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    Jan 30, 2013 |Story| Los Angeles Times

  1. Dinner tonight! Beer-baked mac 'n' cheese

    There's something wonderfully simple about ooey-gooey cheese baked with pasta. Adding a little beer just takes that magic to a whole new level. This recipe, from the Rackhouse Pub in Denver, is one of our mac 'n' cheese faves. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then baked under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. You can find the recipe below.
    There's something wonderfully simple about ooey-gooey cheese baked with pasta. Adding a little beer just takes that magic to a whole new level. This recipe, from the Rackhouse Pub in Denver, is one of our mac 'n' cheese faves. The recipe combines no...

    Tags: Parmesan Cheese, Russ Parsons, Noelle Carter, Bars and Clubs, Google+

    2. Dec 19, 2012 |Story| Allentown Morning Call

  2. Review: Old School Sandwich Co. packs fresh, movable feasts

    No doubt John Montagu — Great Britain’s fourth Earl of Sandwich commonly considered the inventor of one of America’s favorite fast foods — would be proud of his legacy as interpreted by South Whitehall Township’s Old School Sandwich Co.
    Special to The Morning Call
    No doubt John Montagu — Great Britain’s fourth Earl of Sandwich commonly considered the inventor of one of America’s favorite fast foods — would be proud of his legacy as interpreted by South Whitehall Township’s Old School...

    Tags: Tomatoes, Cheese, Breads, Whitehall, Cranberries

    3. Jan 29, 2013 |Story| Los Angeles Times

  3. Dinner tonight! Nordstrom's chicken salad

    Both tart fresh apple slices and dried apple chips flavor this salad, tossed with sliced onion, lightly spiced candied almonds, julienned strips of chicken and creamy goat cheese. The salad is tossed with a bright Champagne vinaigrette. The whole recipe, including the candied almonds, comes together in about an hour, perfect as a side or a light meal.
    Both tart fresh apple slices and dried apple chips flavor this salad, tossed with sliced onion, lightly spiced candied almonds, julienned strips of chicken and creamy goat cheese. The salad is tossed with a bright Champagne vinaigrette. The whole recipe,...

    Tags: Russ Parsons, Noelle Carter, Onions, Google+, Egg Whites

    4. Jan 28, 2013 |Story| Los Angeles Times

  4. Dinner tonight! Spaghetti with arugula and bread crumbs

    A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food Editor Russ Parsons shows in this amazing (and simple) recipe for <a href="http://www.latimes.com/features/food/la-fo-calcook-breadcrumbs-recipe3-20110519,0,6666353.story" target="_blank">spaghetti with arugula and garlic bread crumbs</a>.
    A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food Editor Russ Parsons shows in this...

    Tags: Russ Parsons, Noelle Carter, Arugula, Google+, Garlic

    5. Jan 25, 2013 |Story| Los Angeles Times

  5. Dinner tonight! Diner-style roast beef hash

    When you're looking for a dinner idea with a little more substance but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat. You can find the recipe below.
    When you're looking for a dinner idea with a little more substance but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover roast beef in the fridge...

    Tags: Russ Parsons, Noelle Carter, Google+, Chile, Salt

    6. Jan 22, 2013 |Story| Los Angeles Times

  6. Dinner tonight! Eggs Benedict

    Eggs for dinner? You bet! Sometimes there's nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it's a perfect way to end the day. Cheers!
    Eggs for dinner? You bet! Sometimes there's nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it's a...

    Tags: Russ Parsons, Noelle Carter, Eggs Benedict, Canadian Bacon, Google+

    7. Feb 15, 2013 |Story| Los Angeles Times

  7. Weekend dinner: Thai coconut chicken

    Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and a hint of heat from some fresh Thai chiles? A <a href="http://www.latimes.com/features/food/la-fo-marinadesrec6c-2009may06,0,1328186.story" target="_blank">Thai coconut marinade</a> is simple, and comes together in minutes. The trick is to give the chicken enough time to properly marinate, so the flavor really soaks in -- this may not be dinner <em>tonight</em>, but it's a perfect dish for this weekend. Get the chicken marinating the night before, or first thing in the morning. When dinnertime rolls around, throw the chicken on the grill -- or bake it in the oven -- and serve it alongside a quick salad and dinner is done.
    Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and...

    Tags: Russ Parsons, Noelle Carter, Cilantro, Onions, Google+

    8. Feb 13, 2013 |Story| Los Angeles Times

  8. Dinner tonight! Shrimp and grits

    It doesn't get much simpler than shrimp and grits, but <a href="http://www.barandkitchenla.com/" target="_blank">Bar / Kitchen</a> at the O Hotel takes this classic comfort food to new heights. Large Mexican shrimp are cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of Sriracha hot sauce. Spooned atop cheesy stone-ground grits, some might call it dinner. I call it heaven on a plate.
    It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights. Large Mexican shrimp are cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of...

    Tags: Russ Parsons, Noelle Carter, Cilantro, Heavy Cream, Kosher Salt

    9. Feb 12, 2013 |Story| Los Angeles Times

  9. Dinner tonight! Savory stuffed French toast

    Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruy&egrave;re cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less than an hour.
    Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less...

    Tags: Russ Parsons, Parmesan Cheese, Noelle Carter, Greens, Google+

    10. Feb 11, 2013 |Story| Los Angeles Times

  10. Dinner tonight! Salad with Parmigiano-Reggiano and anchovy dressing

    If you love a good salad, dinner doesn't get much better than this <em>tricolore </em>salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, fris&eacute;e and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano.
    If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped...

    Tags: Russ Parsons, Noelle Carter, Kosher Salt, Arugula, Lemons

    11. Feb 8, 2013 |Story| Los Angeles Times

  11. Dinner tonight! Crispy chicken thighs with olives, lemon and fennel

    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and you can find the recipe below.
    A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...

    Tags: Russ Parsons, Noelle Carter, Kosher Salt, Lemons, Google+

    12. Feb 8, 2013 |Story| Los Angeles Times

  12. Feeling flu-ish? What's for dinner?

    I've got the flu. Nothing dramatic about that -- judging from my Facebook feed, half of America does, too. But it got me thinking: When you're feeling rotten -- runny nose, watery eyes, constant hacking -- what food makes you feel better?
    I've got the flu. Nothing dramatic about that -- judging from my Facebook feed, half of America does, too. But it got me thinking: When you're feeling rotten -- runny nose, watery eyes, constant hacking -- what food makes you feel better? I've got a...

    Tags: Flu, Honey

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