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L.A. Times - Food & Dining
For luxury that's worth the wait
Wed, 26 Oct 2005 00:00:00 -0700
In 2005, former Times' Test Kitchen Director Donna Deane lowered the flame, slowed down the scramble and transformed eggs into pure bliss. A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble and you've got a meal pronto.
Bring the bistro experience home with savory rillettes
Wed, 13 Aug 2008 00:00:00 -0700
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. SERVED IN pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance.
Malibu Pier Club, Beachcomber Cafe turn back the clock
Mon, 11 Aug 2008 00:00:00 -0700
The new restaurants tap historical plans to fit in with the restored Malibu Pier. If you were building brand new restaurants at the land end of Malibu Pier, chances are they wouldn't look like the just-opened pair that currently boast that priceless view of the surf.
