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Ritz-Carlton, Fort Lauderdale, chef makes an elegant spring dish step-by-step
Food EditorSpring is here, and you want something new to wake up your taste buds and impress friends, but you want to do it with a dish that's easy to make. For just such a recipe, we turn to the new chef in town: executive chef Christian Clair at The Ritz-Carlton,...Tags: Mushrooms, Laguna Niguel (Orange, California), Hotels and Accommodations, Fort Lauderdale, Asparagus
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Ritz-Carlton Salmon and Goat Cheese Timbale With Champagne Sauce
Salmon and Goat Cheese Timbale: • 1 tablespoon extra-virgin olive oil plus 1 teaspoon extra-virgin olive oil, for drizzling • 2 leeks, trimmed and sliced thinly crosswise • 1 (4-ounce) petite buche goat cheese (we use Ile de France...Tags: Aquaculture, Shallots, Kosher Salt, Cheese, Salt
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Recipe: Le Pain Quotidien's quiche Lorraine
Los Angeles Times Staff WriterDear SOS: The quiche from Le Pain Quotidien with ham and leeks is the very best. Do you have the recipe? Thora Barker Scottsdale, Ariz. Dear Thora: Le Pain Quotidien's quiche combines generous amounts of sautéed leeks and onions, diced ham and...Tags: Onions, Quiche, Salt, Butter, Swiss Cheese
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Bake Oven Inn is a great fall escape for fine dining
Special to The Morning CallNow that the dog days of August are behind us, a ride to Germansville on one of these clear and cooler September evenings offers a good opportunity for taking in the local late summer landscape. Still untouched by the burgeoning development across the...Tags: Chocolate Cake, Dining and Drinking, Onions, Weddings, New Jersey
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Recipe: Mushroom and winter squash gratin
Total time: 1 hour, 40 minutes
Servings: 8 to 10
Note: In October, Russ Parsons shared a quick-searing technique for cooking mushrooms that makes even domestic mushrooms taste wild and woodsy. This standout recipe is drawn from that article.
1 (3 1/2-...Tags: Mushrooms, Shallots, Butter, Salt, Recipes
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A luscious year's top 10
Times Staff WriterLOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin? OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...Tags: Risotto, Mayonnaise, Onions, Hazelnuts, England
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Canelé: Making a virtue of simplicity
Times Staff WriterIt must be fate. Every time I drop in to Canelé (and drop in is the only way to go since the 3-month-old Atwater Village restaurant doesn't take reservations), I end up sitting at the communal table in the front window. Twice it was because there was...Tags: Shallots, Dining and Drinking, Biscuits, California, Appetizers
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In Praise of Braising
Times Staff WriterCabbage, radicchio and leeks? Probably not on most people's top 10 lists of veggies. But together, they're surprisingly good. In this recipe, the combination of greens (cabbage and radicchio) and aromatics (leeks and garlic) are a natural. Braising them...Tags: Salt, Butter, Savoy Cabbage, Cabbage, Steaks
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A movable feast day
Los Angeles Times Staff WriterTomorrow night is the beginning of Eid al-Adha, the Muslim holiday corresponding to the final day of the Mecca pilgrimage. Non-Muslims are probably more familiar with Eid al-Fitr, which ends the Ramadan fast, but Eid al-Adha -- the Feast of the...Tags: Onions, Dining and Drinking, Pistachios, Mecca (Saudi Arabia), Garlic
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The elements of spring
Special to The TimesSelf-control is never one of my strong suits, but I can resist out-of-season food as easily as a teetotaler tunes out Robert Parker. There are a dozen reasons why, but the most basic is simply the pleasure principle. Abstinence does make the heart grow...Tags: French Bread, Cheese Corn, Fava Beans, Asparagus, New York
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Comeback quiche
Los Angeles Times Staff WriterThe custard is deep and luxurious, ivory colored and liberally studded with bits of filling -- pale leeks, tawny mushrooms or bright green spinach. Maybe a curling ribbon of ham. The top is a mottled mixture of gold and brown. The crust is crisp and a...Tags: Electrical Appliance, Quiche, Onions, Dining and Drinking, Salt
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Rhapsody in green
![Over lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve beef, you can't serve pasta," she said. "Rabbit is about the only thing that's acceptable."](http://www.latimes.com/media/alternatethumbnails/story/2007-11/34023377-29150813.jpg "Over lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve beef, you can't serve pasta,\" she said. \"Rabbit is about the only thing that's acceptable.\"")
Los Angeles Times Staff WriterOver lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve beef, you can't serve pasta," she said. "Rabbit is...Tags: Pasta, Veal, Sports, Foods and Beverages, Los Angeles Times
May 14, 2009
|Story| South Florida Sun-Sentinel
May 14, 2009
|Story| South Florida Sun-Sentinel
Jul 30, 2008
|Story| Los Angeles Times
Sep 22, 2005
|Story| Allentown Morning Call
Dec 28, 2005
|Story| Los Angeles Times
Dec 28, 2005
|Story| Los Angeles Times
Dec 13, 2006
|Story| Los Angeles Times
Jun 13, 2001
|Story| Los Angeles Times
Jan 19, 2005
|Story| Los Angeles Times
Apr 7, 2004
|Story| Los Angeles Times
Feb 16, 2005
|Story| Los Angeles Times
Feb 11, 2004
|Story| Los Angeles Times
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