April 13, 2013 |
Funny how the chicken has become our most beloved bird. My neighbor is raising some exotic chicks, but even those of us who don't go to that extreme have our own favorite named chickens to buy - Rosie, Rocky, Mary or the more exotically named Jidori. Roast chicken is the go-to dish for every chef I can name. And chicken is a perennial favorite on most restaurant menus - fried, pan-fried, rotisserie-roasted, in tagine , salad, soup, pot pie, curry and every which way. Here are three of my favorite chicken dishes in L.A. Bouchon Bouchon may be famous for its lusty fried chicken, and that is one of the great fried chickens of the world, but my heart is firmly fixed on Thomas Keller's roast chicken grand-mère , which may be the prettiest chicken dish in L.A. It arrives tall and proud, the breast stacked on top of the leg and thigh, with dainty pearl onions, demure fingerling potatoes, button mushrooms and bacon lardons strewn around the plate in the bird's winter savory-infused juices.
April 13, 2013 |
Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or less true, but I have to confess that I've also always had a sneaking admiration for those cooks who can whip up something from nothing. Sure, it's wonderful to be able to just pick up a sack of Ojai Pixie mandarins and a box of medjool dates and call it dessert. But you've really got to admire someone who can take a couple of wilted zucchinis, a sprouting onion and some canned tomatoes and turn that into something delicious - the real-life equivalent of the proverbial stone soup.
April 8, 2013 |
Sometimes the smallest thing can arouse the most passion. Last month I wrote a Daily Dish post about my fava bean harvest. I measured how many pods I harvested and what that worked out to in double-peeled beans (8 pounds turned into 3 cups). I thought it was kind of interesting, so I posted a link on Facebook. And boy did I hear about it. Good cooks from Italy and Spain chewed me out in terms as diverse as gently corrective and “How Dare You!” It seems double-peeling favas (removing them from their pods and then taking off the skin as well)
April 5, 2013 |
Exchange-traded funds have taken Wall Street by storm in the last few years. But the boom in ETFs may leave some investors confused about how to make the best use of the portfolios, which come in a dizzying array of flavors. Here's a practical tipsheet on investing in ETFs versus their main rivals, traditional mutual funds: Going with ETFs is going with the market flow. The vast majority of ETFs were created to track sectors of financial markets. So using them means you are betting on specific parts of the market, and expect to earn whatever average returns those sectors generate - or suffer whatever losses they incur.
March 21, 2013 |
With strawberries showing up in the market now, how do you know what to look for? Here are some tips on choosing, storing and using berries, courtesy of Food Editor Russ Parsons: Choose the best berries by aroma, not color or size. The flavor of strawberries is complex; only by sniffing around will you be able to get the best. Once you've found the ones that smell the sweetest, check the underside of the box to make sure there's no spoilage. Store strawberries at room temperature for as long as possible.
March 8, 2013 |
Locally raised pork is rare in Southern California, but in a hilly grapefruit grove north of San Diego, fenced to exclude mountain lions, 14 tasty piglets luxuriate, fattening for sale at the Santa Monica farmers market. They're the dream or folly of Oliver Woolley, who raises heritage pigs. Oliver, 30, was born in Kentucky. He grew up in Colorado and moved with his family in 2003 to a 25-acre farm in Valley Center that grows flowers and organic grapefruit. He studied business at the University of San Diego and worked briefly as a trader for Morgan Stanley but "hated it," he said.
March 1, 2013 |
Happy National Peanut Butter Lover's Day! To celebrate, we've compiled 11 of our favorite recipes. From massive peanut butter cookies to cream pie and peanut dipping sauce. VIDEO: How to make homemade nut butters Oh, and would you like to know how to make homemade peanut butter? It's easy. Check out the video above and read the steps below for tips. Enjoy! ALSO: Food photography 101 Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at email@example.com.
February 27, 2013 |
The latest batch of Stone Brewing's "devastatingly fresh" Enjoy By 4.01.13 IPA hits shelves this week, and the brewers are so serious about the freshness of their beer that they've built an April 1 deadline into the beer's name. But why is it so important for this beer to be consumed within the 35-day freshness window? Stone packs so much hops into their Enjoy By beer that they will pull it from retailer's shelves 35 days after the beer was bottled to prevent anyone from buying a past-its-prime bottle.
February 19, 2013 |
Much more than just a bittering agent, hops are the soul of beer. They balance the sweetness of the malt and furnish a refreshing flavor and pungent aroma to beer, and American craft brewers are experts at showcasing this spectrum of flavors that hops lend to beer. There are a handful of hop-producing regions in the world, each with its own signature hop variety that has historically provided defining flavors for the region's brews. Here are a few broad categories of hop varieties and some suggested brews to try that will showcase their signature flavors: The Noble Hops The hops traditionally used by European brewers are now known as "Noble hops," and they are prized for their delicate and floral flavor.
February 13, 2013 |
Cool Ranch Doritos Locos Tacos will be here next month. But it's OK to start salivating now. Yes, the company that brought you a taco shell flavored with Doritos nacho cheese will soon roll out one crackling with zesty ranch flavor. After selling more than 350 million of its Doritos Locos Tacos in the last year, Taco Bell Corp. announced Wednesday that it will introduce the much-anticipated Cool Ranch version March 7. Doritos Locos Tacos was the company's most successful product launch ever, and there appears to be enormous hunger for the newest entrant in the fast-food world.