November 12, 2003 |
Dear SOS: Many years ago, a Japanese restaurant in Gardena (which has since closed) made a very tasty flank-steak dish called negimaki (beef with onions). It was thin slices of flank steak rolled around green onions with a tempura-style sauce. I have not been able to find it anywhere else, and my Japanese friends can't find it in their cookbooks. Sally Friedfeld Rancho Palos Verdes Dear Sally: Timing is everything.
June 16, 1999 |
DEAR SOS: My husband and I had lunch at the Princeville Resort Hotel in Hawaii and loved the "poke appetizer." Could you obtain the recipe? We'd love to try it at home. SUSAN PHILLIPS Valley Village DEAR SUSAN: So easy to make, and the Princeville people were happy you asked. Poke (poh-kay) is the traditional Hawaiian ceviche, using ahi tuna and rock salt to "cure" the raw fish. Fish prepared in this manner should be fresh and free of any odor.
February 1, 2013 |
Who says pancakes are just for breakfast? These savory pancakes from Yotam Ottolenghi get their flavor from a colorful blend of spinach, green onions, cumin and serrano chile. Round out the harmony with a pat of lime butter spiced with cilantro, garlic and chile flakes, and you can call it a meal any time of the day. The whole dish comes together in less than an hour. 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 several dishes in an hour or less.
December 21, 2012 |
Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors - sweet beets, fresh dill, green onions, tangy buttermilk - makes it one of the best any of us has ever tasted, and one of our Top 10 recipes of 2010. 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.
May 11, 2013
1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8 ounces), chopped (about 1 2/3 cups) 2 red bell peppers (about 1 pound), finely diced (about 2 2/3 cups) 1 teaspoon ground cumin 1 1/2 tablespoons Turkish-style pepper paste, preferably hot, or to taste 3 to 4 tablespoons lemon juice, or to taste, divided Freshly ground pepper Pinch of red pepper flakes, or to taste (optional)
April 16, 2014
Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
September 24, 1987 |
A recent Cornell University report revealed that potatoes could be lethal. Storing potatoes at high temperatures encourages toxins to flourish, putting a whole population of noshers at risk. I prefer peace of mind with my potatoes, so it's good to know that green signals the presence of toxins. No color means the spud is safe, and a healthful source of vitamins A and C, complex carbohydrates, fiber and flavor.