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)
March 9, 2013 |
When you tell somebody about a Hunan restaurant, always begin with the steamed fish head. The fish head will be large, probably from an enormous carp or similar freshwater species, thus comical, and it will be frosted with the chopped blend of dried, fresh and fermented chiles that give Hunanese cooking its reputation for head-snapping heat. You will be able to chat about prying off chunks of soft meat, scraping down silvery skin and digging around in the cranium for gooey cartilage and bits of custardy brain.
September 23, 2009 |
I just got back from a week in New Mexico, and that usually means, by rough calculation, having consumed approximately 21 meals based on chile, most of it green. That's not including snacks. This time the number was far lower. And for the first time I can remember, I didn't have to smuggle hardly any home in my luggage, either. That's certainly not because I've lost my affection for the fiery stuff, but rather because it's becoming so readily available in Southern California. Green chile roasts are now regular fall events here, held at farmers markets and supermarkets alike.
June 2, 2012 |
Dear SOS: I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed, and nothing. Can you please obtain the soup recipe? Thanks for your help. Elizabeth A. Reers La Jolla Dear Elizabeth: Rich, hearty and amazingly flavorful, this is a great minestrone! Kuleto's was happy to share its recipe with us, which we've adapted below. Kuleto's minestrone Total time: 1 hour, 20 minutes Servings: 4 to 6 Note: Adapted from Kuleto's in San Francisco.
November 11, 2012 |
Within three weeks of its launch at Barneys in New York and Los Angeles in October, more than 30 jars of 3LAB's new Super Cream had sold - this despite its $875 price tag. Elsewhere in the beauty market, demand is soaring for a $560 Bee Venom Mask newly introduced to the U.S. from British brand Heaven Skin Care. And Carita's $600 Diamond Cream, the brand's signature product, was reformulated and relaunched this year because of customer demand. In what may be an indicator that consumer confidence is on the rebound, there is a resurgence in the market for high-end creams and serums - priced $125 and up - and, according to retailers, there's no shortage of people to buy them.
December 11, 2012 |
The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine and red wine vinegar bring depth and a nice sharpness to the sauce. It's dinner in under an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
February 9, 2013 |
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
August 23, 2000 |
Tita's Bakery on Western Avenue near Hollywood sells Central American and Mexican breads on one side and cooked food in the adjacent small restaurant. We picked out sopa de pollo, a light, mildly seasoned chicken and vegetable soup from the steam table. Along with a big serving of chicken, the soup contains zucchini, chayote and carrot plus trace amounts of tomato and celery. All these good things make for a full-flavored broth. Pick up some bolillos or other bread from the bakery to go with it.