August 17, 2012
Total time: 1 hour, 30 minutes, plus refrigerator time Servings: 36 fritters 1 1/2 cups plain yogurt, preferably full-fat organic 1 large garlic clove, crushed through a garlic press Salt 1 pound zucchini (about 2 large), shredded in a food processor using a three-eighths-inch hole 4 ounces feta, grated 1/3cup minced dill 1/3cup minced parsley 1/4 cup thinly sliced mint leaves 2/3cup flour 3/4 teaspoon baking powder 2 large eggs, beaten Mild olive oil for frying 1. Place yogurt in a small sieve lined with cheesecloth and set over a bowl.
August 16, 2012 |
Another great way to make use of all that summer zucchini is to add it to a frittata -- this recipe combines fresh grated zucchini with rich feta and fragrant basil. The recipe makes eight medium or 30 mini frittatas, and can be made ahead of time and served warm or at room temperature (perfect if you're planning ahead). 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 a dozen dishes in an hour or less.
August 5, 2012 |
More than simply a sweet one-note food, melons shine in a number of savory dishes -- like salads -- as Food editor Russ Parsons shares this week: There are plenty of traditional examples of this. The most obvious is melon and prosciutto, and a very good one it is: the satin saltiness of the ham playing against the buttery sweetness of the melon. That's only the beginning of possibilities. I remember well the Thai melon salad Mary Sue Milliken and Susan Feniger used to serve at their old City restaurant, nitro-fueled by fish sauce and chiles.
August 4, 2012 |
My dad has never been much of a food guy. I still remember his go-to comfort dish when I was a kid was something he called "bread soup," which, if I recall correctly, consisted of torn-up white bread soaked in milk. I guess growing up in North Dakota will do that to you. But when it came to melons, he was way ahead of the curve. Served a wedge of cantaloupe, he'd sprinkle it with salt and pepper. I've never seen anyone else do that, but the combination is terrific - a good melon is way too wonderful to be treated only as a sweet.
April 28, 2012 |
Sitting at dusk, leisurely nibbling on mezze, or small plates, between sips of wine or tea is a way of life in the Middle East. Mezze ease you into the meal in the most delightful way. And if you can enjoy them outdoors, even better. L.A. has the climate, and it also boasts a number of restaurants where you can feast on these marvelous little bites. Here are a few. Cleo Head with friends to chic Cleo for any of more than 30 mezze from executive chef Danny Elmaleh, all less than $10. Order them in flights, a mix of hot and cold.
January 5, 2012
Sometimes in cooking, a little extra effort pays off with big improvements. That's true of this leg of lamb from Russ Parsons. It's boned, stuffed, then tied back together before the final roasting. The result is a real showpiece for a dinner party. What's more, most of the work can be done the day before. And you can buy the lamb already boned from the butcher, which will make it much easier to prepare. Total time: 3 hours, plus resting time Servings: Serves 6 to 8 Note: The lamb can be prepared through Step 4 (stuffed and tied)