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Los Angeles Times Staff WriterI heard about it from an O.C. friend: a new restaurant and lounge just opened in Costa Mesa. It's one of those clandestine deals, he told me. No listed phone number, no sign, no address out front. A friend of a friend who knows the sommelier told him...
Tags: Breads, Fennel, Google Inc., Steaks, Sports
Los Angeles Times Staff WriterCured pork tenderloin with rosemary, bay laurel and roasted shallot broth Total time: 1 1/2 hours, plus brining Servings: 8 Note: From Echo Brined pork 1 1/2 pounds pork tenderloin 1/4 cup salt 1/2 cup sugar 1 quart lukewarm water 1. Trim the...
Roasted duck pot pie Total time: About 5 1/2 hours, including roasting and baking time Servings: 10 Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
Times Staff WriterMOST of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That's why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this can get extreme. There are quite delicious stuffings...
Special to The TimesLOOK at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there's something about them that's just begging to be tamed. It's a bit of a paradox. These greens...
Tags: Whole Foods Market, Coconut Milk, Turnips, Sausages, Coconut
Sun-SentinelIn decor and location, Dragon Gate doesn't have much to distinguish it from dozens of other Chinese restaurants, except a crowd of people on benches outside during peak times. It's the diner's first clue that something is cooking here. Sure, the corner...
Total time: 50 minutes Servings: 6 Butter 3 tablespoons olive oil 4 cloves garlic, sliced 5 cups trimmed, shredded mustard greens, washed and lightly drained 1/3cup ricotta 3 egg yolks 1/2teaspoon salt 5 egg whites 1/8teaspoon cream of tartar...
Tags: Egg Yolks, Egg Whites, Garlic, Butter, Mustard
Special to The TimesA hash is a wonderful way to show off fall's earthy colors and hearty flavors. Here, sweet potatoes share the stage with red bell peppers, onion and pancetta. Once the ingredients start to caramelize as they cook, they form delicious browned bits of...
Tags: Sweet Potatoes, Garlic, Potatoes, Mustard, Onions
Sun StaffThe Porkitects' Thai Banana Sauce Serves 6 3 tablespoons shredded coconut 3 teaspoons sesame seeds 3 bananas 1/4 cup sweet butter 1 tablespoon fresh grated ginger root grated rind of 1 orange 1/4 cup sugar 2 tablespoons fresh lime juice 3...
Total time: 1 hour, 15 minutes Servings: 9 Note: This appetizer is from Joe Miller of Joe's Restaurant in Venice. Miller adds shelled fava beans to the sauce and prefers stinging nettle leaves, which can be found at farmers markets, to the arugula or...
Tags: Butter, Mustard, Arugula, Fava Beans, Mustard Greens
Times Staff WriterThis is a great time of year to pretend you're a raw-food disciple. Of course, your friends know you'll make any excuse not to cook. But with spring's produce at its flavorful peak, it's perfectly rational to consider anything beyond washing the fruits...
Tags: Kale, Halloween, Washington (U.S. state), California, Farms
Total time: 30 minutes Servings: 4 Note: From Cyndy Ufkes of the Times Test Kitchen. Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil. 1/4 cup pine nuts 2 tablespoons...
Jan 9, 2008 |Story| Los Angeles Times
Feb 19, 2008 |Story| Los Angeles Times
Dec 26, 2007 |Story| Los Angeles Times
Nov 16, 2005 |Story| Los Angeles Times
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Apr 7, 2004 |Story| South Florida Sun-Sentinel
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Aug 14, 2002 |Story| Baltimore Sun
May 6, 2003 |Story| Los Angeles Times
May 28, 2003 |Story| Los Angeles Times
May 28, 2003 |Story| Los Angeles Times
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