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Fresh ravioli is just a better texture." Chef Michael Kramer is owner of Jianna in Greenville, S.C., a modern Italian restaurant that serves house-made pastas. Kramer shares another solution for ...
The Promenade (formerly known as Westfield Promenade) is a dead shopping mall in the Woodland Hills neighborhood of Los Angeles, California. The mall is located two blocks away from the Westfield Topanga Mall, and is owned by a private investment group that includes Los Angeles Rams owner Stan Kroenke's company.
In 1975, the company established Marukai Los Angeles. By 1980, it changed to its current name and opened Marukai Wholesale Mart in Gardena, California. The company began to emphasize membership-based retail shopping. In 1999, the company opened its first 98cent Plus Store carrying Daiso products, before Daiso had its own stores in US.
Bristol Farms store on Sunset Boulevard in West Hollywood, California. Bristol Farms is an upscale grocery store chain in California, United States.Founded in Los Angeles County, Bristol Farms operates 19 stores: 13 as Bristol Farms locations and 6 branded as Lazy Acres Markets throughout Southern California.
Los Angeles is constantly reworking itself, but maybe that's why the age-defiant, resilient establishments hold a special place in our hearts. Philippe, Guelaguetza, Pink's, El Cholo, Musso ...
The dough is made with flour and eggs, and they have a variety of fillings that can combine mozzarella, ricotta, York ham, spinach, pumpkin, chard, caramelized onions or nuts. [ 5 ] [ 7 ] [ 11 ] There are variants that add fish, herbs and olives to the filling, like salmon mixed with rosemary [ 12 ] or tuna with parsley and olives. [ 13 ]
Add the vegetable broth and cook, covered for 20 minutes or until the squash is tender. Transfer the squash and broth to a blender or food processor. Carefully blend, covered, until smooth.
In 2013, Travel + Leisure named Crossroads Kitchen one of the best vegetarian restaurants in the U.S. [6] That same year, Patric Kuh of Los Angeles magazine critiqued that he wished the restaurant "did more with raw ingredients and, ironically enough, with vegetables," and that the legume dishes lacked inspiration. [1]