| Mar 5, 2013
| 11:40 AM
While it might be tough to imagine heading out to a local farm for an armful of fresh vegetables when it’s still chilly, it’s almost that time of year. Harford County farms are gearing up for growing season, and that means it’s time to...
| Mar 6, 2013
| 3:20 PM
The thermometer is slowly inching up, and there's a little more sunlight every day, and that means one thing to gardeners: It's time to think about seed sowing.
With a little planning you can stretch your food budget for an ongoing harvest of fresh,...
| Jan 29, 2013
| 11:00 AM
67 Whitney Ave., New Haven, (203) 777-8886. Standard menu Monday-Friday. Dim Sum menu Saturday and Sunday. Hot Pot daily.
Dim sum is a singular culinary experience, on par with sharing a pot of fondue, giving up utensils for injera,...
| Dec 5, 2012
2049 W. Division
Friday, December 7
To read more about the restaurant:
Shepherd’s Pie with Ten FIDY Stout Gravy
| Nov 21, 2012
| 5:31 AM
We love oyster dressing and pecan pie as much as the next person (really!), but we also like to have a few lighter options on the table for Thanksgiving dinner, as well.
Spicy Cranberry Chutney
Adapted from http://allrecipes.com
| Nov 22, 2012
| 4:15 PM
From toy drives to food drives, it's not uncommon to hear stories of generosity during the holidays.
But one farmer is putting a new spin on holiday giving, it all has to do with turnips. Darin Greear owns Windy Hills Farm in the Montgomery County...
| Nov 13, 2012
| 1:33 PM
Thanksgiving can be an overwhelming holiday. Even the most seasoned cooks can become agitated by the menu planning and trying to get all the details just perfect.
Relax. Area farmers' markets have got you covered. Even as the growing season draws to a...
| Jun 10, 2010
As friends and I step into Patina, the figures of the hostess, manager, bartender, server and sommelier awake from their enchantment. They move forward, murmur a greeting and lead us to a table in the elegant, modernist dining room. Sometimes it feels...
| Feb 10, 2011
Spiced mushroom borscht
Total time: 2 hours
Note: This recipe requires cheesecloth and butchers twine to make a sachet.
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test...
| Dec 30, 2010
| 12:41 PM
3 pounds turnip or collard greens, washed and drained
8 cups chicken broth or stock
1/4 to 1/3 pound fatback (salt pork)
Freshly ground pepper
Hot pepper sauce, optional
Remove thick stems from cleaned greens. Rinse several times...
| Oct 21, 2010
Autumn vegetable hash
Total time: 1 hour
Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores
2 tablespoons goose or duck fat, or butter
1 onion, cut into ½-...