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.
February 20, 2013 |
Las Vegas has been "engaged in a high-stakes restaurant arms race since it welcomed Spago 20 years ago," the New York Times wrote last year of the area's eateries that brought in $8 billion in 2011. Amid all the Godzilla -sized mojitos and celebrity-chef-driven menus on the Strip, healthy fare usually isn't at the top of the list. So I was surpised to find a Healthy Eating mobile app from (drum roll) MGM Resorts International . Of course, "healthy" is a subjective term (more on that later)
June 9, 2013 |
Mancakes are pancakes without all the froufrou stuff. And they're hearty enough to serve up to dear ol' dad on Father's Day. Dads deserve breakfast in bed, too, you know. But somehow, that's seen as a Mother's Day thing. Well, we're challenging that assumption this Father's Day. (Which, by the way, is coming right up on Sunday, June 16, don't forget!) PHOTOS: Mancakes: Pancake recipes hearty enough to serve on Father's Day We've culled the Los Angeles Times' Test Kitchen for pancake recipes that will stick-to-your ribs and keep you full until lunch.
October 27, 2012 |
This week, Food editor Russ Parsons shares the secret to perfect rice pilaf. It's all in the technique: "I've been cooking rice for more than 30 years and just now discovered I've been doing it all wrong. "My epiphany came - as have so many others lately - from cookbook writer Yotam Ottolenghi. I was grilling some spiny lobsters from Pearson's Port in Newport Beach and found a recipe for pilaf with saffron, dates and almonds in one of his columns in the British newspaper the Guardian that sounded like it might be the perfect accompaniment.