Meatloaf is hard to do really badly, as long as you follow a few basics. My rule of thumb for getting the texture right is that all the ingredients, once assembled, should have the consistency of stiff cookie dough. Another tip is to make sure you have a mix of meats. Plain ground […]
Chinese food is everywhere. Indian food is everywhere and who would have thought people would be eating seaweed and raw fish in every major city in America? So Korean food may be next. I was in on a so-called “soft opening” last week of a new Bibigo location in Beverly Hills. I had not […]
I met an old friend for dinner at The Wood, one of the many casual dining spots in Culver City, a subsection of west L.A. that has its own mayor, city council, and white hot food scene that gives Silver Lake a run for its money. The venerable cook and gourmet food supply shop […]
Whatever market force brought the Yukon Gold potato to the grocery stores over the past decade or so, I am grateful. They take potato salad to a whole new level, well away from the realm of the mealy, runny and soggy taters I seem to recall from childhood picnics. Here’s a simple recipe for a […]
Sure, call it cole slaw. If you are a patient cabbage slicer, or have a Cuisinart handy, make slaw. I am often just cutting cabbage thin enough for a hurried weeknight dinner. We have some kind of salad with every meal but breakfast, and cabbage keeps so well it’s our go-to when the forgotten […]