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Richard's Southwest Salad
South Florida Sun-SentinelSalad/Entree Richard's Southwest Salad Chef Richard's tip: Serve with corn chips or tortillas that will keep without refrigeration. A good salsa also can be served on the side. Garnish with walnuts or pecans if you have them. Roasted peppers from a...Tags: Salt, Onions, Salads, Cilantro, Garlic
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May 6 - Chef Kelly Williams - Tony Chachere's Creole Foods
Staff reporterTo obtain a copy of the cookbook, log on to: www.cajunspice.com Creole Grilled Sirloin with Olive Salad Serves 6-8 Ingredients: 1 1/2 lb Sirloin Steaks 1/2 jar Tony Chachere's Roasted Garlic and Herb Marinade Tony Chachere's Creole Seasoning 1/2 cup...Tags: Lemons, Olives, Cheese, Parsley, Salads
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May 25-29
Staff reporterSummer Safety Items - Grilling Tips - Wearing White - Bike Blessing - 80's Game Show - The Buckinghams - Larry King - Michael McDonald Monday, May 25 Summer Safety Must-Have Items Sport-Brella On the sidelines or at the beach, the SKLZ Sport-Brella...Tags: Lancaster (Lancaster, Virginia), Pies and Tarts, Butter, Parsley, Chile
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Whipped Brie de Meaux with Tellicherry pepper and fig compote
Total time: 30 minutes Servings: 6 Note: The whipped Brie is adapted from a recipe in "The French Laundry Cookbook" by Thomas Keller. Brie de Meaux, which is creamier and nuttier than regular Brie, is available at Bristol Farms markets, the Beverly...Tags: Los Angeles, Cheese, Breads, Beverly Hills
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Lots of love for this casual Italian eatery
Daily PressPortsmouth has seen a steady sprinkling of new restaurants in and around the newly renovated High Street area. Amoré Casual Italian has recently joined the ranks. Styled as an unpretentious, family-friendly neighborhood fixture, it plays the part with...Tags: Ice Cream, Pies and Tarts, Cheese, Restaurants, Salads
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Recipe: Rustic vegetable soup with rye croutons and parsley-savory 'pistou'
![<em style="b">Total time:</em> About 1 hour](http://www.latimes.com/media/thumbnails/story/2009-01/44733271-27133903.jpg "<em style="b\">Total time:</em> About 1 hour")
Total time: About 1 hour
Note: This makes more "pistou" than you will need for the soup. You can use the extra to top grilled chicken or mix it into salads or steamed vegetables.
Servings: 4 to 6
1/2 cup plus 3 tablespoons olive oil, divided
1/2...Tags: Carrots, Parsley, Breads, Mustard, Soups
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French for the rest of us
Times Staff WriterThese days, L.A. is a tough place to be if you're a food-loving Francophile. Oh, sure, there's a creperie every fourth freeway exit and Disneyland-style French food at Morels at the Grove. And, yes, if you're Bill or Melinda Gates, you can buy terrific,...Tags: California, Disneyland Park, Soups, Restaurants, Steaks
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Stuffing
Stuffing
For safety reasons, don't stuff the turkey. Bake in a casserole dish, and baste with turkey drippings or some stock.
•Use fresh bread, day-old bread, croutons or store-bought stuffing mix - your choice. Dried or stale bread will require...Tags: Sausages, Breads, Kosher Salt, Turkey, Garlic
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Salad variations hit on a perfect last-minute meal
![Whether I'm running late on a weeknight or we're suddenly entertaining last-minute company, there's one dinner solution I can always trust in a pinch: salad. It's my favorite "go-to" when I'm running low on energy or time. Elemental yet sophisticated, a good salad can please both a hungry appetite and a critical guest.](http://www.latimes.com/media/thumbnails/story/2009-01/44616091-21170736.jpg "Whether I'm running late on a weeknight or we're suddenly entertaining last-minute company, there's one dinner solution I can always trust in a pinch: salad. It's my favorite "go-to\" when I'm running low on energy or time. Elemental yet sophisticated, a good salad can please both a hungry appetite and a critical guest.")
Whether I'm running late on a weeknight or we're suddenly entertaining last-minute company, there's one dinner solution I can always trust in a pinch: salad. It's my favorite "go-to" when I'm running low on energy or time. Elemental yet sophisticated, a...Tags: Cheese, Butter, Breads, Cheese Corn, Salads
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A roundup of dishes from the Southwest
Sun reporter>>>Southwest Flavors Santa Fe School of Cooking By Susan Curtis and Nicole Curtis Ammerman Gibbs Smith / 2006 / $34.95 As a Connecticut Yankee who spent seven years in the Southwest, picking up a taste for chiles if not the local twang, I've got one word...Tags: Limes, Chile, Kosher Salt, Steaks, Salsa (genre)
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Grown-up lunches that pack a punch
Times Staff WriterJust because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination. Thinking outside the lunch box is...Tags: Olives, Cheese, Butter, Parsley, Breads
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Fresh fall flavors with a bit of bite
Los Angeles Times Staff WriterDear SOS: I had the most delicious, garlic-rich soupe au pistou with amaranth and Parmesan bread crumbs at Lucques in Los Angeles. It had a crunchy topping with a sweet garlic taste. I would be thrilled if you could get this recipe. M. GREGORY Los...Tags: Parsley, Chile, Kosher Salt, Soups, Garlic
Jun 5, 2008
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Sep 7, 2006
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Jul 5, 2006
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Sep 28, 2005
|Story| Los Angeles Times
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