This year, the Consorzio del Prosciutto di Parma is celebrating its 50th anniversary, and on Friday August 16, the celebration comes to Los Angeles. What's the Consorzio del Prosciutto di Parma? It's an organization formed in 1963 to establish a set of guidelines that would protect the ham that ha ... More >>
You've probably seen Carl Warner's work in advertisements or lurking around blogs, things like a Tuscan landscape (above) made entirely of table-appropriate regional ingredients: Romano pepper and green chili Cypress trees, pine nut stone walls, Parmesan farmhouses with red pasta roofs. In h ... More >>
Fugu to foie gras, pizza to panuchos
For anyone else who drove by the closed Bay Cities Italian Deli on Monday and about choked on their coffee when they noticed the workmen on ladders attacking the roof, paint dropcloths on the ground and masking tape bandaging up the windows, and wondered if something was amiss or, better, if the alw ... More >>
Where does the shopping end and the eating begin or vice versa?
Los Angeles doesn't have the high pastures of Parma, ideal for cows that produce the milk that becomes Parmigiano-Reggiano, nor do our Oak trees hide white truffles around their roots likes those in the surrounding region of Alba. But we do have another prized and pricey Italian delicacy close at ha ... More >>
Big Apple Pigs
Handled with care
Dining on Culver Citys most fashionable few yards
On the meat trail, a lardo dream
Where to spend teatime in L.A.
Michelin takes Manhattan
From A.O.C. to Zankou
From The Hungry Cat to Providence
The Zuni Cafe Cookbook
The good life and hard times of Thom Gunn
Better than New York City, guaranteed
You dine while you’re dancing . . .
Around this time of year, we start to yearn for restaurants that put their smoke in the meat, not in the street . . .