Just listening to Tess Masters makes me feel healthy. Eating what she cooks makes me feel even healthier. Tess’s latest book, “The Perfect Blend” (Ten Speed Press), is all about gluten-free and vegan food and is packed with nutritional advice....
It was a glorious golden afternoon in Los Angeles. Sea breezes fluttered through the window. There was good food on the table. And cool wine to drink, fresh, aromatic, and perfect for a warm day. The place was Obicà Mozzarella Bar Pizza e Cucina on Sunset Boulevard, where a small group had gathered to taste […]...
Six wines and four pizzas–it was a fun lunch at Pizzeria Mozza, but informative too. Three visiting Italian winemakers provided the wines, and Mozza produced the pizzas along with appetizers, a salad and an outrageously rich dessert....
“We’re setting up for some red wine,” the server said, covering the table with glasses. This wasn’t just “some red wine.” It was super premium red wine, Cabernet Sauvignon from Silverado Vineyards in Napa Valley. There were three, the 2013 Solo, the 2003 library vintage of the same wine, both ...
Need a sensational dessert? One that requires only three ingredients and will have your friends begging for more? And for the recipe? If you have potatoes, chocolate chips and sea salt, you can make it. It’s Thick-Cut Potato Crisps with Dark Chocolate (above). They’re in Raghavan Iyer’s latest cookbook, “...
How many cookbooks do you have that contain recipes for freekeh? Probably not many. More likely none. Freekeh is roasted green wheat, which you can find in markets that stock Middle Eastern products. I recently bought a box, needed a recipe and found a terrific one in Carla Snyder’s latest book, “One Pan, Two Plates:...
Wine tastings are great. They’re even better when wines are paired with food so well that each shows at its best. This happened when Erica Crawford of Loveblock Wines in New Zealand (at the top) presented her wines at a lunch at Wolf restaurant in Los Angeles. Marcel Vigneron, Wolf’s chef/owner, came up with the [&...
Ever seen a taco that looked like this? Probably not, that is, if you haven’t been to Necco, a Japanese tapas restaurant on Westwood Boulevard in Los Angeles. Instead of corn masa, the “tortillas” are made of brown rice and potato starch. The filling is avocado and spicy tuna, as in the rolls you get […]...
My favorite place for Chinese food right now is Little India in Artesia, not the San Gabriel Valley, Hong Kong or Taipei. The food isn’t classic Chinese but Indo-Chinese, what people in India like to eat. I love Hakka noodles, vegetables Manchurian, chilli chicken, Szechuan fried rice and whatever else turns up on the lunc...
Imagine a magic carpet of food, sumptuous dishes scented with cardamom, cumin, saffron, mint and turmeric, plates of succulent meats, fish and vegetables, handmade breads and stuffed dumplings, followed by sweets and heaps of fruit. This is the food of Afghanistan, which flies far under the radar in Los Angeles. There may be a h...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 