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    May 20, 2013 |Story| LAT - HOLD Archive

  1. Easy dinner recipes: Chicken, chicken ... and more chicken!

    Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole chicken, or pick up your favorite pieces to cook on their own. Chicken doesn't have to be complicated.
    Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...

    Tags: Garlic, Onions, Peppers, Parsley, Salt

    2. May 7, 2013 |Story| South Florida Sun-Sentinel

  2. Chef Allen's Red Snapper With Fennel, Orange and Olive Slaw

    &nbsp; &nbsp; Adapted from Chef Alan Susser, who has had several restaurants throughout South Florida. If red <span class=&quot;hilite">snapper</span> isn't available, yellowtail <span class="hilite">snapper</span> is a fine substitute. Make slits in the <span class="hilite">snapper</span> skin so the fillets don't curl when heated. &nbsp;
        Adapted from Chef Alan Susser, who has had several restaurants throughout South Florida. If red snapper isn't available, yellowtail snapper is a fine substitute. Make slits in the snapper skin so the fillets don't curl when heated.      Fennel,...

    Tags: Salads, Salt, Black Pepper, Lifestyle and Leisure, Foods and Beverages

    3. May 9, 2013 |Story| Los Angeles Times

  3. Recipe: Soy-brined turkey

    &nbsp;
      Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings...

    Tags: Onions, Garlic, Turkey, Peppers, Butter

    4. May 7, 2013 |Story| South Florida Sun-Sentinel

  4. Pan-seared red snapper salad with lime honey vinaigrette

          Chef Rich Matthews, of the Art Institute of Fort Lauderdale, likes to serve this salad with a starch. He simmers purple Peruvian potatoes in lightly salted water until knife-tender. Each salad gets a few slices.       Vinaigrette     Juice of...

    Tags: Tomatoes, Arugula, Salads, Salt, Cucumbers

    5. May 6, 2013 |Story| LAT - HOLD Archive

  5. Valerie Confections' new Echo Park cafe takes cue from afternoon tea -- but 'less precious'

    Just a couple weeks away from <a href=&quot;http://www.latimes.com/features/food/dailydish/la-dd-valerie-confections-grand-central-market-20130419,0,6651862.story">opening a coffee shop/lunch counter</a> at Grand Central Market in downtown Los Angeles, Valerie Confections is moving into another location -- the former Delilah Bakery space on Echo Park Avenue in Echo Park -- expected to debut by June.
    Just a couple weeks away from opening a coffee shop/lunch counter at Grand Central Market in downtown Los Angeles, Valerie Confections is moving into another location -- the former Delilah Bakery space on Echo Park Avenue in Echo Park -- expected to debut...

    Tags: Dining and Drinking, Restaurants, Sandwiches, Chocolates, Lifestyle and Leisure

    6. May 9, 2013 |Story| Los Angeles Times

  6. Recipe: Roasted Cornish game hens with Meyer lemons

    <b>Total time: </b>1 hour, 10 minutes
    Total time: 1 hour, 10 minutes Servings: 2 Note: Niçoise and Picholine olives are at selected supermarkets such as Whole Foods and Bristol Farms. 2 Cornish game hens, about 1 3/4 to 2 pounds each, washed and dried 4 Meyer lemons, divided 2...

    Tags: Garlic, Kosher Salt, Salt, Whole Foods Market, Black Pepper

    7. Apr 25, 2013 |Column| Chicago Tribune

  7. A hidden gem, in plain sight

    There are many things I don't understand about the restaurant business. I don't see why small plates are &quot;shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.
    There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time. The year-old...

    Tags: Chicago Tribune Columnists, Salads, Michelin Group, Restaurant and Catering Industry, Gnocchi

    8. Apr 24, 2013 |Story| Chicago Tribune

  8. Fabio charms his way into your kitchen

    Chef Fabio Viviani is one of those people whose first name defines him &mdash; Fabio: Italian immigrant, &quot;Top Chef" contestant and all around TV personality, restaurateur, cookbook author and culinary heart-throb. Charmingly accented, carefully unshaven, Fabio can cook authentic Italian food while flirting, and his winning grin peeks through every page in his new book "Fabio's Italian Kitchen" (Hyperion, $24.99).
    Chef Fabio Viviani is one of those people whose first name defines him — Fabio: Italian immigrant, "Top Chef" contestant and all around TV personality, restaurateur, cookbook author and culinary heart-throb. Charmingly accented, carefully unshaven,...

    Tags: Onions, Gilt Bar, Carrots, Gnocchi, Chicago Restaurants

    9. Apr 6, 2013 |Story| LAT - HOLD Archive

  9. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, 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 almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The 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: Salads, Parsley, Salami, Pizzas, Pies and Tarts

    10. Mar 30, 2013 |Story| LAT - HOLD Archive

  10. Jonathan Gold | L.A. restaurant review: Muddy Leek gets comfortable in Culver City

    Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well outside of the area. It's part of a building that briefly served as a design museum before it was converted into architects' offices, in an awkwardly proportioned space that runs through restaurant identities like Spinal Tap goes through drummers.
    Los Angeles Times Restaurant Critic
    Muddy Leek is in kind of an odd location, just a block or two away from the restaurants in Culver City's Helms complex yet seemingly well outside of the area. It's part of a building that briefly served as a design museum before it was converted into...

    Tags: Garlic, Animals, Shrimp, Sandwiches, Arable Farming

    11. Mar 25, 2013 |Story| Los Angeles Times

  11. The ultimate Easter 2013 dining guide in L.A. area

    Have you sorted out what and where you&rsquo;ll be eating on Easter? Whether you're looking to go out or stay in with takeout, here's a list of places around town offering Easter treats, brunch and supper:
    Have you sorted out what and where you’ll be eating on Easter? Whether you're looking to go out or stay in with takeout, here's a list of places around town offering Easter treats, brunch and supper: Asia de Cuba: Honey-glazed Kurobuta pork belly,...

    Tags: Easter, Morningstar Incorporated, Bacon, Whipping Cream, Thyme

    12. Mar 16, 2013 |Story| Los Angeles Times

  12. Recipe: Pink grapefruit and fennel salad with crab

    &nbsp;
      Total time: 20 minutes Servings: 4 2 pink grapefruit 1 head fennel 1/4 red onion Salt 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup torn arugula 4 ounces lump Dungeness crab meat 1. Peel the grapefruit and cut it into...

    Tags: Onions, Arugula, Peppers, Grapefruit

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Fennel Photos
Cook a couple swordfish steaks in garlic and fennel for...
(May 6, 2013)
Swordfish with tomatoes and fennel
Salmon with onions, fennel and thyme
(April 30, 2013)
Salmon with onions, fennel and thyme
Ray Kumm at is serving a grilled spring lamb loin with...
(April 29, 2013)
Grilled spring lamb loin at Brewer's Art
 » All 24 Fennel photos