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ENCORE
In a 2003 article, it's all about not-so-dainty watercress – crisp and peppery in salads, soups and other spring dishes.
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COLUMN ONE
As unlikely as it sounds, cultivation of the kiwi is booming in Italy, with farmers lured by high profits, the ease with which it can be planted in former vineyards and the cachet of growing an exotic >>
THE GASTRO ECONOMIST
THESE days, one doesn't have to look much farther than Koreatown to spot the next trendy eating obsession. The neighborhood has already revived a dubiously guilt-free dessert (with frozen yogurt establishments like L.A.'s own Pinkberry and Red Mango) and persuaded customers it's perfectly reasonable to pay to barbecue meat themselves (at Soot Bull Jeep or any of the infinite Korean barbecue spots in the neighborhood). >>
CONVERSATION
No gourmet? No biggie. L.A.'s ex-mayor can run a restaurant. The owner of the Original Pantry and Gladstone's in Malibu has added Riordan's Tavern, the Oak Room and Village Pantry to his lineup. >>
COOKING
Whether you fill it with ricotta, farmer or goat cheese, cheese curd, mascarpone or cream cheese, the smooth taste is iconic. >>
MEDIA DISH
Online cooking videos are the ultimate in quality and quirky DIY lessons. Where else can you get cooking with Christopher Walken? >>
COOKING
Roasted, sautéed, grilled or stewed, tomatillos liven many Latin-inspired recipes with their vibrant color, often silky texture and mildly tart flavor. >>
WINE & SPIRITS
Alice Feiring, Neal I. Rosenthal and Sergio Esposito affirm the importance of the grape. >>
THE FIND
Is this Reseda or Istanbul? With all the beautifully conceived Turkish delicacies, it's hard to tell. >>
WINE OF THE WEEK
It's still possible to find a truly entrancing bottle of white burgundy for less than $30. >>
THE REVIEW
Chef Marco Cavuoto offers classic Italian cooking at his sleek, contemporary-designed restaurant in Long Beach's Naples area. >>
ENCORE
Here's a 2004 article that offers recipes for quick preserves and thumbprint cookies as well as a classic clafouti. >>
As farmers age and retire, markets need new blood. A new generation of growers is appearing: idealistic newcomers, immigrants and family following in their parents' footsteps. >>
COOKING
Don't have a menu for tonight? Just stroll through any farmers market for inspiration and ingredients. >>
Wine and spirits
Acreage is scarce, the climate’s tricky and water is an issue. So — why not make wine? >>
Every day of the week, long-running and brand-new farmers markets bring just-picked produce to a neighborhood near you. >>
RESTAURANT JOURNAL
WHAT'S in a name? Plenty, if your name is Wolfgang. And if you happen to own a steakhouse in Beverly Hills. >>
Farm stands selling local produce used to be everywhere. Could they be making a comeback? >>
COOKSTUFF
Captiva Deep Bowl, Crate & Barrel >>
FARMERS MARKET
Heirloom tomato plants, wild arugula and grape tomatoes are fresh at the market this week. >>
WINE OF THE WEEK
At $23, that's a stunning value for a wine of this caliber. >>
Encore
In May of 1995, Charles Perry wrote about long-forgotten food trends and shared medieval recipes such as Roman pear pudding with fish sauce and pork with cherries and almond milk. >>
There's always Pink's, Cupid's, Jody Maroni's, Johnnie's Pastrami, the Stand, Carney's and Oki Dog, but venture further and you'll find dogs in pursuit of a different taste sensation, such as City Bakery, Cafe Surfas, Portillo’s, Mustard’s and Marty D’s. >>
There ARE a million doggeries in the City of Angels (and Dodgers). Here are some of the places where you'll find new-wave hot dogs. >>
COOKING
Tarragon, chives, chervil and parsley round out the flavor of spring dishes. >>
COOKING
Popovers for a potluck, roasted chicken for sandwiches. Dishes made on a relaxed Saturday morning can be enjoyed at several meals. >>
THE REVIEW
Akasha proves that a green restaurant can offer healthful comfort food and an appealing urban vibe. >>
THE FIND
This Sunset Strip oasis is sophisticated Italian at a fair price. Order whenever and however you like, then relax and enjoy. >>
BEER OF THE MONTH
Though it has balance and delicacy, it's maltier and hoppier than the Pilsener designation might lead you to expect. >>
FARMERS MARKET
The citrus fruit calamansi, fava beans and Bloomsdale spinach hit peak flavor >>
WINE
Cabernet Franc has long been a blending wine in France. West Coast producers are exploring it now too. >>
WINE OF THE WEEK
Smooth and deep, it tastes of dark plums and sweet vanilla. >>
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Blog: Daily Dish
Follow along as members of the Food section eat their way through Los Angeles in the blog Daily Dish.
THIS WEEK'S RECIPES
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