February 11, 2013 |
If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano. 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 number of dishes in an hour or less.
October 25, 2012 |
Lemons are so handy in the kitchen. Sure, they're great for flavor, but it's so easy to overlook how indispensable they can be as a natural kitchen cleanser. Here are a few quick tips and cleaning uses for lemons: Garbage disposal deodorizer. Chop up a lemon (or lemon peel, or orange) and throw it in the disposal before running. Your kitchen will go from funky to fresh in no time. Soak mineral deposits, scum and build-up with a little lemon juice. The juice will soften the build-up for easy removal.
June 8, 1989 |
Wine coolers you make at home will not only save money, but assure quality. You can assemble the base of most all of the coolers given here well ahead and keep it on hand in the refrigerator for a few days to pour over ice cubes as needed. ROSE APPLE COOLER 1 quart apple juice 3 cups rose wine 2 tablespoon lemon juice 1/4 cup extra fine sugar Ice cold club soda Combine juice, wine, lemon juice, sugar and soda. Stir until sugar dissolves. Chill.
May 11, 1989
For Mother's Day this Sunday, plan a tea party centered around pistachios. In addition to sweet pistachio treats, the following menu includes recipes for two savory pistachio spreads that top bread rounds or can be made into finger sandwiches. PISTACHIO TEA CAKE COOKIES 1 cup shortening 1 cup powdered sugar 1 teaspoon vanilla 1/2 teaspoon finely grated lime zest 2 1/4 cups flour 1/2 teaspoon salt 1/2 cup finely chopped natural pistachios Blend shortening, 1/2 cup powdered sugar, vanilla and lime zest.
July 10, 2002 |
DEAR SOS: About 10 or 11 years ago you published a wonderful pound-type cake from City Restaurant in L.A. It was made with butter and poppy seeds. I lost that recipe and would love to get it again. ADELE OHS Lancaster DEAR ADELE: This recipe, from Mary Sue Milliken and Susan Feniger's restaurant of the '80s and early '90s, is simple to follow and really delicious. Don't lose it. Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.
August 18, 2004 |
Dear SOS: Luna Park serves the best Mediterranean tuna salad sandwich -- so good, in fact, that my boyfriend and I call the restaurant Luna Tuna. I was hoping you could winkle the recipe out of the chef for me. Susan Lee Los Angeles Dear Susan: You're right. The sandwich is exceptional. There's no mayo; instead, imported tuna is combined with sunny Mediterranean ingredients, then layered on grilled ciabatta with an arugula-fennel salad. Total time: 35 minutes Servings: 8 Note: Italian tuna is available at Italian delis and specialty food markets.
February 2, 2013 |
Dear SOS: Sweet Butter in Sherman Oaks uses shrimp in the freshest tasting and most flavorful ceviche I have ever tried. Can't stop thinking about it. Any chance of snagging the recipe? Susan Hawkins Beverly Hills -- Dear Susan: Plump tiger shrimp are tossed with chopped onion, tomato and spicy habanero peppers, the flavors brightened with fresh lemon juice and a medley of spices. Sweet Butter was happy to share its take on this refreshing classic. -- Noelle Carter -- Sweet Butter's shrimp ceviche Total time: 20 minutes, plus marinating time for the shrimp Servings: Makes a generous quart of ceviche.
May 31, 2006
Total time: 40 minutes, plus 1 hour 30 minutes cooling and chilling time Servings: 8 Note: Adapted from "Town/Country: 150 Recipes for Life Around the Table" by Geoffrey Zakarian. This recipe requires eight (8-ounce) ramekins. 3 half-pint containers raspberries 3/4 cup sugar, divided 2 1/4 teaspoons fresh lemon juice 9 large egg whites, room temperature 2 tablespoons powdered sugar Butter for greasing ramekins 1. Set aside 48 of the raspberries for garnish.
February 3, 2011 |
Dear SOS: I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go there every day if I lived in the area. Thanks, Sarabeth Rothfeld Woodland Hills Dear Sarabeth: We loved the bright flavors and depth of flavor in this so-simple recipe. It works as a perfect side dish, whether you're hosting a formal dinner or having the gang over to watch a little football.
May 25, 2005 |
Times Test Kitchen Director Donna Deane discovered this terrific vegetable sandwich at Zinc Cafe & Market in Laguna Beach. "I loved it for its freshness," she says. "The flavor is very light, but it's substantial." Spread with aioli and tapenade, rustic bread is layered with vegetables, a sliced hard-boiled egg, arugula and a drizzle of olive oil and balsamic vinegar. It's perfect for lunch after a farmers market morning. Zinc Cafe mixed vegetable sandwich Total time: 40 minutes Servings: 4 Note: You can store tapenade and aioli in the refrigerator several days.