Basic, Elegant Booze: Red Wine Sangria

When you're having friends over for drinks or dinner, when you're planning on bringing alcohol to a party, or when you're making Spanish food, one of the most basic yet elegant drinks to serve is sangria. It's a classic party favorite. And I'm not talking about watered down, translucent red sangria (ahem, a la Hooters). I'm talking about strong, rich, opaque red sangria. The real kind. And of course, an easy kind. My recipe adapted from About.com uses simple syrup (or sugar, if you're short on time), lots of fresh fruit, and generous doses of brandy. Cheers!

Serves: 1 pitcher (enough for about 5 people to feel a happy buzz.)

Prep time: About 5-7 minutes. (About 15 minutes if you make simple syrup.)

Ingredients:

• 1 bottle of red wine (preferably merlot or cabernet sauvignon)
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 apple, chopped
• 1/2 cup strawberries, sliced
• 3 tablespoons simple syrup (or 1.5 tablespoons sugar)
• 3-4 shots brandy wine
• 2 cups ginger ale

1. Pour wine into the pitcher and squeeze the juice from your lemon and orange wedges. Add the wedges, chopped apples and sliced strawberries. Add the brandy. If using simple syrup, go to step 2. If using regular sugar, add to the pitcher and stir the sangria. Ideally, chill the mixture overnight. Just before serving, add the ginger ale.

2. Meanwhile, make a simple syrup. In a small saucepan, heat about 3 tablespoons sugar and 3 tablespoons water over the stove, stirring occasionally. When the sugar is dissolved, turn off heat. Put aside and let cool. Add to the pitcher and stir. Ideally, chill the mixture overnight. Just before serving, add the ginger ale.

My Notes:

Should I let the sangria chill? Ideally, you would nearly finish making the sangria, chill overnight in the refrigerator, then serve the next day. If you do this, add the fruit, brandy, simple syrup/sugar to the red wine, then chill that mixture overnight. Upon serving, add the ginger ale and serve over ice, if desired.

What kind of wine should I buy? My favorite thing about this recipe is that it enables you to utilize the cheapest wine possible and turn it into a magnificent drink with lots of depth, flavor and of alcohol content. I dare you to use the cheapest merlot or cabernet sauvignon you can find. (Try to beat my record -- I've made this recipe with a $5 bottle of merlot.)

Why simple syrup instead of sugar? Usually, when I serve up sangria, it's because I have last minute guests or I didn't prepare well enough for a party. In this case, it's best to use simple syrup; the sugar dissolves neatly and incorporates nicely into the wine/brandy/ginger ale. But if you're making the sangria the night before, it's not a bad idea to just use sugar. It'll dissolve overnight.

What if I don't like ginger ale? I love ginger ale. It's sweet with a light, even floral, ginger taste. But if it's not your style, you can substitute it for club soda instead.

Can I use other fruits? Definitely, just as long as you keep the lemon and orange. The citrus helps balance out the strong flavors of the wine and brandy. They're also a nice complement to the sweet, fizzy ginger ale. Try adding blueberries, raspberries or even kiwi to the pitcher.

Bold and Delectable: Shrimp Étouffée

If you're a seafood lover, you need this shrimp étouffée recipe in your arsenal. It isn't the quickest recipe -- but it's fun. And easy. Think of it as one of those recipes you save for when you really want to impress dinner guests. With all the fresh veggies and variety of spices, they'll think you're a longtime chef with a sophisticated palate. Serve it over rice or dunk warm slices of bread in the thick, savory sauce. Adapted from Scott Hargrove, Emeril Lagasse and Paula Deen, this versatile étouffée can be made with either shrimp or crawfish. Use a bit more or less flour for thicker or thinner sauce. Add a dash extra Tabasco and cayenne to amp the spiciness level; or if you like, nix it entirely.

Serves: 6 Prep/cook time: 45 minutes Simmering time: 30 minutes

Ingredients: 2 pounds shrimp, shell/head on 1 quart plus 1 cup water 1 medium onion 4 celery stalks 2 green bell peppers 6 garlic cloves 1 stick butter 3/4 cup flour 1 14.5 ounce can diced tomatoes 2 bay leaves 2 teaspoons smoked paprika 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon cayenne (1/2 teaspoon for medium spiciness) 2-3 dashes Tabasco sauce (optional) 3 scallions, chopped

1. Make a quick shrimp stock: Peel and de-vein the shrimp, and set aside. Place the shells, heads and tails in a 3-quart saucepan. Add 1 quart plus 1 cup water over low heat. Let simmer for 45 minutes.

2. Do some chopping: Meanwhile, chop the onions, celery and bell peppers into a small dice, about 1/4-inch chunks. Mince the garlic. (This might take 20-25 minutes.)

3. Make a roux: Melt the butter in a large pot over medium heat. (To help prevent burning, start with a room temperature pot, add the butter, then turn on the stove.) Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it smells nutty and is light brown, about 7 minutes.

4. Add the onions, bell peppers, and celery to the roux, and cook, stirring often until slightly softened, about 5 minutes.

5. Add the garlic and canned tomatoes and stir in the bay leaves and herbs/seasonings (e.g. smoked paprika, salt, black pepper, garlic powder, onion powder, oregano, thyme, cayenne pepper and Tabasco sauce). Cook the mixture for 3 minutes.

6. By now, the shrimp stock should be done. Strain out the shells and pour all the liquid into the pot. Stir well.

7. Bring the mixture to a boil, and reduce to a simmer. Stir occasionally, for about 30 minutes.

8. Add shrimp, stirring to evenly distribute. Cook the shrimp until done, about 3-5 minutes (when the gray turns pinkish orange). Season sauce to taste. Serve over rice; garnish with scallions.

My Notes How I got the recipe: A good friend of mine forwarded me Scott Hargrove's recipe and I took it upon myself to sift through various other étouffée recipes, in particular, the ones from Emeril Lagasse and Paula Deen. I stuck mainly with Hargrove's recipe but also used Lagasse's Creole seasoning and took into account Deen's tips regarding spiciness and cook time for the shrimps. Lagasse's Creole seasoning is a must; it packs a nice Cajun kick, what with the paprika, garlic powder and herbs.

Can I use oil instead of butter? Yes! Paula Deen's recipe calls for 1/2 cup of oil rather than the stick of butter because butter burns more easily. To ensure you melt it properly, start with the pot at room temperature, add the butter, then heat the pot.

How to de-vein shrimp: Gently but quickly rip off the shrimp heads; they should come off easily. Take a pair of kitchen scissors and snip a small slit across the back of the un-peeled shrimp, inserting the blade about 1/3 of the way through. Peel off the shell and legs. From here, wipe off the intestinal tract, or what looks like black thread.

Meaty And Messy: Sloppy Joes

Savory, meaty, tender, juicy -- all piled onto a toasted bun. There's garlic, onion, spices... and beer. What more could you want in a comfort food? Try this hearty sloppy joe recipe adapted from AllRecipes.com. I tweaked a few things by adding more garlic, more tomato paste and more spices. Not only are these sloppy joes easy to make, but they're also great as leftovers. They keep for several days and are a cinch to store.

Makes: About 8 burgers Prep time: 10 minutes Cook time: 25-30 minutes

Ingredients: 2 tablespoons olive oil 4 cloves garlic, minced 1.5 pounds ground sirloin 1 onion, chopped 2 tablespoons chili powder 1 teaspoon paprika 2 teaspoons ground cumin 1 12 ounce can tomato paste 1 cup beer (medium-bodied) 1 teaspoon distilled white vinegar 2 tablespoons brown sugar 2 teaspoon dried oregano salt and pepper, to taste 8 hamburger buns, split

1. In a large pot over medium-high heat, heat oil. Add the garlic and saute the ground sirloin for 5 minutes. Add the onion and saute for 5 more minutes, or until onion is tender. Add some salt and pepper while cooking. Drain the fat.

2. Mix in tomato paste and beer, stirring until well-combined. Stir in chili powder, paprika, cumin, vinegar, brown sugar, oregano and more salt and pepper. Continue to heat for about 5 minutes, then let simmer about 10 minutes more.

3. While the mixture is simmering, pop the hamburger buns on a toaster oven at 250 degrees, for about 3 minutes. Spoon meat onto buns and serve.

My Notes What I did differently from AllRecipes.com I changed one of the ingredients and some of the proportions. The biggest change I made was using beer instead of water, and ground sirloin instead of ground beef. As for the proportions, I used more garlic, chili powder and cumin and less brown sugar. I also nixed the red bell pepper. Why? I wanted a stewier, bolder comfort food. And because I like meat and onions so much, I disregarded the red bell pepper -- after all, you can barely taste it in this mix of meat and spices.

Why use beer? A medium-bodied beer gives the sloppy joe a richer, earthier, thicker taste.

More or less saucy? Since I like the meat filling to be saucy, I used twice as much tomato paste than AllRecipes did. I wanted the satisfying, tangy taste dripping out of the bun.

Sugar warning: I found the original recipe to be too sweet, what with 3 tablespoons brown sugar. I cut it down to 2 tablespoons and was much happier with the result. You shouldn't nix it entirely because you need that sticky sweetness to counteract the vinegar's sourness and tomato's tanginess.

Quick And Cold: Iced Coffee

This morning, on this hot summer day, I needed an ice cold pick-me-up. So I Googled iced coffee recipes and was surprised to see all the trouble people go through just for a glass of the caffeinated treat. People crush their own whole beans, strain them through a warm brew, and let the mixture sit overnight. No thanks -- when I want a cup of coffee, I want it immediately. I did a few more searches for an easy iced coffee, and I was more than pleased at the resulting drink I had ready in less than five minutes.

Serves: 1 glass Prep time: 5 minutes

Ingredients: 2 teaspoons instant coffee 1 teaspoon sugar 2 tablespoons warm water 8 ounces cold milk Sprinkle of cinnamon (optional) Whipped cream (optional)

1. Add all ingredients -- except for the cinnamon -- in a cocktail shaker and shake well for several seconds, or until the mixture is well-combined and frothy. Pour over ice. If desired, add whipped cream and/or a sprinkle of cinnamon on top.

My Notes: Why would I even have instant coffee? If you're a coffee snob, chances are you don't have a jar of the instant stuff tucked away into your cupboard. Ordinarily, I wouldn't drink it -- I just keep it stashed in my kitchen, reserved mainly for cooking and baking recipes. But because iced coffee is made primarily with cold milk instead of hot water, the strong, even bitter flavor of regularly brewed coffee isn't necessary. In fact, that bite probably isn't a taste you even want. Plus, chains like Starbucks use the instant stuff anyway -- so why bother paying those extra dollars for drinks you can easily make at home?

What about different flavors? If you want sweeter coffee, add a dash extra sugar. If you want a thicker, milkier taste, try using 7 ounces cold milk and 1 ounce half-and-half. And of course, you can always nix the sugar entirely.

How To Make Homemade Syrup In 5 Minutes

"Why go out of your way to make syrup when you can just buy it at the store?" I asked my roommate when she insisted we make syrup from scratch. But seeing as how she agreed to make the pancakes, I deemed it reasonable that we do the syrup her way.  

After sifting through a few Google search results, I came across an easy vanilla syrup recipe from Food.com; all you need is water, sugar, vanilla extract, and about five minutes. Although it's high in sugar, the result is purer than the store-bought alternative. Here, you don't have to worry about preservatives and high fructose corn syrup.

Serves: Enough syrup for 4-6 servings of pancakes/waffles

Cook time: About 5 minutes

Ingredients:

• 1 cup water
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons pure vanilla extract OR 2 teaspoons maple extract

1. Heat the water and sugar in a small, uncovered saucepan at medium-high heat, until it boils, about 4-5 minutes. Make sure to stir occasionally. Once the mixture is smooth and the sugar is melted, turn off the heat.

2. When the mixture starts to cool, stir in either the vanilla or maple extract.

My Notes: 

Vanilla or maple extract? While I appreciate the earthy, molasses-like flavor of maple extract, I prefer the lighter, more floral sweetness of vanilla extract in my syrup.

What I did differently from Food.com: Because I wanted to ensure a thick-enough syrup, I used more sugar. 

Hearty Little Bites at XIV

What: American; tapas/small plates Where: XIV by Michael Mina in West Hollywood

Must-Order: Steak sliders; Stuffed Avocado; XIV Grilled Cheese

The Verdict: XIV can be best described as an ideal second date place. A first date here would have your date wondering if eat exclusively at posh, trendy restaurants; but a second date here says you're a classy, fun-loving foodie. At least, that's how I'll describe myself if I ever take a date here. And sure, it'll likely end there, but, what a way to go!

A large establishment with a huge "XIV" sign that you can't miss, the Michael Mina restaurant is located on the northwest corner of Sunset Blvd. and Crescent Heights -- smack dab in the middle of West Hollywood. (So if you meet your date here, neither of you can pretend you couldn't find the place.)

The inside is exactly what you think it would be: elegant, classic, cool and cozy. The menu, a wide range of eclectic offerings, makes for fun topics for conversation. What do you like? Is there any food you dislike? What are pickled cherry peppers? How good could sliders possibly be?

And that is exactly what you need to order: The Classic Steak Burger Sliders ($12 for 3 burgers). The brioche is fluffy, the sharp cheddar cheese is melted just right, and the meat, grilled medium-rare, is thick yet delicate and incredibly juicy. A full bite is succulent, hearty and small enough to keep you wanting more.

My second favorite dish: The Stuffed Avocado ($16). The crisp freshness of the stuffed avocado will immediately transport you to a breezy summer day by the beach. It's stuffed with fresh dungeness crab, lightly marinated in a lime vinaigrette, and paired with crispy rice to give the firm yet yielding small plate added texture. It's a dish I'd order every time I dine at XIV -- and I don't even like avocado. I cringe whenever my girl friend mashes it and spreads it on toast. The only other way I can eat the fruit is when it's guacamole; this way, it's doused with lime juice and garlic, and covered with tomatoes and onions.

And don't miss The XIV Grilled Cheese ($14). Bringing the old-school homemade treat to new heights, small slices of grilled pimento cheese are served with caramelized short ribs and crispy shallots. It's salty, gooey and best of all, substantial.

The Ambitious Cocktail: Cucumber Lime Martini

I feel compelled to be upfront that there's good news and bad news regarding this drink recipe. First, the bad news: It takes longer than just a few minutes and requires more effort than just a few squirts of citrus. The good news: It's meant to be mass-produced. More good news? This cocktail, adapted from Food Network's Marcela Valladolid, will easily become a party favorite. The cucumber makes it taste fresh, the sugar sweetens it up, the lime offers a tart punch and the vodka is... well, alcohol. Need I say more? Make this drink at your next get-together and your friends will be convinced you skipped the course in bartending and went straight into mixology.

Serves: About 4 Prep time: 20-30 minutes

Ingredients: 1/4 cup water 1/4 cup granulated sugar 1/2 lime, cut into wedges 2 cucumbers, peeled, thinly sliced 4 cups water 4 tablespoons fresh lime juice 1/3 cup vodka Ice

1. First make simple syrup: put the 1/4 cup water and 1/4 cup sugar in a small saucepan and boil over medium-high heat, stirring occasionally. Simmer until the sugar has dissolved completely. Set aside to cool.

2. Peel the cucumbers and cut each one into fourths lengthwise. Then cut out the portion of the insides that have the seeds.

3. In a blender, combine the simple syrup, cucumber, water, and lime juice until smooth. Strain the mixture into a pitcher.

4. Add the vodka to the cucumber mixture and mix well. Serve over ice.

My Notes: Why strain the mixture? Upon blending the cucumber, you'll probably find that the end result is very thick and frothy; it's hardly drinkable. Straining the blend ensures you get a clean, smooth drink.

How strong is this cocktail? Marcela Valladolid's recipe calls for 1/4 cup vodka instead but I found it to be too weak. The cocktail tasted like plain cucumber juice and while that's tasty, I prefer my mixed drinks to have a bit of a kick.

A 9 Course Meal at Providence

What: Seafood, Japanese/French/American fusion Where: Providence in Los Angeles

Must-Order: Wild Striped Bass (pictured below), Santa Barbara Sea Urchin, Japanese Kanpachi, Santa Barbara Spot Prawns

The Verdict: Providence in Los Angeles, near Hollywood, doesn't just offer remarkable dishes; it presents a culinary experience unlike any other. This is one of those "package deal" type places: The dining staff is welcome and eager to impart all the knowledge they have on Chef Michael Cimarusti's food. Best of all, the servers pace each course so that you're not barraged with dish after dish; they time it well and don't rush you. The ambiance is simple and elegant; the decor evokes the sense of being underwater... if a swanky bistro existed under the sea.

But just a warning: Providence ain't cheap. Save up or come here when you get a bonus at work or when you're celebrating a special occasion. The best way to maximize your experience here is to get a tasting menu; five courses is $95 (or $140 with wine pairing) and the chef's menu goes for $175 (or $270 with wine pairing). My friends and I enjoyed the in-between option, the full tasting nine course menu for $125. We opted not to get the wine pairing, which would have been $190.

Normally, I'd pick out a few stand-out dishes to write about but every single dish from Chef Cimarusti was perfection. Flavors were balanced perfectly, portions were small enough to keep you wanting more. So below, read on and take in the food porn of the nine dishes I enjoyed, including two extra small dishes I shared with my friends.

We kicked off the meal with an amuse bouche, which, by Providence tradition, always involves spherification, the process of shaping liquid into spheres. From left to right: Mojito Gilette, Greyhound Sphere, Gruyere cheese bread, ad a shot with a savory port at the bottom. My favorite was the Greyhound Sphere; it was like eating a bubble that popped to release the refreshing flavors of vodka, grapefruit and lime.

Here, the Japanese Kanpachi brings sushi to new heights. The raw, clean, oh-so-fresh fish was paired with crispy rice crackers, Australian finger lime, and perched atop a small pool of creme fraiche.

The presentation of Santa Barbara Sea Urchin is what entranced me first: The plate or base resembled a tree trunk and the wire basket served as a nest for the brown egg that held bits of sea urchin swimming in a bath of champagne beurre blanc and herbs.

I'm a sucker for scallops and it's disappointing when they're overcooked. They become rubbery and tastless -- ick! Of course, here, Nancy's Down East Sea Scallops are cooked just right; the outside has just a little bit char and the inside is soft and yielding. These were perfect with buckwheat, dashi and napa cabbage.

If I had to choose one favorite, it would be the Wild Striped Bass. Served with a brown butter, lemon and nori sauce, it also comes with braised cannellini beans. The bass is slightly smokey and firm, and the beans are surprisingly soft without being mushy and grainy.

Here, the Tasman Sea Trout marries fish with fruit and vegetables. It's served with with cooked beets radish and orange slices. A few springs of fennel add just a hint of licorice flavor.

If you're a veal virgin (as I was, up until last night) you might be uneasy as to what it should taste like. But this is a meat that's best served medium-rare; cooked any more than that and you end up with a gamey clump. The Marcho Farms Veal Tenderloin here is slow cooked at 140 degrees with a curry-daikon sauce. Daikon radish is braised, chanterelle mushrooms are slightly crispy and pearl onions are smooth and delicate. The black truffle fondue is icing on the cake.

These Santa Barbara Spot Prawns weren't part of our nine-course meal. They were just an extra goody we ordered. Salt seasoned with sprigs of rosemary is heated at 350 degrees and the prawns are cooked in them for just a few minutes. Served with just a touch of olive oil, they're salty and simple.

Some fine restaurants boast garnishes of truffle, a type of rare and expensive mushroom, but they shave about a teaspoon atop your food. Thankfully, Providence is generous with their portion of Black Winter Truffles, that's served with risotto, pasta alla chitarra, a little bit of soft scrambled eggs and raviolo all'uovo. This dish is vaguely Italian, vaguely French, and slightly garlicy -- it features hints of layers upon layers of earthy savory flavor.

No fine dining experience is complete without an assortment of cheeses. Various types of goat, sheep and chow milk are used and served with candied walnuts, dried figs, apple and apricot jam, and a pumpernickel baguette. My favorite was the Sotto Chenerre, cow cheese with truffle rind.

To cleanse the palette after that epic meal, we had lemongrass granita with sake jelly and ginger foam. It definitely reset our appetites to prepare for a memorable dessert.

And finally, our very last course: dessert. Banana Bread Pudding served with barley ice cream and drops of orange sauce evokes flavors of autumn and winter. The ice cream is somehow savory and sweet and the whole dish tastes like a holiday on a plate.

Easy, Juicy And Cajun-y: Sauteed Shrimp

Depending on who you are, when faced with a pound of raw shrimp, you either roll up your sleeves, get peeling and whip up your favorite recipe, or you cringe and tentatively poke the cold, gray bag. If you fall in the latter category, fear no more -- though this dish has several ingredients, it's easy to make and it's foolproof. And if you already have your own go-to shrimp prep steps, give this recipe a whirl. It's savory, saucy and has hints of Cajun flavor.

Serves: About 6-8 Prep time: 25 minutes Cook time: 7 minutes

Ingredients: 1 pound raw shrimp, peeled and de-veined 1/2 stick of butter (or 4 tablespoons) 1-2 tablespoons minced or crushed garlic 2 tablespoons Worcestershire sauce 1 tablespoon basil 1 teaspoon oregano 1 teaspoon cayenne pepper (optional) salt and pepper, to taste

1. Melt the butter in a skillet on medium-low heat. Add garlic and a sprinkle of salt and pepper. Increase heat to medium and add the peeled and de-veined shrimp. Stir.

2. After about 2 minutes, add the Worcestershire sauce, oregano, basil, cayenne pepper and a dash more salt and pepper. Keep stirring and turning shrimp until they curl and turn slightly pink. (Hint: Cook until you don't see any more gray).

My Notes: Changing the proportions: My favorite thing about this recipe is that while the flavors are sophisticated, cooking is a snap because you don't have to measure out each ingredient. Does the shrimp look a little dry? Add a dash more Worcestershire. Not seeing enough flecks of herbs? Toss in another pinch of oregano and basil. Not enough heat? Of course, sprinkle a bit more cayenne pepper.

How to de-vein shrimp: Some chefs would say de-veining is an absolute necessity; the cooked shrimp looks fuller, curlier and neater. And after all, it is cleaner; eating poop isn't necessarily on everyone's to-do list. Others shrug off the practice and prefer the shrimp in their natural state. In order to properly de-vein, take a small knife and cut a small slit across the back of the shrimp, inserting your blade about 1/3 of the way through. From here, wipe off the intestinal tract, or what looks like black thread.

Big, Beefy Burgers at Father's Office

What: Burgers, fries, American food at a gastropub Where: Father's Office in Santa Monica and Culver City

Must-Order: Burger, regular fries, sweet potato fries, chef's special appetizers

The Verdict: In any city there needs to be a quality, reliable grub 'n pub. A place where you can retreat when you've had a bad day, down a few pints of beer and scarf down a big, fatty meal. Santa Monica and Culver City has that place: Father's Office. In Santa Monica, the gastropub is small, low-key, crowded and casual. Culver City offers a more spacious environment with the same delicious menu, although still crowded and casual.

Come in and peruse the beer menu offering a copious selection of lagers, ales, stouts and ciders. And after you've enjoyed a few pilsners, make sure you order a burger and fries.

Father's Office uses a thick slab of dry aged beef, grills it medium-rare, and plates it neatly on a french baguette with gruyere, blue cheese, baby arugula and a special house sauce. What makes their burgers so remarkable is the elegant take on simple ingredients. All it really is is meat, cheese and greens on bread. But the bread is fresh and crispy on the outside, the arugula is fresh, the cheese is high quality, and only the best beef is used. The result is a burger delicious enough to erase any remnants of a bad day that a beer just won't wash down.

As for the fries, I'm not much of a sweet potato fan, but Father's Office fries up a mean order. I prefer the shoestring fries with an extra side of garlic aioli. And if you're really hungry, make sure you get a chef's special appetizer, which change fairly often. Last time I dined here I ordered a dozen raw oysters -- fresh and cold -- and pancetta croquettes, which were salty yet delicate.

Oh, and if you want try your hand at a home-made Father's Office burger, check out BurgerFiles for a thorough recipe deconstructed by the LA Times' Test Kitchen and food critic Charles Perry.

Toast and Eggs at Susan Feniger's STREET

What: Asian-American Fusion; small plates Where: Susan Feniger's STREET in Hollywood

Must-Order: Kaya Toast

The Verdict: Because this site is called Delish Megish, I don't write about restaurants that serve up food that's anything short of delicious. I debated whether I should even mention Susan Feniger's STREET. To be honest, I found most of the food to be bland, uninspired (and over-cooked) versions of East and South Asian dishes. But there was one dish that caught my attention -- the Kaya Toast. It's a funky-sounding combination: coconut jam and butter is spread over white bread toast and served alongside a sunny side up egg drizzled with soy sauce and a small handful of arugula.

Maybe I haven't appealed to your palate yet, but I'm sure I have your attention. The Kaya Toast packs every flavor and every texture imaginable: It's sweet, creamy and salty. The toast is crunchy, the jam is smooth and the eggs are silky. To top it off, Susan Feniger even offers her recipe on the restaurant's site, here. It's not the simplest treat to prepare, but it'll be worth the effort if you're curious.

A Steak-Lover's Dream at Ruth's Chris Steak House

What: Steak Where: Ruth's Chris Steak House in Beverly Hills, Woodland Hills and Pasadena

Must-Order: Filet mignon, jumbo shrimp, lobster tail

The Verdict: As a child, steak was just another piece of meat to me. I even (shudder) used to eat it well-done. Heck, what did I know? I was just a kid. But in my older age I've come to appreciate a nicely aged, adeptly seasoned, superbly grilled steak. And yes, I've finally graduated to having it cooked medium-rare.

The chefs at Ruth's Chris are masters at the art of serving a fine steak -- in particular, filet mignon. It's soft, it's succulent and it even comes perched in a puddle of butter. It's just salty enough, just peppery enough, just seasoned enough. The best thing of all is that it's served on a 400° plate. This ensures that your steak stays piping hot up until the last bite. I don't know how they do it but that plate definitely stays hot.

Other can't-miss items are the jumbo shrimp and lobster tail. Both are cooked just right  -- a minute or two longer on the grill and you'd be stuck with overcooked seafood. The shrimp has all the right spices, and the lobster of ample proportion comes with a generous serving of melted butter.

A Small Plate Feast at The Bazaar

What: Small plates / fusion / Spanish and Japanese-inspired Where: The Bazaar by Jose Andres (at SLS Hotel) in Beverly Hills

Must-Order: Philly Cheesesteak (pictured below); Jicama Wrapped Guacamole; Jamon Serrano Fermin; Japanese Tacos; Chocolate Mousse

The Verdict: "What?! You haven't been to The Bazaar?!" is what my foodie friends exclaim as I sheepishly shake my head. I finally checked the Jose Andres restaurant out for DineLA's Restaurant Week. I ordered several small plates and though I enjoyed many of the delectable little delights, I have to admit that this isn't exactly a restaurant I'd be racing to revisit anytime soon. Why? It's quite pricey, so assuming you fill up an empty stomach and order one cocktail, you can expect to spend about $90 on yourself.

The one item you must absolutely order is the Philly Cheesesteak. Wagyu beef is served atop air bread stuffed with the creamiest cheddar cheese. It's light and fluffy -- akin to biting into a meaty cloud. Also, order the Jicama Wrapped Guacamole. It's a limey, refreshing Mexican dumpling; thin layers of jicama are wrapped around a hearty scoop of smooth guacamole.

And if you're a cured meat fiend like I am, you can't miss the Jamon Serrano Fermin. The jamon is paper-thin, salty, and has just the right amount of leanness and fat. Fold it onto a crostini smeared with a bit of tomato sauce and you're in for a crunchy, savory treat. I also highly recommend meatlovers get the Beef Hanger Steak; it's seasoned to perfection and cooked medium-rare. Hanger steak is known for being on the tougher side, but it packs an ample amount of flavor.

One of the most interesting dishes on the menu is the Japanese Tacos. Here, shaved cucumber serves as the tortilla shell, and grilled eel is the meat. Sprinkled on top are bits of chicharron (or pork rinds) and a drop of wasabi.

Everyone's Party Favorite: Stuffed Mushrooms

Everyone needs this recipe in their arsenal -- the perfect party treat that all guests look for when they arrive to your house. The specialty my mom's known for is fruit salad. For my aunt, it's coconut pie. For my girl friend, it's jalapeño-spinach-artichoke dip. And me? It's stuffed mushrooms. Prep time is fairly minimal, cook time is a snap, and the results have my guests begging for the recipe, thinking I spent years perfecting this Italian appetizer. (But really, I've perfected the recipe in one shot after a friend passed it on to me).

Makes: About 3-4 dozen mushrooms Prep time: 20 minutes Cook time: 8 minutes

Ingredients: 2 packages whole mushrooms (about 3-4 dozen mushrooms) 2 cans crab meat (6 oz each) 2 cups shredded or powdered Parmesan cheese 3/4 cup butter, melted 1/3 cup green onions (or chives) salt and pepper, to taste

1. After rinsing and draining mushrooms, pluck stems out and, if needed, carve a small indentation to accommodate for filling. Set aside.

2. Chop about half of the remaining mushroom stems and add to mixing bowl. Mix in Parmesan cheese, crab, melted butter and chopped green onions. Add salt and pepper, if desired.

3. Scoop and stuff mixture into each mushroom cap (which may be about 1 tablespoon of stuffing per cap).

4. Arrange stuffed mushrooms on a baking sheet, sprinkle a little more salt and pepper. Broil for 7-8 minutes, or until the tops are light golden brown.

My Notes How to take off mushroom stems: Hold the mushroom in your palm, stem facing up. With your thumbs, gently push the stem until it snaps. It should give way easily; if not, rotate the mushroom and push the other side. This ensures you don't break the cap.

A non-crab variation? Crab meat can be expensive, especially if you're making this recipe in large quantities. A good substitute is spinach and a few basil leaves. Use 1 cup chopped spinach with several chopped basil leaves for a boost in flavor and freshness.

A meat-lover's variation? And if you prefer meat over crab, try using spinach with bacon bits. Try 3/4 chopped spinach with 1/4 cup bacon bits for a salty, meaty kick.

What to do with the extra filling? Sometimes the ratio of stuffing to mushrooms is uneven, but it's definitely better to have too much rather than too little mix. If you find yourself with an excess, try spreading it on a baguette and toast in the toaster or conventional oven until the cheese melts.

Believe The Hype About Kogi BBQ At Alibi Room

What: Alibi Room and/or the Kogi BBQ Truck Where: Alibi Room in Culver City, CA; five trucks drive out to various locations in Los Angeles and Orange County

Must-Order: Short rib tacos; short rib sliders; kimchi quesadilla; Kogi burrito; chocolate tres leches cake

The Verdict: You know those eateries everyone talks about that you simply "must" try? Those places that everyone raves about, literally salivating over? And then you check out these restaurants and it all falls flat to you: the food's fine; not great. We've all had those moments.

But with the Alibi Room / Kogi BBQ you can believe the hullabaloo. Everything is divine. The tacos, burritos, quesadillas and sliders -- everything is juicy and top-notch. All the meat -- whether it's short rib, pork or chicken -- is cooked tenderly to perfection. You get a nice mix of tangy and seasoned Korean food with limey Mexican flavors.

My personal favorite items are short rib tacos ($2) or sliders ($5 for two) and the kimchi quesadilla ($5). The tacos are served with an elegant Asian slaw; they're deliciously juicy and adequately meaty. The sliders, just as juicy, offer instead a soft breaded cushion for the meat. Meanwhile, the kimchi quesadilla boasts a spicy kick and just that slight crunch that juxtaposes in texture with gooey cheese. For dessert, go all-out and order the chocolate tres leches cake ($4) -- share with a friend so you don't feel guilty. It's chocolatey, milky, and even slightly peanut buttery. Soft cake is nestled in a small pool of sweet milk and delicate bits of toffee are sprinkled across the top.

As for the drinks? Pick something off the cocktail menu. I wasn't satisfied with all the drinks I tried, but my favorite was the yuzu flower. It's offers beautiful flavor that's slightly fruity and a lot flowery.

The next time you go back (and you will!) order something new. Chef Roy Choi changes up the specials fairly often so there's always something new to try. I have yet to order a dish here that is anything short of a culinary masterpiece.

The Best BBQ and Beer at Boneyard Bistro

What: BBQ and beer Where: Boneyard Bistro in Sherman Oaks

Must Order: Chili cheese donuts; brisket; ribs; fried mac 'n cheese

The Verdict: Delish megish. I know, I know, everything featured on this site is already classified as "delish megish" but there are times where certain food is so remarkable that I feel the need to repeat that description. When I think of Boneyard Bistro and all of its top-notch comfort foods, the tender meats that slide right off the bone, a mish-mash of menu items flood my mind. It's hard to choose just one stand-out star -- so I won't.

However, if you're looking for an unusual dish try the Kobe Beef Chili Filled Donuts. It's $9 for three of these delectable delights. Think of relatively large donut holes stuffed with flavorful, tender beef chili and a squirt of mustard, blanketed with a thin layer of cheddar cheese and topped with a sliver of pickle. It's an unexpected combination that offer unforgettable flavor.

If you're with a large group and you're dining at Boneyard Bistro for the first time, I might suggest you (and your other 5-6 friends) share the Mini Mega (for $150 total). It's a smorgasbord for meat lovers: half-rack of baby back ribs, half-rack of St. Louis, some beef ribs, sausage, pulled pork and pulled chicken. If that's not enough, it comes with four side dishes. And that brings me to my next must-order...

Fried Mac 'N Cheese. Is your heart thumping yet? These little triangular cakes are perfectly-portioned and you can eat each one in three hearty bites. They're crispy on the outside, and ooey gooey on the inside. And for $6 they're well-worth the guilt.

But if there's only ONE meat you must absolutely order, the be-all, end-all of barbecued meat, it's the Brisket (pictured just above, the left-most item). Oh, the brisket. It's juicy, it's peppery, and it's so tender that it crumbles at the touch of your fork. Poke into a small bite with your utensil and you'll see the portion break into several tiny flakes of meat. At $22, it's the most expensive item on the menu and it's certainly well-deserved.

Appetizer & Entrée In One Winter Dish: Italian Pasta & Bean Soup

If cooking isn't exactly one of your talents, hold onto this recipe. If it is, hold onto this recipe anyway. This chunky soup will dazzle your foodie friends and is also perfect to stash in a big tupperware to feed your family for the rest of the week. It's one of those comfort foods you'll find yourself craving on a cold, rainy day, and one you can whip up in half an hour. I first saw this recipe for Italian Pasta & Bean Soup in Woman's Day magazine. I made a few of  my own improvisations and ended up with my dad's second-favorite soup. (His first-favorite? Check out my Curried Corn Bisque.)

Serves: About 6 Prep time: 5 minutes Cook time: About 25 minutes

Ingredients: 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 tablespoons minced garlic 6 cups reduced-sodium chicken broth 1-1⁄2 cups bowtie pasta or other small pasta 1 can (15 oz) cannellini beans, drained 1 can (14.5 oz) diced tomatoes in juice 1 cup sliced mushrooms (optional) 1⁄4 cup chopped parsley 1⁄4 cup grated Parmesan cheese Salt and pepper, to taste

1. Heat 1 tablespoon of the oil in a pot over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add a pinch of salt and pepper. Add garlic and cook, stirring for almost a minute. (You may need to be careful -- garlic burns quickly!)

2. Add broth and bring to a boil. Add pasta and cook 5 minutes.

3. Stir in beans, mushrooms and tomatoes. Add a pinch more salt and pepper, if desired. Cook about 3-4 more minutes or until pasta is tender. Remove from heat.

4. Stir in parsley, cheese and remaining tablespoon of oil. Make sure you save a few pieces of parsley to add to the bowl upon serving, as a garnish.

My Notes: When it comes to beans, less can be more: When I first made this soup, I only had one can of cannellini beans. Upon draining them, I realized that two cans would be too much and may even overwhelm the other flavors. After all, the dish is heavy enough, what with the cup and a half of pasta. Unless you're a bean fiend, it's best to stick with just the one can.

More healthful with mushrooms: Mushrooms are one of my favorite vegetables and I try to sneak them into recipes whenever possible. I also thought I'd be remiss if I didn't add them to an Italian dish. I found the one cup to be a good amount; it's about as many mushrooms as there are beans. Slice them up so you don't end up with unwieldy chunks in your soup.

Anything Goes at Hugo's Restaurant

What: Various foods: American food with flavors of Morocco, Cuba, Italy and Mexico Where: Hugo's Restaurant in Studio City/Sherman Oaks and West Hollywood

Must Order: Hugo Burger (beef); Portabello Stew; Very Green Casserole; Kelp Noodle Salad; Lemonade

The Verdict: Hugo's Restaurant is one of those little gems that you may not appreciate on your first visit. You might gripe, "I just spent $18 on a lunch that wasn't even that great!" But the next day you'll find yourself itching to go back. What is it about this restaurant that keeps you coming back for more?

For starters, they're accommodating. Yes, it's as simple as that. Hugo's Restaurant is the perfect place for picky eater or those with food allergies. All the ingredients are fresh and there are an abundance of options for vegetarians, vegans and even gluten-free patrons. Certainly, this isn't a cheap eatery -- generally, entrees will set you back about $11 and beverages cost about $4-5.  However, the quality of food and the adroitness in their preparation is worth the price as well as the occasional 30-minute wait for a table. Plus, how often do you leave a nice restaurant feeling full but not overwhelmed, satisfied but not lethargic? (And, as an added bonus, celebrities often frequent this joint. You'll probably recognize them as they sit quietly at their tables, clad in sunglasses and a baseball cap.)

My favorite items are the Hugo Burger (beef), Portabello Stew, Very Green Casserole and Kelp Noodle Salad. Want a hormone and antibiotic-free Angus beef served with fresh veggies and crispy lettuce? Go for the Hugo Burger (pictured). Need a healthy but substantial lunch? Order the Kelp Noodle Salad and enjoy the oh-so crunchy kelp noodles tosses with sprouts, snow peas, cilantro and scallions and dressed with a tart mango-sesame dressing. The noodles are fat-free, gluten-free, and very low in carbohydrates and calories but don't worry -- they certainly don't taste like a bland diet ingredient.

The Portabello Stew (pictured) -- my favorite dish -- is a hearty bowl of slow-cooked French green lentils, carmelized onions, garlic, organic carrots, potatoes, yellow squash, zucchini, fresh herbs in a rich tomato-red-wine sauce. It's chunky, earthy and the perfect meal on a dreary day. Order it with a side of fries; they're crispy, seasoned to perfection, and still have little strips of potato skin that tell you these taters are the real deal.

Another fun, veggie-filled dish is the Very Green Casserole. It's packed with sautéed broccolini, spinach, asparagus, zucchini, with garlic and fresh herbs in a tomato basil pesto sauce. But there's more! The casserole is topped with a veggie patty and melted goat and mozzarella cheeses. You can even substitute the cheese for a vegan kind.

Fried Rice That's 'Absolutely Phobulous'

What: Vietnamese food Where: Absolutely Phobulous in Encino and West Hollywood

Must Order: Jen's Shrimp Rice

The Verdict: Everyone has their choice for comfort food. Some people like a hearty soup when they're having a bad day; others take to mac 'n cheese. One of my favorite comfort foods is fried rice -- but it has to be done right. Whenever I go to Absolutely Phobulous I order Jen's Shrimp Rice. I don't know how they've managed to create such a delectable dish out of few basic ingredients. It's just fried rice with chopped carrots, peas, scrambled egg and plump shrimp (for only $8.50). But the execution is spectaular. It's savory, it's just salty enough and the amount of each ingredient is just right.

And, since you're already here, make sure you order the Soda Chanh ($2.50). A sweet, sparkling lemonade drink, it's a fun treat for yourself once in a while. Oh, and the Pho? You can never go wrong with a big bowl of it. My choices are either the beef combo or seafood. The beef ($7.50) is always sliced into tender, thin strips, and the seafood ($8.50) is fresh and generously heaped into the soup.

Pub Grub: Pork Sliders and Beer at Townhouse Kitchen & Bar

What: American/bar food

Where: Townhouse Kitchen & Bar in Sherman Oaks

Must Order: Pork belly sliders; hummus; deviled eggs with sriracha; any house beer

The Verdict: I skimmed through some of the reviews on Yelp and much to my surprise, Townhouse Kitchen & Bar got some pretty negative reviews -- and I'm still scratching my head about it. Sure, it's not a gourmet restaurant. Sure, it's not run by some world-renowned chef. It's a bar. Think Yardhouse or BJ's. Certainly, not every dish is fantastic, but I stand by the notion that this place is worth skipping past Cheesecake Factory and P.F. Chang's at the Sherman Oaks Galleria.

There isn't any one dish that should be avoided; most of the items are decent. Some of the stellar ones, though, are the Hummus with Pita Chips, the Deviled Eggs with Sriracha and of course, the Pork Belly Sliders. Although they'd be better named "pulled pork sliders," these little burgers are meaty and full of flavor without being too juicy (or even too dry). With a serving of greasy-enough onion straws, they're the perfect accompaniment to a glass of one of the house brews. My number one choice is the North Coast Blue Star Wheat beer. It's sweet and not too hoppy, a great beer to sip on while eating a meal as hearty as the sliders. And for $3 (during the happy hour special), this drink is a steal.

Townhouse Kitchen & Bar offers happy hour twice in the day, one from 5-7pm and another one that starts at 11pm. Stop by for a snack and drink after watching a movie at the ArcLight to properly end a date night or a night out with friends.