September 14, 2012 |
For dinner tonight, look no further than our most recent Culinary SOS from Allison Engel in Los Angeles, who writes: "The chopped kale salad at the Napa Valley Grille in Westwood is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can you pry the recipe loose from the restaurant?" Chopped kale and romaine are tossed with quinoa, almonds, raisins and parmesan cheese, with a bright lemon vinaigrette added just before serving.
August 18, 2012 |
Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas. 31 zucchini recipes 1. Bulgur salad with arugula, zucchini and pine nuts: Combine toasted soaked bulgur, wilted zucchini and minced red onion, dress with olive oil and lemon juice and at the last minute add torn arugula leaves and toasted pine nuts.
August 17, 2012
Tom Bergin's, the sturdy Irish tavern founded in 1936, has received a makeover of late and has brushed up its drink list to include a variety of taste-tempting tipples that leap beyond your run-of-the-mill Irish coffee. One of our favorites goes by the cheerful-sounding name of Breakfast Cocktail and bravely pairs the sunshine-y flavors of marmalade and curacao with the brooding heft of whiskey and the pucker of lemon. -- Breakfast Cocktail by Marcos Tello, adapted from a Salvatore Calabrese recipe Bar spoon of orange marmalade 1/2 ounce lemon juice 1 ounce curacao (Tom Bergin's uses a house recipe; suitable replacement is Grand Marnier)
August 15, 2012 |
A perfect dish for summer, Houston's couscous combines raisins, tomatoes, almonds and parsley with fresh chopped radish and green onion. The couscous and bulgur wheat salad is brightened with fresh mint and a dash of lemon juice, and comes together in about 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 a dozen dishes in an hour or less. ALSO: The magic of pate-a-choux 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+ and Twitter . Email Noelle at email@example.com . Houston's couscous Total time: 40 minutes, plus cooling time Servings: 4 to 6 Note: Adapted from Hillstone Restaurant Group 3 cups water, divided 1/2 cup couscous 1/2 cup bulgur wheat 3/4 cup coarsely chopped radishes 3 tablespoons finely cut green onions 3 tablespoons minced Italian parsley 1/2 cup raisins 12 very small tomatoes, such as Sweet 100s 1/3 cup whole roasted, skin-on almonds About ½ cup whole fresh mint leaves 1 tablespoon fresh lemon juice, preferably Meyer lemon, more to taste 1 tablespoon extra-virgin olive oil, more to taste Sea salt and fresh ground black pepper to taste 1. In a small saucepan, bring 11/2 cups...
June 9, 2012
Total time: 8 minutes Servings: 1 cocktail Note: Adapted from Lindsay Nader of Pour Vous. For cane syrup: Using an immersion blender, blend equal amounts of cold water and sugar in the raw that has been finely ground in a spice grinder until the sugar has dissolved. For ginger syrup: Blend equal amounts of baker's fine sugar with fresh ginger juice until uniform. 1 ounce poire eau de vie, preferably E.G. Massenez eau de vie de poire Williams 3/4 ounce fresh carrot juice 3/4 ounce fresh lemon juice 1/4 ounce ginger syrup 1/4 ounce yellow chartreuse 1/4 ounce cane syrup Cucumber ribbon, for garnish In a cocktail shaker filled with ice, combine the eau de vie, carrot juice, lemon juice, ginger syrup, yellow chartreuse and cane syrup.
May 12, 2012
Total time: 50 minutes Servings: 6 Note: For the fish, use a white fish such as cod or halibut. Serrano ham is available at select gourmet markets and specialty stores. 1 egg, at room temperature 1/2 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 quarts simple fish stock 1 1/2 cups diced boiling potatoes 1/4 cup shelled peas, fresh or frozen 1 1/2 cups chunks of raw fish 1/4 cup chopped Serrano ham 1/3 cup peeled shrimp (3 ounces)
March 10, 2012
Total time: 25 minutes Servings: 4 to 6 1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, grated or shaved with a vegetable peeler 1. Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir to coat well....