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    May 20, 2013 |Story| Los Angeles Times

  1. Recipe: Nancy's burgers

    <b>Total time:</b> 40 minutes
    Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...

    Tags: Vermont, Black Pepper, Ketchup, Hamburgers, Salt

    2. May 13, 2013 |Story| Los Angeles Times

  2. So many ways to chill

    Los Angeles Times Staff Writers
    Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...

    Tags: Ice Cream, Limes, Shallots, Black Pepper, Mangos

    3. Mar 20, 2013 |Story| Chicago Tribune

  3. Passover steeped in Mexican flavors

    Passover celebrates the Hebrews' flight from Egypt to freedom more than 3,000 years ago. Jews around the world will remember that exodus at sundown March 25 with a ritual dinner, or Seder. And what's on the table will tell a story of its own, one based on faith, tradition and family.
    Passover celebrates the Hebrews' flight from Egypt to freedom more than 3,000 years ago. Jews around the world will remember that exodus at sundown March 25 with a ritual dinner, or Seder. And what's on the table will tell a story of its own, one based on...

    Tags: Carrots, Limes, Pies and Tarts, Ketchup, Salt

    4. Feb 19, 2013 |Story| Aberdeen News

  4. Cook easy seafood dinners for Lent

    PARIS &mdash; Living in France has meant that my once passing fancy for all things that swim has exploded into a very big love. From picking out the tiniest of bulots (sea snails) with needlelike tools and cracking open the claws of a fresh-caught homard (lobster) to learning that the best way to enjoy raie (skate) is with a simple lemon, butter and caper sauce, I have fallen hard. I find myself visiting the poissonnieres more often than I do the butcher, because I&rsquo;ve learned that fish &mdash; which I once believed was a tricky thing to cook &mdash; is one of the easiest and healthiest dinners you can make.
    PARIS — Living in France has meant that my once passing fancy for all things that swim has exploded into a very big love. From picking out the tiniest of bulots (sea snails) with needlelike tools and cracking open the claws of a fresh-caught...

    Tags: Dietary Fiber, Seafood, Seafood and Fishing Industry, Limes, Ash Wednesday

    5. Feb 13, 2013 |Story| Baltimore Sun

  5. Retailers see big boost from Valentine's Day candy sales

    Customers lined up outside Rheb's Candy early Monday, even before owner Wynn Harger opened the doors of the Southwest Baltimore shop his family has run for three generations. People, mostly men, crammed into the tiny, cottage-like store for much of the morning for one purpose &mdash; securing the handmade chocolates for Valentine's Day.
    Customers lined up outside Rheb's Candy early Monday, even before owner Wynn Harger opened the doors of the Southwest Baltimore shop his family has run for three generations. People, mostly men, crammed into the tiny, cottage-like store for much of the...

    Tags: Chocolates, Candy, Dundalk, National Confectioners Association, Candy, Flowers and Gifts

    6. Feb 12, 2013 |Story| Aberdeen News

  6. Salad beats winter blues

    &nbsp;&nbsp;I&rsquo;m not one to make New Year&rsquo;s resolutions &mdash; I tend to set annual goals on my birthday in July instead &mdash; but I do always roll (and I mean roll) into January with a big case of food fatigue and a vow to end the crazy nonstop nibbling, which is part of the holiday fun, no matter which side of the pond I&rsquo;m on.
      I’m not one to make New Year’s resolutions — I tend to set annual goals on my birthday in July instead — but I do always roll (and I mean roll) into January with a big case of food fatigue and a vow to end the crazy nonstop...

    Tags: Dietary Fiber, Arugula, Poached Eggs, Salads, Salt

    7. Feb 5, 2013 |Story| Aberdeen News

  7. Keep your resolutions with healthy, tasty food

    &nbsp;It seems every year, the New Year is the time when so many of us make healthy eating resolutions. Of course, January is when memberships for weight-loss programs boom. But, inevitably, the resolve to diet withers, and we go back to scarfing and feeling guilty.
     It seems every year, the New Year is the time when so many of us make healthy eating resolutions. Of course, January is when memberships for weight-loss programs boom. But, inevitably, the resolve to diet withers, and we go back to scarfing and feeling...

    Tags: Carrots, Meatballs, Spaghetti, Butternut Squash, Salt

    8. Feb 6, 2013 |Story| Chicago Tribune

  8. As meat cures, doubt dissipates

    A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book &quot;Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto.
    A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book "Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto. Walking into...

    Tags: Kosher Salt, Wines, Salt, Authors

    9. Jan 30, 2013 |Story| Hartford Courant

  9. Firebox Slow Poached Farm Egg Recipe

    Ingredients: Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives. Pickled Ginger Vinaigrette: For the pickled ginger: 1 lb ginger, peeled and sliced 1 c water + some for...

    Tags: Parsnips, Arugula, Salads, Ginger, Salt

    10. Jan 28, 2013 |Story| Hartford Courant

  10. Roast Beet & Blood Orange Crostini Recipe

    <strong>Roast Beet &amp; Blood Orange Crostini</strong><strong>&nbsp;</strong>
    Roast Beet & Blood Orange Crostini  INGREDIENT LIST:  Beets, blood oranges, goat cheese (local when available), pistachios, fresh oregano, aged balsamic vinegar, white wine vinegar, white beans, olive oil, salt, white pepper, parsley, oregano, thyme,...

    Tags: Garlic, Pistachios, Wines, Salt, Breads

    11. Jan 12, 2013 |Story| Los Angeles Times

  11. Counter Intelligence: The just-right cooking at Bestia

    If you want to understand Bestia, you should probably take a look at the <em>cassoeula</em>, a version of a traditional cabbage stew popular in Milan.
    Los Angeles Times Restaurant Critic
    If you want to understand Bestia, you should probably take a look at the cassoeula, a version of a traditional cabbage stew popular in Milan. At Alfredo de Gran San Bernardo, the Milanese businessmen's restaurant where I first tried the dish,...

    Tags: Wolfgang Puck, Restaurants, Dining and Drinking, Salt, Sausages

    12. Dec 6, 2012 |Story| Los Angeles Times

  12. Dinner tonight! Sizzling shrimp with garlic and hot pepper

    Dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, and it comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening.
    Dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, and it comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing...

    Tags: Garlic, Recipes, Russ Parsons, Shrimp, Google+

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