http://www.latimes.com/features/food/?track=rss Headlines from latimes.com en ©2009, latimes.com Thu, 19 Nov 2009 00:00:00 -0800 http://feeds.latimes.com/~r/latimes/features/food/~3/Xt1si33fKCU/la-fow-thanks2go18-2009nov19,0,4223180.story Many Southern California restaurants will be serving holiday meals, to eat in or take out. Here are some of the choices. <br/><br/> Thanksgiving is next week, and if that takes you by surprise, there are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your local grocer for takeout options. And besides many notable hotel dining rooms, restaurants all over the Southland are offering wonderful menus for Thanksgiving dinner. You've got choices from the traditional to the not-so-traditional to the vegan. Oh, and there's sushi. <p><a href="http://feedads.g.doubleclick.net/~at/I6j9kDSKQ8udxWbXaixKg3YVeAg/0/da"><img src="http://feedads.g.doubleclick.net/~at/I6j9kDSKQ8udxWbXaixKg3YVeAg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/I6j9kDSKQ8udxWbXaixKg3YVeAg/1/da"><img src="http://feedads.g.doubleclick.net/~at/I6j9kDSKQ8udxWbXaixKg3YVeAg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/Xt1si33fKCU" height="1" width="1"/> Thu, 19 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-thanks2go18-2009nov19,0,4223180.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/MYF81Kk5FIA/la-fow-thanks2go18-2009nov18,0,4157643.story Many Southern California restaurants will be serving holiday meals, to eat in or take out. Here are some of the choices. <br/><br/> Thanksgiving is next week, and if that takes you by surprise, there are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your local grocer for takeout options. And besides many notable hotel dining rooms, restaurants all over the Southland are offering wonderful menus for Thanksgiving dinner. You've got choices from the traditional to the not-so-traditional to the vegan. Oh, and there's sushi. <p><a href="http://feedads.g.doubleclick.net/~at/jirXPqMeaf5fVNTQw5p9FHn7g-8/0/da"><img src="http://feedads.g.doubleclick.net/~at/jirXPqMeaf5fVNTQw5p9FHn7g-8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/jirXPqMeaf5fVNTQw5p9FHn7g-8/1/da"><img src="http://feedads.g.doubleclick.net/~at/jirXPqMeaf5fVNTQw5p9FHn7g-8/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/MYF81Kk5FIA" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-thanks2go18-2009nov18,0,4157643.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/1tQmDPiIW38/la-fo-calcook18-2009nov18,0,2340965.story Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. <p><a href="http://feedads.g.doubleclick.net/~at/MCFjdq4kc35vUzFVC8kiO1uzTFU/0/da"><img src="http://feedads.g.doubleclick.net/~at/MCFjdq4kc35vUzFVC8kiO1uzTFU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/MCFjdq4kc35vUzFVC8kiO1uzTFU/1/da"><img src="http://feedads.g.doubleclick.net/~at/MCFjdq4kc35vUzFVC8kiO1uzTFU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/1tQmDPiIW38" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-calcook18-2009nov18,0,2340965.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/XAplos-ZWeY/la-fo-classic18-2009nov18,0,3450482.story North, South, East or West, family favorites are treasured guests at the holiday table. <br/><br/> When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain amount of can't-we-all-get-together culinary nationalism to it. <p><a href="http://feedads.g.doubleclick.net/~at/wdMROfC7P0KXWZXW__ruGs9Pu1c/0/da"><img src="http://feedads.g.doubleclick.net/~at/wdMROfC7P0KXWZXW__ruGs9Pu1c/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/wdMROfC7P0KXWZXW__ruGs9Pu1c/1/da"><img src="http://feedads.g.doubleclick.net/~at/wdMROfC7P0KXWZXW__ruGs9Pu1c/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/XAplos-ZWeY" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-classic18-2009nov18,0,3450482.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/xWoEl4Nag8c/la-fo-review18-2009nov18,0,788788.story Chef-owner Mark Gold's expert touch with top-quality ingredients makes this a special place and an extraordinary bargain. <br/><br/> It's Sunday night and I've just come off an 11-hour flight rumpled and cross-eyed after reading the last installment of Steig Larsson's "Millennium" trilogy straight through. When my friend picks me up at the airport, she reminds me that I'd asked her to make a reservation at Eva for their prix fixe Sunday dinner. <p><a href="http://feedads.g.doubleclick.net/~at/ko_w-BVcHubmd3zwiwhZkrKaGwg/0/da"><img src="http://feedads.g.doubleclick.net/~at/ko_w-BVcHubmd3zwiwhZkrKaGwg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/ko_w-BVcHubmd3zwiwhZkrKaGwg/1/da"><img src="http://feedads.g.doubleclick.net/~at/ko_w-BVcHubmd3zwiwhZkrKaGwg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/xWoEl4Nag8c" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-review18-2009nov18,0,788788.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/43AYnmuwUS0/la-fo-pumpkin18-2009nov18,0,1985719.story With Thanksgiving nearing, it's time to think about (and make and devour) pumpkin pie. <br/><br/> For pumpkin lovers, there may be nothing better than a simple slice of a great pie. That rich, velvety custard filling baked atop a flaky, golden crust, a great pumpkin pie is a thing of sheer beauty, a perfect way to show off the very best the squash has to offer. <p><a href="http://feedads.g.doubleclick.net/~at/ksTz_F5XdwWH_hixHRUm-rbsF18/0/da"><img src="http://feedads.g.doubleclick.net/~at/ksTz_F5XdwWH_hixHRUm-rbsF18/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/ksTz_F5XdwWH_hixHRUm-rbsF18/1/da"><img src="http://feedads.g.doubleclick.net/~at/ksTz_F5XdwWH_hixHRUm-rbsF18/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/43AYnmuwUS0" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-pumpkin18-2009nov18,0,1985719.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/5d1hzaG8E-Q/la-fow-turkeyfaq18-2009nov18,0,5750108.story The dry-brining technique for preparing roast chicken named for chef Judy Rogers of San Francisco's Zuni Café in San Francisco can turn your Thanksgiving meal into something special. <br/><br/> We've been writing about dry-brining turkeys for three Thanksgivings now and the response from readers has been overwhelming. Most say it's the best turkey they've ever made. But there are always some lingering questions. Here are answers to some of those most frequently asked. If you've got one that's not covered here, drop me a line at russ.parsons@latimes.com and we'll add it to this list: <p><a href="http://feedads.g.doubleclick.net/~at/yXLfTd8yWNMt8p_C-43eGdp-rmY/0/da"><img src="http://feedads.g.doubleclick.net/~at/yXLfTd8yWNMt8p_C-43eGdp-rmY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/yXLfTd8yWNMt8p_C-43eGdp-rmY/1/da"><img src="http://feedads.g.doubleclick.net/~at/yXLfTd8yWNMt8p_C-43eGdp-rmY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/5d1hzaG8E-Q" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-turkeyfaq18-2009nov18,0,5750108.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/pp3Y7PvRLhQ/la-fo-find18-2009nov18,0,5861416.story The multi-course seafood dinners are grilled at the guests' tables. <br/><br/> The new Flaming Clam Grill in the Chapman Market complex is the first restaurant in Koreatown to devote itself exclusively to multi-course all-seafood repasts. <p><a href="http://feedads.g.doubleclick.net/~at/Bh1-ITaGBMWauHWT3psRuL0sfT8/0/da"><img src="http://feedads.g.doubleclick.net/~at/Bh1-ITaGBMWauHWT3psRuL0sfT8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Bh1-ITaGBMWauHWT3psRuL0sfT8/1/da"><img src="http://feedads.g.doubleclick.net/~at/Bh1-ITaGBMWauHWT3psRuL0sfT8/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/pp3Y7PvRLhQ" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-find18-2009nov18,0,5861416.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/hTqXYf-Hc-0/la-fow-market18-2009nov18,0,4284071.story At hand are late apples (worth the wait) and early mandarins (getting sweeter by the week). And check out these colorful beans. <br/><br/> The Laguna Beach farmers market, held in a city parking lot below a huge bluff, has remained a stable, successful venue for the past decade. It features about 20 produce vendors, including three Orange County vegetable growers, Smith Farms and two branches of the Berumen family. <p><a href="http://feedads.g.doubleclick.net/~at/Jjal9t8nK_SMN3Vi0nvjG6u6HLU/0/da"><img src="http://feedads.g.doubleclick.net/~at/Jjal9t8nK_SMN3Vi0nvjG6u6HLU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Jjal9t8nK_SMN3Vi0nvjG6u6HLU/1/da"><img src="http://feedads.g.doubleclick.net/~at/Jjal9t8nK_SMN3Vi0nvjG6u6HLU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/hTqXYf-Hc-0" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-market18-2009nov18,0,4284071.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/5d1hr1-9R0Y/la-fo-calcookrec18d-2009nov18,0,5289038.story Dry-brined turkey <p><a href="http://feedads.g.doubleclick.net/~at/9VGgngkeA-yhVXojjYAGZciZ0tw/0/da"><img src="http://feedads.g.doubleclick.net/~at/9VGgngkeA-yhVXojjYAGZciZ0tw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/9VGgngkeA-yhVXojjYAGZciZ0tw/1/da"><img src="http://feedads.g.doubleclick.net/~at/9VGgngkeA-yhVXojjYAGZciZ0tw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/5d1hr1-9R0Y" height="1" width="1"/> Wed, 18 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-calcookrec18d-2009nov18,0,5289038.story?track=rss