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    Jan 19, 2013 |Story| Los Angeles Times

  1. Taking raw beyond copycat cuisine

    The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with cilantro juice so that they're bright green, and served with sesame-ginger foam, nasturtium flowers and micro-cilantro. Hello to the new raw food.
    Los Angeles Times
    The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with...

    Tags: Antonio Villaraigosa, Chicago Restaurants, Dining and Drinking, Restaurants, Coconut

    2. Jan 2, 2013 |Story| Chicago Tribune

  2. 2013 food trends: What's the buzz

    2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles.
    2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles. Molecular gastronomy, fancy cupcakes, Korean tacos? So, so 2012. The new year is always the...

    Tags: Vitamin C, Kale, Grocery Coupons, Sandwiches, Science and Technology

    3. Jan 17, 2013 |Story| Los Angeles Times

  3. The Xtreme Eating Awards: Population control on a plate

    If we truly are what we eat, then please, please, don’t let me be the Cheesecake Factory's bistro shrimp pasta dish.
    If we truly are what we eat, then please, please, don’t let me be the Cheesecake Factory's bistro shrimp pasta dish. Nor, for that matter, IHOP's country-fried steak and eggs combo, Johnny Rockets' bacon cheddar double burger, Uno Chicago Grill'...

    Tags: Italy, Cheesecake Factory, Little Italy (Chicago, Illinois), Patient Protection and Affordable Care Act, IHOP Corporation

    4. Jan 24, 2013 | Orlando Sentinel

  4. Scott McKenzie & the Morning Mix recipe of the week: Lasagna

    The Dish - Orlando Sentinel
    The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Beef, Arugula and Spinach...
    5. Dec 20, 2012 |Story| Baltimore Sun

  5. Good things come from small Liv2Eat

    <a href=&quot;http://www.baltimoresun.com/features/bal-scene,0,5904857.special"><img src="http://extras.baltimoresun.com/2012_images/scene/scene-link.gif" alt="Featured in Scene" border="0" height="30px" width="200px" ></a>
    Baltimore has a shortage of good, small restaurants, the kind with 20 or 30 seats, where diners can have some intimacy. Restaurants, at least the ones I've been reviewing, have been getting bigger, brassier, louder. I'm not complaining. I've been having...

    Tags: Salads, Potatoes, Dining and Drinking, Restaurants, Foods and Beverages

    6. Jan 24, 2013 |Story| WTXX-LTV

  6. Hooked on Pho: The Quest For Soul-Comforting Vietnamese Soup

    I wanted a bowl of soup. Day 17 of the never-ending cold everyone's had, and I needed pho. Like the big, steaming bowls of spice-scented broth filled with long rice noodles and topped with fresh herbs that I used to slurp 30 years ago at a restaurant called Saigon on Doyers Street in New York City, and the ones I indulged in almost daily when I lived outside DC in Northern Virginia, in a big, always-busy place that served pho and nothing else.
    I wanted a bowl of soup. Day 17 of the never-ending cold everyone's had, and I needed pho. Like the big, steaming bowls of spice-scented broth filled with long rice noodles and topped with fresh herbs that I used to slurp 30 years ago at a restaurant...

    Tags: Ho Chi Minh City (Vietnam), Stamford, New York City, Soups, Dining and Drinking

    7. Jan 22, 2013 |Story| Los Angeles Times

  7. Raw food: Make your own almond milk (and a smoothie)

    You don't have to be an adherent of raw food (nothing heated to more than 115 degrees) to appreciate some dishes in the raw.
    You don't have to be an adherent of raw food (nothing heated to more than 115 degrees) to appreciate some dishes in the raw. A story about the new raw food restaurant M.A.K.E. and its culinary academy uncovers a cuisine that's coming in from the fringe....

    Tags: Salt, Honey, Foods and Beverages, Lifestyle and Leisure

    8. Jan 22, 2013 |Story| Daily Pilot

  8. The Gossiping Gourmet: After the fire, Prego still hot

    Like the phoenix, Prego Ristorante has risen from the ashes eight months after a devastating kitchen fire closed the restaurant. Chef Ugo Allesina and his staff seem very happy to be back, and so were we.
    Like the phoenix, Prego Ristorante has risen from the ashes eight months after a devastating kitchen fire closed the restaurant. Chef Ugo Allesina and his staff seem very happy to be back, and so were we. The lovely main dining area appears to be...

    Tags: Lemons, Potatoes, Pizzas, Tomatoes, Appetizers

    9. Jan 21, 2013 |Story| Daily American

  9. Smoked Salmon

    Smoking is one of the oldest ways to preserve fish, used long before refrigeration. And while smoked salmon has been a standard as an appetizer in entertaining for decades, it has come a long way from its traditional roots. Today smoked salmon is making...

    Tags: Customs and Tradition, Cream Cheese, Standards, Appetizers, Arts and Culture

    10. Jan 22, 2013 |Story| Los Angeles Times

  10. Food FYI: What's in your bowl of noodles? It may be melamine

    We love a steaming hot bowl of soup -- ramen, pho, beef noodle soup, whatever. But scientists say that if the bowl is made with melamine, the melamine might be seeping into our bodies.
    We love a steaming hot bowl of soup -- ramen, pho, beef noodle soup, whatever. But scientists say that if the bowl is made with melamine, the melamine might be seeping into our bodies. Melamine is a flame-retardant chemical used to make adhesives,...

    Tags: Foods and Beverages, Food and Drug Administration, Soups, Lifestyle and Leisure

    11. Jan 21, 2013 |Story| Los Angeles Times

  11. Dinner tonight! Rice noodles with chives, shrimp and pork

    Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. <a href=&quot;http://www.latimes.com/features/food/la-fo-herbrec15c-2009jul15,0,1384380.story" target="_blank">In this quick noodle recipe</a>, the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets.&nbsp;&nbsp;
    Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe, the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly...

    Tags: Google+, Limes, Salt, Russ Parsons, Noelle Carter

    12. Jan 16, 2013 |Story| Los Angeles Times

  12. 7 gut-busting restaurant dishes to avoid

    The nonprofit <a href=&quot;http://www.cspinet.org/">Center for Science in the Public Interest</a> announced the "winners" of its Xtreme Eating Awards, handed to restaurant-chain dishes with off-the-chart calories and saturated fat.
    The nonprofit Center for Science in the Public Interest announced the "winners" of its Xtreme Eating Awards, handed to restaurant-chain dishes with off-the-chart calories and saturated fat. Some are obvious awardees, such as a milkshake that actually...

    Tags: Steaks, Cheddar Cheese, Tomatoes, Hamburgers, Mushrooms

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Pasta Photos
bring approximately 10 cups of water to a boil. When th...
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Chaiyo Thai chicken noodle soup
Set aside. Bring to a boil, in a large pot: 4 quarts of...
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Sunda, 110 W. Illinois St., Chicago
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