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NEWS
August 19, 2012 | By Noelle Carter
This week, Times Food Editor Russ Parsons is all about zucchini: "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. " He shares tips on choosing zucchini , how to use them in the kitchen , a number of quick recipe ideas and no less than 31 complete recipes !
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NEWS
October 25, 2013 | By Mary MacVean
The cover of Amy Fothergill's new cookbook, “The Warm Kitchen,” barely hints at what's inside. There are photos of pasta, bagels, a cupcake and a brownie. It's the subtitle that gives it away: This is a book for people who eat gluten-free. Fothergill is an enthusiastic guide to making gluten-free foods that mimic their with-gluten versions, recipes she devised, she writes, with persistence and with the help of family and friend tasters. It's a journey that began in 2007, when her daughter, at 13 months, developed the skin ailment eczema and the family learned she had many food sensitivities, including to gluten -- a protein found in wheat, barley and rye. Fothergill, a cooking instructor and consultant, provides more than recipes.
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