| Jan 22, 2008
| 6:01 PM
A variation on classic French pot-au-feu, this hearty dish appealed to Times restaurant critic S. Irene Virbila when she dined at Lou, a new wine bar on Vine Street in Los Angeles.
"It's sort of a Jewish-French hybrid," owner Lou Amdur says, pig's foot...
| Jan 22, 2008
| 6:03 PM
From "The Saucier" by Amy Scattergood, published October 11, 2006.
Total time: 45 minutes, plus overnight marinating
Skirt steak and crispy leeks
1 pound skirt steak
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely...
| Sep 11, 2009
| 8:21 AM
As surely as I reach for my wool coat and warm mittens when the leaves turn to crimson and gold, so do I pull out the soup pot and casserole dishes that were set aside for months.
Once again the windows steam up from the bubbling pots on the stove and...
| Sep 30, 2009
| 8:48 AM
Braised Leek Tart Tatin (Serves 4 people)
Leeks are a wonderful ingredient that usually has a hidden hand in a dish's success. In this leek tart tatin (named after the famous upside down apple tart that is cooked in a similar fashion) the leeks play...
| Oct 14, 2009
Roasted kabocha squash and celery root soup with maple syrup and brown butter
Total time: About 1 hour, plus roasting time for the vegetables
Servings: 8 to 10
Note: Adapted from "Love Soup" by Anna Thomas.
1 (2 1/2 pound) kabocha squash
| Oct 19, 2009
| 5:29 AM
These recipes will get you in the spirit of the Autumn season!
1 TBL Blended oil
4 oz Chopped onion
1 oz Chopped celery
1 oz Chopped garlic
2.5 c Red wine
2 oz Red wine vinegar
1 tsp Salt
1 tsp Sugar
| Nov 4, 2009
Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with...
| Jun 19, 2009
Zuppa di pesce Castagna
Total time: 1 hour, 20 minutes
Note: Adapted from chef Elias Cairo of Castagna. Fish stock or broth is available at most fish markets and cooking supply stores, and can be found at many well-stocked fish counters...
| Jul 8, 2009
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
| Aug 24, 2009
| 7:54 AM
Clam Bake on the Shores of La Jolla
1/3 cup kosher salt 1/4 cup cornmeal 2 pounds littleneck clams, scrubbed 2 pounds steamer clams, scrubbed 2 pounds black mussels, cleaned and debearded 1/4 cup grape seed oil 1 1/2 pounds new red potatoes 2 cups...
| Mar 4, 2009
Total time: 2 hours, 25 minutes
Note: You will need kitchen twine and an 8-quart soup pot for this recipe.
1 (2 1/2 -pound) beef rump roast, trimmed of all fat and silverskin
1 large celery root
1/2 pound carrots
1 bunch flat-...