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Green spring cuisine
The Press Democrat, Santa Rosa, Calif.Spring cooking, like the season itself, is light and ephemeral. Tender, green vegetables such as spring garlic and leeks, asparagus and fava beans require just a simple saute, a lick of the grill or a swift plunge into hot water to bring out their...Tags: Coconut, Salt, Thyme, Lifestyle and Leisure, Diets and Dieting
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She hopes her cookbook will inspire beginners
The News & ObserverFood blogger Jennifer Perillo can't bring herself to make her late husband's favorite creamy peanut butter pie. Perillo, 39, already the author of the popular food blog, "In Jennie's Kitchen," sparked a Twitter movement two years ago when she asked...Tags: Recipes, Lentils, Salt, Meatballs, Butter
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Salad packs a hearty punch
Detroit Free PressWhite Bean and Sun-Dried Tomato Salad Serves: 4 / Preparation time: 10 minutes / Total time: 15 minutes 2 tablespoons olive oil 1 large clove garlic, peeled, crushed 1 can (15 ounces) cannellini beans, drained and rinsed 1 red onion, peeled,...Tags: Olives, Salads, Politics, Salt, Foods and Beverages
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Free Press Test Kitchen recipe: Pasta with Scallops and Roasted Red Pepper
Detroit Free PressPasta with Scallops and Roasted Red Pepper Pesto Serves: 2 (generously) / Preparation time: 15 minutes / Total time: 30 minutes -- 3 cloves garlic, unpeeled -- 3/4 cup roasted red peppers, patted dry and coarsely chopped -- 1/4 cup grated Parmesan...Tags: Pasta, Salt, Politics, Foods and Beverages, Lifestyle and Leisure
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Idaho Potato Crab Cakes
The people have spoken, and Bertie's recipe for these delicious Idaho Potato Crab Cakes was the one you chose as the winner of our first ever Idaho Potato Recipe Contest! Serves: 4 Cooking Time: 40 min What You'll Need: - 1/4 cup chopped fresh...
Tags: Recipes, Cheddar Cheese, Cheese, Foods and Beverages, Lifestyle and Leisure
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Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat
Los Angeles Times Restaurant CriticThe first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...Tags: Osteria Mozza, Pizzas, Foods and Beverages, Fennel, Lifestyle and Leisure
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Seven steps to creating a soup
FARGO, N.D. - I made the wild rice soup mix, but I added a few things, my husband commented one day on our way home. That sounds good, I responded. We had carrots, celery and onions in the fridge, so I chopped them and added them to the soup, he...Tags: Cheese Corn, Pasta, Electrical Appliance, Thyme, Manufacturing and Engineering
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SERIOUSLY SIMPLE: Fast-broiled crust gilds rack of lamb
EntreeAfter I finished training at the Cordon Bleu in London, I had a beginner's repertoire of classic dishes that I could prepare with panache. Rack of lamb persillade was a favorite. Persillade is a mixture of breadcrumbs, parsley and garlic or shallots...Tags: Shallots, Potatoes
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MOROCCAN COUSCOUS
CHEF/OWNER 'THE FIG COOKING SCHOOL'1. This couscous (which is a Moroccan dish and we teach in several of our Spice Market classes) is a perfect Spring recipe since uses many fresh herbs from the garden. It can be also be prepared ahead of time. 2. Great recipes with a lot of flavor...Tags: Salads, Recipes, Patents, Copyrights and Trademarks, Salt, Foods and Beverages
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Recipes that speak plainly
Los Angeles TimesEver since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...Tags: Recipes, Julia Child
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Edible economics
There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the...
Tags: Sage, Cabbage, Arable Farming, Kale, Cantigny Park
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Cookbook favorites
Los Angeles TimesHere are samples from three of my favorite books. From "Mediterranean Food" by Elizabeth David Ratatouille aux Oeufs 1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs,...Tags: Breads, Salt, Butter, Potatoes
Apr 23, 2013
|Story| McClatchy-Tribune
Apr 23, 2013
|Story| McClatchy-Tribune
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Apr 17, 2013
|Story| WSBT-TV
Apr 6, 2013
|Story| LAT - HOLD Archive
Apr 12, 2013
|Story| Aberdeen News
Apr 6, 2013
|Story| Tribune Media Services
Apr 10, 2013
|Story| Hartford Courant
Apr 6, 2013
|Story| Los Angeles Times
Apr 27, 2013
|Story| Chicago Tribune
Apr 6, 2013
|Story| Los Angeles Times
Original site for Parsley topic gallery.
