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Looking to take advantage of the warm summer weather for dinner tonight? Or this weekend? Then get grilling! From burgers to mahi-mahi to summer vegetables, we've got a bunch of recipe ideas to help you out. And speaking of burgers, have you thought about...
Tags: Blue Cheese, Lemons, Steaks, Cheddar Cheese, Chives
Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...
Tags: California, Tomatoes, Gruyere, Blue Cheese, Foods and Beverages
Los Angeles Times Staff WritersWho doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...
Tags: Lemons, Los Angeles Times, Garlic, Electrical Appliance, Chives
Passover celebrates the Hebrews' flight from Egypt to freedom more than 3,000 years ago. Jews around the world will remember that exodus at sundown March 25 with a ritual dinner, or Seder. And what's on the table will tell a story of its own, one based on...
Tags: Passover, Carrots, Apples, Ketchup, Gefilte Fish
PARIS — Living in France has meant that my once passing fancy for all things that swim has exploded into a very big love. From picking out the tiniest of bulots (sea snails) with needlelike tools and cracking open the claws of a fresh-caught...
Tags: Dietary Fiber, Parsley, Tomatoes, Foods and Beverages, Lemons
Customers lined up outside Rheb's Candy early Monday, even before owner Wynn Harger opened the doors of the Southwest Baltimore shop his family has run for three generations. People, mostly men, crammed into the tiny, cottage-like store for much of the...
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: Dietary Fiber, Kale, Green Beans, Eggs, Tomatoes
It seems every year, the New Year is the time when so many of us make healthy eating resolutions. Of course, January is when memberships for weight-loss programs boom. But, inevitably, the resolve to diet withers, and we go back to scarfing and feeling...
Tags: Kale, Tomatoes, Foods and Beverages, Onions, Diets and Dieting
A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book "Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto. Walking into...
Tags: Salt, Wines, Kosher Salt, Authors
Ingredients: Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives. Pickled Ginger Vinaigrette: For the pickled ginger: 1 lb ginger, peeled and sliced 1 c water + some for...
Tags: Ginger, Foods and Beverages, Salt, Salads, Parsnips
Roast Beet & Blood Orange Crostini INGREDIENT LIST: Beets, blood oranges, goat cheese (local when available), pistachios, fresh oregano, aged balsamic vinegar, white wine vinegar, white beans, olive oil, salt, white pepper, parsley, oregano, thyme,...
Los Angeles Times Restaurant CriticIf you want to understand Bestia, you should probably take a look at the cassoeula, a version of a traditional cabbage stew popular in Milan. At Alfredo de Gran San Bernardo, the Milanese businessmen's restaurant where I first tried the dish,...
Tags: Restaurants, Sausages, Foods and Beverages, Salt, Wolfgang Puck
May 24, 2013 |Story| Los Angeles Times
May 20, 2013 |Story| Los Angeles Times
May 13, 2013 |Story| Los Angeles Times
Mar 20, 2013 |Story| Chicago Tribune
Feb 19, 2013 |Story| Aberdeen News
Feb 13, 2013 |Story| Baltimore Sun
Feb 12, 2013 |Story| Aberdeen News
Feb 5, 2013 |Story| Aberdeen News
Feb 6, 2013 |Story| Chicago Tribune
Jan 30, 2013 |Story| Hartford Courant
Jan 28, 2013 |Story| Hartford Courant
Jan 12, 2013 |Story| Los Angeles Times
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