When I posted a link on my Facebook page to my Daily Dish item on “101 Classic Cookbooks,” I kinda had a feeling I’d get some responses. Big surprise that a lot of opinionated cooks would have opinions, right? Lots of old cookbook friends were recommended and some new ideas as well. I got notes on everything from Apicius (Rachel Laudan is such a showoff) to “Food that Really Schmecks” and – believe it or not – “The Jill St. John Cookbook” (Carolyn O'Neil). REALLY? Here are some of the highlights.

Probably the most-mentioned cookbook was no...

Tamashii Ramen opened in Sherman Oaks on Wednesday, another tonkotsu stop along the great L.A. ramen trail, from chef Akira Imamura. The English translation of tamashii is "soul," used to describe the comforting quality of the food, Imamura says.

Imamura, who is from Nagoya, Japan, says his lifelong dream has been to open a business in California (inspired by the Eagles' "Hotel California" and descriptions in Japanese magazines such as Popeye). In Nagoya, he ran a California-cuisine-inflected Italian restaurant called MoonGlow for 19 years.  

After moving to California a year ago and working at...

Fragrant garlic, fresh shiitake mushrooms, spicy chile -- tofu never looked this good, tossed with a rich and glossy black bean sauce.  For a rich and flavorful -- and completely vegetarian -- dinner idea, look no further than this dish from Andrea Nguyen. It's a great main dish, served with a side of rice. You can find the recipe here.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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134 recipes for your...

LUDO @ GARAGISTE: This year's Garagist Festival in Paso Robles kicks off with chef Ludo Lefebvre's LudoBites Garagiste winemaker dinner at Thomas Hill Organics. Lefebvre will match a six-course menu with wines of garagiste winemakers Alta Colina Vineyards, Bon Niche Cellars, Cloak & Dagger Wines, Cutruzzola Vineyards, La Filice Winery and Von Holt Wines. Seats are limited; go to http://californiagaragistes.com/sign-up/ for event sales.

BEER PAIRINGS: Christina Perozzi of the Beer Chicks co-hosts a pairing of craft beers from two local breweries with an Italian dinner at Trattoria Neapolisin...

Because it's clarified, this butter can also last longer -- the milk solids that can cause standard butter to go rancid so quickly have been removed. Of course, the milk solids also impart rich flavor, so clarified butter will...

Does kale cure cancer? Will it make your teeth whiter and brighter? Has it publicly canoodled with Pippa Middleton, Khloe Kardashian or J.K. Rowling? Not that we know of, no. But kale is this year's glamorous “it” vegetable, served at all the best restaurants, as beloved in smoothies as it is in a vegan gratin. It seems like just yesterday that kale was an ornamental garden border that even hungry rabbits wouldn't touch. Just look at it now.

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BEHIND THE BAR: Downtown Tony's Saloon kicks off its Moonlight Bar Series tonight with Simon Ford and David Kaplan. Ford, the bartender turned brand ambassador who helped popularize Plymouth Gin and revitalize the market for vodka, is launching a line of spirits as co-founder of The 86 Co. ("by bartenders for bartenders"), including Ford's Gin. Kaplan is the co-founder of bar consultancy Proprietors LLC, a co-founder of Death & Co. in New York and is planning to open a downtown bar with partner Alex Day. The Moonlight Bar Series will bring local or visiting bartenders to Tony’s Saloon to...

I remember the first time I tried to peel the white membrane off individual orange slices. I think I was trying to make a salad, and what should have been an easy recipe seemed to take forever. I spent most of an hour painstakingly peeling the membrane off each slice using a paring knife and my fingers. It was tragic.

I can chuckle now, but little did I know then that learning to segment, or supreme, an orange isn't hard at all, and shouldn't take the day. It should only take a few minutes.

I was just demonstrating the technique to interns earlier and thought I'd share a quick step-by-step on...

Tonight's dinner suggestion is a Culinary SOS request from Leslie in Mar Vista, who writes:

"As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup. In fact, a friend sent an email to the restaurant saying that she was coming to celebrate her birthday with friends and asked if it would prepare the soup for that evening. The restaurant obliged, and I had a serving of the most delicious soup. Do you think the restaurant would further oblige and provide the recipe?"

We love the simplicity of this recipe and the way the flavors pair so...

"Best of" lists are a staple of magazines and websites. Leave it to Clark Wolf, one of the canniest food marketers around, to figure a way to turn one into a book. And a fascinating book at that. Teaming with Marvin Taylor and an esteemed cast or advisors, Wolf has produced "101 Classic Cookbooks," a collection that will inspire much good cooking and probably even more spirited discussion.

(A couple of obligatory disclaimers: My colleague Jonathan Gold was one of the advisors for this book, and I am a member of a committee that does a similar job selecting the Culinary Classicsawards for the...