| May 26, 2010
| 6:57 PM
½ Lb. Leeks, White Only, Chopped
½ Lb. Carrots, Chopped
½ Cup Tomato Paste
½ Lb. Celery Ribs, Chopped
1 Gallon Shrimp or Fish Stock
½ Lb. Onions, Chopped
2 Cups Chopped Tomatoes
½ Fennel, Chopped
1/8 Oz. Saffron
½ Green Peppers, Chopped
| Jan 20, 2010
Eating fruits, veggies and seafood when they're in season is healthy for you and the planet.
When produce is ripe off the vine, it has more flavor and nutrition than when it is shipped across continents. Fruits and vegetables are more plentiful in...
| 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?...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Jan 6, 2010
To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the...
| Jan 13, 2010
Wild mushroom, spinach and ricotta pie
Total time: 1 hour, 35 minutes
Servings: 8 to 10; this makes 1 (9-inch) pie.
1 pound fresh spinach or 1 (9-ounce) package frozen spinach
2 tablespoons butter, divided
4 leeks, pale green and white parts...
| Jan 27, 2010
What's the most expensive dinner in America? An omakase meal of pristine, perfectly sliced sushi, the fish flown in from Tsukiji market in Tokyo and prepared for you personally by a Yoda-equivalent sushi master? Or maybe a 12-course tasting menu from a...
| Jan 29, 2010
| 2:17 PM
Total time: 3 1/2 hours
5- to 5 1/2-pound boneless pork shoulder butt, tied
4 cloves garlic, cut into slivers
Salt to taste
Cracked black pepper to taste
6 tablespoons olive oil, divided
3 leeks, tops removed, cut in half and...
| Mar 17, 2011
Celebrity chef Stuart O'Keeffe from Food Network's "Private Chefs of Beverly Hills" joined us live to demonstrate some recipes that you can whip up for St. Patty's Day. For more information on Stuart Okeefe and the recipes, you can go to www....
| Mar 17, 2011
| 9:42 AM
St. Paddy's Day will be over after today and what will you be left with besides a mammoth headache? If you're like me, there will be lots of cold corned beef, boiled potatoes, cabbages or leeks crowding the refrigerator shelves.
Time to make a casserole....
| Apr 5, 2011
Award-Winning Executive Chef at "La Jolla Beach & Tennis Club" was inducted to the Maitre Cuisiniers de France his cookbook, "Flying Pans" has been nominated as finalist for the IACP awards. www.chefbernard.com
My Grandmother's Apple Tarte Tatin...