A place to try in Old Town...with comfy couches.
NeoMeze
LA's 5 Best Easy Hikes....
Malibu Creek State Park
An old swimming hole is the sweet reward for finding your way through the gorgeous rock gorge, so pack your suit. You may also want to take long sleeves and pants, as you’ll likely encounter poison ivy along the way. (Remember leaves of three, let them be; leaves of four, fear no more?) Take the Las Virgenes Road exit off the 101, and then turn left at the park sign.
Runyon Canyon Park
With easy access from Fuller or Mulholland, 360-degree views of the city, and dependably good people-watching, this hike lands at the top of many outdoorsy types’ lists, including locals, fitness trainers, and A-listers whose dogs need to go out to play. Thanks to several route choices, it can be as challenging as you make it.
Temescal Gateway Park
Pack a lunch and follow the PCH to Temescal Canyon Road, where you’ll pay a few bucks to park near the picnic spots. After your snacks, hike under tree canopies until reaching trails that lead to hilltops with views of the azure ocean. Leave Rocky at home — this park doesn’t allow four-legged friends beyond the trail signs.
Griffith Park
Park your ride on Los Angeles Zoo Drive and access the main trails for an only slightly creepy historic adventure across the grounds of the original zoo site, abandoned in 1965. (Perhaps you recognize it from the 1971 film Escape from the Planet of the Apes?) Afterward, rest on the rolling green grass, tuning in (or out) the vintage carousel nearby.
Bronson Canyon
North of Franklin Avenue, the twisting trees make for a perfect cool morning and afternoon hike. Watch the sun rise in the east or warm up to a glowing sunset over the Hollywood Hills. Hit the trails midday and be glad you slathered on the SPF in advance. Share the road with the equestrian center’s trails and an ambling Mr. Ed or two.
Havarti-Stuffed Chicken With Tomato Salad
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 4 ounces dill Havarti cheese, cut into small pieces
- kosher salt and black pepper
- 3 tablespoons olive oil
- 1 pound heirloom tomatoes, sliced
- 4 pepperoncini peppers, thinly sliced
Directions
- Cut a 2-inch pocket in the thickest part of each chicken breast.
- Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
- Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.
Click here to find out more! Parchment-Baked Halibut with Sautéed Spinach
Ingredients
- 4 6-ounce pieces skinless halibut fillet
- kosher salt and black pepper
- 12 sprigs fresh thyme
- 1 small orange, thinly sliced
- 2 tablespoons olive oil
- 1 10-ounce package spinach, thick stems removed (about 16 cups)
- 2 cups fresh basil leaves
Directions
- Heat oven to 400° F. Place the fish on one side of four 12- to 15-inch lengths of parchment.
- Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Top with thyme and orange slices.
- Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to 2 baking sheets and bake for 12 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the spinach, basil, and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 2 to 3 minutes.
- Carefully cut the packets open and serve with the spinach.
Grilled Teriyaki Wings
Directions
- Halve 8 chicken wings (about 1½ pounds) through the joint; cut off and discard the wing tips. Grill over medium-low heat, covered, turning occasionally, until cooked through, 20 to 25 minutes.
- Brush with ¼ cup teriyaki sauce during the last 5 minutes of grilling. Sprinkle with ½ teaspoon toasted sesame seeds and serve with additional teriyaki sauce for dipping, if desired.
Shrimp with Ginger Sauce
Directions
- In a small saucepan, cook ¾ cup apricot preserves, 1 tablespoon grated fresh ginger, and ¼ teaspoon kosher salt over medium heat, stirring, until melted, about 2 minutes.
- Place 1 pound peeled and deveined large shrimp (about 16) on a rimmed baking sheet, drizzle with 3 tablespoons of the apricot sauce, and season with ¼ teaspoon each kosher salt and black pepper. Broil until browned in spots and opaque throughout, 3 to 4 minutes. Serve with the remaining sauce.
Spinach and Ricotta-Stuffed Shells
Ingredients
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
- green salad (optional)
Directions
- Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
- Spread the marinara sauce in the bottom of a large broilerproof baking dish.
- In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
- Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.
Best Cocktail Mixes
Best Bloody Mary: Dave's Gourmet
Best Mojito: Purista
Best Cosmo: Freshies
Best Margarita: Williams Sonoma Lemon Lime
Best Pina Colada: Roland
Best Fruity Martini: Stirrings Simple Apple Martinia
(Pics here)
Best Mojito: Purista
Best Cosmo: Freshies
Best Margarita: Williams Sonoma Lemon Lime
Best Pina Colada: Roland
Best Fruity Martini: Stirrings Simple Apple Martinia
(Pics here)
Creamy Fettuccine With Leeks, Corn, and Arugula
Ingredients
- 12 ounces fettuccine (3⁄4 box)
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), cut into thin half-moons
- 4 cloves garlic, thinly sliced
- kosher salt and black pepper
- 1 cup corn kernels (from 1 to 2 ears, or frozen)
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 2 cups baby arugula (1 1⁄2 ounces)
- 1/4 cup grated pecorino (1 ounce)
Directions
- Cook the pasta according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.
- Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.
Desserts using Vanilla Ice Cream
Caramel-Almond Ice Cream Torte
- Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
- Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.
Banana-Rum Sundaes
- Beat ½ cup heavy cream with 1 tablespoon sugar until soft peaks form.
- Divide 1 pint vanilla ice cream, 2 sliced bananas, the whipped cream, ¼ cup chopped toasted pecans, and ¼ cup dark rum among 4 bowls.
Fruity Ice Cream Cups
- Dividing evenly, layer ½ cup vanilla ice cream, ½ cup fruit-flavored sorbet, and another ½ cup vanilla ice cream in 4 small paper cups.
- Freeze until firm, at least 10 minutes and up to 4 days.
Creamy Potato Salad With Bacon
Ingredients
- 3 pounds small red new potatoes (about 24)
- kosher salt and black pepper
- 8 slices bacon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons white wine vinegar
- 4 stalks celery, thinly sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh tarragon
Directions
- Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.
Grilled Buttermilk Chicken
Ingredients
- 1 1/2 cups buttermilk
- 8 cloves garlic, chopped
- 1 tablespoon paprika
- kosher salt and black pepper
- 6 pounds bone-in chicken pieces
Directions
- In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
- Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
- Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
Removable Tile Decals
Easy patterned vinyl stick-on decals for your bathroom or kitchen tile. And easy, temporary renovation!
Tile Tattoos
Tile Tattoos
Music for your Mood
behind every song there's always an emotion. we don't know why but maybe that's why we love music.
so we've created a way to suggest songs that follow your feelings: stereomood is the emotional internet radio, providing music that best suits your mood and your activities.
how do i feel? what am i doing now? Find it at StereoMood!Last Minute Travel Deals
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Last Minute Cruises
Reminders: Better deals for leaving on Saturday, Tuesday or Wednesday. And sales are usually announced on Tuesday morning.
Choose your departure city and how much you want to spend.
Last Minute Cruises
Reminders: Better deals for leaving on Saturday, Tuesday or Wednesday. And sales are usually announced on Tuesday morning.
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