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Articles for Laurie, search results for kitchen

A taste of 1789 Japan
4 days, 1 hour ago

A taste of 1789 Japan

LA Times  

A meal out of history, babka love, Christmas Caesar, Kismet’s cheesy pickle-and-greens dip, ranking the best and worst chicken tenders, a Somni sneak peek, why Trump’s no-tax-on-tips may not help many restaurant servers and a note about illnesses following the 101 Best Restaurants in L.A. party. Reading from the family’s diaries, she described the preparations for the visit, and the …

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Inside the Italian food warehouse every cook should know about
3 weeks, 4 days ago

Inside the Italian food warehouse every cook should know about

LA Times  

Beatrice Ughi’s Italian connection. At every spot is a plate of pasta cooked with Salsa Pianogrillo — “the best ready-to-use tomato sauce we’ve ever tried,” says Gustiamo’s website copy. But the Gustiamo product I think about most is the Noto Romano variety of almond that Sicily chef Corrado Assenza helped save from extinction — a story detailed in the pastry …

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He might be Italy’s best sandwich maker. His kitchen? The size of a closet
2 months, 3 weeks ago

He might be Italy’s best sandwich maker. His kitchen? The size of a closet

LA Times  

Sandwich heaven in L.A. and Italy. Luca Bartoccioni operates Il Pizzicagnolo di Bartoccioni from a closet-size kitchen on the Piazza Plebiscito inside the walls of Città della Pieve — birthplace of the region’s great painter Pietro Vannucci, better known as Perugino. No matter which of Bartoccioni’s sandwich combinations you order — some traditional, others his own invention — your panini …

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Laurie Ochoa – General Manager, Food
2 years, 7 months ago

Laurie Ochoa – General Manager, Food

LA Times  

Laurie Ochoa is general manager of Food at the Los Angeles Times. She has won two James Beard Awards for her food writing, and the cookbook she co-wrote, “Nancy Silverton’s Breads From the La Brea Bakery,” was nominated for an IACP Julia Child Cookbook Award and a James Beard Cookbook Award. L.A. Times Food includes ongoing coverage at latimes.com/food and …

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