June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.
April 21, 2013 |
This week's Culinary SOS request comes from Katya Culberg in Los Angeles: " In the heat of August, I stopped for lunch at Paper or Plastik Cafe . I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby's, only distilled down to the essence of borscht. Is there any chance you could get Paper or Plastik to share the recipe?" A quick glance at that signature shade of red, and this might look like any run-of-the-mill borscht.
November 10, 2012 |
This week, chefs Quinn and Karen Hatfield (of Sycamore Kitchen and Hatfield's restaurant ) share their Thanksgiving plans -- and recipes -- with deputy Food editor Betty Hallock: "Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen. "'I feel like I forget how to cook a turkey every year,' says Quinn, who's inclined to prepare it differently each time: roasted; grilled; the legs removed, deboned and rolled into a roulade stuffed with foie gras or chorizo; butterflied; deep-fried.
December 30, 2010
The L.A. Times Food section published almost 300 recipes in 2010 — more than most cookbooks. All of them were thoroughly reviewed in our test kitchen, often several times, before they ever saw print. We test and test and test until we're sure the recipe is as good as it can be, and that it's written clearly enough for any cook to understand. It's a lot of work, but in the end it's what gives us recipes that you can rely on. Still, even though we treat all of our recipes equally, inevitably there are some that we love more than others.
August 14, 2012 |
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no cooking required. Click here for 12 recipes for cool summer slaws When you think slaw you might think cabbage, or maybe you've even gone so far as to try slaws made from broccoli or carrots. But there's a big, wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
May 15, 2013 |
Happy National Chocolate Chip Cookie Day! Whether you're more of a crisp and crumbly kind of fan, or you prefer yours soft and chewy, this all-inclusive celebration requires only one thing: a sweet tooth. Oh, and plenty of chocolate. Ever wonder how the chocolate chip cookie came to be? The cookie was created in the 1930s by Ruth Wakefield at the Toll House Inn in Whitman, Mass. According to Nestle , Wakefield added bits of chopped chocolate to a batch of butter cookie dough, expecting the chocolate to melt into the cookies as they baked.
November 23, 2013 |
Most of our Thanksgiving menus are so time-honored they might as well have been written in stone. And we respect that. It is, after all, our one national food holiday. And cooking the same dishes our parents and grandparents did provides a very concrete tie to family traditions. But sometimes you want to just tweak a little at the edges to make those dishes your own, and maybe start a new holiday tradition. Working within the hallowed framework of turkey, dressing, mashed potatoes, gravy and cranberries, we've come up with some suggestions to get you started.