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December 30, 2010
  One of the challenges every working cook faces is weeknight dinner. You want to serve something with real flavor, but you don't have a lot of time. Times Food editor Russ Parsons has one solution: quesadillas. Not the basic melted cheese and flour tortilla version, but versions such as this one, stuffed with quickly cooked braising greens such as kale, mustard and collard, some melting mozzarella and tangy, salty feta cheese cubes. Get the best corn tortillas you can find and you've got a terrific dinner on the table in less time than it takes for the pizza guy to arrive.
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.
October 26, 2005 | From Times Wire Reports
The European Union's highest court decreed feta cheese a traditional Greek product deserving protection throughout the 25-nation bloc. Germany and Denmark, backed by France and Britain, had fought the designation of origin for the crumbly cheese for almost two decades, finally losing at the European Court of Justice.
August 16, 2012 | By Noelle Carter
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.
December 15, 2011
Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1. Scrub the potatoes (do not peel)
June 2, 2011
  Herb-marinated feta cheese with za'tar-toasted pita triangles Total time: 30 minutes Servings: 4 to 6 as an appetizer Note: Za'tar is a Middle Eastern spice blend commonly consisting of thyme, toasted sesame seeds, marjoram and sumac. It is generally available at Middle Eastern markets and select gourmet and cooking supply stores. Za'tar toasted pita triangles Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
May 28, 1992 | LINDA BURUM
Athens West, 2663 W. Lincoln Ave., Anaheim, (714) 826-2560. Open Tuesday to Friday 10 a.m. to 7 p.m.; Saturday 10 a.m. to 6 p.m.; Sunday 10 a.m. to 3 p.m. "Greeks love to talk about food," says Peter Georgatsos from behind the deli case at the new market Athens West. "Food importing is our family's business, so when my Greek band played weddings and festivals, I'd always take notice when the conversation turned to food shopping." Georgatsos' eavesdropping has recently come in handy.
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