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    Dec 15, 2012 |Story| Los Angeles Times

  1. The sweet taste of Christmas

    Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks — thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.
    Los Angeles Times
    Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks — thanks for our childhoods, the blessings of...

    Tags: Customs and Tradition, Religious Festivals, Russ Parsons, Holidays, Arts and Culture

    2. Dec 21, 2012 |Story| Los Angeles Times

  2. Dinner tonight! Warszawa's cold borscht

    <a href=&quot;http://www.warszawarestaurant.com/" target="_blank">Warszawa</a> is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors &mdash; sweet beets, fresh dill, green onions, tangy buttermilk &mdash; makes it one of the best any of us has ever tasted, and one of our Top 10 recipes of 2010.
    Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish...

    Tags: Beets, Russ Parsons, Parsley, Lemons, Google+

    3. Nov 30, 2012 |Story| Los Angeles Times

  3. Test Kitchen tips: Peeling chestnuts

    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the start of the season).
    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the...

    Tags: Russ Parsons, Cinnamon, Chestnuts, Butter, Vanilla Extract

    4. Dec 20, 2012 |Story| Los Angeles Times

  4. Dinner tonight! Chanterelle-sage bread pudding recipe

    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in about an hour.
    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in...

    Tags: Mushrooms, White Bread, Breads, Sage, Google+

    5. Dec 20, 2012 |Story| Los Angeles Times

  5. Test Kitchen video tip: Homemade ricotta

    A couple of years ago Food Editor <a href=&quot;http://www.latimes.com/features/food/la-fo-california-cook-20100930,0,7506847.story" target="_blank">Russ Parsons wrote</a> about the simplicity of making your own fresh ricotta:
    A couple of years ago Food Editor Russ Parsons wrote about the simplicity of making your own fresh ricotta: "When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it...

    Tags: Russ Parsons, Google+, Recipes, Salt

    6. Dec 19, 2012 |Story| Los Angeles Times

  6. Dinner tonight! Creamy mushroom and roasted onion soup

    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion at the end. A thin slice of Parmigiano-Reggiano to complete each serving.
    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth,...

    Tags: Mushrooms, Shallots, Google+, Soups, Lifestyle and Leisure

    7. Jul 30, 2012 | Los Angeles Times

  7. Dinner tonight! Grilled salmon salad

    Daily Dish
    This recipe is a perfect way to use up leftover salmon*, and also works well with other leftover fish -- or even chicken -- simply change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red...
    8. Nov 17, 2012 |Story| Los Angeles Times

  8. Culinary SOS: Butternut squash soup from Flavor Del Mar

    Los Angeles Times
    Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can...

    Tags: Cinnamon, Los Angeles Times, Nutmeg, Soups, Butternut Squash

    9. Oct 6, 2012 |Story| Los Angeles Times

  9. Culinary SOS: Rib City Grill's pecan pie

    Los Angeles Times
    Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally....

    Tags: Eggs, Los Angeles Times, Pecans, Dining and Drinking, Pies and Tarts

    10. Sep 22, 2012 |Story| Los Angeles Times

  10. Culinary SOS: Hog's Breath Inn's artichoke soup

    Los Angeles Times
    Dear SOS: We recently visited the Hog's Breath Inn at Carmel by the Sea, Calif. Our party particularly enjoyed what surely must be its signature soup, made from artichokes. It was so delicious that I'd be surprised if you hadn't already obtained the...

    Tags: Garlic, Los Angeles Times, Butter, Soups, Lifestyle and Leisure

    11. Sep 8, 2012 |Story| Los Angeles Times

  11. Culinary SOS: Chopped kale salad from Napa Valley Grille

    Los Angeles Times
    The chopped kale salad at the Napa Valley Grille in Westwood is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can...

    Tags: Salads, Kale, Shallots, Parmesan Cheese, Los Angeles Times

    12. Aug 29, 2012 |Story| KTLA-LTV

  12. The Los Angeles Times Presents: The Taste

    THE TASTE September 1 through 3 FIELD TO FORK: Saturday, September 1 FLAVORS OF LA: Sunday, September 2 Paramount Pictures Studios On Melrose Avenue in Hollywood http://events.latimes.com/taste/ FIELD TO FORK event on Saturday 9/1, from 11 am - 3 pm,...

    Tags: Bouchon, Apple iPhone, Russ Parsons, Los Angeles Times, Jonathan Gold

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