Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part Three

DEAR SOS: King’s Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe? PENNY PEYSER Woodland Hills DEAR...

For our final installment of On The Line with Kris Kirk of Ecco, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward. ] Bolognese Meat Sauce 2 Tsp olive oil 1 each white...

As promised, in today's edition, the last post on our three part profile, Chef Karamardian shares a recipe. But before you see what it is, did you miss Part 1 and Part 2? Click 'em and read 'em. ] Grilled Eggplant Olive and Tomato Bruschetta This...

In our final installment of On The Line with Jinan Montecristo of Les Amis, our lovely proprietor of Fullerton's newest and most delicious Lebanese eatery shares a recipe for fattoush.  Read it after the jump. If you missed the first or second...

In the final part of our profile of Chef Yvon Goetz, our subject shares his recipe for braised short ribs. If you missed the first two parts of our interview, click HERE and HERE. ] THE WINERY'S ZINFANDEL BRAISED BONE-IN PRIME BEEF SHORT RIBS,...