October 25, 2013
Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch...
October 24, 2013 |
When 2 Chainz issued a cookbook , he focused on dishes that could be pulled off in the small confines of a tour bus. Boy George looked at macrobiotic cooking for his, while Coolio opted for comfort foods with a healthful twist (he termed it “Ghetto Gourmet”). Liberace's recipes were curated from his seven dining rooms. Enter Ja Rule, who found his inspiration for his new microwave cuisine cookbook during a recent stay behind bars. The rapper's recipes require a microwave, unshackled hands and not much else.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
October 11, 2013
Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select Jons markets, cooking supply stores and Middle Eastern markets. 3 to 4 medium beets 2 tablespoons pomegranate concentrate or molasses 2 to 3 tablespoons lemon juice 2 to 3 small, dried red chile peppers, crushed Coarse sea salt 1/2 cup fresh cilantro leaves 1 cup pomegranate seeds 1/4 cup lightly flavored olive oil 1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes.
October 2, 2013 |
You know it's fall when all those colorful varieties of apples start showing up in the market. It's hard not to want to snag a few of each to try out in the kitchen. But how do you tell which apples are best for a specific use? Which apples are best for eating, and which ones are best for cooking and baking? Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples just a few autumns ago: "The world of apples is supposedly divided cleanly in two: cookers and eaters.
CALIFORNIA | LOCAL
September 30, 2013 |
I have an unfamiliar refrigerator in my familiar kitchen. It's sleek, shiny and smudge-proof. So why am I missing my old one, a clunky, black, last-century model, its drawers and shelves held together with duct tape and Super Glue? The ice maker hadn't worked in years. The vegetable drawer had been terminally stuck until I bought a new one online last month. And the water hose had broken so many times over the years that I spent hundreds of dollars on repairs before I learned to fix it myself.
September 18, 2013
Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). 1 tablespoon butter 1 onion, finely diced 1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces 3 cups chicken broth 2 cups heavy cream Salt Pepper 1/2 cup sugar 1/2 cup water 1 cup pecan halves 1/8 teaspoon espelette or cayenne pepper, or to taste 1/2 cup pomegranate seeds 1. Heat a 4-quart sauce pan or small pot over low heat.
September 12, 2013 |
2 Chainz has a new album out. “B.O.A.T.S. II: Me Time” is another bass-rattling set of bouncy tracks that Miley Cyrus, and the world, can twerk to, and strippers can earn enough tips to rival any salary. But that's not the best part of his new release. That fine distinction goes to the cookbook that the rapper, formerly known as Tity Boi, included in the deluxe edition of the album. Dubbed “#Meal Time” (see what he did there), the cookbook features incredibly mouthwatering recipes for 14 dishes that include pan-seared sea bass, herb-crusted lamb rib chops, crab cakes, fried chicken and teriyaki salmon.
September 7, 2013 |
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.