July 23, 2008
Happiness, writes frequent contributor Liz Pearson, is a dinner that just about cooks itself -- and also leaves plenty of leftovers to carry you through the week. And as long as she's talking about this delicious pulled pork, who could argue? Combine the tang of orange juice and cider vinegar with the smoky sweetness of chipotle peppers and you've got a sure winner.
April 20, 1989 |
What you see is what you get at turo turo restaurants, a concept developed in the Philippines. Turo turo means "point point" in Tagalog, and that is how you deal with the ample selection of food on display. Point out what you want, and a generous spoonful is placed on your plate. At Greenhills on Beverly Boulevard, a combination meal includes two choices from the steam table, a large serving of rice and a bowl of broth for $3.25. The broth is usually drained from sinigang, a tartly seasoned soup that combines vegetables with meat or seafood.
June 7, 1991 |
The Crocodile Cantina offers diners a bright, colorful, comfortable tour of Mexican and Southwestern cuisine. English-speaking residents of Glendale can now can get dark, chocolately mole sauce, bright-red chile adobo and ceviche tostadas without facing a language barrier. Located prominently on Central Boulevard and the Ventura Freeway, the Crocodile Cantina houses more color than you might imagine exists in all of Glendale.
February 5, 2013
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
January 2, 1992 |
MENU Fragrant Pork Adobo Crisp-Fried Leeks Steamed rice Sliced cucumber salad Warm bananas with butterscotch sauce Pork and garlic make a happy couple. The fragrance of adobo, the classic Philippine one-pot dish, comes from the blending of these two ingredients with vinegar and soy sauce. Adobo is easy and requires mostly pantry ingredients. As it simmers, it makes its own delicious sauce.
August 11, 2012
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. 1 pound chicken breasts, bone-in, skin removed 1 bay leaf 1 small unpeeled clove garlic, plus 1 clove minced garlic, divided 1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving 2 tablespoons vegetable oil 3 tomatoes (about 1 pound)