| Jan 5, 2011
| 4:37 PM
It's hard to find a food that has traveled as well as the little legume. In ancient times, its portability made it a staple of travelers, explorers and conquerors. In modern times, these nutritional powerhouses have opened up a world of ethnic cookery for...
| Sep 27, 2010
| 4:36 PM
Top Chef might have ended, but the quickfires are far from over. Tuesday, the folks from dineLA Restaurant Week are hosting their second throw down in an installment of three: a cold noodle comp between Octavio Beccera of Palate Food + Wine and Brendan...
| Sep 20, 2010
| 4:35 PM
Whether bright and studded with fruit or smooth and shiny like stained glass, ice pops are playful, big in taste, low in guilt and easy to love. Even better: They're nearly as easy to make. One of the pleasures of pop-making is that unlike churning ice...
| Apr 8, 2010
The bartender at Moqueca is mixing up flamingo-pink Copacabanas. Brazilian caipirinha cocktails are flowing and there's plenty of Xingu, the dark-as-ink Brazilian beer, being poured. Through the windows of the second-story dining room you can look out...
| Mar 23, 2010
| 8:57 AM
Dear SOS: Years ago the L.A. Times published a recipe for a wonderful six-layer coconut cake with lemon filling.
Dear F.: This is quite spectacular on a cake stand. Assemble the cake with the filling before you make the...
| Jul 28, 2010
| 12:48 PM
• 3 tablespoons vegetable oil
• 1 cup diced yellow onions
• 1 tablespoon minced garlic
• 1 tablespoon prepared Thai red curry paste
• 1 teaspoon salt plus more to taste
• 1 / 2 teaspoon fresh-ground white...
| Apr 27, 2010
Coconut milk used to be something that came in a can and was good to have on hand for making pina coladas or Thai curries. These days, coconut milk can also be found in cartons in the milk aisle and in pints in the ice cream section—and as yogurt,...
| May 4, 2010
| 3:21 PM
It's that time of year when winter's star vegetables wear out their welcome. Parsnips? Been there. Turnips? Done that. Potatoes, mashed, hashed, roasted or fried?
Check, check, check, yawn.
In short, it's time to start mixing it up a bit in the root...
| May 4, 2010
| 3:43 PM
Author Lori Longbotham has penned a terrific book on coconut desserts. Who knew there was so much to know about coconut?
She gives valuable tips on selecting coconut milk, coconut cream, shredded dried coconut and coconut extract. You'll also learn how...
| Jul 7, 2010
The freeze-dried era is over — if you're willing to put in a little work.
After years of just adding water to bring your camping feast to life, refinement has come to eating in the wild. Fresh fish, meat, veggies and savory sauces no longer are...
| Mar 31, 2011
| 5:20 AM
Coconut Curried Vegetables with Shrimp
1 cup broccoli (cut into florets)
1 cup carrots (julienne cut)
½ cup scallions (cut on the bias)
½ cup red peppers (julienne cut)
1 cup fresh sliced mushrooms
1 T fresh ginger...