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essence of what he represented--the very best of fine American cuisine.
The native dish of San Pedro is, well, it could be a favorite from any of the 24 or more nationalities that have settled in the harbor community since Juan Rodriguez Cabrillo dug the mud flats for his first bucket of clams.
Call it deja vu, or call it remembrance of meals past, but there are times when one can enter a new restaurant and know instantly, and in detail, exactly what to expect.
Many types of today's popular Cajun food adapt very well to microwaving.
Young chef Jorg Dossegger is, shall we say, ambitious.
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After one of your home-cooked meals--sauteed veal with porcini, perhaps, or herb-rich Basque piperade--do your guests say you should open a restaurant?
Louis XIV, the French ruler who once modestly requested that his subjects call him the Sun King, reputedly liked his food seasoned with soy sauce.
Ozzie's is a busy place full of people giving no apparent thought to how very odd the place is.
For New Year 1987 here are a few of my predictions: Despite the talk of a return to hearty cooking, we will continue to eat light.