| Jul 7, 2011
Homaro Cantu is a chef defined and limited by his excesses. At Moto, Cantu's science-based culinary sleight-of-hand never fails to dazzle even the most jaded diner, but when the presentation promises more than the dish's flavor delivers — and in...
| May 21, 2010
| 12:05 PM
For more recipes and ideas:
"I usually have to double this recipe because we go through them quickly." Tender, chewy and simple, you'll never use store-bought tortillas again.
Kristen Van Dyken, West Richland,...
| Mar 30, 2010
| 4:39 PM
Here are some healthful Easter recipes from the American Heart Association and the American Heart Association's Go Red For Women movement and Power To End Stroke movement. The assortment includes Blackberry Cake With Maple Icing, Carrot-Pineapple Salad...
| Nov 22, 2009
Last week, our postcard showcased super-sized roadside art at Barberville Produce, so this week let's throw some artfully low-brow music into the mix.
Whenever someone asks me why I stop at Waffle House restaurants (and this question arises more often...
| Oct 15, 2009
• 2 cups frozen hash brown potatoes, thawed
• 1 / 2 cup fine-chopped yellow onions
• 1 (6- to 7-ounce) can
salmon, squeezed dry and flaked with a fork
• 2 large eggs, lightly beaten
• 2 tablespoons chopped fresh dill...
| Aug 14, 2009
| 4:22 PM
When Midnight Sun Sam complained to me that people in Baltimore didn't know the difference between hash browns and home fries, I laughed at him and said, 'Write about it and I'll post it.' I had forgotten that conversation today......
| Jul 9, 2009
Recipe from Firekeepers Executive Chef, Michael McFarlen (www.firekeeperscasino.com)
Sautéed Peppers, Onions, Andoullie Sausage, Gulf Shrimp and Tomatoes on
Hash Browns, topped with three Eggs and Cheddar Jack Cheese
| Jul 8, 2009
Fried potatoes with yogurt sauce
Total time: 25 minutes
Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. This recipe comes from Aglaia Kremezi, an author of Greek cookbooks, and is in her...
| Aug 20, 2008
Gordon Ramsay. Britain's celebrated tow-headed chef offers a proper hotel breakfast in the posh new London Hotel. The Japanese bento box includes grilled salmon and whitefish, green tea noodles and buckwheat soba, a dipping sauce, beautiful rice and...
| Aug 20, 2008
WHEN Campanile stopped serving daily breakfast a decade ago, the regulars (but obviously not enough of them) who'd made a cappuccino and pastry or poached eggs and ham at the restaurant part of their morning routine were devastated. They had become...
| May 28, 2008
WITH THE surfeit of steakhouses in L.A. right now, I find myself wishing my grandfather, a Nebraska cattleman, were still alive. It would be great fun to take this die-hard meat 'n' potatoes guy around and get his reaction to L.A.'s new breed of...