Tag: November 2010
Mexican Food: The Essentials
Masa It goes back into the mists of history. The thick dough made from grinding and cooking dried corn, masa, has been used since pre-Columbian times. Part artifact, part...
Mini Bao Buns
Photograph by Jessica Boone
Cucumbers and Scallions “I put these in for crunch and flavor. I think it’s always good to pair the flavor of scallions with pork.”
Bao Buns “Steaming...
Peak Season: Spiny Lobsters
Photograph courtesy flickr/rinaldow
The calm waters off Southern California aren’t exactly Deadliest Catch territory, but come fall, they’re full of fishermen taking advantage of spiny lobster season. Our native, clawless...
November 2010
The Ultimate Guide to Mexican Food in L.A.
The Weekender: Ojai
Only 80 miles from L.A., the tiny Ventura County town makes relaxing easy
Rock Wife
Photograph by Dustin Snipes
» “I am not some gold digger. I made millions of my own dollars before I met my husband.”
» Holmes grew up in Ohio and moved...
Salt's Cure
Photograph by Jessica Boone
It’s about time the nouveau butchery trend took hold in Los Angeles. This retail butcher shop and restaurant concentrates on sustainably raised meat and in-house charcuterie....
Sonoma Wine Garden
The name evokes a generic corporate wine bar, and that’s only half wrong. Occupying a prime ocean-view corner of Santa Monica Place’s dining deck, Sonoma Wine Garden comes from the team...
The Capital Grille
D.C.’s classic steak house has opened a West Coast branch at the Beverly Center. The mammoth restaurant is a retail respite, with dark paneling, ornate red carpets, white tablecloths,...
Why is there a DANGER:DO NOT ENTER sign posted above the tunnel at Long Beach Airport?
If those square neon letters are lit, apply the brakes because a hazard may lurk inside: carbon monoxide, a car accident, the Cloverfield monster. Seriously, that sign is hardly...
