February 2, 2013
Total time: 50 minutes Servings: 6 1 1/2 pounds butternut squash Olive oil 1/4 teaspoon ground cumin Salt and freshly ground black pepper 1 cup lentils 1 1/2 teaspoons red wine vinegar, plus more to taste 2 tablespoons olive oil 1 carrot, diced small 1 rib celery, diced small 1/2 onion, diced small 1/4 teaspoon dried red pepper flakes ...
March 10, 2012 |
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
November 4, 2010
How to make miso I grew up on my mother's homemade miso, but it wasn't until this year that I made my own. It's easier than it appears and incredibly delicious. You can find all the ingredients including domestic or Japanese dry soybeans, koji and sea salt ( ara-jio ), at Japanese markets, such as Mitsuwa, Nijiya, Marukai and Granada. To start, rinse the soybeans and soak them overnight in double the amount of water. The next day, combine sea salt and koji . Set aside.
May 26, 2012 |
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
November 13, 2013
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison's "Local Flavors. " This recipe uses a standard 9-inch pie plate. 2 1/4 cups flour 1/2 teaspoon plus 1/8 teaspoon sea salt, divided Zest of 2 lemons, divided 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided 1/2 teaspoon cider vinegar 1 egg, separated 1/2 cup plus 1 tablespoon sugar, divided 3/4 cup light brown sugar, packed 1/4 cup quick-cooking, small-pearl tapioca 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 4 cups peeled, cored and sliced pears (4 to 5 pears)
May 19, 2011 |
One of the most appealing things about open kitchens — and the trend of letting the rest of us see into the inner machinery, the smoke and clash and vaguely militaristic operation of a restaurant — is the occasional flare and whoosh of fire. We are, most of us, secret pyromaniacs. Watching a chef flambé something (a crepe, steak Diane, an apron) maintains the willing suspension of disbelief that professional cooking is, after all, a beautiful and possibly dangerous high-wire circus act and not just dinner.
March 22, 2013 |
A few months ago, a colleague invited me to dinner at Newport Beach's Tamarind of London, which he considered probably the best Indian restaurant in Southern California, a full-fledged satellite of a Mayfair restaurant that had been among the first kitchens ever to win a Michelin star for its Indian cuisine. I had been to the London original about a decade ago, and while I had been more impressed by the clubby plushness of Cinnamon and the direct, vibrant flavors at Rasa and the late Kastoori, I was impressed by the Mayfair Tamarind and its frank attempt to produce Indian food with the sheen and polish of white-tablecloth European cuisine.
January 20, 2011 |
Fake blueberries are usually plastic and can be found with other fake fruits in decorative arrangements or on bizarre hats. Now, apparently, they can be found in food. A range of fake blueberries are in a number of retail food items that contain labels or photos suggesting real blueberries were used in the products, according to an investigation. Sigh. As if it's not hard enough to include fruits in your diet. Now you have to watch for fraudulent food. The nonprofit Consumer Wellness Center reported Thursday that its investigation found "blueberries" that were nothing more than a concoction of sugar, corn syrup, starch, hydrogenated oil, artificial flavors and -- of course -- artificial food dye blue No. 2 and red No. 40. The offenders are well-known manufacturers such as Kellogg's, Betty Crocker and General Mills, and the fakes were found in bagels, cereals, breads and muffins.
November 23, 2013 |
The meat industry is a global business, but many consumers don't realize how far their hamburger may have traveled to end up on their plates. New federal labeling rules set to take effect Saturday will illuminate that process by requiring meatpackers to list where livestock was born, raised and slaughtered. Current law requires companies to list all countries involved in these steps, but it doesn't require them to be specific about which activities took place where. The new rules update a law known as country-of-origin labeling.