| May 20, 2013
| 8:49 AM
A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what...
| May 20, 2013
| 8:49 AM
Total time: 40 minutes
Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...
| Feb 16, 2005
The custard is deep and luxurious, ivory colored and liberally studded with bits of filling -- pale leeks, tawny mushrooms or bright green spinach. Maybe a curling ribbon of ham. The top is a mottled mixture of gold and brown. The crust is crisp and a...
| Mar 12, 2010
½ gallon of water
1/3 cup of chicken bouillon granules, Knorr's, Maggi, Wyler's or your favorite brand
1 teaspoon dried basil (flakes)
½ teaspoon of ground black pepper
one 14.5 ounce can of Del Monte diced potatoes or your favorite brand
| May 6, 2010
| 2:32 PM
Wednesday February 16, 2005
THE CALIFORNIA COOK Creme de la custard * Rich and creamy, with a tender, flaky crust: No wonder quiche is making a comeback.
Home Edition, Food, Page F-1 Features Desk 40 inches; 3730 words Type of Material: Recipe
| Oct 21, 2009
| 6:52 PM
It begins so optimistically, with dreams of delicate stuffed squash flowers and tender, tiny zucchini. But as the vines run rampant, reality soon sets in. Truth is, zucchini bread loses its charm after the 40th loaf.
Several chefs have an...
| Jul 1, 2010
| 12:46 PM
505 Chestnut Street
Jerry's Chopped Salad
For the salad:
1/4 cup diced cooked chicken breast
1/4 cup diced cooked ham
1/4 cup diced Gruyere cheese
1/4 cup diced cooked beets (recipe below)...
| Aug 10, 1989
SANTA BARBARA -- For years he has been the driving force and inspiration behind one of the most famous names in the culinary world. So it was a food event of the first magnitude Sunday as Paul Child's talents as a painter and photographer won the sort...
| Aug 10, 2009
| 6:30 AM
The Perfect Picnic
Ravinia (847) 266-5100
Ham and Swiss Walking Stick Sandwich
Courtesy of: Ben Jones, Levy Restaurants Executive Chef at Ravinia
1 Pretzel Ficelle (these can be found at most local bakery's, if...
| Aug 19, 2009
| 10:30 AM
340 W. Armitage
Juvenile Diabetes Wine Tasting and Auction Event
Sunday, October 18 at 1:00 p.m.
South African Wine Festival
September 1-November 30, 2009
Geja's Café Dark Belgian Chocolate Fondue...
| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...