Category Archives: Chefs

People I’ve worked for, people whose food I’ve eaten, or people I’ve read about

Not me: Pear Tarts

Every day, the hosts and servers at Sound Food threatened to yank this tape out of the machine and throw it into the blender. The Me Too movement pointed a finger at politicians, TV hosts, the clergy, military personnel, restaurant … Continue reading

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Trumps: Bread pudding, Sautéed chicken with Port

  In February 1983, the twenty-five hours a week I worked at Stratton’s Restaurant didn’t produce enough revenue from my side of the bed, so I answered an ad in the Los Angeles Times—“Line cook for busy, Beverly Hills restaurant.” … Continue reading

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Molto Mario: Arancini

If you received this new post as an email from Marla in the Kitchen, watch the videos below by clicking on the post title, Molto Mario. You’ll be redirected to the blog’s website where YouTube videos can be played.  This? … Continue reading

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There will be blood: City Restaurant Tandoori Chicken

If you received this new post as an email from Marla in the Kitchen, listen to Tom Petty below by clicking on the post title, “There will be blood.” You’ll be redirected to the blog’s website where YouTube videos can … Continue reading

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Grease thieves or, “the vandals took the handles”: Boned quail with chili-infused honey

If you received this new post as an email from Marla in the Kitchen, listen to the videos below by clicking on the post title, “Grease thieves or, ‘the vandals took the handles.’ ” You’ll be redirected to the blog’s … Continue reading

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The wearing of the green: Potato leek soup

I got my first job in a formal, classically-run, restaurant kitchen after a successful trial by fire. In 1982, the Sweetie accepted an offer from our old, friend to work at Telos, a software development company, and we moved from … Continue reading

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If you can’t stand the heat: Moroccan eggplant and garbanzo bean stew

 If you receive this blog via an email from Marla in the Kitchen, listen to the attached video by clicking on the post title. In the 1970s, before people started caring about Chefs and dropping restaurant names, cooking for a … Continue reading

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10,000 hours, or How do I get to Carnegie Hall?: Michael Roberts’ Bourbon Mushroom Pasta

  In 1980s Los Angeles, on Trump’s sauté station, I made bourbon-mushroom pasta at least twenty-five times a night for a year—a single serving in one sauté pan or as many as ten servings in three sauté pans. My domain consisted … Continue reading

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In the know? Buttered onion tomato sauce

I try to keep up on current trends, listen to music on Spotify, know who Ilana and Abbi are, watch the news (well, right there I’ve committed myself to the geriatric group), and read Buzzfeed but I fear that I’m falling … Continue reading

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The boys in the back: Sopa de Guajillo

If you receive this post by email, to listen to the video below while reading just click on the post title, “The boys in the back”.   Freddy Fender and Ry Cooder, The Borderline      “Le disparé cinco veces, … Continue reading

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