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Russ Parsons

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  • Future of food talk, Dominick's pig roast, black truffle dinner at Saam

    Future of food talk, Dominick's pig roast, black truffle dinner at Saam
    Los Angeles Times food editor Russ Parsons will continue his Future of Food series at the Aquarium of the Pacific with Anya Fernald, co-founder and chief executive of Belcampo Inc., on Wednesday. Fernald and Parsons will discuss humane organic meat farming and butcher shops, the slow food movement and agritourism. The Belcampo Inc. family of companies includes Belcampo Farms, Belcampo Butchery, Belcampo Meat Co. and six restaurants.
  • The top 10 recipes of 2014

    The top 10 recipes of 2014
    There's rarely a dull moment in the Los Angeles Times Test Kitchen. One day we're perfecting a great chef's mind-blowing technique for slow-roasting, the next we're adding bacon to breakfast sweet rolls, because ... bacon. We tested hundreds of...

    The top 10: Our favorite holiday cookies for 2014

    The top 10: Our favorite holiday cookies for 2014
    More than 100 entries were submitted to the L.A. Times Holiday Cookie Bake-Off this year, and more than 1,000 votes were cast by readers. We took the top 50 vote-getters and put them to the test today at Le Cordon Bleu cooking school in Pasadena. Judges...

    Recipe: Dry-brined turkey (a.k.a. the 'Judy Bird')

    Recipe: Dry-brined turkey (a.k.a. the 'Judy Bird')
    Total time: 2 hours, 50 minutes Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced...

    The Taste food festival returns this summer to Paramount Studios

    The Taste food festival returns this summer to Paramount Studios
    The Los Angeles Times announced that The Taste, its annual celebration of Southern California’s culinary scene, will take place over Labor Day weekend at Paramount Pictures Studios’ iconic back lot. Five events will celebrate the city's...