December 8, 2011
Nancy Silverton's obsessive quest for the one perfect ingredient and technique is well known. And now, thanks to "The Mozza Cookbook," you can share it too. Written with executive chef Matt Molina and Carolynn Carreño (her partner in the Los Angeles Times Food section's Master Class series), this cookbook certainly includes the kind of restaurant set-pieces you expect. If you really want to know how to make Mozza's fabulous wild boar ragú with homemade maltagliati pasta, you can do it (provided you have a Saturday free … and a wild boar)
August 13, 2012 |
Bright yellow summer squash stuffed with a mixture of sauteed onions, mushrooms, cheese and chopped fresh parsley. Simple and flavorful, the dish takes just over an hour to prepare and makes for a filling light meal or a substantial side. I'd even argue the leftovers taste better reheated the next day. 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.
January 10, 1985 |
It was too good to be true, and too good to last. As 1984 came to an end, so did the business person's lunch at El Meson, a Mexican restaurant across from the May Co. in downtown Los Angeles. For a few months, lucky customers were able to get a complete, very good meal for $2.75. First came crisp, freshly made tortilla chips topped with a tomato, onion and cilantro salsa.
January 5, 1989 |
Whether it's profound self-knowledge or just plain cynicism, some attitude has taken hold and stifled my impulse toward New Year's resolutions. I'm going to spare myself a slew of self-recriminations by not promising to keep a clean house, a balanced checkbook and a benign disposition. I'm going to obviate the need to berate myself for impulse buying, procrastinating and smoking on occasion, by not forswearing them to begin with.
June 16, 1999 |
Chalupas are a traditional Mexican snack. Normally, they're boat-shaped masa shells stuffed with something savory. Sometimes, though, they're made with regular corn tortillas. The convenience more than makes up for the small sacrifice in authenticity. Combine those tortillas with leftover baked or boiled potatoes and chorizo and you've got a dinner that's filling and fast.
July 16, 2008
Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course. 1 medium Spanish onion, chopped 1 tablespoon olive oil 1 pint fresh figs, about 1 pound 1 cup dry white wine 3/4 cup chicken broth, divided Salt Freshly ground black pepper Juice of 1 lemon 1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
July 9, 1987 |
There's nothing quite like a cookout to confound my friends. For almost every barbecue invitation that arrives in my mail, I get a last-minute phone call from the host, who, while preparing the hamburgers, frankfurters or chicken, has suddenly remembered how I feel about such things. The point of the call is to ask me if I wouldn't mind: (1) making a meal of potato salad and green beans; (2) bringing my own entree; (3) coming for brunch next week instead.
January 2, 1997 |
Our family had few traditions, but there was one that held true to the day. Every Friday evening, our family would gather for the traditional Sabbath meal. My oldest brother, who always seemed to be working and on the go, actually came to dinner every week until he married and his wife lit their own Sabbath candles. Mom's menu that night was always the same--and always tasty. Roasted chicken, with potatoes, began cooking hours earlier in the day.
December 9, 2010
Not Uncle Rocco's tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O'Neill's "One Big Table," from Cara Mia Constantine. Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. Roasted tomato sauce 4 tomatoes, cored, halved and seeded 6 garlic cloves, minced, divided 1 teaspoon minced fresh thyme 1/2 teaspoon sugar Salt and freshly ground black pepper 1 teaspoon olive oil 2 teaspoons chopped fresh tarragon 1. Heat the oven to 300 degrees.
May 21, 1987 |
When the weather gets warmer and ideas for simple but nutritious dinners get scarce, follow the suggestion of one popular food manufacturer: "Do what chefs, cooking contest entrants and other creative cooks do: Pick one of your favorite foods and create a new way to serve it."