| Jun 22, 2010
Pork famously became "the other white meat" when the National Pork Board launched the slogan back in the 1980s. It's a term that's stuck — more than 90 percent of Americans recognize it today, according to Pamela Johnson of the board's Pork...
| Jan 2, 2010
| 12:08 AM
Note: Test Kitchen Director Donna Deane made the list twice this year, with her second win this deceptively luxurious main course that can be put together in less than half an hour. She recommends serving this with steamed winter squash, perfect for...
| May 6, 2010
| 2:38 PM
Veron's Supermarket stuffed pork chops are very versatile and can be cooked several ways, on a stove top, on a pit, and in an oven, gas or electric, conventional or convection.
NOTE: The USDA recommends the internal temperature of cooked pork to reach...
| May 12, 2010
Michel Nischan is a high-end chef, best-selling cookbook author and tireless promoter of fresh local produce. But he's also well aware that his favorite foods remain too pricey for many low-income shoppers.
So the New England chef co-founded the...
| Feb 3, 2010
Reader Linda Rogers Lewandowski of Winfield wrote us about her great-aunt, Caroline Hill, a lifelong Chicagoan, career woman, seamstress, baker, cook and, for Lewandowski, enthusiastic educator:
"On mornings after Sunday School, I would walk over to...
| May 14, 2010
With Marc Cohen's culinary empire expanding, we were curious to see if his first venture, 230 Forest Ave., has been able to maintain its quality, as many restaurateurs these days have been stretching themselves too thin, like Wolfgang Puck and Daniel...
| May 27, 2010
Mofongos Comida Caribena is easy to spot: a bright dab of orange on a drab strip of Lankershim Boulevard in North Hollywood full of car dealerships and auto body repair shops. It smells absolutely amazing; a blast of garlic and pork and sweet frying...
| May 27, 2010
Chefs come and chefs go. Some don't change a thing. Others don't quite fit in. But sometimes a new chef can bring a breath of fresh air to a tired menu or contribute a whole new spirit to a place.
Ammo, the little restaurant that could, on Highland...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Jan 4, 2010
| 6:19 PM
Note: You really don't need to wait for summer to grill in Southern California. Any time is fine. This recipe from Times Test Kitchen Director Donna Deane was published as part of a barbecue package in July. At this season, warm things up by adding...
| Feb 26, 2010
Look for sesame seeds in the American diet and you're most likely to find them as an edible decoration sprinkled on a hamburger bun. But the tiny ivory-colored seed may actually be one of the oldest condiments and one of the most nutritious seeds known to...