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Richard Olney

A collection of news and information related to Richard Olney published by this site and its partners.

Top Richard Olney Articles see all

Displaying items 1-5
  • The California Cook: Cookbooks that bring comfort

    The California Cook: Cookbooks that bring comfort
    At first glance, the story in the local paper seemed to have been written for me: "Decorating With Books." My house is swamped with cookbooks, they're stacked on just about every horizontal surface and, yes, some are even arranged on shelves. So I thought it might be a kind of a "When life gives you lemons" thing — maybe this was going to become a trendy new style in home décor?
  • Recipe: Lulu's tapenade

    Recipe: Lulu's tapenade
    Lulu's tapenade Total time: 15 minutes Servings: 6 to 8 Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney. 1/2 pound large Greek-style black olives, pitted 2 salted anchovies, rinsed and filleted, or 4 fillets 3 tablespoons...

    Creamed fava beans and bacon (Feves au Lard Fume)

    Creamed fava beans and bacon (<i>Feves au Lard Fume</i>)
    Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe from Richard Olney's "Simple French Food" (Atheneum, 1974) is almost compulsively edible. After all, how bad can bacon, cream and egg yolks be? 5 pounds...

    30 days of ripe tomatoes

    30 days of ripe tomatoes
    Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...

    Recipe: Cassoulet

    Recipe: Cassoulet
      Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans...