No. 86, Take-Out Dim Sum at Capital B.B.Q. and Dim Sum Express

My colleague Jeff Amlotte makes excellent lasagna. It’s in the vein of the 9 x 13 pans my mother used to make, heavily sauced noodles with curly edges, a filling of ricotta cheese and plenty of melted mozzarella on top. It’s deeply satisfying, and...

“Our restaurant aims for painful, delicious and spicy,” reads a sign on each table at the new Killer Noodle on Sawtelle Boulevard. “Customers with sensitivity to spice should check with server before ordering. First-time visitors should refrain...

Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking...

Not so long ago, the greatest chefs were defined by their crawfish gratins, truffled soups and elaborate pheasant galantines. At the moment, a chef’s seriousness may well depend on his or her skill in preparing carrots. Daniel Patterson, of San...

Before I get on to the business of reviewing Destroyer, let me say that you’re going to hate this restaurant. Really, you are. If you are in a normal state of mind, the one that suggests that a restaurant is where you might go for a respite from...