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FOOD
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)
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FOOD
January 10, 1985 | BARBARA HANSEN, Times Staff Writer
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.
FOOD
January 5, 1989 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
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.
FOOD
June 16, 1999 | ANDY BRODER, SPECIAL TO THE TIMES
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.
FOOD
July 9, 1987 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
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.
FOOD
October 23, 1986 | BERT GREENE, Greene is a New-York based food writer
As a small child I dreamed of starring in the movies. Somehow I ended up stirring at the stove instead. But I must say that that is without a moment's pang, because cooks always eat well, whereas actors often do not eat at all. The following recipes come from my book "Greene On Greens" and still star at the dinner table naturally. My use of these favored stove-top ingredients is classically simple: It is borrowed from old biblical tales.
FOOD
January 2, 1997 | GARY FRIEDMAN, TIMES STAFF PHOTOGRAPHER
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.
FOOD
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.
FOOD
May 21, 1987 | TONI TIPTON
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."
FOOD
March 12, 1987
Although stir-frying originated in the Far East, recipes cooked by this method needn't be limited to those from that part of the world. Mexican Beef Stir-Fry cooks thin slices of lean flank steak in oil seasoned with cumin, garlic salt and oregano. Add sweet red pepper and onions and serve over lettuce rafts, or use for tacos and tostadas. Favorite toppings such as shredded cheese, chopped tomato, guacamole and salsa will add the finishing touches.
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