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Asparagus

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Top Asparagus Articles see all

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  • Jonathan Gold | L.A. restaurant review: AOC in new digs with familiar tastes

    Jonathan Gold | L.A. restaurant review: AOC in new digs with familiar tastes
    When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and Provence, but also Spain and North Africa. We were younger then, and as much as we respected chef Suzanne Goin, who was moonlighting from her restaurant Lucques, neither harissa nor the herby marinade chermoula were quite in our vocabularies yet.
  • Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect

    Jonathan Gold | L.A. restaurant review: RivaBella makes ordinary Italian perfect
    Angelini Osteria is almost everyone's favorite Italian restaurant in midtown: an informal room with well-designed trattoria cooking, a place to settle into for a plate of bombolotti or a Sunday saltimbocca, where whatever diet you happen to be on at the...

    Recipe: Bulgur pilaf with asparagus, mushrooms and tarragon

    Recipe: Bulgur pilaf with asparagus, mushrooms and tarragon
    Bulgur pilaf with asparagus, mushrooms and tarragon 2 hours. Serves 4 as a side dish 1 (1-pound) bunch medium asparagus 1/2 pound button mushrooms 2 tablespoons plus 1 teaspoon chopped fresh tarragon (stems reserved), or to taste, plus more for...

    Cluck, Cluck

    Cluck, Cluck
    Let me just put it out there: Eggs are the perfect food. Sauteed, beaten, scrambled, fried, baked, poached, put over something, put on something, eggs are amazing. Which brings me to the subject of chickens. I want one. No, strike that, I want three....

    Monday night carbonara

    Monday night carbonara
    This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots...