total posts: 62
Instant kitchen: just add water.
Hubert Keller's $5,000 burger at the Fleur de Lys, Mandalay Bay Hotel Las Vegas.
* REVIEW: Nobu L.A.'s king crab tempura with ponzu sauce.
Produce art and other Food Bits.
* FOCUS LAS VEGAS: "La Fiorentina", a classic aged porterhouse steak for two at Mario Batali's Carnevino.
* FOCUS LAS VEGAS: Warp Core Breach and other extreme cocktails.
* FOCUS LAS VEGAS: Payard PÃ¢tisserie & Bistro's $16 continental breakfast features smoked salmon and all the scrumptious pastries you can eat.
*RECIPE: Mascarpone cheesecake with blackberries and walnuts, adapted from Dorie Greenspan.
*REVIEW: Bonnet with cioccolatte, coffee and rum truffle from Michael's at Naples Ristorante.
Egg with mushrooms "en cocotte" from Michael Cimarusti's coffee boutique LA Mill.
* RECIPE: Michael Mina's seafood bake.
The ultimate bagel: a step by step how to.
Two fetishes in one: chocolate stilettos from L'Artisan Du Chocolat.
The world's most expensive desserts.
DineLA Restaurant Week: Tracht's deep fried oysters with celery root remoulade and cocktail sauce .
Le Bernardin's Michael Laiskonis reinvents the classic mille feuille.
Joan's on Third's lemon bars: the right balance of tart and sweet.
Fresh chestnut tortelloni with butter and sage at Terroni.
Patina's beef short rib ravioli with vegetable ragout and red wine glaze: one of the many offerings during DineLA Restaurant Week.
Food as art: Sweet Brazil Chocolates' FabergÃ© eggs.
Move over fro-yo: Pro-yo -- fresh, organic yogurt with steel-cut oatmeal, fresh and dried fruit toppings and shaved chocolate-- is here.
Eat'n Veg'n's gorgeous tomato bread with fresh herbs.
Coca: it's Spanish for pizza.
Pear Mont Blanc: a throw-together take on a classic.
Roasted beef marrow with oxtail jam at Comme Ã‡a.
Vegan Yum Yum's roasted eggplant and tomato panino.
With an $11,000 price tag, the Clover is the Bugatti Veyron of coffeemakers.
Roast rack of lamb: exceptional with mint pesto crust and red wine sauce.
Taylor bay scallops with green curry at Lucques.
Snickerdoodles: lightly toasted korintje cinnamon makes all the difference.
Coconut flan: crÃ¨me caramel with a tropical twist.
Citrus tequila, rum coconut and chestnut honey Scotch: just some of the ways to play with eggnog.
Elise's stained glass cookies: pretty enough to hang on your tree.
Papillon's savory adobo: who knew vegan Filipino food can be so good?