| Jun 18, 2013
| 6:09 AM
Summer yields some of the best produce! Our Italian Stuffed Zucchini Boats are a creative way to utilize some of those delicious veggies you have growing in your garden or picked up from the market!
Serves: 2 to 4
Cooking Time: 30 min
| Aug 25, 2012
Dear SOS: Is there anyway I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Arizona ? It's the best....
Dear Jana: With layers packed with fresh spinach, portobello mushrooms, artichokes and...
| Sep 29, 2012
Dear SOS: We recently traveled Amtrak's Southwest Chief from L.A. to Chicago. The dining car served the most delicious lamb shanks with mushroom sauce. Could you see if you can get the recipe? Thanks.
Dear Kathy: Amtrak was...
| Nov 10, 2012
| 8:00 AM
Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen.
"I feel like I forget how to cook a...
| Sep 15, 2012
Whenever Italian friends come to stay, I've noticed they can go at most three, maybe four days before they can't stand it anymore: They have to have some pasta. If that means cooking it at a campground or beside the road, so be it. This is comfort food at...
| Nov 10, 2012
Total time: 2 hours, 20 minutes, plus chilling time for the dough
Servings: 8 to 10
Note: Adapted from Quinn and Karen Hatfield. This recipe calls for a 3½- to 4-quart oven-safe pan or rondeau.
1/2 cup (1 stick) cold butter
| Aug 11, 2012
Total time: 20 minutes
Servings: This makes about 3 cups mushrooms
Note: Epazote, an herb, is generally available at Mexican and Latin markets.
2 tablespoons vegetable oil
1 heaping cup chopped white onion
2 cloves garlic
1 pound oyster mushrooms,...
| Jun 2, 2012
Dear SOS: I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed, and nothing. Can you please obtain the soup recipe? Thanks for your help.
Elizabeth A. Reers
| Dec 22, 2012
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the...
| Aug 17, 2012
| 10:32 AM
This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...
| Feb 16, 2013
According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...