Canyon in Santa Monica and grilled salmon in a bento box at the London Hotel in West Hollywood. >>
Favorite restaurants for a morning meal include Gordon Ramsay, Comme Ça, Anisette and Akasha. >>
For a soothing morning meal, sample such Eastern delicacies as steamed buns, fresh soy milk and Chinese doughnuts. >>
COOKING
Grilled, stewed, crisp or tender -- its season may be short, but the Hungarian pepper is versatile. >>
THE REVIEW
Jon Shook and Vinny Dotolo from Food Network's 'Two Dudes Catering' show open a restaurant that focuses on meat dishes. They don't hold back on the sugar and salt. >>
WINE OF THE WEEK
It's crisp and clean, with a bright citrus zing and a light touch of oak -- perfect for summer drinking. >>
ENCORE
In 2005, former Times' Test Kitchen Director Donna Deane lowered the flame, slowed down the scramble and transformed eggs into pure bliss. >>
COOKING
Rillettes -- the new wave in L.A.'s charcuterie renaissance -- can be made of pork, game, poultry, fish or even vegetables. So grab a baguette and enjoy. >>
The new restaurants tap historical plans to fit in with the restored Malibu Pier. >>
THE REVIEW
Octavio Becerra's new Glendale bistro-wine bar is just revving up. Its fresh and polished food celebrates California's great bounty of local ingredients. >>
WINE & SPIRITS
With so many out there, the challenge is finding one you love that's great with food and well priced. >>
CULINARY SOS
Dear SOS: Is it possible to find the recipe for Clementine's banana cake with frosting? >>
THE FIND
A new Cambodian restaurant combines traditional cooking with improvisation. >>
WINE OF THE WEEK
This is a perfect summer wine. >>
ENCORE
This April 2006 piece took a look into the future -- and envisioned a pate a choux revival. >>
Supervisor Zev Yaroslavsky wants the eateries to provide a caloric breakdown for all their offerings to help diners 'make the right dietary choices.' >>
Banana, fig and grape leaves bring distinctive flavors to such fillings as lamb meatballs, grilled halibut and feta. >>
THE CALIFORNIA COOK
Preserve it in spiced olive oil and you get a rich, meaty taste ready to serve in salad, with pasta or as a topping for bruschetta. >>
MEDIA DISH
A film based on the historic event that put California wine on the map -- starring Alan Rickman and Bill Pullman -- opens in Southern California. >>
RESTAURANT REVIEW
Chef Joshua Siegel took a DIY approach to open his neighborhood place, then built a menu with integrity and charm. >>
DATEBOOK
Wine tastings, a tea lunch and more.... >>
FARMERS MARKET
Peaking >>
WINE OF THE WEEK
Quick swirl >>
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Restaurant reviews
Reviews from Times Restaurant Critic S. Irene Virbila
The Find: Your guide off the beaten path More reviews THIS WEEK'S RECIPES
Blog: Daily Dish
Follow along as members of the Food section eat their way through Los Angeles in the blog Daily Dish.
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