Belgian Endive

Stilton Vinaigrette: - 3 tablespoons tarragon vinegar - 2 ounces stilton cheese, crushed with a fork - A few drops Worcestershire sauce - Salt and fresh-ground black pepper, to taste - 1/4 cup walnut oil - 3 tablespoons olive oil Belgian Endive...

Suzanne Tracht, one of L.A.'s top chefs, known for her delightful take on the classic pot roast and other chophouse fare, has opened her second restaurant six years after she founded Jar. And surprise, it's not in West Hollywood or Santa Monica: It's in...

>>>How to Cook a TurkeyBy the editors and contributors of Fine CookingThe Taunton Press / 2007 / $19.95 Turkey-cooking is just a facet, just a chapter, of what How to Cook a Turkey offers in more than 200 well-designed, photograph-heavy pages. The...

For those who work downtown and live on the Northwest Side, North Center can be a convenient stop for a take-out dinner on the way home. We recently checked out two nearby spots to see how they compare: Sola3868 N. Lincoln Ave.; 773-327-3868, www.sola-...

Champagne Vinaigrette: - 1/2 cup olive oil - 6 tablespoons champagne vinegar - 3 tablespoons fresh lemon juice - 2 cloves garlic, minced - Salt and fresh-ground black pepper, to taste Hearts of Palm Salad: - 2 (14-ounce) cans hearts of palm,...

  Endive, Cremini and Bleu Cheese Salad   2 whole endives, Belgian, white or red, cut in half and sliced on bias about 1/2" thick 8 whole cremini mushrooms, stems removed, and 1/4'd or 1/6'd if large 4 tbs bleu cheese, crumbled 1/2 cup pecan...

Endive, Cremini and Bleu Cheese Salad 2 whole endives, Belgian, white or red, cut in half and sliced on bias about 1/2" thick 8 whole cremini mushrooms, stems removed, and 1/4'd or 1/6'd if large 4 tbs bleu cheese, crumbled 1/2 cup pecan halves,...

Now that the summer crowds have thinned out, it's a great time for a road trip — and La Jolla, the beautiful little town on the coast just above San Diego, beckons. The light there is particularly gorgeous this time of year — golden, sparkling...

LOOK at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there's something about them that's just begging to be tamed. It's a bit of a paradox. These greens are...

Seriously, what is wrong with this town? If Celestino Drago, one of the best-known Italian restaurateurs in Southern California, can't get a crowd for his most ambitious restaurant yet, and a very glamorous one at that, then what? The fact that Drago...

Traditions die hard. And food traditions — tied up as they are with memory, friends and family — often die the hardest. That lesson came home to me during recent meals at The Shanty. For more than two decades, this Allentown restaurant has been part of...

COULD it be a conspiracy? Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world? That lunch would be a salade composee. Think of it: a beautiful main course salad composed of...