| Jul 16, 2013
| 6:39 PM
Total time: 55 minutes
Note: From Times test kitchen director Donna Deane. May be served with a lightly sweetened whipped cream, if desired. Published March 14, 2007.
4 small lemons (about 4 ounces each)
One-half cup plus 2 tablespoons...
| Jul 13, 2013
Dear SOS: We had dinner at the Vertical Wine Bistro in Pasadena last week and loved the couscous. Could you provide the recipe?
Dear Barbara: Vertical Wine Bistro was happy to share its recipe for Israeli couscous. It...
| Jul 24, 2013
| 4:58 AM
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child.
The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included...
| Apr 17, 2013
| 6:30 PM
Spring is the peak season for asparagus. I love to use it in dishes that show off its unique flavor. The neutrality of pasta provides a perfect backdrop for the delicate, slightly sweet yet grassy flavor to shine through.
Select asparagus that has bright...
| Jul 17, 2013
| 8:36 AM
Dinner on a diet? It may sound tough but it's easy if you're prepared, even on a busy weeknight. Here are four suggestions to try, each clocking in at under 200 calories and under 15 grams each carbohydrates and fat per serving. Three of the recipes...
| Jul 16, 2013
| 9:50 PM
Brewskis and a hoagie or two may suffice for a run-of-the-mill picnic, but when the venue involves arias in the park or opera in the vineyards, picnickers yearn for slightly swankier fare.
Great music sounds even better when you have a nectarine...
| May 13, 2013
| 10:42 AM
Who doesn't love a cucumber?
Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season.
They peak with...
| Jul 15, 2013
| 5:02 PM
I have to tell you about the pie I made this past weekend. I’m kind of proud. The crust was buttery and rich, not too sweet or flaky, with a slight hint of cinnamon. It was beautiful, nontraditional, with tiny orbs instead of the typical grandma-...
| Jul 15, 2013
| 2:43 PM
When it comes to versatility, you can't do much better than couscous. Typically a fine granular semolina pasta, couscous works in both savory and sweet dishes, and can be served hot or cold. Like pasta, add vegetables and/or meat for a main dish, or...
| May 9, 2013
| 1:14 PM
Total time: 1 hour
Note: From test kitchen director Donna Deane
1/4 cup olive oil, divided
2 tablespoons butter, plus 1 teaspoon cold butter cut into small pieces, divided
2 cloves garlic, mashed or pressed through a garlic press
| Jun 29, 2013
Vincent Van Gogh famously loved absinthe. The spirit was highly en vogue in the late 19th century when the troubled artist was painting his vivid masterpieces. It's up for debate whether too much of the drink contributed to his famous "ear" episode in...