May 25, 2013
1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
February 21, 1985 |
Dear SOS: I am interested in obtaining a recipe for a chocolate chip walnut pie served warm with ice cream at the Gallery Restaurant in Sisters, Oregon. It was delicious. --MRS. G.R.H. Dear Mrs. G.R.H.: Thank you for the request. We loved it, too. Expect the walnut pie to form a paper-thin crust on top.
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.
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.
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 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.
October 23, 1986 |
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.
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.