Simple puff pastry technique, and a lesson in economy. Sometimes less truly is more.
Empress rice at the lovely Bong Su restaurant in San Francisco that is no more.
In this economy, even restaurants are being frugal. eli zabar uses leftover doughnuts (unsold at the end of the day) and makes bread pudding
Have you ever tried dried cantaloupe?
We're all under pressure these days. Sometimes that's a good thing. Pressure cookers save time and money, and are safe and easy to use.
economic crisis is a good time to think about what we really do/don't need...LA Times picks which kitchen items are truly essential (hint: crepe pan? not essential)
I just visited Manhattan's candy mecca, Economy Candy.
Think this is steak? You'd be WAY off. Chef and owner Jeffrey Fournier adds a confit of tomatoes, eggplant chicharrones, and French feta to the dish. This dish sells out on most nights and is a great conversation piece. Here's w ...