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    Mar 29, 2012 |Column| Chicago Tribune

  1. Simply glamorous

    Chicagoans have been enjoying a mini-boom of Spanish flavors of late. First there was Vera, which opened late last year in the Market District, and now Tavernita, which has been packing them in since its January opening in River North.
    Chicagoans have been enjoying a mini-boom of Spanish flavors of late. First there was Vera, which opened late last year in the Market District, and now Tavernita, which has been packing them in since its January opening in River North. And what a...

    Tags: Tomatoes, Dining and Drinking, Salads, Almonds, Mushrooms

    2. Mar 16, 2013 |Story| Los Angeles Times

  2. Recipe: Pink grapefruit and fennel salad with crab

     
      Total time: 20 minutes Servings: 4 2 pink grapefruit 1 head fennel 1/4 red onion Salt 1/4 teaspoon red pepper flakes 1/4 cup olive oil 1 cup torn arugula 4 ounces lump Dungeness crab meat 1. Peel the grapefruit and cut it into...

    Tags: Peppers, Grapefruit, Onions, Fennel

    3. Feb 27, 2013 | Orlando Sentinel

  3. Scott McKenzie & the Morning Mix recipe of the week: Braised chicken

    The Dish - Orlando Sentinel
    The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Pan-Braised Chicken Thighs...
    4. Feb 26, 2013 |Story| Aberdeen News

  4. Spicing up dinner can be quick, easy

     I have some super-easy, go-to meals — avocado smashed on toast with a drizzle of pistachio or hazelnut oil; scrambled eggs and chevre in a tortilla, splashed with Valentina sauce; a heap of baby spinach or arugula topped with a poached egg and...

    Tags: Steaks, Downton Abbey (tv program), Tortillas, Garlic, Foods and Beverages

    5. Feb 27, 2013 |Story| SFL

  5. Wonder bread

    <img src=&quot;http://interactive.sun-sentinel.com/images/restaurantstars/4stars.gif" alt="" />
    Ask Chiara Troccia why she's only open four hours every weekday, and she'll say it's because her little sandwich shop is near office towers and light industry. It's a lunchtime business. But don't be fooled by her 10:30 a.m. to 2:30 p.m. schedule,...

    Tags: Pasta, Tomatoes, Dining and Drinking, Sandwiches, Restaurant and Catering Industry

    6. Feb 21, 2013 |Story| SFL

  6. Mad about Ovenella

    <img src=&quot;http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    Overall impression: Like Italian governments, many South Florida Italian restaurants come and go before most people can even learn their names. Once in a while, though, you run into one that has that idiosyncratic edge that raises it above the clutter,...

    Tags: Italy, Dining and Drinking, Tomatoes, Appetizers, Grapes

    7. Feb 16, 2013 |Story| Los Angeles Times

  7. Critic's Choice: Carpaccio as a blank canvas

    According to my &quot;Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in Venice. A regular there, Contessa Amalia Nani Mocenigo (of Venice), was given a strict diet by her doctor. One of the few things she could eat was <em>carne cruda </em>&mdash; raw beef. To make her diet less monotonous, Cipriani presented her one day with a dish of finely sliced raw beef scribbled over with a mayonnaise spiked with mustard and a dash of Worcestershire. He named it "carpaccio" after the painter Vittore Carpaccio, whose paintings were showing in Venice at the time. Cipriani was particularly taken with his use of red.
    Los Angeles Times
    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...

    Tags: Dining and Drinking, Rivera, Fennel, Foods and Beverages, Game

    8. Feb 12, 2013 |Story| Aberdeen News

  8. 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: Tomatoes, Dietary Fiber, Dietary Supplements, Salads, Blue Cheese

    9. Feb 11, 2013 |Story| Los Angeles Times

  9. Dinner tonight! Salad with Parmigiano-Reggiano and anchovy dressing

    If you love a good salad, dinner doesn't get much better than this <em>tricolore </em>salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, fris&eacute;e and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano.
    If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped...

    Tags: Recipes, Macaroni and Cheese, Google+, Salads, Foods and Beverages

    10. Feb 7, 2013 |Story| Los Angeles Times

  10. Dinner tonight! Spaghetti with arugula and garlic bread crumbs

    A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for <a href=&quot;http://www.latimes.com/features/food/la-fo-calcook-breadcrumbs-recipe3-20110519,0,6666353.story" target="_blank">spaghetti with arugula and garlic bread crumbs</a>.
    A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this...

    Tags: Recipes, Macaroni and Cheese, Russ Parsons, Salt, Google+

    11. Jul 18, 2012 |Story| Chicago Tribune

  11. From anchovies to penne

    Nothing makes weeknight dinners easier than keeping a fully stocked pantry. And nothing says &quot;satisfying weeknight dinner" better than a family-size bowl of seasonally inspired pasta.
    Nothing makes weeknight dinners easier than keeping a fully stocked pantry. And nothing says "satisfying weeknight dinner" better than a family-size bowl of seasonally inspired pasta. Whether you are shopping for produce at your local farmers market or...

    Tags: Italy, Pasta, Tomatoes, Carrots, Anchovies

    12. Jul 11, 2012 |Story| Chicago Tribune

  12. Irrational exuberance at the farmers market?

    True confession: I always overbuy at the farmers market. If I go with limited dollars, I find myself looking for the best bargains. A full wallet prompts stocking up &#8212; for what, I am not sure, because I will go back the following weekend and perhaps hit the downtown markets during my lunch hour. I am just happier with a full complement of vegetables in the fridge.
    True confession: I always overbuy at the farmers market. If I go with limited dollars, I find myself looking for the best bargains. A full wallet prompts stocking up — for what, I am not sure, because I will go back the following weekend and perhaps...

    Tags: Tomatoes, Zucchini, Dietary Supplements, Breads, Salads

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Arugula Photos
Spaghetti with arugula and bread crumbs.
(February 6, 2013)
Spaghetti with arugula and bread crumbs
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Spaghetti with arugula and garlic bread crumbs.
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Spaghetti with arugula and garlic bread crumbs
 » All 12 Arugula photos