| Jul 7, 2013
Oh, the joy of being a dog. Especially a dog with wealthy parents, um, I mean owners.
More than a decade has passed since luxury hotels began throwing welcome parties for platinum-card-carrying pet owners .
But with pets a $50-billion-a-year industry,...
| Jul 9, 2013
| 5:42 PM
Having traveled in Vietnam, my husband and I are devotees of the wonderful food from that part of the world.
Short of a trip across the ocean, Orange County residents are in a perfect place to enjoy Vietnamese cuisine. We have the privilege and...
| Sep 30, 2013
| 6:30 AM
Pasta salads have found a permanent place in American delis and home kitchens. Most pasta salads are more pasta than vegetables. That's because the pasta is usually larger than the size of the vegetables. I decided to use orzo, a tiny pasta, and it turned...
| Jul 9, 2013
| 11:28 AM
I was visiting my sister in New England on our weekly CSA pickup day, so my husband dutifully went out to the farm to get our haul. Once home, he prepped all the veggies, carefully placing them in the crispers of the fridge.
He even took a photo of this...
| Jul 3, 2013
| 8:01 AM
As the morning of our third-week pickup dawned, I pulled the Post-it notes off our refrigerator: We had done it. We'd successfully eaten everything from Week 2, except half a head of broccoli.
On to Week 3! This week's share included turnips, beets,...
| Jun 26, 2013
| 4:36 AM
Nothing says summer like a fresh salad served al fresco.
Pack your picnic basket with a bottle of wine, a fresh baguette and one of these summery salads, favorites of local chefs. From a simple concoction of crab and cantaloupe to an intriguing mix of...
| Apr 28, 2013
The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
All that changed when I tried the technique described below, which requires...
| Jun 20, 2013
| 11:00 AM
I have always considered myself food-conscious. I read books about basic agriculture, understand seasonal cooking, and know not all waffles originate from a toaster. But a monthlong 100-mile diet has shown me how much I have yet to learn and instilled...
| Jun 22, 2013
The farmers market is a bazaar of plenty, and chief among its pleasures are vegetables rarely seen in supermarkets. There, mizuna snuggles next to the kale; kohlrabi nestles next to the bok choi; breakfast turnips tuck up to the early carrots; and black...
| Jun 17, 2013
8 ounces cooked lobster meat, coarsely chopped
1/4 cup mayonnaise
Salt and pepper, to taste
1 small stalk celery, finely chopped
2 tablespoons butter, at room temperature
2 top-loading hot-dog rolls
1. In a bowl, combine the...
| Jun 3, 2013
| 10:53 AM
By now, you’ve planted your warm-season vegetable garden, and are just waiting for the harvests that give you fresh goodies for summer salads and sandwiches.
Don’t stop with just those first crops. With some careful planning and a little...