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THE CALIFORNIA COOK
When lots of cooks pitch in, it's up to you to make sure the mix works. >>
The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers. >>
COOK TOGETHER: THE SHOWSTOPPERS
Keep the host's needs in mind when you're thinking of a proper recipe. Then create something that'll be remembered for years. >>
COOK TOGETHER: A SWEET FINISH
Put the junior bakers to work on the grand finale. Seasonal fruit's the star of this course. >>
COOK TOGETHER: THE WINES
There's a lot of competition for attention on this day, so keep it fun, delicious and varied. >>
Takeout >>
Go ahead and cut back on dining out if you need to, but don't cut it out of your budget altogether. Southern California's restaurants need your dollars. >>
BAGEL TOWN
Two competitors, Brooklyn Bagel Bakery and Western Bagel, have been wooing delis and patrons with their hearth- versus pan-baked styles for more than half a century. >>
BAGEL TOWN
The water isn't the make-or-break element. It's the time you give the dough to ferment that makes bagels taste as good as the cream of L.A.'s crop. >>
THE REVIEW
Once you get past the quirky way Father's Office operates, you'll find a bigger selection of high-end pub grub at its second locale. >>
BAGEL TOWN
"When I taste a competitor's bagel," says Richard Friedman, owner of Brooklyn Bagel Bakery in Los Angeles, "I taste a plain, water, hearth-baked. That is the best test." >>
BAGEL TOWN
Following is a list of the best bagel makers in the Los Angeles area and iconic delis: >>
BAGEL TOWN
The Uighurs in rural China have a passion for their bagel tradition. American versions are catching on in Beijing. >>
COOKSTUFF
Handcrafted cream cheese is making a comeback. >>
COOKBOOK WATCH
He loved butter and practical jokes, had an insatiable appetite and was inclined to start his mornings by shaving outdoors with two magnums of Champagne on ice by his side. At one point, nearly half of the Michelin three-star chefs in France had trained in his kitchen. >>
THE FIND
With its well-executed northern Indian dishes, Copper Chimney is a standout in the San Fernando Valley. >>
CULINARY SOS
Dear SOS: My wife and I had dinner last week at Sage on the Coast in Newport Beach. The Asian barbecue short ribs were delicious. I'd like to make them at home. Could you get the recipe for me? >>
WINE OF THE WEEK
Before you get into exotics such as Grüner Veltliner or Vinho Verde, your wine cellar (or closet or shelf) needs some basics. In terms of whites, you can't go wrong with this South African Sauvignon Blanc, especially since it's less than $20. With the 2006 vintage, winemaker Kevin Grant delivers a terrific example of South African terroir and winemaking. Zesty yet elegant, this multidimensional Sauvignon Blanc from the Western Cape carries accents of lemon and grapefruit, earth and limestone. Quite impressive for an estate that's only a few years old. >>
DATEBOOK
THURSDAYEat what you grow If the high cost of groceries is getting you down, consider planting your own edible garden. Learn how at "A Garden in Every Yard: Bringing Edible and Sustainable Plants Out to Play," moderated by The Times' Russ Parsons; with Tara Kolla from Silver Lake Farms and Thomas Boyce, chef de cuisine at Spago. 7 p.m. Santa Monica Public Library, Main Library, 601 Santa Monica Blvd. Free. (310) 458-8600. www.smpl.org. >>Quantities of peanut butter, soap and other products are reduced to keep up with rising costs. Shoppers may not know they're getting less for their money. >>
FOOD
Local breweries such as Pasadena's Craftsman Brewing, the Bruery in Placentia and Dale Bros. Brewery in Upland are putting their twist on the regional-beer movement. >>
ENCORE
This March 2000 article was all about a homey, Scandinavian-inspired dinner that’s perfect for company. >>
FOOD
It's a baguette with an assortment of fillings: pâté, barbecued pork, cilantro, daikon and jalapeños among them. Buy it in Westminster's Little Saigon or make it yourself. >>
THE CALIFORNIA COOK
Years after devastating die-offs, two blight-resistant California trees are at the forefront of the revival. Fresh, these nuts are a revelation -- sweet and chewy. >>
THE REVIEW
The Wilshire Boulevard restaurant has affordable daily specials, an attentive staff and a talented chef in Sabu Hoshino. >>
ON THE SIDE
Global worries color this year's gathering as the movement's practitioners call for a refreshed focus. >>
DATEBOOK
FRIDAYWine harvest fest: Central Coast vintners celebrate their 18th annual harvest festival with a winemakers dinner, a grand tasting and auction, and vintner open houses. San Luis Obispo, various locations and times. Today to Sunday. Ticket prices vary. Call (805) 541-5888 or go to www.slowine.com. >>WINE OF THE WEEK
Quick swirl >>
Fifth-graders in Santa Monica were eager to try different kinds of produce from a local farmers market. Participants call the program a success, and funding continues to expand. >>
ENCORE
This October 2007 article suggests baking with rosemary -- for desserts that go piney-cool. Switch to thyme, and perfume prevails. >>
Teri Gault's Santa Clarita-based website scopes out supermarket deals for shoppers. >>
Honor the departed, then offer up champurrado, sugary pan de muerto, tamales, calabacitas and turkey in black mole at your Dia de los Muertos celebration. >>
The flour's rich yet subtle flavors mingle well with robust seasonal favorites. >>
CULINARY SOS
Dear SOS: My newest favorite Santa Monica restaurant is Rustic Canyon. The pastry chef, Zoe Nathan, has created the yummiest dessert ever, cranberry orange cornmeal cake served with an elegant scoop of homemade ice cream. I am a baker myself, so I know a fabulous cake when I taste it -- and I've never met a cranberry I didn't love. Will you please ask the chef to share this special recipe? >>
THE REVIEW
Paul Shoemaker adds an a la carte menu to the elegant French restaurant. >>
BEER OF THE MONTH
Quick sip >>
WINE OF THE WEEK
Quick swirl >>
ENCORE
One of our most popular features is Culinary S.O.S., where you get to ask for the recipe to your favorite restaurant dishes. This request from January 2002 continues to bubble up. >>
Children love to eat pasta, and they love to play with their food. Why not combine the two? Let them knead, roll out and cut the dough, then make their own easy pesto sauce in a blender. >>
From the wilds of Alaska to Southwestern spices, from Chicago's meaty fare to Delaware's seafood, their regional ingredients can combine for a remarkable feast. >>
The Washington region, once dotted with a few vintners, has exploded with wineries making Syrahs, Cabernets and Bordeaux-style blends bursting with intriguing flavors, including Pepper Bridge, Abeja, >>
Most Walla Walla wines are too young and too new to be well known. Here are some of the more available. >>
RESTAURANT JOURNAL
Owners of the Santa Monica specialty foods market aim to go beyond retail. And they've taken the first step with their Spanish tapas bar Three Drunken Goats in Montrose. >>
THE REVIEW
Chef André Guerrero smartly transforms his restaurant and puts everyday appeal squarely on the menu. >>
COOKBOOK BRIEF
You can't judge a cookbook by its cover photo, and "Autumn Gatherings," a new cookbook by Rick Rodgers, is a case in point. >>
FARMERS MARKET
Great ways to fall into the season. >>
DATEBOOK
Wine, cheese and chocolate tasting in Beverly Hills >>
WINE OF THE WEEK
Quick swirl >>
ENCORE
Our mailboxes are overflowing with requests for bread pudding recipes. We're happy to comply with this December 2003 article that continues to be a favorite. >>
Swing by Mission Cantina in Hollywood, the Alibi Room next to Culver City or El Prado in Echo Park and you'll find comfortable watering holes with good drinks and appetizers and a great vibe. >>
A smattering of bars and wine bars have opened that are ideal meet-up spots, with convenient parking and location, good food, plentiful seating and conversation-encouraging ambience. >>
MEDIA DISH
Wine critic Robert Parker deploys a team of tasters for his latest guide. >>
Screenwriter Jenny Lumet has a dishwasher geek in her family: her dad Sidney >>
WEEKEND COOK
A Saturday morning in the kitchen yields delicious dishes that pull double duty. >>
THE FIND
The Beachcomber is small but big-hearted, with friendly service, amazing views and food like Mama would've made if she'd cooked for a movie star. >>
CULINARY SOS
Dear SOS: I would love the recipe for the chocolate banana crepe at French 75 Bistro, now called Savannah, in Burbank. It's my wife's favorite! >>
DATEBOOK
Beer battles wine, all manner of pumpkin dishes and more in this week's food datebook. >>
WINE OF THE WEEK
Our pick for wine of the week >>
LETTERS
In defense of the toaster and mini food processor and more. >>
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. >>
Where should your kitchen dough go? Two expert -- and opinionated -- cooks weigh in >>
COOKING
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. >>
THE REVIEW
Sorry, Charlie, but your Costa Mesa restaurant needs help. >>
ENCORE
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. >>
CULINARY SOS
Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe. I really miss them. >>
DATEBOOK
Peek into the culinary history of 20th century dining in Los Angeles or get your mouth watering at one of these other food-themed events. >>
The L.A. restaurant commemorates its centennial with old-time prices on its longtime menu. Ten-cent French dip sandwiches were offered from 4 to 8 p.m., but most people said they came for the memories >>
ENCORE
As the end of Ramadan -- Islam's holiest month -- is celebrated around the world, this week's Encore recipe from 2005 takes a look at other festive dishes that are traditional to the Muslim table. >>
Clubs, websites and blogs are springing up as enthusiasts experiment with new brews and share what they've learned along the way. >>
CALIFORNIA COOK
With its new facility being built near San Diego, Japan's Hokto Corp. and U.S. partner Golden Gourmet Mushrooms hope to bring a wider array of earthy delights to mainstream market shelves. >>
Ramadan ends in sugary bliss, with milky desserts, cake and custard. >>
3 winning sandwiches: cod with radicchio slaw, edamame hummus sandwich and pork belly banh mi with pickled veggies. >>
THE REVIEW
The new restaurant has a smart seasonal menu, great atmosphere and delicious food. >>
WINE OF THE WEEK
Our pick for wine of the week >>
Schwarzenegger plans to sign that bill Tuesday. He has approved a toll lane plan for the 10 and 110 freeways and a bill that could help East L.A. and Rowland Heights attain cityhood. >>
ENCORE
This September 2007 article offers a look at the spicier side of Rosh Hashana >>
The innovative Spaniard runs an empire that includes multiple restaurants, a TV show and cookbooks -- and he continues to spread his Spanish culinary vision. >>
COOKBOOK WATCH
With recipes, photos and essays, the cookbook paints a vivid, delectable, cross-cultural tale of modern eating in the eastern Mediterranean. >>
Eateries including Scoops, Viet Noodle Bar and Olimpus Juices push the envelope. >>
RESTAURANT REVIEW
The Wine Cask's ambitious menu reflects the new regime at the restaurant and wine shop. The results? Mixed, but promising. >>
CULINARY SOS
Dear SOS: I recently had dinner at La Golondrina Cafe on Olvera Street. Their flan was the best I have ever eaten. Would it be possible to get their recipe? >>
WINE OF THE WEEK
Quick swirl >>
BEER OF THE MONTH
Quick sip >>
Datebook
Something for everyone. >>
COLUMN ONE
The upscale diner near 5th and Main draws on locals for financing and staff. Its owners aim to nourish the neighborhood. >>
ENCORE
Creative combinations of vegetables and herbs turn these first-course salads into beginnings worth lingering over, according to this June 2007 article. >>
In the hands of pastry chefs, sundaes and other classics are transformed into sophisticated desserts. >>
COOKBOOK WATCH
Nate Appleman, Sara Jenkins, Hugh Fearnley-Whittingstall, Jon Shook and Vinny Dotolo offer do-it-yourself comfort food recipes that capture the flavors of autumn. >>
EASTERN EUROPE | TURKEY
Some of the city's best restaurants boast stunning views. Sip a raki aperitif while you enjoy the sights and Turkey's celebrated cuisine -- traditional dishes and fresh interpretations. >>
RESTAURANT REVIEW
Chef Alain Giraud, late of Bastide and before that Citrus, is back in town with a brasserie. >>
THE FIND
Chef Juana Paz cooks up pristine seafood dishes and other powerfully flavored Peruvian favorites. >>
With fruit and herb notes -- think rhubarb, lavender and juniper -- the drinks are a sparkling, alcohol-free alternative. >>
WINE OF THE WEEK
Quick swirl >>
DATEBOOK
Something for everyone. >>
ENCORE
Consider celebrating Mexican Independence Day, which marks Mexico’s independence from Spanish rule, by savoring the poblano chile. It isn't just fiery, it's complex and flavorful too, says this September 2003 article. Round out the meal with icy, spicy paletas. >>
Fans rally behind Darrell Corti, who started a movement in California, and his threatened Sacramento grocery. >>
COOKING
For dishes that are boiled and braised, one or two leaves will do for a hint of clean astringency. If you're roasting, add several more to get the ultimate fragrance. >>
THE SAUCIER
With an immersion blender, making basic mayonnaise is easy. Then once you master the original, get creative and spike it with mustard, tarragon, saffron or piquillo pepper. >>
RESTAURANT REVIEW
The low-key bistro packs in the locals with its fresh, seasonal menu and its killer desserts. >>
ON THE SIDE
Beyond the kitchen, chefs are now TV stars, tableware designers and more -- businesspeople who, to succeed, must stay connected to cooking and to diners. >>
THE FIND
The Orange County restaurant takes you on a Puerto Rico trip with thoroughly satisfying comfort food. >>
CULINARY SOS
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. >>
DATEBOOK
Something for everyone. >>
WINE OF THE WEEK
Quick swirl >>
RESTAURANT JOURNAL
The master chef will team with a Japanese food importer to open the Sushi Institute of America downtown in September. >>
ENCORE
North Africa's favorite chile sauce is fiery, but also wonderfully nuanced. What's not to love, this September 2007 article asks. >>
THE CALIFORNIA COOK
The starters will last all night at this small-plates party. >>
WINE
Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes. >>
Favorite dishes of South Korea's first president and comfort food are on the menu at this L.A. eatery. >>
THE FIND
The 'Thai-inspired' restaurant's comfortable space makes it a treat to settle in and enjoy twists on favorite dishes. >>
FROM OUR BLOG
Highlights from our blog, The Daily Dish, available online at latimes.com/dailydish >>
The new restaurants tap historical plans to fit in with the restored Malibu Pier. >>
ENCORE
This May 2007 article argued that you can dress 'em up or dress 'em down, but one thing is certain: In a quick and easy salad or an elegant, four-part dessert, cucumbers are simply the coolest things around. >>
Out on the fringes of the campaign trail, the partisan cookbook is a perennial candidate. Want a cookie? >>
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