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Special to The SunThe Annabel Lee Tavern in Highlandtown is designed as a whimsical shrine to Edgar Allan Poe and, by extension, a shout-out to Baltimore itself. Inside the narrow rowhouse, a candle flickers next to a drawing of the famed poet, and lines of his romantic,...
Tags: Bars and Clubs, Dining and Drinking, Highlandtown, Shrimp, Arts
Total time: 45 minutes Servings: 8 5 cups chicken stock 5 cups water 4 tablespoons butter, divided 1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips 2/3 cup minced onions 1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio,...
Special to The TimesLomita, with its quaint railroad museum and vintage '50s diner Hot 'N Tot, can seem like a flashback to mid-century America's heartland. But a growing collection of hip urban Japanese restaurants is adding spice to the South Bay town. Il Chianti...
Tags: Pizzas, Pasta, Garlic, Japan, Lifestyle and Leisure
Los Angeles Times Staff WriterCOMING from Piedmont, where handmade tagliarini made with lavish amounts of egg yolks take pride of place in home and restaurant kitchens, Alberto Lazzarino, chef-owner of Hollywood's new Italian restaurant Melograno, is no slouch in the pasta department....
Tags: Pizzas, Pasta, Salads, Lifestyle and Leisure, Italy
I sometimes wonder how a new restaurant gets a name like Carpaccio. Do the owners sit around and brainstorm and end up choosing it because it sounds interesting and Italian and most people don't know what carpaccio is anyway? Certainly carpaccio...
Tags: Pizzas, Restaurants, Dining and Drinking, Annapolis, Arugula
Los Angeles Times Staff WriterTwo new restaurants in north San Diego County -- Market, a contemporary American bistro in Del Mar, and Addison, a golf resort dining room in Carmel Valley -- are setting the bar ever higher in that part of the world. They're very different, but each is...
Whether the stock market rebounds or not, everyone can use a great little Barbera at a great price. That would be the 2007 Briccotondo from Fontanafredda. All right, it is not exactly limited in quantity, so wine geek points are exactly zilch. However, it...
Los Angeles Times Staff WriterIT is a truth universally acknowledged that American people in possession of a good appetite must be in want of a cozy Italian restaurant in their neighborhood. Some areas have reached saturation level in this regard; others lack even a decent pizzeria....
Tags: Pizzas, Pasta, Lifestyle and Leisure, Summer Squash, Soups
Times Staff Writer"Prosciutto di Parma, cacciatorini salame, speck from Alto Adige, duck prosciutto, coppa ... " the waiter intones as he sets down a platter of salumi at the new All' Angelo. I look down on rippled folds of cured meats, pink and white, some ribboned with...
Special to The Baltimore SunThe Parkside Fine Food & Spirits occupies the wide first floor of a midblock building in Lauraville. Its ambience suggests a funky antique store that woke up one day to discover it was a restaurant and bar. It's warm and colorful, and there are old...
Tags: Turkey, Lifestyle and Leisure, Salads, Salt, Bars and Clubs
Los Angeles Times Staff WriterFrench chefs always say that seafood is much more interesting and challenging to cook than meat. It's the difference between playing an instrument with a range of an octave or two and one that encompasses a slew of notes. At Providence, the most ambitious...
The short- to medium-grained white rices traditionally used for risotto are the best ones to use for paella too. By far the best is Vialone Nano from Italy's Veneto region, says Spanish food authority Anya von Bremzen. "I've tried everything. It...
Apr 3, 2008 |Story| Baltimore Sun
Mar 31, 2008 |Story| Los Angeles Times
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