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Parsley, that little green garnish on every plate, is an often overlooked super food. Teaming with enormous benefits, here are just 5 reasons to use this leafy green as more than culinary décor. UNIQUE FLAVONOIDS: Parsley contains the powerful...
Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...
Tags: Recipes, Whipping Cream, Salt, Heavy Cream, Fava Beans
Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as...
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...
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...
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, Potatoes, Foods and Beverages, Soups, Onions
EntreeThe first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often. All that changed when I tried the technique described below, which requires...
Tags: Recipes, Radishes, Cheese Corn, Salt, Asparagus
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...
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...
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
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,...
Los Angeles TimesDear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...
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